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Garlic Butternut SquashButternut squash is my favorite winter squash. But there’ve been days that squash is the very last thing I want to look at, think about, or cook. A day like that came last week.

This day began on unsteady legs to begin with. I still wasn’t feeling 100% over the morning sickness, but at 17 weeks along, I figured I’d better get to the doctor at least once before we delivered. 🙂 So I made the appointment and brought my REALLY long grocery list.

I did this out of insanity and pure love for my beloved. He’d been the shopper for the last 4 months while I lay in misery on the couch. However, the poor guy was far more familiar with looking for corn bores in the field than lemon juice in aisle ten. The last time he stumbled home from a shopping trip, I’d been expecting him for three hours.

The shopping trip

So, I dressed myself – which at this point was still a monumental task. I got my shoes on the right feet, the kids in the van, and headed 35 miles to the clinic where someone was waiting to draw a gallon of blood from my arm.

After three hours at the clinic, I was tempted to crawl in the van with the boys, lock the doors, take a nap, and not move until Junior decided he/she was hungry. It took about two minutes to decide to find something to eat. Junior is not patient.

A word of advice: choosing fast food because you are starving, and eating it with a churning stomach does not make it feel better.

Then it was off to get groceries. I got about halfway through the list before I gave up, staggered through the check-out, and fell into the van. The chatter-boxes in the backseat, and visions of the warm, soft bed that awaited me kept me going.

About five miles from bed home, the call came in. It was Travis. There was a chance of frost for the night. This meant one thing – the produce in the garden had to come out.

I pulled in the driveway, gathered the four boys together, my garden clippers, a wheelbarrow, and we marched staggered toward the garden while the dream of my bed floated further and further away.

a harvest of butternut squash

(source)

Harvesting the squash

We’d planted a large garden that spring. At that point I wasn’t pregnant or sick and we were hoping for a good crop. I hadn’t been out to the garden in the four months since I’d been sick and it soon became apparent that God had been abundant in His blessings.

Very abundant.

The grass under the nearest tree suddenly looked very soft and very inviting.

My first thought as I stepped into our field/garden of was utter horror. I couldn’t believe how many squash there were. I thought about raising the garden clippers above my head and groaning, “KILL. THE. SQUASH!” The boys would have loved it. I would have loved it too if it hadn’t sounded so tiring – or so nauseating.

I needed a nap.

To make a long story short, Travis came home and we ended up backing the truck up to the garden because we were tired of hauling the wheelbarrow full of squash, mini pumpkins, and zucchini up to the house.

We harvested 5 gallon pails of onions, peppers, brussels sprouts, and cabbages. I counted 78 butternut squash and the guys were guessing the mini pumpkins were in the 150’s. I didn’t even look at the zucchini.

What was I supposed to do with all of it? The thought of canning, blanching, and freezing it all made me want to sit on the floor and cry.

Travis took pity on me and my quivering chin. We gave most of it away. We carried boxes of it to church, offered it to his co-workers, and called on family. There’s still about 40 squash in the basement, some frozen brussels sprouts in the freezer, and a corner dedicated to the pumpkins – which I still haven’t counted.

Dinner is served

But after several good nights of sleep, a few naps, and some very low-key days, I felt adventurous enough to try a new squash recipe for our supper side dish. Yum. We were in love!

If you have a basement full of squash, or one you brought home from the store, I encourage you to try this recipe. I made only tiny, minor changes to the recipe with what I had on hand.

Warning: winter squash is high in starch. If you’re battling candida, remember to make this a limited treat. 🙂

Garlicky Baked Butternut Squash (gluten-free)
2 T. dried parsley
2 T. coconut oil
2 garlic cloves, minced
1 t. celtic sea salt
1/2 t. pepper
1 large butternut squash, baked, peeled, and cubed
1/3 c. Parmesan cheese

Directions:
1. Bake the butternut squash until it’s soft enough to cut. I usually place a whole squash into a 9×13 pan with some water in the bottom and bake it at 400 degrees for about an hour. I’ve also set it in my crockpot with some water on low for several hours. Once it’s soft, yet firm without being mushy, it’s easy to cut.

4. Bake, uncovered, at 400 degrees for about 45-50 minutes.

In the end, was it all worth it? The hauling, storing, cooking, and eating of squash? Junior thought so. At least the eating part. 🙂

Garlicky Baked Butternut Squash

Allergies Gluten-Free
Meal type Side Dishes
Website Whole Intentions

Ingredients

  • 2 tablespoons dried parsley
  • 2 tablespoons coconut oil
  • 2 cloves garlic, minced
  • 1 teaspoon celtic sea salt
  • 1/2 teaspoon pepper
  • 1 Large butternut squash (baked, peeled, and cubed)
  • 1/3 cup Parmesan cheese

Directions

1. Bake the butternut squash until it’s soft enough to cut. I usually place a whole squash into a 9×13 pan with some water in the bottom and bake it at 400 degrees for about an hour. I’ve also set it in my crockpot with some water on low for several hours. Once it’s soft, yet firm without being mushy, it’s easy to cut.
2. Cut the squash in half from top to bottom. Cut the skin off of the outside and scoop out the insides and discard. Cut the squash into 1″ cubes. Place cubes into 2 qt. baking dish.
3. Combine the parsley, oil, garlic, salt and pepper. Pour over top the squash cubes and toss enough to cover.
4. Bake, uncovered, at 400 degrees for 50-55 minutes until squash is nice and tender.
5. About five minutes before it’s done, sprinkle the Parmesan cheese over top.

Baked #butternut squash with garlic and parmesan cheese by WholeIntentions.com

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I share that enthusiasm by bringing you information on ways to improve your gut health. You can follow me on Facebook, and Pinterest.
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

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