Ingredients
Units
Scale
- 2-pound of butternut squash (medium-sized chunks)
- 1/2 tablespoon of olive oil
- 1/2 teaspoon of kosher salt
- 1/8 teaspoon of garlic powder
- Black pepper (fresh ground)
- Parmesan cheese
- Finely chopped sage
- Thyme
- Butter
- Maple syrup
- Chopped pecans
Instructions
- Butternut squash should be peeled and chopped into 1/2-inch thick cubes. (You should note that using a vegetable peeler with serrated edges is better.)
- A medium saucepan of water should be brought to a boil. Cook for 5 to 6 minutes, or until the squash is fork soft (test a piece to see if it is done).
- Drain and transfer to a medium mixing bowl. Combine the olive oil, kosher salt, garlic powder, and freshly ground black pepper in a large mixing bowl. Season to taste with more seasonings if desired.