Roasted Butternut Squash

 After working as a printer for over 30 years my husband was laid off in January. Could you imagine, getting up to go to work every day for over 30 years, then being unemployed?
As an adult, I have issues that have weighed on me through the years, as I am sure you do, as well. When I consider the challenges that I have personally faced in my own life, being thankful for them, seems to help me grow more these days.
I have come to realize that this journey called life is never completely tranquil and smooth. All of us have experienced difficulties, mountains that are hard to climb. God is not going to throw something at us that he doesnt think we can handle. I would like to learn to look at my personal battles as opportunities to grow stronger in character and therefore, I want to learn to be more grateful for them.
Is that asking too much of myself? I think not. Perhaps when we learn to say “thanks”, more often, we will open our hearts to daily miracles that happen all around us.
May your day, your week, and your life, be filled with both joy and gratitude.
 
Ingredients
1 large butternut squash about 3 pounds
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Butternut squash is a very odd looking vegetable, dont you think?
Peel and slice the end off the squash, use a vegetable peeler. It is like peeling a pumpkin, kinda hard, but oh so worth it.
Now scoop out the seeds and that inner membrane thingy. Yes, thingy, that is my technical term for I dont know what they call it so I will call it that.
Place the squash on a sheet pan and drizzle with the olive oil.

Add salt and pepper.
Toss to coat everything and arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
I added 2 tablespoons of honey while it was still warm. I think good maple syrup would be great also.
Peace be with you,
Veronica