If you’ve been making most of your buttered vegetable side dishes on the stovetop according to The Granny Plan well, here’s a new twist for you in the side-dish department! If you have just a little more time at home and can wait for something to bake in the oven this kind of recipe will make meal prep just a little easier for you.
And, this one is a great side dish for your Thanksgiving table. You can put it in the oven with your turkey just an hour or two before the turkey is done. Saves room on the stovetop for sure.
And if you really want to try something new you can make it ahead of time and use it to make a delicious homemade pie filling for the holidays.
- 1 Whole Butternut Squash (Pumpkin works as well)
- Salt to taste
- butter or Coconut Oil to taste
Select a squash of desired size and wipe it clean.
Put it on a cookie sheet or large pan or bake at 350 F for 1-2 hours. (This depends on size.) Prick several places with a fork to prevent explosions in the oven.
Cook until the squash is easily pricked with the fork and seems soft.
Remove from oven and let it cool.
Remove the outer skin. At this point it should be easy to do so. Cut the squash in half and scoop out the seeds and discard.
At this point you can serve your squash with a dab of butter and some drizzles of honey and a sprinkle of sea salt. It will make a lovely addition to any meal.