Roasted Butternut Squash makes everything better!
I’ll explain the picture of roasted butternut squash in a minute. But it has to do with this being NOT an unusual day. Every day that I am scheduled to shoot a College Money Mom video, there are three or four problems that crop up…just when I have gotten my hair to behave and my make-up is not yet a hot mess!
So I’ve almost come to look forward to the unique little problems each and every time…precious little problems like the dog didn’t get walked in time and left a form of doggie hate-mail in the middle of the foyer. Hubby tracked it around, of course. I had to clean it up. But then, I offered.
After putting myself back together, we dared to start recording. BOOM! Thunderstorms, plural, repeating every ten minutes or so. With driving rain announcing itself on the windows between the lightning and thunder, we soldiered on, recording small parts of the video whenever things died down a bit. And then the frogs started. Ewww, Ewww, Ewww! They actually sounded like birds shouting their disapproval of the terrible weather. But even the frogs had a predictable pattern, making it possible to sneak a little recording into the margins of nature’s scheduled events that we can never control.
Food distracts one from the problems of the day, so it was imperative to bake something warm and yummy and low carb, of course! Having a butternut squash on the counter provided the raw material for my spicy roasted butternut squash. Peel, cut up, toss in a foil-lined baking pan with olive oil and a dusting of Tony Chachere’s or Emeril’s (best for this dish) and bake at 350 until tender.