When I'm eating alone, I get creative. It's probably a good thing that I rarely eat alone.
If left to my own devices, I'd be eating a lot of popcorn, apples, bananas, & carrots, with some chocolate dipped marshmallows thrown in for balance.
This meal, however, was a healthy mish-mash of foods. I'm really into orange lately. Maybe my beta carotene levels are down? Or maybe it's just fall & pumpkin season.
Don't forget the wine. When you're peeling & cubing 1 mini pumpkin & 2 small butternut squashes, you get thirsty.
See how my meal progressed? Toast with Dijon mustard, carrots, roasted yellow tomatoes + eggplant, & pumpkin seeds....
...turns into toast with Dijon mustard topped with roasted yellow tomatoes + eggplant, carrots, & roasted butternut squash.
It was completely worth the effort of preparing the squash. That stuff is like candy! I just can't stop eating it. It's melt in your mouth creamy & has just the right salty/sweet ratio.
Those pumpkin seeds sure did grow fast!
Roasted Curried Butternut Squash
1 large or 2 small butternut squash
1/2 tsp sea salt
1/2 tsp curry powder
1/4 tsp cumin
Preheat oven to 400*F. Spray a large baking sheet with cooking spray. Peel & remove pulp from butternut squash, saving seeds for roasting seperately. Cut squash into small cubes, about 1/2"-1" in size. Spread on prepared tray in an even layer with all cubes touching the tray. Sprinkle with sea salt, curry powder, & cumin. Bake for 15 minutes. Stir & bake another 15 minutes. Stir again, checking for burning. Squash can be eaten when it's soft (check by poking with a fork - if it goes in easily, squash is done). If you prefer your squash to be a little crispier on the outside (like I do), leave in oven for another 10-15 minutes. Serve warm. Leftovers can be refrigerated for about 4 days & reheated as needed.