When I got nervous about the possibility of not getting my hands on canned pumpkin this year, I bought a couple of Butternut Squash instead to use in my pumpkin bars. Well, I am now the proud owner of 8 cans of pumpkin...so I had to find a new use for the squash. I'm not much of a squash person. I don't want it with sugar and butter, so I looked for a savory recipe. I came across Garlicky Baked Butternut Squash. It sounded promising!
First task...peel this awkward shape!
Remove seeds and chop into small cubes.
In another bowl- mix garlic, olive oil, salt, pepper and I used sage.
Toss squash in garlic mixture and put in a greased baking dish. Top with fresh grated Parmesan Cheese.
It smelled good, but when I pulled it from the oven to sample a taste- I didn't like it :( Not wanting to waste it...I threw it in the soup pot.
I added chicken broth to thin it, more Parmesan cheese and LOTS more salt and pepper. I used my immersion blender to puree it.
This was my dinner- a bowl of soup with a slice of Whole Wheat Pretzel Bread. Not bad...but I will know better than to buy squash again. It's just not my thing!