20-minute butternut squash
It may not be the most exciting thing you make this week, but you *will* eat it all week.
The story: I started making 20-minute squash last semester during my very intense health-kick. I was at the grocery store and saw that there was pre-cut butternut squash and I knew that it was healthy. With absolutely no direction on how to actually cook these little cubes, I threw the box in my cart and checked out (then I called my mom when I got home).
What happened: First, per advice of my mom, I preheated the oven to bake at 400 degrees. While the oven heated up, I dumped the contents of the box into a mixing bowl with two-three tablespoons (just eyeball it) of olive oil and a pinch of salt, pepper, cinnamon and garlic powder. I gently mixed everything together as to not break apart the squash and I emptied the mixture onto a cookie sheet. Once the oven was finished heating up, I put the sheet into the oven and waited 20 minutes. Then I took it out.
Final thoughts: Unless you accidentally broil the squash or forget it is in the oven, you can't really mess this up. I have eaten this plain, with eggs and with spinach salads. I was thinking about making a fall salad with this recipe and adding apples and died cranberries... I'll get back to you on that.