It has been a while since my last post. So sorry about the delay. I am still battling this last MS relapse. It seems to be kicking my butt pretty good this time. I’m having lots of trouble with my right hand now (on top of the usual struggles) so it is making it quite hard to type efficiently. At least I still can though…writing is pretty much not an option at this point unless it is done with a keyboard. 😉 I just thought that everyone should know I hadn’t given up on sharing recipes…I’m just having to share some of the hardships along the way.
But now that we have dealt with the reason for slacking on my part…I thought a simple but tasty recipe was in order. These squash bites are incredibly easy, but they fit the bill for any last minute supper addition! We fall back on these all the time. If you keep some butternut squash cut up in the fridge, they take minutes to throw together and pop in the oven! So lets gather our small list of ingredients.
You will need…
- Olive oil
- Butternut squash (cut into cubes about 1/2 inch squared…they can be bigger if you like them better that way) We try to keep some of these cut up in the fridge all the time for quick prep. Dice a squash up on the weekend and it should keep well for you all week in the fridge. 😉
- Ziploc bag (either 1 quart or 1 gallon depending on how much you would like to make)
Preheat your oven to 425 degrees and line a cookie sheet with parchment paper.
You are going to place how ever many squash bites you would like to make into your ziplock bag. For simplicity, I will tell you about what we use to make a batch for the 2 of us.
For 2 people, I use roughly 2 cups of butternut squash chunks.
To that, I would add about 1-2 tsps of olive oil. ( Just enough to lightly coat all of the chunks) And a couple shakes of salt from the salt shaker. (You can always add more when they are done, I don’t ever want to over-salt) Seal the bag with a bit of air in it, and shake it like crazy! 😛 You just want to make sure that the oil and salt get evenly distributed onto the squash.
Spread the squash chunks out on your parchment covered cookie sheet. The less they are touching, the more crunchy they will be. 😉
Bake in the oven until they are browning nicely. Usually about 20-30 minutes depending on the oven. About 1/2 way through cooking, it sometimes helps to flip them over with a spatula so they don’t burn on the bottom side.
And that’s it! You’re done! They will be nice and crunchy on the outside and chewy in the middle, and will definitely be delicious!
So, simple overview…
- Squash chunks, olive oil, and salt into ziplock bag.
- Shake well and dump on cookie sheet.
- Bake and serve.
It doesn’t get much simpler! 😀
Do you have an easy “go to” recipe when you are short on time or energy??