It’s butternut squash day. What are you going to do with yours?
4 thoughts on “Bar’s Open”
I’ve told you lots of times the best thing to do with a butternut squash.
No, not that.
Cut it in half, scoop out the seeds. Put some chopped up garlic, some sage leaves, and some butter in the hole where the seeds were. Slap some olive oil over the rest of it. Roast at 200 degrees until soft, which depends how big it is but I’d say an hour ish. Scrape out the middles, leaving about a cm or so all around so it holds it shape. Mash with all the butter and garlic and sage, and about half a pack of feta, cubed. Pack back into the halves and put back in the oven for 10-15 minutes just to heat back up.
I’m going to a wedding tonight so I’ll have champagne with mine, please.
I’m going to stuff the butternut squash down my trousers so I can look just like Jareth. But then Bowie doesn’t drink booze, so I’m going to have to take liberties. Let’s assume that if the Goblin King did drink, it would be a pint of something eyewateringly strong.
Bar’s Open
I’ve told you lots of times the best thing to do with a butternut squash.
No, not that.
Cut it in half, scoop out the seeds. Put some chopped up garlic, some sage leaves, and some butter in the hole where the seeds were. Slap some olive oil over the rest of it. Roast at 200 degrees until soft, which depends how big it is but I’d say an hour ish. Scrape out the middles, leaving about a cm or so all around so it holds it shape. Mash with all the butter and garlic and sage, and about half a pack of feta, cubed. Pack back into the halves and put back in the oven for 10-15 minutes just to heat back up.
I’m going to a wedding tonight so I’ll have champagne with mine, please.
Chips
Champagne please, so I can toast to Karen’s birthday.
I’m going to stuff the butternut squash down my trousers so I can look just like Jareth. But then Bowie doesn’t drink booze, so I’m going to have to take liberties. Let’s assume that if the Goblin King did drink, it would be a pint of something eyewateringly strong.
I think I’ll just have a rum’n’butternut cocktail, please
Roast down the butternut ’til it’s properly done/sweet/caramelised, then liquidise it with copious quantities of rum.
No idea if it’ll work, but after the first couple of glasses, I won’t care.
Thanks.