Mmmm... Butternut!

I was feeling a little disappointed today. Disappointed that we couldn't find a babysitter for week #2 of our homechurch and I'd be staying home alone. Joel has been more than generous in letting me go most nights we can't find a sitter. I'm home all day and crave time out with people. He's an introvert and is generally happen for a night to himself. But he's in charge of a compassion initiative that needed to be talked about last night, plus he's long overdue for a turn.

So, I decided to get over it and think of the ways I could spend the evening. Plus I was excited to surprise him with a recipe for butternut squash I've been wanting to try for weeks. I was feeling good. But then came the dinner hour. I had taken the boys outside to play in the yard knowing I had to be in at a certain time to get dinner going. They were having fun and I stayed out later than planned. My neighbour was kind enough to help watch the boys while all of our kids played and I started on dinner. But sadly I only read the second half of the directions and didn't cook the squash for long enough, resulting in a meal of fish and only fish at the appointed time. I quickly opened a can of corn, my kitchen a disaster, hungry boys and feeling grumpy about my squash. Necessity caused me to pull it together and try to salvage my mistake. I'm happy to report that after a decent meal of fish and corn, we were able to finish it off with a dessert of butternut squash... and yes it really was that good to be considered a dessert. Joel gave it five stars and I believe described it as "insane"... definitely worth the wait.

So if you're looking for a delicious side dish or even just a lighter meal, that's easy (if you read the directions right) and perfect for this time of year, I present to you.....

Butternut Squash with Sage Bread Crumbs

1 butternut squash (2 lb)

2 T olive oil

1/2 t each salt and pepper

1 1/2 cups fresh bread crumbs (I eyeballed it but used less, just store bought)

1/2 cups shredded old white Cheddar cheese

2 cloves garlic, pressed

1 t dried sage

Cut squash in half lengthwise; remove seeds. Place cut up side on lined baking sheet. Brush with half of the oil; sprinkle with half each of the salt and pepper. Roast in 425F oven for 30 minutes (this is the part I neglected to do at first, so it was done later).

Stir together bread crumbs, cheese, garlic, sage and remaining oil salt and pepper; sprinkle onto squash. Roast until topping is crisp and golden and squash is tender, 15 to 20 minutes.

**Found in the September 2011 issue of Canadian Living**