This lovely butternut squash has been sitting in my fridge for about a week. I had NO IDEA what to do with it.
My family didn’t ever ‘do’ squash, so it’s a vegetable I’m slowly discovering and appreciating as an adult. I thought about making a soup, but deciding that was too time intensive. After googling, I stumbled upon this recipe for Glazed Butternut Squash, which I modified as appropriate.
My changes to the recipe included:
- Subbed out the dark rum and replaced it with vanilla extract and agave nectar.
- Added cinnamon.
It was DIVINE – sweet and soft. Just what my sore tummy needed. l also had kidney beans and brown rice.
In addition to cooking, all I’ve done today is WORK. I’m making good progress on the book, but I’m about 4 days behind my original schedule. So, I’m going to have to start writing 7 days/week instead of 5.
I am also listening to the Miami vs. UNC game in the background, which the Husband is watching intensely:
Lunch was a Black Bean burger with mushrooms and a side of grapes (the Husband made me lunch, as well as breakfast. He wins Husband of the Year):
Snacks of the afternoon included a shot of wheatgrass:
I’ve fallen off the wheatgrass bandwagon, and I’d really like to get back on! I cannot drink Amazing Grass blends (it hurts my stomach), but I really love the straight wheatgrass. And by love, I mean “drink as quickly as possible and then gag.” At least it’s good for me!
Well, my friends, I’m going to work a little more, and then I need to pull together my gear for tomorrow’s (legitimate) 10K Race. When I ran this race last year, I actually set my 10K PR! I wish Meghann was running it again with me, but I’ll have her little sister (Kelly) to keep me company this time!
Here’s last year’s race recap.
Good night! I promise not to puke my brains out and miss my race… again. 🙂
What do you do with squash?
I usually just roast it with a little olive oil and salt, then dip it in ketchup! All forms of squash usually work fine for me 😉
Good luck tomorrow!!