Another fantastic fantastic weekend full of football, friends and standup paddleboarding. So much awesomeness in one weekend should not be allowed, haha. But the fun continues with church, great company, delicious food and my Seahawks in action.
No workout today (once again, trying to honor that day of rest), however, a nice walk around the lake with great company is more than acceptable. And when in-climate weather approached, it was especially nice to take cover and enjoy
a few mimosas at my favorite cafe.
A few other favorite things I’ve been enjoying this weekend….
Cotton candy grapes! That’s right, these babies taste just like cotton candy!
Saurkraut (must be the German in me)
And SQUASH! I love squash too much and I may have a few more squash than a single gal can eat!
So what to do with all this squash? Conquer them one squash at a time. FIrst victim, Delicata Squash….
Savory Delicata Squash
- 1 delicata squash
- 1T maples syrup
- 2t coconut oil
- a very generous sprinkling of Trader Joe’s 21 Seasoning Salute (if you don’t have it, it’s has a combo of parsley, onion, garlic, bay leaf, marjoram, oregano, basil; or just use whatever savory combo you like!)
Preheat over to 420F and line a baking pan or tray with aluminum foil. Slice delicata squash in half and scoop out the gooey guts. Delicata, like acorn squash, is awesome because you can totally eat the peel. Slice and cube squash into whatever size you prefer and spread out across lined baking tray.
Drizzle coconut oil and maple syrup over squash; mix with hands. Generously season squash with spices of choice and mix again with hands.
Bake squash for 20 min. After 20 min. toss the squash a little and bake another 15-20min until fork tender.
Now enjoy your squash and Sunday night football (go Seahawks!)!