One can’t be expected to be rational in an irrational situation.
(Or so they teach us. In medical school. At least. That was the take home message that our class on “how to be a good, empathetic, professional doctor” left us with. Along with a take home final. They left us with that too. Personally, I would have given both back in exchange for my time. But that didn’t seem to be an option.)
So when things started to go crazy.
When a tornado watch was issued for New York City.
When I watched an entire hour of the 6 o’clock news at the gym and didn’t get bored.
When the Empire State Building Lighting Partner Program decided that, although it’s okay for them to honor such “non-controversial” (ha) figures as Mariah Carey and Mao Zedong. Mother Theresa? Out of the question
When I got a runner’s high from a spin class. (Okay it was a spin class, an abs class, and an upper body class. Two solid hours of sweat. Exactly what I needed to make me truly happy for the first time since…November. Not that I haven’t been happy. But running was just…my life. And having it taken away was slightly soul-crushing. So you can imagine how shocked I was when I found myself positively GLOWING after spinning. And then again after I woke up the next day and was sore in places that I forgot you could be sore in. I missed that feeling.)
When all this was going on.
I made the executive decision that.
So long as hell was freezing over.
I might as well eat butternut squash. In June.
And so I did.
This butternut squash recipe is not just your plain jane throw a squash in the oven, roast it up and hope for the best kind of thing. Instead, it has you mix up a pumpkin pie spice blend and rub it on the squash. You can cut the squash up into dice and toss it in the spices or you can be lazy (like me) and just cut the squash in half, rub the spices on top and throw it in the oven. Up to you.
And when you smell the squash baking? When the smell of pumpkin pie is permeating every cell in your body and making it swoon? You will swear it is November again and that you’ve just gotten home from a 20 mile run. And that you have never been happier.
Pie-Spiced Roast Butternut Squash
Serves 4, adapted from Seasonal Ontario
2 tsp coriander seeds, ground
1/4 tsp black peppercorns, ground
1/8 tsp nutmeg
1/2 tsp salt
1 tsp sugar
1/8 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground ginger
1 large butternut squash
1 tsp vegetable oil
1. Preheat the oven to 400.
2. Ground the seeds and mix together the spices, from coriander through ginger.
3. Either cut the squash into dice or cut it in half. Rub the oil on the squash (or toss it if using diced squash). Rub the spices onto the squash (or toss).
4. Bake for 40 minutes or until squash is fork-tender.
I was peeved at the Mother Teresa thing too. Sometimes you wonder….
I love that you “glowed” after your workout. That’s what my mother used to say (and grandmother) so much more ladylike than “sweat” which is what I do. 🙂
Ina Garten had a recipe for a root veggie roast a while back which I made and loved. But I narrowed it down (because I don’t like parsnips..ugh) to the butternut squash and sweet potatoes. Yum. And yum on this recipe!
wow this looks great- oops, squash is totally one of those “I don’t know what I’m doing so I’m going to throw it in the oven and hope it’s at least done when I take it out” kind of things 🙂
what a nice treat on a june day!! roasted butternut squash ..yummm….love the spice addition bet it was delicious!
we had the same tornado watch in Philly, it was crazy!!!
So glad to have found your blog!
Lovely roasted Butternut Squash recipe. Well..don’t worry about eating the wrong season food as long as they are healthy and delicious! And I am upset that Empire state building wouldn’t light up for Mother Theresa. She was an angel on earth. May she R.I.P
I love butternut but I admit after discovering kabocha, I find it superior to all other squashes; but the spice mix that you used can be used for all squashes anyway. Sounds so good I could make a meal out of it.
This recipe looks so good! I enjoy squash year round as well.
There’s going to be a candle vigil for Mother Teresa on her 100th birthday. I hope many join. She was an amazing woman.
Can’t find squash here..:-(( sighs…
This squash looks so good and crunchy, I would ask for a piece.
i would eat butternut squash in june if it looked like that too….how delicious! enjoy your weekend!
