Last weekend I decided it had been TOO LONG since I made my beloved roasted butternut squash dish, complete with almond-pecan parm...and kale...and lots of garlic. Have you made it? Oh me oh my, it’s a show-stealing side I tell ya. (Making all the other dishes give the side-eye, heh. #butternutplease)
Here’s a little summary of the comments I received when I served it to the fam:
Eric: Holy sh*t that’s hot!!! *burns mouth* (he never learns) and then “Butternut squash is so much better than pumpkin” (LOL...so random….I die)
Adriana, 3 years old: NO THANK YOUUUUUUU, as she skips away with Arlo’s toy in her grasp. Spotted 10 minutes earlier: downing a box of “circle crackers” (sigh)
Arlo, 1 year old: *screams and beats his hands in protest because he has to wait for the squash to cool* then proceeds to inhale it. He was nice enough to smash the leftover squash into his hair, and even tossed some squash over his shoulder for good luck.
Me: *screams and beats my hands in protest because I have to wait for it to cool* then eats 2 big servings. *****MAKE-AHEAD TIP***** Did you know you can prep this dish a couple days in advance? This is a fun trick for holiday meal prep when sanity is at an all time low (or is that just me). Simply chop the squash (I just said “simply” and “chop squash” in the same sentence... #fail)
OR get your paws on some pre-chopped fresh butternut at the grocery store (bless their souls)...and throw it into the casserole dish with your oil, garlic, salt, parsley, etc. Wrap the casserole dish with foil and let it hang out in the fridge for a couple days, if you’re doing that make-ahead thang. Chop the kale (this time I doubled the amount and loved the extra greens!!) and put it in a tiny container or baggie in the fridge, as well as the almond-pecan parmesan. (Pro tip: you can make this “vegan parm” will all kinds of nuts and seeds...this time I used almonds and roasted/salted pepitas...it also works without the nutritional yeast, just in case you don’t have it on hand! I change it up all the time). Put that in the fridge too. When you’re ready to roast this beauty later that day or a couple days later, proceed as usual while giving an evil