I am experimenting with some healthier Thanksgiving side dish recipes over the next couple weeks and this one tops the list! It took all of about 10 minutes to prep and was so delicious.
The most frequent question I get when writing about squash is what does it look like? So, I always post a picture of whichever one I am writing about. Butternut has a creamy peach color too it and is skinnier at the top and bulbous at the bottom.
You can play around with the spices you use according to taste. The spice often used with butternut squash is sage. My husband does not care for sage, so I used fresh chopped basil instead. It gives it a nice sweet earthy taste. If you like your squash sweeter tasting add some spices such as cinnamon or ginger.
If you are doing a low carb diet...omit the nuts and garlic. Use garlic powder and spices such as cinnamon and ginger.
Sometimes squash can run rather high in price but this time of year you can find them around .99 cents a lb.
This makes a great toddler food. If you are making it for a baby, just puree entire ingredients, once cooked pour pureed squash into ice cube trays and freeze. Each cube is a serving for a baby. Follow the tips I have written about making your own baby food.
I would love to hear from you about your favorite Thanksgiving recipes. Enjoy!
Total Servings: 4-6 Total Cost: $3.00
2-3lb Butternut Squash
1/4 Cup Chopped Walnuts
1/2 Cup Chopped Fresh Basil
3-4 Cloves of Fresh Diced Garlic
Kosher Salt & Course Ground Pepper to taste
4 Tbsp of Extra Virgin Olive Oil
- Wash the outside of your squash
- Peel your squash
- Cut in half remove seeds
- Cut into 1" cubes
- Chop Garlic, Nuts, and Basil
- Place all ingredients in skillet except basil
- Cover and cook on medium heat
- Stirring frequently, cook for approximately 25 minutes, until squash is tender
- Throw in chopped basil and stir cook for another 5 minutes
- Serve warm