The sauce on this recipe is addicting. So much so, I’ve managed to eat half a squash today and want more sauce.
What is it with me and raw garlic? I can’t get enough.
Gluten-free, paleo, vegetarian, vegan
Smothered Butternut Squash
1 smallish butternut squash
8-10 cloves garlic
1/2 – 2/3 c. olive oil
2 Tbsp. grainy mustard
4 tsp. sweet paprika
First, preheat your oven to 200C and prep a baking tray with tinfoil.
Cut the stem ends off your squash, and halve down the middle lengthwise. Scoop the seeds and discard.
Now make your dressing by whizzing all the remaining ingredients.
Spoon a generous amount over each cut half of squash and arrange face up on the sheet.
Bake 25 – 35 minutes or until the thickest part is soft.
To serve, you can either scoop out of the skin in the kitchen, table side, or eat the skins. Whatever your fancy.
Serve with the rest of the sauce drizzled over top (or in my case, slathered).
Should serve 4 with a small squash