The spices sound perfect for this squash.
Good lookin Squash. Tornado warning for NYC? Mother Nature is bipolar. Yesterday 90’s in Denver, today I’ve turned on the heat because it’s 44 degrees with drippy rain. (not complaining – I love it all)
You should post a pic of your glow. 🙂
Guess what? It’s 90+ degrees here, and I’m steaming some pumpkin right now. Hahaha!
I had no idea that there was a tornado warning in NYC because I was too busy trying to figure out why LA is freezing and overcast. In June.
I wish I had a delicious piece of roasted butternut squash to make me feel better!
I was really surprised and disappointed to hear about the Empire State Building also. When I first heard the story, I thought well I can understand them not wanting to honor a specific religion for fear of alienating others, but then when I heard about the other people they had honored..I was just dumbfounded:(
I love spinning. It is one of my favorite classes. Amazing work out. I would never push myself like that on my own. I need someone yelling at me:)
Great veggie dish! My mom’s favorite. I love the spice combo you used, and I love that you kept them whole like that. I will surprise mom with it:)
I have a recipe similar to this except it is butter instead of oil and you baste the squash with the butter spice mixture are it bakes. It really does smell and remind you of pumpkin pie. It is a lot healthier and easier too! Your pictures make me want to go out and buy squash so that I can make this for dinner tonight.
We love squash and this sounds like a great recipe! You’ve got it filled with lots of good ingredients for a great taste!
Here in Utah, we’re having a cold snap… like it’s autumn again already. Puts in the mood for butternut squash! This looks delicious.
oh love the spices on here yum enjoy the weekend
This looks so delicious Joanne! I love the all spices you combined. Mmmmm, yummy! 🙂
I am seeing many butternut squash right now! I might just well make this :)…
I was wondering when I first spied this post why you were eating squash in June and now I completely get it! 😉 It looks delicious!
I really need to start working out again!
This looks so comfort-y. Seasonal-schmeasonal. I’ll be looking forward to your cantaloupe post next February!
I have been eating butternut too – the frozen variety…this sounds totally comforting and like it has the power to transport you back to November. It’s that pumpkiny smell that does it. Spinning is crazy! It looks like a tough workout. Notice I say looks. Better you than me…
i have not seen like this anywhere…def worth a try as i love spicy food and looks very yum as well
After 2 hours of working out you should be eating tubs of ice cream and bialies with lox and cream cheese (sorry my favorie NYC food and black and whites). This looks really good too. I love squashes and I think this recipe could be really really good with scoop of vanilla or at least a couple of marshmellows 😉
So glad you posted this…my husband is growing butternuts and I have NO idea what to do with them!
Looks delicious and I am all for eating butternut and pumpkin pie spice (and even turkey too!) in June. 😉
joanne! this is great. it actually makes me long for late fall and winter, which i could’ve sworn would never, ever happen. you vixen. 🙂
I’m still alive and kickin’ but still on blogging break – 2 more weeks of ten hour workdays to go.
I LOVE all the wonderful healthy recipes you’ve posted for June. I was just sitting here drooling reading through them all. I want them all. Now!
Hope all is well in your world *Hugs*
I love squash and sweet potatoes in the fall like nothing else. I’m having a lot of trouble with hot foods and savory foods right now. The humidity is taking away my appetite in weird ways. Meh. But this does look good! I often rub my squashes with cinnamon, nutmeg, and maple syrup! Mmmmm. Fall might be my favorite season. IT is also perfect for running; so beautiful. Hoping you’ll be up and at it again by then!
i like roasted squash and taters! i know, heinous how i hate cheese and avocado!!! =(
Your stories always entertain and your recipes are PDG. Today’s was no exception. Have a great day. Blessings…Mary
What a yummy and healthy dessert! I love being sore the next day too 🙂
Funny how you mentioned spinning and I just commented on your other post about spin class yesterday. I’ve become a little obsessed with it since hip problems have crushed my dreams of ever running more than a couple miles consistently.
