It’s really no secret that I don’t like to cook with butternut squash. But unless you’ve seen the squash sitting on my counter for…weeks? A month or two? I guess that is a plus. They just don’t go bad. At least, I don’t *think* they do…
Aside from being difficult to cut, they take awhile to cook. That means- dun-da-dun – I have to plan ahead! Joy.
Another positive on this recipe is that the work ends after I get it in the oven. This is good, ‘cos when it takes a long time to bake something, I want to be done with it when it’s out. Attention span problems, ya think? It’s like a knitting project. I might be able to stomach a worsted weight hat, but anything bigger than that almost has to be chunky weight or I’m gonna be bored with it in a day or so.
The thing is, though, that I was avoiding it because I didn’t think that the work would be with it. Hubby doesn’t typically like squash. However, I think we are learning that it is summer squash he dislikes. Every time I’ve made something with butternut, he’s been surprised at how much he likes it. This stuff? Just mashed up and on the side of a plate? Surprise! He likes it. The boys had to warm up to it just because it is not something they are used to seeing.
I’m not sure whether it will become normal or not. I’m still deciding. Still, it was nice to not have to get the backup meal that night- peanut butter sandwiches. Yummy, but not quite dinner-worthy. Most of the time.
Nutritional highlights: VITAMIN A. More Vitamin A. Some other stuff. And LOTS of Vitamin A.
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