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Cooking from random ingredients: Butternut Squash Bake

I have different ways of coming up with recipes. Sometimes I get inspired by a meal out, or an ingredient on sale at my grocery store, or another blogger's post. This time, I had a butternut squash that was sitting on my kitchen counter for at least 3 weeks and a bunch of leftover ingredients from freelancing for Robyn Webb.

Plus, I now have two adorable mini turquoise Le Creuset pots! That's how Butternut Squash Bake came around.

1 butternut squash
olive oil
1 small sweet potato, peeled, boiled (or you can also roast it)
5 garlic cloves, roasted
3 jalapeno peppers, roasted, seeds removed, chopped finely
1/3 cup grated Parmesan cheese
2 tablespoons half & half
salt & pepper
more cheese for topping


1. Preheat the oven to 400. Cut the squash into 4 pieces, scoop out the seeds. Drizzle the inside of the squash with olive oil and season with salt and pepper. Bake for about an hour.



2. Cut off the top of the garlic bulb, drizzle with a bit of oil and wrap in aluminum foil. Also bake for about an hour.

3. Wash the jalapeno peppers, bake for about an hour.

4. Mash all ingredients together other than jalapeno peppers. Add finely chopped jalapeno peppers.

5. Add the mixture into greased mini Le Creuset pots (or bake in one dish). Top with a bit more of Parmesan cheese. Bake for 20 minutes.



This is a perfect good-carb side full of fiber and vitamin A. You can actually eat it both cold or hot.

If eating cold, feel free to add fresh herbs and chopped tomatoes.

What have you all been cooking this weekend?


Lauren said...

yum, these look great!

Yesterday I made enchiladas (with homemade enchilada sauce - omg yum!) and a strawberry-rhubarb tart. Not sure what the plan for tonight is - maybe pizza on the grill.

Allison said...

butternut squash has about 20g of carbs per serving...

Simones Kitchen said...

O I am glad I picked this one! That looks absolutely delicious Olga! And I looooove those little creuset pots. They have been on my 'to get' list for a while now. Just so adorable!

Veggie Belly said...

those mini pots are super cute! i got similar red ones from world market :)

Lo said...

Mmm. So delicious... and just as I was growing weary of winter veg! And those little crocks -- too cute.

Esi said...

I don't think I used butternut squash enough this season! Looks great and I love those little pots. I'm sick, but still cooking...baked doughnuts for breakfast!

Unknown said...

THat looks delicous. I am making butter nut squash tomorrow too. Its a yummy ingredient.
*kisses* HH

chow and chatter said...

oh this looks awesome I want those cute little pots

grace said...

marvelous! you found an excellent way to use both the squash and those adorable little pots. the cheese on top clinches it--this is an inspired creation. :)

♥peachkins♥ said...

Cute pots! I love thate these has lots of cheese!

blowing peachkisses
The Peach Kitchen
peach and things

Eileen said...

I made an awesome edamame hummus that I need to post asap!

I love your la creuset pots! So adorable...

Maria said...

I love your dishes. Perfect for this meal!

Delicious Dishings said...

Ah ha! Now I have a real reason to get those little pots... not just because they are cute and little and I want them. This dish looks so good. I love sweet potatoes and butternut squash. I imagine you could mix and match a lot of different veggies in this.

I've been cooking and baking a lot as usual... lots of asparagus lately.

The Healthy Apple said...

Wow; this looks amazing...great recipe. Thanks for sharing...I can't wait to try this!

Elana said...

I am in love with this idea. Squash, jalapeno, and garlic would make a sweet, spicy treat. I am going to make this tonight. I have some Staub mini cocottes that I got from KaTom, a restaurant equipment store, and I usually make gratins. I love butternut squash and cant wait to try this out

Liz said...

This looks great - I'll need to give it a try!