Squash Season

Growing up my mom tricked us a lot with vegetables.

She would disguise them as deliciousness by adding lots and lots of butter with a splash of brown sugar. Butter everywhere. It was amazing. Ahh butter. Yum. All good until I couldn't zip my pants up!

It wasn't her fault … it was Ina's. Our all time favourite cookbook author, The Barefoot Contessa, goes for flavour first, second and third and I'm not even sure if health is remotely on her radar. Don't get me wrong, I LOVE this about her and I'd kill to be Jeffery (her adorable husband who she absolutely lives and cooks for) but in terms of health she is certainly not a beacon to follow. 

When I moved out on my own I was NOT a promising cook at first. Swiss Chalet was on speed dial in university. It wasn't until I moved in with Matt in England that I really tried my hand at home cooking. At first I did exactly as my mom had done for years … poured on the butter thick.

Then we Preston's got on the healthy bandwagon big time. We did the unthinkable – no butter on the veggies and you know what – I think they taste even better without them!

Ingredients:

One butternut squash - peeled and cut into 1-inch cubes

Directions:

I roast my squash in the oven for 40 minutes at 400F with a tbsp of olive oil and they are absolutely delicious. Sprinkle on some sea salt as soon as they are out of the oven and WOW!  

Bottom line: have a close look at a recipe and always look at ways to minimize the sugar … most of them are designed for maximum flavour but really when it comes down to it sometimes food is just left as mother nature intended it!