Hello folks and welcome back to the All Things Southern kitchen! I’ve got my Have Mercy Butternut Squash on the menu today. Yes, that’s the official name. One taste and you’ll understand.
Have Mercy Butternut Squash
1 butternut squash
2-3 tablespoons olive oil
2-3 teaspoons minced garlic
1 teaspoon sea salt
1 teaspoon black pepper
1-2 tablespoons finely chopped cilantro
1-2 tablespoons fresh lime juice
Okay, folks, if you’ve been passing right on by that big gorgeous butternut squash in the supermarket, it’s time to hit the brakes. Butternut Squash just needs the tiniest bit of tender loving care to deliver big time taste. We’ll begin by washing and peeling our squash. Then we’ll slice in half lengthwise, remove the seeds, and finish prepping by cutting the squash into 1/2 to 1 inch cubes. Easy, peasy so far, right?
Once cubed, we’ll spread our squash out on a cookie sheet and drizzle them with 2-3 tablespoons of olive oil before seasoning it with sea salt and black pepper. Now is not the time to get all miserly with that salt and pepper, either. I use a good bit, say at least a teaspoon each…or more…
I’m going to spoon several teaspoons of minced garlic over the top of this, and then, using my two clean hands God gave me, I’m going to toss it until all the cubes are coated. Afterwards, we’ll slide it in a 400 degree oven for 1 hour. By the way, if some of the cubes get a little charred, don’t even worry. My man and I love that extra crunch!
Right before serving, we’ll transfer to a pretty bowl and toss with a couple tablespoons of chopped fresh cilantro and a couple tablespoons of lime juice. HAVE MERCY! Enjoy my Have Mercy Butternut Squash y’all! It’s good eating from the All Things Southern kitchen to yours~