I’m headed to San Francisco soon! I spent a good hour packing all of my clothes, hygiene, snacks and a PB&J sweet potato sandwich for a long six-hour drive up north. Traveling may seem glamorous and exciting, but that’s only true once you get there. Whoever said “it’s not about the destination, but about the journey” clearly never flew on a plane or drove in a van for hours. Don’t you hate sitting around for such precious time that could be spent doing something productive?
That is exactly what I thought a long time ago after going grocery shopping and seeing the cutest butternut squash in my Erewhon haul! Butternut squash is usually an autumn or winter food. However, root vegetables are so delicious they should be enjoyed year round. No joke–I bought canned pumpkin last time I went to Whole Foods! Seriously, I’m messed up. Eating frozen pineapple in the winter and hunting down anything minty in the summer. Yeahhhhhh.
This made the perfect side to my curried basil omelet and steamed kale with marinara. You can also enjoy this squash sweet if you add coconut sugar, Stevia, maple syrup or even normal brown sugar. I absolutely adored sprinkling shredded coconut and Stevia and drizzling almond butter on top for a quick sweet treat!
- 1 butternut squash
- Cinnamon to taste
- Opt: curry powder, cacao powder, salt, pepper, coconut sugar, cayenne, olive oil, coconut oil, etc.
- Preheat the oven to 350F.
- Rinse your butternut squash and pat it dry.
- Chop your butternut squash in half and scoop out the seeds.
- Place the squash on a lined baking sheet and bake for 90 minutes or more depending on the size of your squash.
- Slice or chop in any way you desire and serve.
Do you also hate long flights or car rides? Which one are you more likely to get sick on?