It’s been a crazy week as it was my first rotation in clinical. Every night I came home POOPED!
BUT a girl’s gotta eat & after hearing about buttercup squash I had to try it out!
Roasted Buttercup Squash Glazed with Agave Nectar and Balsamic Vinegar (adapted from Kalyn’s Kitchen)
- one large buttercup squash (seeded and sliced into small slices)
- 1-2 tbsp. of agave nectar
- 4 tbsp. of balsamic vinegar
- 1/2 tsp. of sea salt
- freshly ground pepper
- 1 tbsp. of olive oil
Preheat the oven to 400F. Using a kitchen brush paint the olive oil on a large sheet pan. In a small bowl, mix the vinegar, agave nectar, salt and pepper. Lay the squash pieces on their sides, as seen below. Slather the squash side that is facing up with glaze. Roast for 15 minutes, then turn each piece over and brush with glaze. Roast for another 15 minutes.
Sprinkle sea salt and freshly ground pepper on top. Enjoy!
Buttercup squash tastes like a mixture between butternut squash and sweet potatoes! This could be my new favorite!
On Wednesday, I bucked up and cooked a nice dinner for some friends & family 
Cheesy goodness brought to us by cheddar, cottage cheese, and brown rice pasta with a nice LARGE salad!
The ‘kids’ had warm bellies and had a nice nap afterwards 
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