Fall Vegetables are both beautiful and delicious.
I can always remember butternut squash being a staple in my fall diet growing up. The orange colors paired with the sweet flavors makes a person wish they could enjoy squash in any season. But I guess that is part of the vegetables aurora, similar to designer goods. Thursday night was rather different then most nights after work. Damian and I met up with Carly for yoga in highland at 7. 7 pm yoga makes for a weird dinner hour so we ate the first part before yoga and saved the squash for after. It was an interesting technique but whatever works!Yes, you read that correctly, Damian likes yoga! He really likes sculpt but thinks that regular yoga is good for his inflexibility and balance. I wont lie, hes good. He did crow pose on his first try, GRRRR.
Baked Butternut Squash
What you need:- 1 large butternut squash, sliced in half
- 2 Tablespoons Olive Oil, divided
- 2 tsp Salt
- 2 tsp Pepper
- 2 tsp curry powder
- butter for topping (optional)
Preheat oven to 400 degrees. Wash squash and cut lengthwise down the middle (Be sure to be very slow and use a sharp knife). Scoop out the seeds. Lightly coat the exposed meaty parts of the squash with olive oil, salt, pepper, and curry powder. Place cut side up in a baking pan covered with aluminum foil. Cook 40-45 minutes or until tender. To tell if its done: puncture with fork until soft. Eat plain or with a little butter mashed in.
