Squash and Autumn always go together. Tonight for dinner I made Baked Butternut Squash topped with a mixture made from onions, peppers and spinach. When I asked hubby to rate it between 1-10, he gave it an 8. When I asked what would make it a 10…his response was “bacon”. Mine is the vegetarian version…feel free to add bacon to yours!
Baked Butternut Squash Topped with Onions, Pepper and Spinach
1 Butternut Squash
Spinach(one large handful for each half of squash)
1 Onion chopped
1/2 large pepper, chopped
garlic clove minced or garlic powder
herbs of choice
oil, butter or margarine
Preheat oven to 350 F.
Cut squash lengthwise in half. Scoop out the center and save the seeds to made roasted squash seeds(I certainly hope you don’t throw the seeds out with the pulp…they taste amazing roasted!)
Place the squash face down in a baking pan half filled with water. Prick the outside of the squash with a knife
Bake for 30 minutes until you can feel it is soft.
In the meantime, place the oil/butter/margarine in a large skilled and sauté the onions, peppers and garlic. Add the herbs of choice and salt and pepper. Just before the squash is ready to come out of the oven, add the spinach to the onion mixture and cover until well wilted.
Take the squash out of the oven and place each half on a plate. Spoon the spinach mixture over the squash, add grated cheese on top and if you roasted the seeds, sprinkle some of them on top as well. (if you are doing the bacon, add the bacon now as well).
til next time…Eva