Okay, so I’ve been trying to eat healthier and get more veggies in, and I’ve really been digging asparagus and squash lately. I wanted to share some super simple ways I’ve been cooking them up, because honestly, I’m no chef, but these turned out pretty good!
Roasted Asparagus
First up, asparagus. This one is SO easy.
- I grabbed a bunch of asparagus and snapped off the tough ends. You know, just bend them and they’ll break naturally where they’re supposed to.
- Then, I tossed them on a baking sheet.
- Drizzled some olive oil over them, just enough to coat.
- Sprinkled on some salt, pepper, and a little garlic powder. Nothing fancy.
- Threw the baking sheet into a preheated oven at, like, 400 degrees.
- Roasted them for about 15-20 minutes, until they were tender and a little crispy on the edges. I just poked them with a fork to check.
Seriously, that’s it. Roasted asparagus is awesome because it gets a little bit of that char, and the flavor is just… concentrated. Yum.
Simple Squash Saute
Next, I tackled some squash. I used butternut squash, but you could probably do this with any kind.
- First, I peeled the squash, which is always the hardest part. I’m not gonna lie. A good peeler is your friend.
- Then I chopped it up into little cubes, about an inch or so.
- Heated up some olive oil in a pan on the stove, medium heat.
- Tossed in the squash cubes.
- Added some salt, pepper, and a bit of dried thyme. I like thyme.
- Stirred it all around and cooked it, stirring occasionally, until the squash was soft. This took maybe 20 minutes? I just kept poking at it with a fork until it was easily pierced.
This is great as a side dish, or sometimes I just eat a big bowl of it for lunch. You can get creative with the spices, too. A little chili powder would be good, or even some cinnamon if you want a sweeter flavor.
So those are my super basic asparagus and squash recipes. I am very much improve them step by step, and the most important I am sharing them now!
