Butternut squash

I had two butternut squashes the other day and I had no clue what to do with them.  My mom gave me a great idea on what to do.  I got to say it was delicious.  The recipe is so simple and full of flavor.  My kids aren't fans of any kind of squash and this was no different nor a surprise.  But my theory is that if I keep introducing them to healthy things eventually they may want to try it and realize that they do like it or grow to like it.  Either way I feel as though I am making progress on the road to healthy eating.

Roasted Butternut squash
1 med-lg butternut squash or 2 small
1 onion, roughly chopped
4-5 garlic, cut in half or sliced 2-3 times
2 T approx. of olive oil
salt and pepper

Start by peeling your squash (I used a potato peeler) then cut the squash into small squares.  Chop your onion and garlic and add it to a large bowl with the squash, olive oil, and salt and pepper.  Mix together to coat all the veggies with oil and seasonings.  Place in a single layer on a parchment lined cookie sheet and bake at 350 for 30 minutes.  All ovens vary so check on them at about 20 minutes and if the outer pieces are getting toasted just stir a bit and move the pieces around.  They are done when a fork pierces easily through the squash.  I served over brown rice.  It was delicious.  I ate it again for lunch the following day.  Happy Eating!!