Happy Belated Easter to you all! I hope the Easter Bunny was good to you too and that you enjoyed all the Easter egg hunts to be had! I personally took part in two hunts this weekend and I’m feeling the bulge just a wee bit now. Time to get back on the healthy-eating bandwagon. But before I get into a new healthy recipe, I want to show you this amazing cake that I made at my soon-to-be in-law’s house this weekend….
My future Mother-in-Law and I spotted it on Pinterest the other day and so she went out and bought all the fixin’s so that she could bake it and I could decorate it. It costs a fortune in chocolate, and it definitely was over-the-top sweet, but in the name of the BEST Chocolate Holiday of the Year, I felt no guilt to dig right in.
Now that I have that off my chest, let’s get back to how we SHOULD be eating! I promise this is it for the squash…at least for a little bit. I have gone on a squash-eating spree it seems but since it’s so good for you, why not? Plus this is probably one of the simplest recipes around. (Seriously, it gives the ol’ jam on toast a run for its money!) All it takes is four ingredients and an oven.
I used buttercup squash but an acorn squash works just as well. All you need to is slice the squash in half, clean out the seeds, drizzle it with olive oil and sprinkle salt and pepper. Throw that baby in the oven, wait 45 minutes and c’est magnifique!
Salt and Pepper Buttercup Squash Recipe
1 Buttercup squash or acorn squash
1 Tbsp olive oil
salt and pepper to taste
Heat oven to 425 F. Cut the squash in half (be careful. They aren’t the easiest things to cut!). Scoop out the seeds and throw out. Drizzle olive oil on the inside of the squash. Sprinkle with salt and pepper. Place in oven on a baking sheet with the flesh side up. Bake for 45 minutes. To serve, give 1 half per person or cut into quarters.