Let the bundling begin! It finally feels like winter here in the nation’s capital! I forgot what single digits felt like there for a while (it was great).
It’s cool though. I’m all about snow (unless I’m digging out my car). Scarves, mittens and generally all things that sparkle are good by me. Plus, you’d be amazed how your running routes clear out…
Winter does make me want to eat. Maybe it’s all this darkness? You’d think jeans and boots and layers (read: tight) would be enough incentive to stay away from the fridge. Not for me! My solution: This hands-down, right-every-time, weekend-home-request: Sweet Baked Squash.
I’ll eat this stuff cold. For breakfast. It’s sweet and filling and before you know it, you’ve eaten so many vegetables. #win.
What you’ll need:
1/2 stick butter (reduce at your own risk)
4 cups butternut squash, cubed
2-3 zucchini, sliced
1/4 cup chopped onion
1 14.5 oz can diced tomatoes
2 tsp. sugar
1 Tbsp. oregano
to taste plennnty
- Preheat oven to 350 degrees
- Melt butter in large pot (that has a matching cover). Dutch ovens rock here.
- Chop and combine all remaining ingredients (except cheese!) in a bowl
- Add to pot and toss in butter
- Top with salt and pepper
- Cover, bake for 1 hour
- Top with grated cheese
Because this takes a while to bake, this is a great Sunday night plan. This recipe makes a lot, so you’ll have it for
the rest of the week at least a few days.
To make personal ramekins, I took the leftover bake, put it in little containers, sprinkled cheese on top and set them under the broiler for about 10 minutes.
Enjoy! Please leave a comment and let me know what you think!