Working Out and Roasted Butternut Squash

As soon as I got home from school (3:45ish) I changed to workout. I love doing Insanity. I know I'm working my booty off, which is exactly the point. Well today was cardio recovery day. Which isn't a cakewalk either, but it's my favorite day because there is no cardio. Anywho...my 14 year old baby wanted to do it with me. Trying to workout with a 14 year old isn't that much different than working out with a toddler, he still talks the whole time!! I think I always workout harder when I work out with someone else, so I welcomed it. After that adventure, I went to see what veggie I wanted to cook tonight. I already thawed some chicken breasts to grill so I was half way there. I always try to keep a butternut squash on hand because they are so low carb and delish! So I will tell you how I cook those puppies right up!!

First I wash it off because I don't know how many times my kiddos have dropped it off of the butcher block. Or whose hands touched it at the grocery store.

Then I take the handy potato peeler and take off all the skin and cut the ends off. I cut it in half lengthwise and scrape out the seeds. Then I cut it into about one inch chunks.

Does anyone else have one of those Pampered Chef oil sprayers? Well I love mine. I use it on all veggies. It's one of those pump kind that you put regular oil in. Mine is always full of extra virgin olive oil. I just like the fact that there are no added chemicals to my oil. Not that I'm a totally clean eater, but I like to do what I can. And did you know that aerosol spray oil such as Pam, is not good to use on your non-stick cookware? One of the chemicals eats away at the coatings, so that was my other great reason for getting the pump sprayer. Nonstick stuff can be pretty pricy. So I like to take care of it best I can.

Ok back to the butternut. I spray a large cookie sheet with it and toss on the squash. I spray the squash a little too. It helps it get crispy on then edges. Then I sprinkle on some salt and pepper and garlic. Fresh is always better but gees, I'm a busy lady and sometimes I don't feel like peeling garlic! So tonight I used the minced kind you see in the picture below. Anyways toss that together and bake for 40 min at 400*. I love this stuff. If you like rosemary you can also chop some fresh stuff up and toss that in too.