I got a new Cook’s Country issue this week (Yay! Always a good day when that arrives.), and inside there was a recipe for roasted butternut squash.
Which is good news because Hungry Harvest has been sending me lots of winter squash.
I saw that the recipe serves four, so I went ahead and mixed everything up, not realizing that, um, three pounds of squash is a LOT.
I wonder if that’s a typo…I mean, who eats almost a pound of squash in one serving as a side dish?
Anyway, when I was staring at my enormous bowl of squash, I had the good sense to realize that’s too much to roast at one time, especially because several members of my family (ok, most of them) hate butternut squash.
So, I roasted one third, and divided the other 2/3 into plastic bags, which I froze.
I know you can freeze unseasoned butternut squash, so I figured freezing it with the seasoning would be ok.
I guess we’ll find out in a week or two when I thaw and roast some!
I thought this was yummy, but probably not amazing enough to win over diehard butternut squash haters. Which means I’ll be eating the leftovers myself.