The beautiful organic butternut squash I purchased about a month ago was sitting on my kitchen island, silently mocking me every time I glanced its way. Yes, it can be a bit of work peeling and seeding this tasty gourd. And yes, there were times that I wished I’d bought the convenient peeled and chopped packages I passed up during my grocery runs. Now time was running out. There was a tiny spot on one end of the squash that was slowly expanding. One recent chilly afternoon, admittedly spurred more by hunger than creativity, I felt ready for the challenge. And guess what? It was much easier than I imagined. Here’s what I created. Hope you enjoy it as much as I did!
Bake for 40 -45 minutes, stirring after 25 minutes. Squash and potatoes should be fork tender and the breadcrumbs and macadamias lightly browned. Serve warm.
Refrigerate leftovers for 3-4 days. I have not tried freezing leftovers. Probably best to use as prepared within freshness window. Or you can puree and create a delicious soup or sauce!
Keywords: butternut squash, roasted winter veggies, roasted potatoes, macadamia roasted butternut squash and potatoes