As if my skin tone wasn’t orange enough, I’m looking at you sweet potatoes and carrots, I’ve begun a love affair with yet another Beta-Carotene and Vitamin A rich vegetable..
After making spaghetti squash earlier in the week, I decided to finally use my butternut squash for something other than harvest décor.
I sliced my two-pound squash in half with a large knife, spooned out the seeds and strings, and proceeded to aggressively peel away the skin.
Talk about an arm workout.
You can always purchase the ready to use package at the store, but there is something organic and empowering about cutting and peeling your own squash.
We lift weights, we peel squash
Once the squash was peeled and chopped, I tossed it in a large bowl with 1 Tbsp. EVOO, some ground black pepper and generous shake of cinnamon for a simple, yet tasty combination.
spread onto a baking sheet and place in the oven at 400 degrees for 30 minutes, stirring half way through.
(I like to broil them for the last 3-5 minutes to add a slight burn to the outer layer.)
Enjoy the squash as is, mixed with Greek yogurt, topped with raw almond butter, use different herbs and spices, or make it into a soup/chili.
Fall food is the best
Now onto today’s workout.