This is a quick post to remind you to not throw out those seeds when making something with butternut squash. It’s easy to roast and they make a great snack.
Fun Fact: In places like Australia they call it a butternut pumpkin
What you’ll need:
Seeds from a butternut squash
1/2 tbsp Olive oil
1 tsp Salt
We are a left-overs family. Between Mike and I’s (sometimes) busy and opposite schedules, at times we don’t even have five minutes to sit down and ask how the other’s day is going. Which is why cooking when we’ve got the time, even when it’s not a meal time is an integral part of our daily lives.
Besides we both love to cook and bake so more often than not we spend our together time experimenting in the kitchen together. Who needs fancy dates? Right?
This recipe is one that I’ve developed and adapted from something my mother used to make for me as a child.
This meal is a staple in our house.
The great thing about this is that it can be made with butternut squash, or sweet potato, or even some other squash that you really like.
These enchiladas are the perfect ‘freezer’ meal. They taste great, freeze, well and if you individually wrap them they are quick and easy to reheat.
We make it in bulk and freeze the extras. Half get wrapped in foil. These get eaten at home and are warmed in the toaster oven (Superior method of warming left-overs). The other half get wrapped in saran wrap and go to work with Mike where he can re-heat them in the microwave.
Cool Factoid: Butternut squash originated from my home state of Massachusetts! So, you’re welcome.