Butternut squash is great year-round. I wish the hospital cafeteria knew that so they’d serve it beyond November – January. Sad how “eating out” now consists of anywhere BUT the hospital cafeteria. Rubbing those warm spices on top of the squash sounds ridiculously delicious!
I see Christmas in Jcoming up soon:D
I really like roasted butternut squash… but the kick comes from the spices you added… I really enjoy each and every one of them, so the end result should be a nicely spiced roasted butternut squash… yummy!
Ironically, I really like the feeling of being sore the day after an amazing workout too. 😉 This squash looks fantastic enough to eat any time of year — and I can’t go a week (let alone a whole summer!) without turning my oven on — so this squash is probably in the near future for me!
This looks incredible. I especially love the color here.
Love these spices! Really anything with ginger makes me a happy man. This would be wonderful with rice or couscous.
By the way, I don’t know what Eric’s secret is. He can take any plant and have it come to life. He took an orchid that someone was throwing out (they probably thought that once the flowers had fallen off, it was finished…) and now it is about to bloom! Woo hoo!
Yeah, the herbs are key. Just having the basil is fantastic.
roasted butternut squash is my favorite.. next to the acorn squash may be! this one looks so yummy with all the roasted pie spices.. its perfect for any season i think 🙂
Lovely post Jo…I think I’ve to make this one..
LOL what a great idea! I love that you used pie spice! I saw a recipe for butternut squash lasagna with spinach and SO want to make it, but feared it was crazy to do in summertime! I think you changed my mind, Joanne!
I never understood the thrill of running.. BUT, I love spinning classes so I hear ya, girl! 🙂
This looks positively delicious. I love savoury squash and can’t get enough of it. This looks so simple.
That looks so easy and DELISH! I can’t wait to try it!!
I have yet to try roasting or baking butternut before, I use steaming instead.
I’m glad that you’re up and running with activities again. if I could get myself to work hard enough to “glow” I’d probably be a much better person. This squash looks yummy, and your house must have smelled heavenly.
gahh SO loving your spin endorphies!!!!!!! i think they’re better then running endorphies 😉 mainly because a spin bike can’t hurt you hahaha
great squash, i love the flacvors, I am so glad you had a great spin class, in no time you will be running again..
What a lovely spice roast,love squash any season 😀
I love butternut squash. I planted acorn squash in the garden this year – I bet this would be good with acorn squash as well. Can’t wait to try it!
I am a big fan of butternut squash. Great job.
Another great post. I love squash all year long! Love the spices you used.
I just bought a squash today and wasn’t sure what to do with it. I know now. 🙂
Since it’s squash season here I shall be trying this one myself 🙂
I watched The View at the gym a couple days ago…and actually enjoyed it. The world is coming to an end!
But before it does, I am making this! It looks and sounds delish!
This.Looks.Good. Period. My brain can’t think for thoughts of that heavenly smell that I’m imagining came off of these babies.
Butternut squash in June sounds like a great idea to me, especially if it means that I can have that comforting pumpkin pie smell wafting through the house. I like that you left the squash whole too. Digging the flesh out with a spoon is much easier than trying to break the squash down:-) Looks yummy.
I love seeing others who eat winter squash year round 🙂 There is never a wrong time to eat it in my mind!
Oop, here’s that butternut squash you mentioned in another post. It looks really good, but I’ll have to bookmark this for later in the year. This type of squash isn’t available here right now…
Seriously, I think I could eat butternut squash all year long. It is THAT good. This looks like a simple and healthy way to cook it too. I’m so glad the spin class gave you a high. Exercise highs are the best! Just keep spinning and resting your injury, and you will be back to running soon!
Yum I can never resist making autumn inspired dishes like this, whatever the time of year!