Did you know that you are supposed to get a serving of orange veggies at LEAST every other day?
I personally get pretty sick of the orange veggie stand by, carrots so we've been trying new things.
A new discovery of this year is the delightful veggie- BUTTERNUT SQUASH! Did you know that it's good for a lot more than Butternut Squash soup? This is our favorite new side dish-- and it's my very own recipe. 5 points to me... even though it's probably couldn't even be considered a recipe so much as just a way to cook it.
Roasted Butternut Squash Bites
1 Butternut Squash
Salt and Pepper
Preheat Oven to 400 degrees. Peel the butternut squash. (Like you peel a carrot? Yep. Like you peel a carrot. Just keep peeling until you are seeing only the orange-y center... it takes a bit.) Chop off the ends. Cut in half lengthwise and scoop out the guts. Cut the squash into bite sized pieces. Spread on to a well greased pan (or baking mat if you have one) and sprinkle with salt and pepper. Roast in oven for about 20 min tossing occasionally until veggies are fork tender. Serve. Yummm
Note: If you don't want to use the entire squash - it saves well, even peeled in the fridge for a long time. I just wrap mine up tight.