Well, he’s here. We’ve been waiting and waiting and he finally made it. James Ryan, the newest addition to the family was born on 1/2/13. Not only is he the first little one to officially make me an Aunt, but now I have a reason to buy toys. I have a reason to bake robot cookies, and super hero cakes, and best of all, dress up vegetables to look like really cute things in hopes of him giving them a try. Not that any of that will be my job, his mom and dad are already extraordinary parents. I want to be like my Aunts are; full of fun, adventure, creativity, new surprises, and especially helping to spark my curiosity about the world. I’m so excited I get to pass that on to a new little punk.
Recently, I’ve been all about the roasted veggies. Beets, carrots, squash, pumpkins. It seems that the hot oven just brings out the natural sweetness and transforms them into a better, friendlier, even chattier (yes, they get along better with other foods) version of the vegetable’s self. And what I love most about it? It couldn’t be easier and the oven warms up our little apartment on a cold day. (This genius finally called the gas company to fix our heater, yay!) Plus I feel like my favorite chef, Ina Garten while doing it. If she roasts, everyone should.
1 butternut squash, peeled, seeded, and cut into chunks about the same size
A few glugs of olive oil
Salt to taste
Pepper to taste
Preheat oven to 400 degrees F. Place the cubed squash on pan and drizzle with olive oil, salt, and pepper. Give it all a good toss to make sure it is evenly coated. Keep the squash in one layer. Roast it in the oven for about 25-30 minutes. When it is fork tender, it’s ready. Try not to eat all of it while standing over the warm oven.
Note: I use this in salads, on top of pizzas, in sandwiches even.