Butternut squash. BUTTERnut squash. The funny thing is, it’s got no butter and it’s certainly got no nut. But it’s big on flavor, and when you add roasted garlic to it, it can taste very buttery. It also happens to be one of the easiest fruit to cook (yup, fruit). Serve it as a side dish with your choice of protein and you’re got a meal fit for a cool, autumn evening. You can also serve it as a dip with whole-wheat crackers. Either way, you’re bound to get a chockfull of vitamin A, as well as the B-complex vitamins plus minerals such as iron and magnesium. Garlic has a powerful antioxidant that has been shown through studies to protect the body against free radicals.
1 large butternut squash
2 medium garlic heads or 3 small ones
For the butternut squash:
Preheat oven to 350 degrees.
Wash & dry butternut squash and cut lengthwise down the middle.
Scoop out the seeds – I used a sharp knife to cut all round the area with the seeds, then scooped them out with a spoon.
Lightly coat the flesh with olive oil or canola oil.
Place the halves outside up on a baking pan filled with 1 inch of water, or so. I poured 1.5 cups of water.
Bake for one to two hours or until it is tender with a fork. The larger the fruit, the longer the baking time will be.
Keep adding water to the pan as needed.
Remove from oven and let cool.
Scoop out, then mash with a fork.
For the garlic:
Preheat oven to 400 degrees.
Peel outer layer of garlic heads. Make sure not to separate the cloves.
Cut off ¼ to ½ an inch off the top of the cloves.
Place each garlic head on an aluminum foil sheet and drizzle with olive/canola oil. Make sure garlic head is well-coated. Wrap the foil to cover the garlic head completely.
Place the garlic heads in a baking pan and bake for 30 minutes.
Remove from oven.
When it cools down, use your fingers to pull out the cloves.