I must admit that I have been trying to “eat healthier” lately. Before you hastily close this blog, never to return again, let me explain. For me, eating healthy cannot and never will mean sacrificing good food. I pretty much don’t do low fat (How could I? Have you tried full-fat Fage greek yogurt? God, how good it is), I don’t like artificial sweeteners, I won’t do low-carb, and the list goes on ad infinitum. Essentially, I just want to keep eating the things I love, but less of “the 10 chocolate truffles after lunch and half a large pizza for dinner” type of things I love and more of the “holy crap, roasted butternut squash is so good, subtly sweet and warming” type of things I love. It’s the same philosophy Diane Cu used and wrote about in this post, which is a wonderful read.
Leaving that aside, this roasted butternut squash is fantastic, spiced with a light hand, and sweet yet savory at the same time. It would be perfect for a side at a holiday feast, and just as perfect for the rest of winter when everyone wants healthy New Years Resolutions-friendly veggies.