*This post has been sitting idle in my draft box for oh, almost 2 years (October, 2014 to be exact) … what the heck? I’m sharing it NOW and then going to make sure I re-share again when the season hits!
I am not a huge fan of veggies, I’m sure you already know that, but I have been working on it!
And of course, butternut squash is running rampant at the grocery stores lately, with Whole Foods having the organic stuff at 89 cents a pound! Really? Nothing is ever 89 cents a pound at Whole Foods, you know, so yes, I grabbed a small squash.
Mind you, every 2 weeks, I get the bug, and pick up a butternut squash, a spaghetti squash, an acorn squash AND some zucchini. Generally it’s the pretty display and the less than $1 per pound sign that lures me in … after all, it’s Frugal and it’s supposed to be good for you … so hook me up and reel me in, every time.
Then, 10 days later, I see the variety of squash STILL sitting in the guest kitchen refrigerator and end up tossing them out … FOOD WASTE EXTRAORDINAIRE! There. I said it. 😦 Boo.
So this time around, it’s a beautiful Sunday afternoon, I’ve left the butternut and spaghetti squash sitting on the counter in the MAIN kitchen, so every time I do something, I have to move the damn things. But at least they were constantly in sight, which is why I decided to do something with the butternut squash, at least!
First up was figuring out how to manhandle the thing. Geesh.
I ended up cutting off the top and the bottom, and then peeling the skin off with a vegetable peeler. Well. That wasn’t so very bad or difficult.
Then I cut it in half, which took a little more work. And at this time, my left finger pads were getting numb and tingly. Odd.
So I scrubbed my hands and put on some gloves. Way better now.
Then I sliced the halves into slices, about 1/4 inch thick, somewhat and cut those into cubes. Like so.
Cutting the cubes was by far way easier than cutting the slices! I really should have made a better attempt at cutting them a little more uniform in size, but oh well, I’m not a perfectionist and never insinuated I was 😉 (funny observation: the Princess and boyfriend were over and he snatched a cube, thinking it was cheese … oops!)
Then I melted some olive oil and butter in a large skillet. I am LOVING the Kerrygold Butter I picked up for $2.00 each. Yes, I know that’s $4.00 a pound, but so is regular butter. Doh. I’ve stashed quite a few in the freezer along with the decent deal on grass fed ground beef I picked up. *In the future, I will be using only ghee as I’ve found I have better results with ghee than olive oil/butter mixtures … plus that would make it Whole30 Approved too!*
Dump in the squash and add a generous amount of salt, pepper and chili powder.
Stir well to mix up and then let it cook for about 10 minutes or so til softened and a little golden color …
At the last minute, I decided to dump in the leftover diced onion I had in the fridge along with some garlic … so glad I did … this definitely changed things up so by all means, add some onions and garlic!
Done and ready to eat.
This will come to work with me for lunch this week … I’m pretty stoked as it tasted way better than I anticipated. Yes, I still act like a kid sometimes when it comes to trying new veggies but this may be a new favorite. Step aside, green beans!