I dig making up new food combinations and some are good, some are decidely not. I sorta made this up the other night, my lovely wife was swamped down with work and really wanted to 'use the butternut squash' that we had, so I just sort of threw some stuff together that seemed reasonable and I struck gold. This was some good stuff. A lack of exact directions are really indicitive of the way I cook. Fake it, you'll be fine.
What you need:
- Butternut squash, peeled, seeded, cut into bite sized-hunks. About 1 to 1.5 lbs.
- An onion, preferably yellow, medium, diced. If you use a red onion for this you will regret it for 1000 days and somewhere a cute kitty will die because of you. No red freaking onions.
- Big old splash of olive oil
- Dash of chili pepper - the good dark stuff, don't be a sissy with that dash
- Dash of Chipotle pepper - good n' smoky, maybe 2 dashes
- Dash o' cumin, use it, but go light
- Dash of oregano, this is really not about the oregano, just a tiny amount
- Dash of paprika, I like my paprika like I like my women, hot and Hungarian, use what you have on hand.
- Garlic, a little. I used the dry powdered junk and it was great.
- Salt to taste
- A mild white cheese. Montery jack, white american, something like that. About 2 slices worth. If you use processed Kraft cheese here you suck and your squash will too. Don't do it.
The making:
- Oil in the pan, make it hot. Start your onion in there.
- 87 seconds in, add the squash and all of your spices.
- Knock that crap around with a wooden spoon, cover when needed, cook until the squash is edible, maybe 15 minutes or so depending on how big your chunks are.
- When they look done throw the cheese on, let it melt, stir to coat.
- Eat it, sharing optional.