Ok so it’s only the first of February and our family dinners are beginning to drive me crazy. Every night we have the same conversation, “Mom, do I have to eat all of this?” With a bright smile and friendly tone I always respond, “Yes my darling.” Now that we have started to venture in the veggie forest.. the response back from my lovely children begins to sound a bit like debate class. “When you say yes.. do you mean I can eat 3 bites or how about just this small corner?”
Thus begins the wonderful dinner time debate class using mathematical dialogue, breaking down the food on our plates into geometric shapes of various sizes and combination to find just how little they can consume. I know my children are trying to wear me down.. but I’m on a vegetable mission here.. no stopping and no negotiating – I will not be derailed from this quest! The food (especially the lovely vegetables) must be eaten! However, I’m sure the kids math teachers would agree that this is an excellent way to get in extra math instruction.
This past month, we have worked hard to add vegetables to every meal. What often is an easy task quickly becomes boring without a little bit of creative energy. Although, I must admit when time is at a premium it is easier to just grab that bag of frozen veggies and toss them in the pot.. or the pasta sauce. For those who have not tried this I would highly recommend it. I’m not one for hiding veggies in other food – however tossing some spinach or kale in pasta sauce is an easy way to boost that intake with very little complaints.
Our vegetable for the month of January was Butternut Squash. We ate it smashed, roasted, and fried. Every month I’m going to share with you the one recipe that won my children over – something that has produced smiles and they have actually requested a second time! For Butternut Squash it was… roasting with maple syrup – not only does it taste yummy but it is also super easy. (Two checks in my challenged veggie cooking book). You peel the butternut squash with a regular vegetable peeler – easier to peel than its squash sisters and very similar to a carrot. Cut the squash into squares, place in a roasting pan with a little olive oil, dash of salt, and pepper.. then (and this is the kid loving favorite) cover it all in maple syrup. Good, real maple syrup, that fake stuff doesn’t work as well. Cook at 400 degrees for 1 hour. (Or until the squash is golden brown). Toss some cinnamon on top and serve warm.
This is vegetable dessert and it all gets eaten and no one complains. In my book of new veggie conquest.. butternut squash is a great first step.
Now on to February and the winter farmers market.