Roasting


 * Roasting Butternut Squash**

I've gotten behind on my cooking. I'm already half way though the second quarter and I've only cooked four recipes. But I am going to catch up. . . kind of. I've decided to skip some things altogether. And I've planned out the rest of this quarter.

So Sunday afternoon I went to [|roast] carrots. But we were out of carrots. I know I haven't been eating as well as I should (and my three to five vegetables per day is probably closer to three) but I can't believe we ran out of carrots and I didn't notice. Or that I haven't been eating enough carrots in my lunch for my mom to need to buy more carrots. So I went to my mom to complain about our lack of vegetables and she said to use the butternut squash instead. And when I told her it wasn't the same, she said she knew but the butternut squash needed to be cooked before they went bad. The tradgedy...

But I do love butternut squash so I made [|Roasted Butternut Squash with Brown Butter and Nutmeg.] Which I had seen my mom make before. Except I didn't get all fancy. I just cut up the squash. (I was so excited to see that you cut up the squash before you cooked it because when I did that for my senior project, the gardener told me you're supposed to cook squash and then cut it up. But apparently you can do it both ways.) And drizzled it with a little bit of olive oil and sprinkled it with salt and freshly ground black pepper, per the recipe. I also used the cooking times and temperatures from the recipe. But I didn't do the whole brown butter and nutmeg thing, to fancy for me. I just ate the squash straight out of the pan. Yum!


 * 5**