You ?butternut? pass up this tasty recipe

Earlier this week, I found myself standing in front of the vegetables at the grocery store.

I stopped in for some milk before I headed home, but I also had no idea what I wanted to make for dinner. That?s when I spotted something that looked beautiful, delicious and ,well, on sale: butternut squash.

Personally, I love squash, and I?ve roasted quite a few acorn squash in the past, but I?d never tried to make butternut before. I figured this was as good of a time as any.

When I got home, I realized I lacked most of the ingredients to make the many recipes I found online, so I decided to just try my own thing this week, and the result was delicious.

I ended up roasting my squash along with some potatoes and served them with a nice, juicy sirloin steak. It was an awesome dinner.

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Roasted Butternut Squash

and Potatoes

Ingredients

1 medium-sized butternut squash

3 to 4 medium-sized Russet potatoes

about 2 tablespoons olive oil

1 teaspoon dried sage

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon fresh cracked black pepper

salt to taste (I added about 1/4 teaspoon.)

Directions

Preheat the oven to 450 degrees.

Peel and seed the butternut squash. (My vegetable peeler did not enjoy this step, and I had to resort to using a paring knife. This was not an easy peeling experience!)

Cut the squash into 1-inch square pieces.

Wash the potatoes and cut into one-inch square pieces. (I didn?t peel mine.)

Place the squash and potatoes into a 9×13-inch baking dish.

Sprinkle the herbs and spices over top of the squash and potatoes and then pour the oil on top.

Mix the vegetables with your hands, making sure to coat the veggies as much as possible.

Roast in the oven for 25 to 30 minutes, stirring them every 10 minutes.

Remove from the oven when the vegetables are fork tender.

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We really enjoyed these, and I?m guessing this won?t be the last squash that finds its way into my oven over the next several months.

These also reheated really well for lunch the next day, so don?t be afraid of leftovers.

My grocery store sale buys don?t always work out in my favor (swai nuggets were a huge mistake), but this one was great. Plus, it gave us an excuse to have steak for dinner. That?s a win in my book.

When not helping husband Joey with newspaper work, Lindsey teaches speech, debate and forensics at Haven High School. She can be reached at lindseyclarion@gmail.com.