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Hello beautiful people, today I went and did something a little different while writing this post. I went to the park to change from that everyday routine, plus I feel like being outside in nature helps with the creative process of blogging. I packed my ginger and lemon tea and some grape juice that I made at home.
The thing you should know about me is that I am obsessed with grape juice… It reminds me of when I was younger traveling with my parents to Europe. My dad loves apple and grape juice, and since we did not have it in Algeria, he would always buy them first thing when we land in France!
So, for all my grape juice lovers out there, this is probably the simplest recipe ever. Put as many grapes as you and fit in your Nutribullet and blend until it gets to that juicy consistency. The cool thing about doing this is that you keep all the nutrients in your juice instead of having it be heavily processed.
And for the quote of the day, I decided to go with the creativity one! We often lose ourselves in everyday shambles but just know that you can always hit the reset button by going out for a walk in nature, feeling the fresh air against your skin and breathing in all that goodness. Since I live in Vegas, it is a little harder to get out into nature, but I still try and go to the park whenever I feel like I really need it. (for example today!!!)
Anyways, It has been almost four years since my little sister and I started living alone, and trust me when I say it is a big change from living with your family… I really mean it. Having gone from 5 people to only 2 means there is a lot of adjusting that needs to be done to every recipe. I remember the first couple of months, I was so used to cooking for 5 that most of the meals that I made for my sister and I would last us about 2 to 3 days.
I am not complaining about it because it helped a lot when I was still going to school. We would use the leftovers to take with us to uni and have a clean super fast option to eat whenever we needed something on the go. But sometimes, leftovers are not the most fun to have… Especially if the recipes I would try out don’t come out as good as I would’ve expected them to… hahaha
Fast forward 4 years later, I am doing a lot better at this portion thing. I can make smaller batches, which means enjoying a freshly made meal every time… and who doesn’t love that!
Alright so now to our recipe… This year, I kinda became obsessed with butternut squash… as you can see, the previous recipe was a soup that I made using butternut squash and green apples. The soup was so fragrant and flavorful, and it was perfect for this cold December. After having done that, I thought why not try and roast it like I do with my sweet potatoes… and let me tell you!! They turned out amazing!
In my house, we had them as a breakfast side option. I made some tortilla chip crumbles that I added on top and fried a couple of eggs, I know this sounds like a weird combo but hey I like to try things out and honestly it came out pretty good. Kyle loved it! Other recipes I would recommend using my technique of making roasted butternut squash would be:
this lovely butternut squash galette with bacon and parmesan
And of course this butternut squash quinoa casserole
Honey Roasted Butternut Squash for Two
Yield about 2 servings
Prep Time 10 minutes
Total Time 45 minutes
1 small butternut squash; peeled and cubed
1 tbsp olive oil
2 tbsp honey
½ tsp cinnamon
Salt and pepper to taste
- Start by preheating your oven to 400 degrees Fahrenheit.
- Take your baking dish and lightly coat it with cooking spray or butter.
- In a mixing bowl, combine the cubed squash, the olive oil, the honey, the cinnamon, and the salt and pepper; toss well to make sure everything is well combined.
- Spread the butternut squash evenly on your baking dish and bake for about 30 to 35 minutes.
- Give the butternut squash a quick stir at the 15-minute mark to make sure all of it is cooked evenly
- Taste, and adjust your salt and pepper for taste and tada! You have your beautiful butternut squash for two ready to enjoy!
If you want to elevate your dish feel free to add ¼ cup of pecans to the cubed squash before baking. This will make this dish a lot more festive and suited for this holiday season.
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And as always, make sure to tag me on social media whenever you try these out 🙂 I would love to see how they turn out!
PS: pin this for later so that you don’t lose this awesome healthy honey roasted butternut squash for 2!