So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Roasted Butternut Squash Pasta
I prepped the butternut squash first. I peeled and diced it. Then I tossed it with chopped sage, salt, pepper, and oil. Butternut squash and sage go together really well. Add some browned butter and you have a great combo. Anyway, into the oven at 375oF for about 45 minutes until all the liquid is evaporated and the pieces are lightly roasted/caramelized.