I haven’t been cooking much lately because I’ve been sick and pretty much living off of Cheerios and yogurt, but we (or mostly Rakicy) made Squash Squares last night. The original recipe came from Runner’s World, but here’s our adaptation. Sorry no pix this week 
1 Tablespoon Olive Oil
1 Large onion chopped
2-3 cloves garlic chopped.
2 1/4 lbs butternut squash (peeled, seeded, and cubed in 1- 1 1/2 inch pieces)
Salt and pepper to taste
Dash Cayenne pepper
chopped fresh basil
grated Parmesan cheese
Heat olive oil in large skillet over low. Add garlic and onion and saute until tender (about 10-15 minutes). Add squash and cover. Cook about 20-25 minutes or until squash is tender but holds its shape. Top with salt, pepper, cayenne, basil and cheese. (Note: we added the toppings to individual serving dishes to adjust the heat).
