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What I'm Reading This Week #37

Good mid(ish)- September Friday to you.  I hope your week felt short and your flop sweat was minimal.  We never seem to be rewarded with two cool weeks in a row so it was back to poopie temps and we'll be tipping 90 this weekend which I am none too pleased about.  Once you throw me two 70's days in a row, it's time to retire the summer temps.  Dems da rules. I got a few things done this week like steaming the curtains which made them drop about 1/2" but thankfully not drag the floor.  I finally got the dead flat I ordered from some chick on Etsy after she sent me the wrong thing initially and it took two weeks to get the right thing.  I don't know about you but if I sent someone the wrong thing initially and made them have to drive to the post office to return my mistake, I'd be refunding some money or expediting their shipping on the right box.  So I've got my two coats on the newel post after doing a little touch up on a spot I didn't see originally....
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Don't fear the butternut squash

Wait, wait...where are you going!?  I know you've seen those phallic shaped b@stards in the store and after you were tempted to make lewd gestures (oh wait, that was just me...as you were) you thought "too much trouble!"  Trust me, I thought the same thing!  But then I learned a time and potentially finger saving trick to taming this beast!


You know those corn cob holders?  Poke it a few times on each side and microwave it for 5-6 minutes.  When you take it out, it's soft enough to easily cut in half.  (Trying to cut those things in half without it is like asking to hack off a finger.


Scoop out the seeds and flip it over and just peel the skin off.  It's thin and soft at this point so it's able to easily be removed.


Cut the squash lengthwise into strips.


Then cut it the opposite direction to make like sized cubes.


Put them in a roasting pan with about a tbsp of olive oil and pie spice to taste and give 'em a toss.  Bake at 400 degrees for 20 minutes.


Enjoy a delicious taste of Fall with half the effort.  Because it's already half cooked, you can prep it a day or two ahead and finish it off when you're ready for it.


Yummers!

Do you like butternut squash?

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Comments

  1. The Mr.September 21, 2016 at 7:15 AM

    I admit, I feared it. But it was really good, especially the way you prepared it. I thought you had made sweet potatoes at first, which is a good thing. So yeah, highly recommend these too!

    ReplyDelete
  2. SarahSeptember 21, 2016 at 7:50 AM

    Thanks for the tip! I like squash and usually avoid the butternut because it is so hard to cut when it's raw. I'll definitely give this method a try!

    ReplyDelete
  3. SarahSeptember 21, 2016 at 7:50 AM

    Thanks for the tip! I like squash and usually avoid the butternut because it is so hard to cut when it's raw. I'll definitely give this method a try!

    ReplyDelete
  4. LisaSeptember 21, 2016 at 9:24 AM

    Thanks for the tip and a way to use some of that delicious Pumpkin Pie Spice from Trader Joe's!

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  5. Donna Steely ArnoldSeptember 21, 2016 at 10:24 AM

    Great tip! We love butternut squash so this will be put to good use. Plus, my hubby can quit complaining because I always make him peel the squash...thanks!

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  6. KristenOctober 11, 2016 at 2:28 PM

    Awesome tips!! I love butternut squash but had been peeling and cutting it raw...so I'm loving the microwave tip! Definitely going to give that a try. :-)

    (And sorry I've been MIA - work and school is keeping me absolutely buried, but I finally had a few spare minutes and wanted to see what you've been up to - glad I was able to stop in!!) xoxoxo

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