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 didnâ€™t ever â€˜doâ€™ squash, so itâ€™s a vegetable Iâ€™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 â€“ sweet and soft. Just what my sore tummy needed. l also had kidney beans and brown rice.
In addition to cooking, all Iâ€™ve done today is WORK. Iâ€™m making good progress on the book, but Iâ€™m about 4 days behind my original schedule. So, Iâ€™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:
Iâ€™ve fallen off the wheatgrass bandwagon, and Iâ€™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 â€œdrink as quickly as possible and then gag.â€ At least itâ€™s good for me!
Well, my friends, Iâ€™m going to work a little more, and then I need to pull together my gear for tomorrowâ€™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 Iâ€™ll have her little sister (Kelly) to keep me company this time!
Good night! I promise not to puke my brains out and miss my raceâ€¦ again. 🙂
What do you do with squash?