Parmesan Butternut Squash

This is a super easy, basic, and delicious butternut squash recipe. There aren't very many ingredients; so you can really taste the butternut squash.

I used half of a fairly large butternut squash recipe (the other half was used for the black bean soup- black-bean squash soup and cheesy-jalapeño soup). Sorry, I don't have pics of this, but use your imagination, it's good fer ya. 

Parmesan Butternut Squash

Here's how to prepare the squash:
~1. You peel off the outer skin of the squash. It can be a little difficult to peel in of the grooves of the squash, but dig in there! And rub a little dirt in it while you're at it (don't really, this is just a "She's the Man" reference).
~2. Cut off the ends of the squash, where the top stem is and the bottom, well bottom part is.After you do this, cut the butternut in half, lengthwise, from top to bottom.
~3. Scoop out the squashy innards- the stringy, goupy guts, and the seeds. You can always keep the seeds, top em off with salt, and toast 'em if you do so desire.
~4. Cube the squash, about 1" x 1".
 ~5. Boil the squash for around 8-10 minutes or until just soft to the stab of a knife / fork / anything you like to stab with.
~6. Drain the squash, put it in a baking dish.
~7. With a light hand, drizzle with olive oil. (preferable don't pour straight from the bottle like 2Bit because oil tends to flow uncontrollably). Sprinkle with salt, pepper, and cayenne peppa fo some heat (optional).
~8. BAKE! For around 20-25 minutes, until it gets somewhat crispy. Sprinkle with Parmesan cheese (as fresh as possible, like the bagged kind and not the bottled powdery stuff). Pop it back in the oven for around 3 - 5 minutes, until cheese is somewhat melted.

And now you have made a delicious side dish. Perfect for the holiday season!