Butternut Squash with Pistou

If you've followed this blog journey for a while, than you know that I used to share recipes on here all the time. This is a variation on a recipe from my Newlywed Cookbook. 

I had some already cubed Butternut Squash that I needed to use up and this look easy and good. Pistou I think is basically the French word for pesto and we had some basil that needed to be used up -- so this was a perfect way to use up a few things.

This was pretty easy and delicious. I just ate it by itself for dinner, but it would make a great side with lamb or chicken.

Butternut Squash with Pistou

Ingredients:

1/3 cup extra virgin olive oil

4 garlic cloves

a handful of basil leaves

sea salt

Parmesan cheese

1 pound (or more) of cubed butternut squash

Directions:

Preheat oven to 400 degrees. Put a piece of foil on a baking sheet.

Make the pistou by combining the olive oil, garlic, basil and salt in a small food processor. Blend well.

Put the cubed squash in a large plastic ziploc bag. Add the pistou, close the plastic ziploc bag and shake to cover the squash in the pistou.

Spread the squash out on the foil lined baking sheet. Put in preheated oven for 30-40 minutes.

Top with parmesan cheese and serve.

{I’m probably linking this post up at one of these awesome link parties that are hosted by some amazing blogs. Check them out!}