You introduce to me to someone who says they don’t like veggies and I can just about guarantee you that it’s because they haven’t really tried the enormous variety of veggies that exisit! These poor souls can probably only remember the over cooked broccoli and boiled brussels sprouts they ate as a kid and have been cheating themselves out of some absolutely delicious foods.
So if you think you don’t like veggies, all I have to say is, “have you ever tried Acorn squash with a kiss of butter and a sprinkle of brown sugar? Seriously… it’s to die for!
I’ve been going back and forth on the butter front for some time now. I’ve been a big fan of Earth Balance, a vegan buttery spread that’s made up of “healthy oils” for some time now, but have recently began to question my decision. As you guys know, my overall food motto is this; stick to real, whole, unprocessed foods… most of the time. When you stick to this basic principle, it takes a lot of the guesswork out of eating well. I’ve learned that it’s not so much a “calorie thing” as it is a “food quality thing.” When we stick to real, whole, unprocessed foods that are closest to their natural state, most of the time, it becomes easier to tune into our bodies and tune out of our minds when it comes to knowing what we should be eating. The more we can learn to trust our bodies and stop listening to our rule-making, forever changing minds, the closer we will be to real, true, life-long health!
Okay, so back to the butter. Abiding by my own motto in the kitchen, I got to thinking… Earth Balance has nine ingredients listed and good old fashion organic butter has one: sweet cream (and if you buy salted butter, salt will be listed as well). Neither butter nor Earth Balance buttery spread are ingredients that I use liberally in the kitchen. If and when I use butter, it’s a kiss here or there in dishes where I feel it’s presence would be missed (because let’s face it, there ain’t nothing like the real thing and sometimes a little butter is just what a dish needs).
So I’m changing sides. I’ve decided if and when I’m going to use a little butter in a recipe, I’m going back to the real thing. After all, I am the one who likes to say, “that there is room for everything in a healthy kitchen.” And I say it because I know that it is true.
Now, don’t get me wrong… I’m not gonna get all Paula Deen up in here with the butter, but I will remind you that everything in moderation is a good thing. It’s the mental labeling of “Good” and “Bad” foods where the problems begin.
So here’s to real butter and real whole, unprocessed foods… most of the time!
What do you do? Are you a real butter person or a butter substitute type? Do you think I’m crazy? Do tell!
Seriously Simple Acorn Squash
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1 Acorn squash, cut in half lengthwise with the seeds removed
- 2 tsp of organic butter
- 1 tbsp of brown sugar
- Salt and pepper to taste
Pre-heat oven to 350 degrees
Place cut squash face down on a rimmed cookie sheet that has been lightly coated with cooking spray.
Place in the oven and bake for 30 minutes. Remove from the oven turn face side up and season each cavity with salt and pepper.
Cut each tsp of butter into little pieces and place one teaspoon in each squash half. Sprinkle each side with one and a half tsp of brown sugar and place back into the oven for 15 more minutes.
Remove from oven and enjoy a little slice of heaven!
Nutrients per serving: Calories: 144; Total Fat: 4g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 7mg; Carbohydrate: 28.5g; Dietary Fiber: 3.2g; Sugars: 6g; Protein: 1.8g