Roasty Squersh #vegetarian

This recipe was given to me by #4 Daughter, the amazing Sara Marian. If you wonder why I never go on about daughters #1-#3, it’s because they aren’t active on the internet and don’t want to be. I honor their wishes by being quiet about them, but I’m proud of them, each in her particular self.

ANYWAY, Sara made this dish for a family gathering, and it was so a-MAZ-ing, I got her recipe. It was even good when I made it. If you want to know the secret of how to cut up an acorn or a butternut squash, it’s simple: get a very sharp knife. The knife Jane gave me and that I keep sharp goes through winter squash rind as if it were warm butter (the squash rind, not the knife).


  • cubed acorn and/or butternut squash
  • olive oil
  • garlic clove(s), minced (or garlic powder)
  • sage, rosemary, and other herbs
  • smoked paprika to taste
  • salt and pepper to taste
  • Parmesan and feta cheeses

Preheat oven to 450F. Toss squash cubes with olive oil, garlic, herbs, paprika, salt, and pepper. Roast 30-40 minutes, stirring half-way through. Add cheeses and eat!

I used sage, rosemary, and parsley, and only a butternut squash, since that’s what we had on hand.

SO GOOD! Thanks, Sara!

A WRITING PROMPT BASED ON MY POST: Write about someone who wants to be private who is made public.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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