It’s honestly pretty hit or miss around this house with me and the veggies. Like if a vegetable hits me upside the head and then falls onto my plate I will eat it, but if not I would not be missing it. Fruit I can do. Vegetables, they’re a struggle for me. Which, yes I know is blasphemous because I work for a produce company. Trust me, I didn’t advertise that fact in the interview.
For some random reason I decided to bring home a butternut squash from work this week. I keep hearing people talking about eating butternut squash and felt like I needed to give it another shot. I actually brought some home earlier in the winter and ended up throwing them out because they were just intimidating. I had no idea what to do with one and despite the fact that I looked up instructions for cooking one it appeared so unappetizing that I could never muster up the gumption to go through with it. Somehow I have made it through my entire adult life and have never eaten a butternut squash. Seems I wasn’t eager to change that status.
However, I guess I was stuck inside too long today due to the weather and the result was an effort at cooking butternut squash. Just to cover my bases with this strange specimen I decided to do one half savory (salt, pepper, and olive oil) and one half sweet (brown sugar and cinnamon) and roasted the joker for 30 minutes or so. Honestly, I wasn’t thinking that either half sounded good or appealing. I had very low expectations for this foreign vegetable. Perhaps that is why I was so pleasantly surprised when I bit into it and didn’t gag. It was good. Actually, it was pretty darn good. Who knew?! Obviously not me.
Ate me some butternut squash and declared myself to be a picture of health. If only eating two vegetables in a two week span counted as being a picture of health, then a photo I would be. Venture on out and get you some butternut squash. You’ll be glad you did.