I just started seriously cooking this year and I have become an addict. I am always on the hunt for deliciously simple recipes. I made this butternut squash recipe courtesy of Erin Ireland, the other night. As she promised, I became an instant fan the second I took a bite and it is 100% partlySunny approved. So here it is, so good that I had to share it with you.

Pre-heat up your oven at 400F. Cut your buttercup squash into quarters, lay them on a pan and then brush with olive oil and top with some minced ginger and garlic. Bake for about 35 minutes. While you wait, make the dip:

1/4 cup rice vinegar

2 tbsp miso paste (any kind will do)

2 gloves of minced garlic

1 tbsp brown sugar

2 tsp grated ginger

1/4 cup olive oil

2 tsp sesame oil

I would add a couple pinches of salt as well and using a blender, combine all ingredients.

Voila, you are done. Easy right? I took Erin’s suggestion and cut up some ripe avocado and topped off the squash. This was the whip cream to the cake, a combination to die for.

Sunny Shum, Your Industry Insider | Follow me @partly_sunny

For more of Erin Ireland’s foodie tips follow her @erin_ireland