There are so many “rules” for eating.
As a dietitian, I often find myself dictating many of them. Get 7-8 servings of fruits and vegetables per day. Eat one leafy green per day. Eat one orange vegetable per day. Eat local food. Eat food that’s in season. Eat the rainbow. Make half your plate vegetables.
It can get overwhelming! I’m not saying these tips aren’t important – because I do! I personally believe in all of them. But I try not to push them too much because I don’t think that’s what eating should be about. When you have too many “rules” dictating how to eat, it can turn eating into a math assignment rather than just a meal.
Sometimes you just need to take a step back for some perspective. You may not eat half your plate as vegetables at every meal or eat a leafy green every single day – I know I don’t – but that’s okay because it’s the overall quality of your diet that matters.
Take this roasted squash with garlic yogurt sauce recipe for example. The squash is out of season and imported from Mexico, so it fails on the local seasonal eating front. I also ate it for both lunch and dinner with nary another vegetable in sight. Strike number two. But it’s a vegetable at least and it tasted fantastic, so I think I’m doing alright.
Kabocha squash I find can either be really moist or really dry. It’s always a gamble when I buy them, but luckily this one was drier, which I prefer. It also works better for this recipe because the creamy sauce offsets the dry texture of the squash. Also, hello garlic. I hope you’re a garlic lover if you make this! You don’t really notice it while you’re eating because the squash’s sweetness mutes the strong taste of the garlic – but you’ll notice it afterwards, believe me.
So enjoy this recipe, brush your teeth afterwards, and don’t worry so much about what you eat. You’re doing fine, I promise.
- 1 kabocha squash (or butternut, buttercup, or delicata squash)
- 1 tbsp olive oil
- ¼ tsp salt
- ½ cup garlic yogurt sauce (link to recipe below)
- ⅓ cup chopped cilantro
- Preheat your oven to 400°F.
- Cut your squash into wedges about ½ to ¾ inch thick. Brush with olive oil on both sides and sprinkle with salt, then bake on a sheet pan for about 20 minutes. Flip over and bake for another 15-20 minutes on the other side. Remove from oven and let cool slightly.
- Arrange squash wedges on serving platter and drizzle with garlic yogurt sauce. Top with chopped fresh cilantro.
Get the recipe for the garlic yogurt sauce here.
Do you ever get caught up in all the rules of healthy eating?