Logan is such a sweetheart. For my birthday this year he got me a sinus cold. Isn’t he the sweetest? I spent my birthday weekend with my keester on the couch and sinus pressure that makes your head/face feel like it’s running out of room. Sort of like how your belly feels after Thanksgiving dinner. NO. MORE. ROOM! To be honest, I’m still in the cold. So, I should say if this reads as complete ghibberish, just play a little Mad Libs and do your best.
We actually had a really nice day for my birthday, even though from the outside looking in it might have been kind of sad. On Saturday, the weather here in Cbus was wet, cold and super dreary. And since neither of us were feeling our best, as he’s coming out of his cold and I was heading into mine, we decided to postpone any adventures and stay in. We broke out the ole Wii and played ourselves some Mario Kart, which I happened to be much better at then I remember, although there was definitely some grass driving, and those courses without any walls, they’re a joke. You should get a sympathy lap if you fall off more than… oh I don’t know, three or four, okay five times. I fell off five times. And I have a cold, so my counting probably isn’t even accurate. But we spent the day on the couch… together. Something we never get to do. He works full time and goes to school full time, and when we have time we are usually doing something he enjoys since his free time is so limited. But because it was my birthday I got to drag him into playing the Wii with me AND watching college football. Two things he could easily live without.
Sports to Logan are so entirely pointless. How he sees football (and this is my interpretation, which he has said is exactly how he thinks/feels) is… why would you want to run into each other at full force over a little oblong shaped ball? But me, on the other hand… GET HIM!!! I completely understand and get where he is coming from, and he himself is athletic in that he lifts and runs, he just doesn’t understand the contact sports. Which as I said, I get it. But Saturday and Sunday in this house the game is on. Read that as games, because all day “the game” is on. So, for Logan to sit on the couch and actually watch a football game with me for my birthday, yeah… it was definitely MY birthday. And I got a kick out of his attempts to yell at the screen and his interpretation of the refs calls.
I’m hoping there will be more days like these when he graduates. Time for us to actually spend it with each other. Even if it is just hanging out on the couch playing the Wii and letting time get away from us, so instead of making a delicious soup we throw a quick 15 minute stir-fry together so we don’t miss a second of it. I’m counting down the days till he is done.
So, just before I got hit with the cold, I made this delicious roasted butternut squash (again). I am so in love. Seriously, this is the best butternut squash I have ever had in my life. I also love that it’s a little different of a take on butternut squash. It has a little Asian-y action going on, but it plays so well with the soft tender roasted squash.
Now this cannot get any easier to make too and it’s just bursting with flavor (my two favorite concepts). The trick is to cut and coat your squash with the sauce BEFORE you even preheat your oven. Allowing it to sit and marinade allows for the squash to actually absorb the flavors instead of just being coated in them and then mostly cooked off. It’s REVOLUTIONARY. *side note: I seem to like CAPS in this post. Sorry if you hate CAPS. end note*
Once roasted, the squash has a very light kick from the chili paste, if kickin isn’t your thing, than just opt for dash, but it does help to add a little depth and pull the sauce together so I would still recommend using even just a small amount of it. And on the other hand if you want your nose to run, you could toss in more paste too.
If you haven’t tackled a butternut squash before you might be a little iffy on how to go about it. So the short and sweet version on owning your butternut squash and not allowing it to own you…
Cut the end and the top off of your squash. Then cut your squash in half horizontally, where the lengthy part of the squash meets the chubby bowl part. Then take your peeler to it, making sure to remove any green lines (they are bitter, and tough, get rid of them). Then you can scoop out the guts of your squash with a spoon. Now you can cut the round part in half and proceed to cut it into chunks. Then the long part of the squash can be sliced horizontally into round discs and then cut into chunks. This is the easiest way to manage those squashers and to get the most even cut pieces.
I’m not sure I’m going to be making butternut squash any other way for quite some time (with the exclusion of making a sauce, because I’ve had a cheese thing lately, and butternut squash =’s cheesy sauce). This would be fantastic on a holiday table. And I know it’s crazy early to even think about those holiday table days, but I’m just saying… this… on a holiday table… I’d be there.
**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see too! I mean you would only make my day and all if you did!**
- 1 large butternut squash, cut into 3/4 – 1 inch cubes
- 2 tablespoons grape seed oil
- 2 tablespoons Bragg liquid aminos
- 1 tablespoon coconut sugar
- 3 garlic cloves, pressed
- 1 teaspoon sambal oelek/chili paste
- 1 teaspoon red wine vinegar
- 1/2 teaspoon sea salt
- In a large bowl whisk together all ingredients besides squash. Add squash and toss to coat.
- Preheat oven to 400 degrees while squash marinates, toss squash once or twice while oven preheats to evenly marinade.
- On a large baking sheet lined with parchment paper, spread squash out in a single layer. Depending on your baking sheet your may need to use two. If looking to caramelize squash, make sure to not overcrowd your pan(s).
- Roast squash for 20 minutes, stir and flip, then continue to cook for an additional 15-20 minutes or until all squash is tender.
- Serve immediately.