In looking through the photos on my phone, I realized that I have several recipes I want to share...and immortalize so I don't forget.
I think this may be a week of recipes on this here blog.
I'll be cleaning up my phone as well.
I enjoy squash....but, butternut squash is in another realm for me.
It feels more like a sweet potato and this is one of my favorite ways to prepare it.
I cut off the seed end to make our chickens jump for joy and peel the rest.
Dice into smallish cubes...maybe 3/4 inch or so?
Dump onto a sheet pan, drizzle with olive oil and this magical spice mix.
Roast until soft (not mushy) and little brown bits form.
These little brown bits are fantastic!
The also make your house smell sumptuous.
At this point, I place the squash in a covered container to use for my breakfast throughout the week.
When I am ready, I scoop 1/2 cup or so of the squash and place in a hot pan...just to heat through.
Fry an egg.
Add a spoon of salsa and some avocado and voila...breakfast in a jiffy!
Make sure you check out Gina's blog for other yumminess as well as gorgeous food photos!
It is my go to place for healthy and tasty recipes.
Spiced Butternut Squash for Breakfast Bowls
Preheat oven to 425*.
Peel and cube one butternut squash.
Spread on sheet pan and drizzle with 1 1/2 teaspoons olive oil.
3 teaspoons garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
Freshly ground pepper
Toss so that the squash is covered with the spices.
Place in preheated oven for 20-30 minutes, tossing once.
This can then be made into bowls as you like, or placed in the fridge to use throughout the week.