Wednesday, April 8, 2015

Creeping Charlie Butternut Squash

Creeping Charlie, also known as Ground Ivy, is a strong spring herb in the mint family as well as a common weed. It goes well with a bland canvas like butternut squash.  Since butternuts are good savers and can last without degradation in a cool dark place from fall until spring, the two foods can meet, even if there were no grocery stores.  You might wonder, what does it taste like?  Imagine adding rosemary and sage to squash and you have the answer.

Creeping Charlie Butternut Squash


1 butternut squash, skinned, seeds removed and cubed
2 T olive oil
2 T diced fresh Creeping Charlie (ground ivy)
1/2 t salt


Preheat oven to 400. Spread the cubed squash out onto the sheet pan in a single layer. Toss the squash with oil, herb and salt.

Roast until the squash is tender, but not squishy, for about 30-35 minutes. Toss after 15 minutes in the oven so more sides have a chance to crisp.  The more caramelized, the better in my opinion.

After cooking

1 comment:

  1. This looks really good! I always thought creeping charlie was a bit strong-tasting by itself, so I never thought to use it as seasoning