Fall has officially arrived in Seattle and nothing makes it feel more real than pumpkin and squash everything! I had picked up a couple of bags of pre-cubed butternut squash the other day and was trying to figure out what exactly I wanted to do with it. I took a peek in my cupboard to see what I could throw in there and found some dried cherries, honey & pecans...couldn't have been more perfect!
This recipe is so easy to whip up, and you don't really need to measure anything...cook intuitively by taste!
- 1-2 packs of cubed butternut squash (or cut up your own if you can't find these at your local grocer!)
- Honey (1-2 tablespoons worth)
- Pumpkin Spice
- Pecans or other nut alternative
- Dried tart cherries
- Olive oil
- Himalayan salt
What I wish I would have also had.... goat cheese! :)
- Dump your cubed squash into a pan on medium high heat and fill with water until it just covers the bottom of the pan.
- Pop on a lid and stir occasionally, cooking for about 5 minutes or until the water is gone. Make sure you don't burn your pan!!
- Once the water is cooked off, add in a bit of olive oil and continue cooking until the squash is soft and can be pierced with a fork!
- Turn down to medium low heat and add in a few dashes of cinnamon, a couple of pumpkin spice, walnuts, salt & honey. Incorporate well! Take off the heat and toss in cherries and if you're lucky, some goat cheese too! :)