Monday is for Mellow

Monday is rough enough as it is. When I get home, I have little motivation to cook a beautiful spread for dinner. However, I have a +1 to consider, and I'm still in the phase of impressing him with my culinary abilities. Although this phase is definitely running out, my go-to Monday recipes are easy - requiring few ingredients and little effort. Usually, I go for what's in season (a.k.a. what's on sale at the grocery store or farmer's market). There are a number of theories about in-season eating, and you can see one about the environmental benefits here.The season in the Midwest most definitely happens to be fall. Fall means SQUASH! One of my favorites, but with high maintenance clothes on. Not this fella:

Introducing Kabocha, or Buttercup Squash - depending where you live. Kabocha is a traditional Japanese variety, and Buttercup is a more Americanized version. I find that they taste similar, but the market in China town carries the squash year-round. 

Why is this squash so amazing for a Mellow Monday? Because the skin is edible! That's right - making this squash my best friend last night. As with all veggie skin, be sure to wash the outside before cooking with a vinegar solution or vegetable wash from your grocery store's organic section. And then, use this basic roasted squash recipe to impress your +1! And I mean basic, with many substitutions and variations to keep your loved ones oooing and awwwwing.

Basic Roasted Squash

Ingredients

sliced/diced squash

1 Tbs. Honey (or maple syrup or agave nectar)

2 Tbs. Soy Sauce (or organic bbq - we'll get into why a little later, or mustard, or...)

Instructions

1. Preheat oven to 400 degrees F and cover baking sheet with tin foil, and a light coating of nonstick spray. (EASY CLEAN UP HERE!)

2. Wash and slice squash in half. De-seed with a spoon.

3. Slice into little C's or cubes, depending on your liking to finger food.

Squash C's - and a dirty counter  

4. Mix together Honey and Soy Sauce in a separate bowl. Yes - you must mix before hand, if you have difficulty combining the two you can always microwave for 15 seconds to get a little help from heat.

Yes, I believe in measuring those sweet and dense foods, so take out that Tablespoon!

5. In a bowl, drizzle honey soy over squash and dig in with your hands to coat each piece.

6. Place on your baking sheet and pop in the oven.

7. Roast 20 minutes, and then flip your little squash C's. Roast another 20 minutes - that's 40 in total.

8. Take out, turn off oven, and ENJOY!

Roasted, delicious, and ready to eat!