8 miles @ 8:14 pace on trail
The weather is just too nice to pass up an outside run! What made this run even better was turning a corner and seeing my parents walking the dog… on a FRIDAY. Totally unexpected! I forgot that it was a teacher planning day and they had it off. It was such a great surprise! I stopped taking ibuprofen (I was taking 2 a day) and I think it has made a difference. My knee is definitely more sore than it was last week. It doesn’t hurt, but it makes itself known at the end of each run. Maybe it’s the increase in mileage, but I can’t help but think the lack of an anti-inflammatory is playing a role.
Butternut Squash is a winter squash that I am obsessed with! Before it goes completely out of season, I thought I’d share with you my favorite way to make it… Roasted! It is one of my favorite foods and I usually make a whole one for myself- selfish, I know.
First, I preheat the oven to 400 degrees. I cut the top and bottom off so that it has a level surface. I like to peel it into a bag for easier clean up 🙂 Side note- I love my Faberware peeler! I think I got it at Target for pretty cheap, but this bad boy peels anything with ease. Get one.
I line a baking sheet with foil for easy clean up, spray it with Pam and add the butternut squash chunks. I’ll give them a little drizzle of EVOO (extra virgin olive oil) and spice em up! I usually go with half cinnamon, half thyme, but any spice will do! Once the oven is preheated, put the pan in and roast for 30ish minutes, checking periodically.
Gosh I hate how much it shrinks down 🙁 That’s why I like to pile it on a plate… looks like more, haha! Then I chow down! Mmm mmMM MMM!
This is a great way to roast any root vegetable, especially sweet potatoes, parsnips, carrots and kabocha squash (tastes like a mix between butternut and sweet potato).
Did I include enough pictures of butternut squash?
Are you going to try roasted butternut squash?