RECIPE: Butternut squash casserole

Kayla MacIntosh
The Silhouette

With those cold days just around the corner and the final push until exam time, why not take a break and treat yourself to a little autumn specialty.  I was first introduced to this recipe this past Thanksgiving and it was without a doubt, a huge hit with my family and friends. It wasn’t long online cialis after I received the recipe from my aunt, and I was at the grocery store buying the ingredients and cooking up a storm!

Living as a student with not much time or money I’d say this recipe could not be more convenient. Here’s what you’ll need:

-  2 tablespoons fresh parsley, minced

-  2 tablespoons olive oil

-  3 garlic cloves, crushed

-  1 teaspoon salt

-  1 teaspoon pepper

-  1/2 cup melted butter or margarine

-  3 1/2 pounds of butternut squash, peeled and cut into 1-inch cubes

-  1/3 cup parmesan cheese

Directions:

1. Preheat oven to 400 degrees F

1. In a large bowl, mix the parsley, oil, garlic, salt, pepper and melted butter or margarine
2. Peel and cut butternut squash into 1-inch cubes and add to large bowl
3. Transfer contents of the large bowl into an ungreased shallow casserole dish
4. Bake, uncovered for 45-55 minutes depending on desired tenderness

Making 4-5 servings, this recipe is perfect for those cold evenings, family get-togethers, or even a potluck dinner with roommates and friends. Depending on personal preference, you can make many variations of this recipe. Try adding mixed nuts or rolled oats for a great mix of textures.