Tonight, I was able to reheat last night’s leftover chicken Marsala and Junior League of Charleston’s Scalloped Irish Potatoes & Onions. But, I wanted to add a new vegetable since I had no leftover carrots from the night before. I made this butternut squash recipe exactly as described in the recipe but switched out chicken stock for the mushroom stock. Peeling and scooping out the squash’s seeds was quick and not difficult. I prepared it in a Le Creuset rectangular baker.

Going into the oven ©EverydayCookingAdventures 2013

The dish came out looking pretty with the orange and green colors and was a tasty addition to our leftovers. I have enough leftover for tomorrow’s dinner and I think I’ll reheat it along with a little drizzle of maple syrup on top because I love squash with a sweet flavor, whereas this recipe was more savory. But this was a nice and easy preparation for a healthy meal and could easily be made to serve a larger group. Here’s my squash:

Roasted, Glazed Butternut Squash ©EverydayCookingAdventures 2013

Roasted, Glazed Butternut Squash

From: True Food: Seasonal, Sustainable, Simple, Pure by: Andrew Weil, MD
Serves 4-6

Ingredients:

• 1 large butternut squash, peeled & seeded, and cut into 2-inch cubes (5 to 6 cups)
• 1/3 cup mushroom stock
• 2 TBSP balsamic vinegar
• 1 TBSP extra-virgin olive oil
• 1/2 tsp salt
• 6 fresh sage leaves, sliced
• 1/3 cup grated Parmigiano-Reggiano cheese