The weekend is almost here! I feel like the week flew by so quickly. It could be from all the cat naps I took.
It rained today in the Hill Country and it was absolutely beautiful to see and hear. The rain where you want to put on your bathing suit and play in it like a little kid. Those were the days when you could do that but now I would probably get a weird look if I were to put on a bathing suit and just sit out there and get soaked. Nahhh I would totally do it anyway!
I even remember having a mud fight one time after in rained while I was in high school. You get completely drenched or coated in mud and then jump into a pickup and take off to the local lake to wash off. What about toilet papering (TP) a house or forking the yard? Coming back home always brings back great memories.
Tonight my mom made my dad and I pork chops so I decided to cook some butternut squash. Since it is fall I knew I wanted to incorporate some pecans into this dish. I also couldn’t help myself to my mom’s herb garden. IT IS HUGE and has almost every herb you can think of. I stuck to rosemary because I was barefoot and was too lazy to put shoes on to get the parsley.
Hope you have a great relaxing weekend!
Butternut Squash with Rosemary and Pecans
1 butternut squash, peeled and cut into cubes
3 Tbsp olive oil
1/2 cup pecans
1/2 tsp salt
1 1/2 Tbsp fresh rosemary
extra salt to taste
Preheat oven to 425 degrees.
Peel and cut up the squash into small cubes and place on a large baking sheet.
In small bowl combine olive oil, pecans, salt and rosemary. Pour the mixture over the butternut squash and use your hands to coat all the pieces.
Place in oven for 30-35 minutes or until tender. Halfway through the cooking time flip the butternut squash.
Remove from oven and sprinkle with extra salt.