I just got home from another guest appearance on ABC4 talking about how to avoid holiday weight gain. I have to say, I get so nervous to be on TV. Every. Single. Time. And then, once you’re live, you can actually see the TV screen just under the camera… and I’m always thinking: “Oh my gosh, my hair looks like THAT?!” Of course it’s not that bad, but it’s easy to get stressed out about little things when you know 60,000 people will be watching. A few years ago, I couldn’t have imagined doing this. And even now, it’s amazing to see how much my self confidence is stretched and improved by these experiences, not by stoking my ego, but by being ok being vulnerable.
Now, what you came here for: Roasted Butternut Squash. I really like butternut squash. Growing up, my mom would bake butternut squash, put butter and brown sugar on it, and serve it over rice. While that was a yummy recipe, it doesn’t actually help me reach my goals. So for the past couple years, the only thing I’ve been doing with butternut squash is making soup. That is, until I found this recipe! I’ve eaten this as a side dish, and also used it as a salad topping… seriously yummy stuff. Try out this recipe, and let me know what you think!
- 1 medium butternut squash, peeled, cubed and seeded
- 3 cloves of garlic minced
- 2 TBSP olive oil
- 2 TBSP of parsley, finely chopped
- Salt and Pepper to taste
- Preheat oven to 350*
- Toss cubed squash in olive oil, garlic, salt and pepper
- Place squash on baking sheet and bake for 30 minutes, turning once.
- Remove from oven and toss cooked squash in parsley.
- Serve & Enjoy