The cold weather signals a time when winter squash are in abundance. 
Butternut, acorn, and pumpkins – are all great fiber-rich squash to enjoy when the winter rolls around. One of my favorite ways to make butternut squash also is the easiest.
Smashed Butternut Squash
I like to use this as a bed for grilled chicken or salmon. It is great warm, room temperature or even cold. If you have leftovers, warm slightly and top with an over medium egg.
1 large butternut squash
salt and pepper to taste
2 teaspoons olive oil
Instructions:
- Cut the squash lengthwise and scoop out the seeds.
- Place cut side up on a baking sheet.
- Lightly salt and pepper the squash.
- Place 1-teaspoon olive oil in the hollow of each squash half.
- Bake on 375 until very, very soft. The skin will begin to break down.
- Remove from the oven and let cool for 5 minutes.
- Using a spoon, remove the meat from the skin and place in a large bowl. Make sure to not loose the juice that pools in the hollow during cooking.
- Mash slightly with a fork.
- Adjust seasoning as needed.
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