I ate corn on the cob here, carrots there, but I never loved them.
As I've gotten older, I have definitely grown to love many more veggies. Brussel sprouts are my jam, broccoli, zucchini, asparagus all routinely grace my plate.
Another one I really now love is butternut squash. Not only is the pureed type a great substitute in macaroni and cheese, but it's delicious simply roasted with some spices.
Truth? I bought it already cubed. But you could certainly but a full squash and chop it if you are so inclined!
This quick and easy side dish has a smoky, slightly spicy flavor that contrasts nicely with the sweetness of the butternut squash.
Roasted Butternut Squash
Serves 2 - 0 Smartpoints per serving
3 cups cubed butternut squash
1 teaspoon smoked paprika
1/2 teaspoon cumin
Preheat oven to 450. Mist a cookie sheet with cooking spray. In a bowl, toss squash and spices, then spread in a single layer on sheet. Lightly mist cooking spray on top. Bake for 15-20 minutes (cooking time may vary depending on the size of your squash cubes!)
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