Garden Harvest

I have shared before that my "boys" have the green thumbs in the family, not me. They love to garden, and see what they can grow w/ their own 4 hands. I'm so thankful Alex gets to experience the satisfaction of planting a seed, nurturing it, and feeling such a sense of accomplishment when he gets to eat something he grew himself. I think a lot of kids might have different ideas of food, and maybe not even be so picky,  if they were more involved in the process, and knew exactly where their food comes from. Rather it be from your own backyard, or even visiting your local farmer's market, having your children "get their hands dirty" is a wonderful way for them to learn about fruits, vegetables, meat, dairy products, and w/ that education comes understanding and curiosity. Which in return, at least in our house, leads to them wanting to try new things, tastes things they've never seen before and explore their taste buds. So when Alex brought in his latest harvest treasure, it was time for Mommy to figure out what to do w/ Mr. Butternut Squash. I had never had it before; and wasn't sure the best way to prepare it. But since we like so many other vegetables roasted in the oven, and they all turn out so tasty, I figured what a better way to experiment. Now I will admit about half way through trying to peel the darn thing I almost gave up, but I'm really glad I didn't. It turned out so flavorful, so tender, and like so many other roasted veggies, it almost had a "nutty" flavor to it. We very much enjoyed it, and personally I hope the next time Farmer Alex comes inside from the "field" he has another squash in tow!

Roasted Butternut Squash

1 medium butternut squash, peeled and seeded
2 TBS olive oil
Salt and pepper to taste

Preheat oven to 400. Cut squash into 1 inch cubes. Arrange on a baking sheet. Drizzle w/ oil and season w/ salt and pepper. Toss to coat. Roast for 30 minutes or until tender and slight browned.

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