This is a very simple recipe, but don’t let that fool you. This combination of butternut squash, pineapple, butter, and parsley is unexpectedly good and full of savory richness.
- 1 butternut squash
- 3 tbsp butter
- 1 cup small fresh or canned pineapple chunks
- parsley, finely chopped
- Preheat the oven to 375°F.
- Halve the butternut squash lengthwise. Scoop out the seeds and the stringy, surrounding pulp. Make several horizontal and vertical slits in the squash. Rub the butter into each squash half, place the pineapple chunks in the hollowed-out part of the squash, and sprinkle with parsley.
- Bake until soft (30 to 45 minutes). Serve immediately.
— Nickolas Vassili
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