In between overdoing it

ING-butternut-squash_sql

My cooking is as easy as you can get. I don’t know if it’s out of laziness or exhaustion that I am drawn to recipes that require minimal ingredients and not much to do with then other than chop or heat. This recipe (if you can even call it that,) Is one I prep on the weekend and portion out all week. Right now butternut squash was super cheap at the farmers Market so I am really into that, but normally I combine white and sweet potatoes with the squash for more variety.

1)Cube and scoop the insides out of one butternut squash. Since this is the labor intensive part ,I do a few on the weekend and pack the extra in the fridge to use throughout the week.wpid-20150705_093458.jpg

2)Place cubes on a sheet tray with a tsp of olive oil. I also spray it with some cooking spray to ensure each piece gets coated.

3) Spread on seasoning. You can go with straight salt an pepper but I use a seasoning mix combination of salt, black pepper, garlic powder, a hint of chili powder and cumin. It gives it a nice slightly spiciness to balance out the sweet of the squash.

4) Get in there and mix together with your hands., you can use a spoon but why dirty another utensil to wash and your hands are well…right there.

5) Bake at 400 degrees for 20-25 minutes. You can turn the cubes half way to ensure even caramelization,  but to be honest I always get busy with other things an forget this step. They still come out yummy.

21 day fix: If using only squash- 1 green, 1 tsp

If you would like more information about the 21 Day Fix or to join a challenge group feel free to contact me here.

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