Have you gotten tired of cooking during this pandemic?  After awhile, you’re racking your brain, trying to come up with something other than mashed potatoes, pasta, or rice as a side dish to  accompany meat.  But now you’re in luck, because we’re seeing squash of all kinds at farmer’s markets and in the grocery stores. If you’ve never cared much for squash, maybe you haven’t experimented with different ways to cook it. Baked acorn squash halves are  great, but  take an hour to bake in the oven.  A quicker, easier way is to cube it, and roast it in the oven.   When planning your meals, don’t forget about squash.

Here’s what’s great about squash as a meat accompaniment.  If has only about one third the calories of potatoes.  Not only that, it is filling and nutritious.  Low in cholesterol, and a good source of vitamins. And it brightens the plate—adding color to stimulate the appetite.

I’ve played around with different methods, and combined certain flavors to come up with my very own recipe. .  After peeling and cubing the squash,, I sprinkle it with nutmeg, garlic powder, and a little brown sugar.  You may want to add salt, but I don’t, because we try to stay on low sodium diets.

ROASTED BUTTERNUT SQUASH

Ingredients:

1 medium  butternut squash , peeled,  seeded and cut in 1-inch chunks

2 tablespoons  olive oil

1/8 teaspoon nutmeg

1  teaspoon brown sugar

Sprinkle of garlic powder, if desired

Directions:

Preheat oven to 400 degrees.

Place squash on baking sheet, drizzle with oil, sprinkle with nutmeg, brown sugar, and garlic powder.  Toss it all together.  Spread the squash in one layer and roast for 25 to 30 minutes until tender.

Makes 2 to 4 servings, depending on your appetite.

Don’t forget about squash!  Your vegan friends will love it, too.