DINNER AGAIN

This meal will be even easier! Heyyyaaahhh. This is one of my favourites because it is SO GOOD (I love butternut squash like woah) and dead easy. You can also add beets to this, but remember that they take way longer to cook, so you'll need to put them in before the squash. You can also use parsnips, which are nice and sweet, or any other squash, or turnips, or rutabega, or WHATEVER.

The best part of this dish, no question, is the garlic. Cooked garlic is a thing of beauty and you should absolutely eat the big hunks you end up with. If everything has gone well, it will be really sweet and starting to get crispy and YUM.

Tools:
A baking pan
A knife
A cutting board
A pot

Ingredients:
Olive oil
Half a butternut squash
An onion
Rosemary and thyme
Salt and pepper
Pasta (linguine is good, but whatever you've got)
Parmesan

1. Cut your squash in half, longways. It will be sort of hard to do, because squash is pretty firm. But you can manage, I promise. Just be careful that your knife doesn't slip off. Put one half away, and set to work: cut off the ends and scoop out the insides with a spoon. Peel the devil. Then chop the whole thing up into bite-sized (about an inch each) pieces. Cut up an onion into big pieces and throw it all into the baking dish. Your dish should be large enough that all of the food sits on the bottom, rather than being piled up on top of each other. If your dish is too small, your squash won't cook and definitely won't get crispy.

2. Toss in some olive oil, enough to coat everything. Throw some rosemary and thyme, salt and pepper in. If you're not familiar with those herbs, just smell them and decide which you like! If you like one better, use more of it. Add about a half teaspoon of salt and a few grinds of pepper. Peel one or two cloves of garlic and just crush them with the side of your knife. Throw them in whole.

3. Put the whole thing into the oven on the middle rack and cook at 375F for about half an hour, or until the squash is soft and starting to crisp. When it feels like its almost ready, cook the pasta.

4. Drain the pasta, then toss it in a bowl with some of the vegetables and a bit more oil. Top with parmesan cheese and enjoy.