build me up, butternut

Winter squash has been on sale lately, so last week I bought a butternut squash. I thought about making a tasty soup, but then decided against it. Soup is always better after it sits for a while so the flavors meld, so I guess I just didn’t want to wait. I’ve made a Savory Butternut Squash Casserole in the past, but this time, I wanted to do something a little different.

After I finished cooking this dish, I realized that this new version wasn’t that far off from my casserole version. But hey, hopefully that just means it’s good since Savory Butternut Squash Casserole is one of my most popular recipes (according to my analytics). Part of me loves this new recipe more because I got to use my ramekins, and we all know how I feel about them.

Pay to Play update: I’ve practiced my double unders before our CrossFit class the past two days. I’m getting better, even if it is one double under at a time. I go out by myself in the parking lot and work on them for 10 or 15 minutes. I think my timing is getting a little better, though I couldn’t tell you why. Regardless, it’s a great pre-warm-up warm-up before my class.

Butternut Squash Ramekins

Ingredients

• 1 butternut squash
• 3 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp thyme
• 1/4 tsp chili powder
• 1/4 tsp salt
• few grinds of black pepper
• 1 onion
• 1 red bell pepper
• 2 garlic cloves
• 1/2 cup heavy cream
• 1/2 cup coconut milk
• 3/4 bag of spinach
• 1/2  cup parmesan
• Topping: shredded cheese

1. Preheat your oven to 350 degrees and peel the butternut squash.

2. Scoop out the middle seeds and pulp, and cut flesh into 1-inch cubes.

3. Place cubes in container with lid, and add 2 tbsp olive oil, garlic powder, onion powder, thyme, chili powder, salt and pepper. Secure lid and shake until evenly coated.

4. Spread on baking sheet and cook for roughly 30 minutes.

5. Meanwhile, dice onion and red bell pepper, and mince garlic. Saute in 1 tbsp olive oil until onions become transparent.

6. Keep burner at medium heat, and stir in cream and coconut milk.

7. Fold in spinach one handful at a time.

8. Once squash has cooked some, add it and the saute mixture to a mixing bowl, and fold in parmesan.

9. Distribute between 8 one-cup ramekins, and top with shredded cheese.

10. Bake another 20 to 25 minutes. Make sure you let these cool for a few minutes before eating them. They’re piping hot!

Wonder how to save these as leftovers? Mine fit perfectly into a sandwich bag.

We enjoyed these squash ramekins along with a cajun shrimp salad. Crazy combination, I know! Love my version of croutons? I used Trader Joe’s Sweet Potato Chips.