I think the Fall is the busiest time of the year and then you go right into the Holidays without a break-Good Lord! It is not even Halloween and I am already thinking about Christmas lights on the trees. Lights and the tree are about all I do to “decorate”. I am not a big “decorate for the holidays” kind of person.  I have never have been-maybe in my next life I can come back as my friend Susan:).  Thank the lord I had boys and they never notice that there are no Easter, Halloween or Valentines decorations up.  Score one for an all boy family!!! 

So, the fattest holiday, Thanksgiving is coming up, but we have a few weeks so lets concentrate on eating “healthy”. I mean after you devour the “kids” halloween candy this weekend.  I am going to TRY and post recipes that are lower calorie and lower fat than normal.  I know, you laugh! Notice I did not say low cal or low fat, I just said lowER.  To start this trend I have come up with a few side dishes.  The pumpkins and squashes are everywhere-even in my kids backpack after we decorated one for a graded project-ugh. I mean do these teachers really think the kids go to the store to buy all this crap, NO! Do they think that the kids, and when I say kids I mean boys, are going to do this project alone, NO! Anyway, I digress…. the squashes and pumpkins are out and they are not just for decor.  They really are the eat. But, they are intimidating, right? What the hell do you do with that funny yellow looking thing??? Well, here are a couple ideas.  Please try and use shortcuts when you can, such as precut Butternut Squash cubes. The shortcuts will make cooking much easier, quicker and more fun. 


Roasted Butternut Squash

Serves 4-6

1 Butternut Squash, peeled and cubed or 3-4 cups cubed 
3 Tablespoons Olive Oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 garlic clove, minced
1/2 onion, cut into large cubes
1/4 teaspoon dried sage
1/2 teaspoon fresh rosemary, chopped
pinch of cayenne 

Preheat oven to 375°

Using a VERY sharp knife, cut the ends of the squash off.  Stand the squash upright and cut or peel the outer layer off. Cut the squash in half lengthwise.  Cut it into sticks and then into cubes. 

Place cubed squash into a large bowl.  Mix in remaining ingredients and toss well.

Spread out onto a foil lined or greased baking sheet.  

Roast for 25-30 minutes or until the squash is tender.

Serve warm.

*If you can find pre-cubed squash then buy that-much easier and saves fingers!
*Use any herbs you like-oregano, thyme, poultry seasoning....
* If for some reason after you try this recipe and you taste a bitter taste, try it again and leave off the cayenne.  Some people can taste a bitterness from the cayenne-I can't and my family can't, but some people can.
*Be sure and cut your onions into chunks so they do not burn in the roasting process.