Here's an easy recipe for a simple dinner using Butternut Squash, Green Beans & Mashed Garlic Red Potatoes. FYI--I don't use a lot of measurements in cooking (unless baking), especially if I am not following a recipe.
Butternut Squash, or to the scientific geeks, Cucurbita moschata.
It has a tough exterior yet a soft fleshy interior, like many people I know;) Butternut squash has a more delicate, lighter flavor than pumpkin. It can be pureed into soup, chopped, diced, cut into chunks for casseroles, or simply halved & baked. This recipe goes with the latter.
With a sharp knife, cut the squash in half lengthwise, like so:Next, place the halves in a baking dish, face-up & add water to the bottom of said dish. Lightly drizzle with olive oil, brown sugar & a dash of salt and freshly ground black pepper.Cover with foil and bake at 425F until the flesh is super soft and can be easily pierced with a fork. If you've ever made a baked potato, it should have that same soft consistency in the center--that's how you know it's done.
Green Beans. Contrary to popular believe, green beans DO NOT grow in a can. They grow from the ground! I know, strange huh?! So many people steer clear of prepping fresh veggies because they feel it's time consuming and it's much easier to open a can or frozen bag. Oh so wrong and oh so sad! It's just as easy to prepare fresh green beans as it is a can of them, so I strongly suggest if you've never had them fresh you give them a try! They are crisper and pack more of a flavorful punch. You may never go back to the canned version again! And for those of you who have never seen them fresh, here they are in all their glory:Simply cut off the ends, put them in a steamer and steam until tender crisp.
Mashed Garlic Red Potatoes. Again, this recipe has no measurements. Just play around with the ingredients to get your desired flavor and consistency. Boil a pot of water. Leaving the skin on, cut the potatoes in cubes. Once the water is boiling, throw those suckers in, cover and cook until you can easily pierce them with a fork. Drain the water. Add minced garlic, butter, margarine or olive oil and milk (I use soy or rice milk). If you aren't sure how much butter & milk to add, start with a small amount. It's always easier to add more than to take away if you have too much. With a handheld beater, mash the potatoes until you get the consistency you'd like, adding more butter or milk as needed. We like our potatoes a bit lumpy:)
If you try this meal, or any of the components of it and enjoy it, let me know!