“hello fall” butternut squash

I never wanted this bowl to end… honestly. I apologize for the horrible lighting, but it is now not even light out at 6 a.m. when I eat.

Overnight Oats a la Mode

Overnight oats:

• 1/3 cup oats
• 1/3 cup water
• 1/3 cup almond milk
• 1 tsp vanilla
• 1 tbsp flax
• 1/2 smashed banana

Mix all ingredients in a bowl and cover in the fridge overnight.

Peach a la Mode topping:

• 1/2 peach, chopped
• 1 tsp cinnamon
• 1 tsp vanilla

Place all ingredients into a microwave safe mug/bowl and heat on high for 1 minute and 30 seconds. Top your standard overnight oats with a la mode topping.

I also added the typical cinnamon sprinkle and peanut butter.

Breakfast just doesn’t get any better.

Today’s eats are just horrible - seriously. We needed groceries bad, and I almost didn’t even pack a lunch. I was going to go out, but last minute I decided to pack some food to save some money.

It included, but was not limited to:

Okay, I thought this sandwich was going to be weird, but it was really delicious. I could definitely do it again.

Moving on…

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I won’t hold out any longer. I know you’re waiting for the star of the show here….

Honestly, this butternut squash made me say “mmm” outloud about 50 times during dinner tonight. The husband even tried it and claimed it would be okay “with a little salt” - salt makes everything edible in his book.

“Hello Fall” Butternut Squash

What you need:

• 1 large butternut squash
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp parsley
• salt, pepper, and garlic to taste

How it’s done:

First you’ll need to trim the top and bottom off the squash with a large, sharp knife. After, cut the squash in half. You need to make sure to use a really sharp, long knife because butternut squash is really hard to cut.

Then take a spoon and scoop out all of the seeds at the bottom portion of the squash.

Flip your squash over and peel the skin off of the squash with a peeler - this part is kind of tough as the skin is thicker than most.

Cube your squash into 1 inch pieces and add all your spices & oil.

Roast your butternut squash in a 9×13 pan on 450 degrees for 45 minutes. I stirred mine every 10-15 minutes.

Transfer your squash to a plate, photograph in natural sunlight, and

                                                                                                                                          savor. every.

                                                                                                                                                                                            last. bite.

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I could not even believe how simply delicious this was. I even have enough leftovers for lunch tomorrow. I’m going to relive tonight over and over again - okay, just once more, but a girl can dream, can’t she?

Question: What is something you are looking forward to about fall?

Tagged as: butternut squash, eggplant, hummus, overnight oats, overnight oats a la mode, peaches, peanut butter