On Fee SIMPLE Fridays you will get easy recipes. In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others. I want you to own your kitchen every Friday with these easy-to-make recipes!
Good morning y’all! Today’s Fee SIMPLE Friday is brought to you by butternut squash. Basically I’m obsessed with it. I think butternut squash may be the new pumpkin. Maybe. I don’t know, I love pumpkin too, so it’s hard for me to choose one over the other but if anyone was “sponsoring” my posts this Fall, it would be the butternut squash.
So here’s what happened. Like so many other times I’m at the grocery store, I think I have a complete list, and then I see one product that gets my mind reeling and it’s like a lightbulb. Not like a “genius idea” lightbulb. Just a “I have to have that right now” kind of a lightbulb. That’s what happened when I saw a giant tub of butternut squash pre-cut. I know, I know, I’m a food blogger I should be buying the whole squash and cutting it myself, but you know what? This is real life, I have a stressful job, and why would I discourage anyone from taking advantage of pre-cut butternut squash?
Exactly. So this recipe is made much simpler based on the fact that it was pre-cut but you could obviously just buy a butternut squash and cut it yourself. Whatever floats your boat. So when I saw these little guys, I knew I wanted to use them in a salad. Which I did. Then I had a ton left over. A TON. So I decided to make a risotto… that will be posted next week! Then I STILL had some left over and I was all like “you know what? these little guys are really adorbs so lets do something with them that highlights just the butternut, and not just use it as an ingredient in a fully-conceived recipe. That’s how these little butternut bites came about.
I consulted my favorite book, The Flavor Bible, to see what flavors would really accentuate the butternut squash, not mask it, and most importantly, things I already had on hand in my pantry. So here we go! Butternut Bites!
- 8 oz. Butternut Squash, chopped into cubes
- 1 TBSP Butter
- A pinch of Ginger
- 2 Pinches Granulated Honey (alternatively, you can use regular honey, just drizzle it)
- ¼ tsp. Cinnamon
- Pinch of Chinese Five Spice
- 1 TBSP Brown Sugar
- Preheat oven to 400.
- In a small casserole dish, spread out the butternut squash.
- Place the butter throughout the casserole dish (I basically just put a little bit here and there as you can see in the first picture).
- Sprinkle with the spices (including granulated honey, but if you don't have granulated, just drizzle regular honey lightly over all the squash...no more than about a teaspoon).
- Crumble the brown sugar over everything.
- Place in oven for 25-30 minutes (I did 30), opening once around the 20 minute mark to check them, and stir it up to get the butter all over all of the butternut squash pieces.
- Allow to cool slightly before serving.
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