Sometimes it's hard to even see each other,
let alone plan a date night when our week ends up looking like this:
20 hours of meat serving at Tucanos.
16 hours of CNA work.
40 hours of combined class and lab time.
A little sleep.
A little working out.
A LOT of wedding planning.
The beginning steps of a semester long nutrition internship.
Some church and church activities.
And endless mountains of homework.
So this Friday night we called it good with
a quick dinner,
a little wedding shopping (poor guy, I dragged him to Joann's and Hobby Lobby),
and a delicious new homemade dessert.
With the declining temperatures, first few crunchy leaves, and a fresh butternut squash from Nana and Papa's garden,
we were inspired to try this new festive recipe.
(Inspired by Nana Belt)
1 butternut squash
Preheat oven to 375 degrees.
Chop off stem and slice squash down the middle.
Scoop out seeds while you dream of pumpkin patches and the ever approaching fall season.
Cut deep slits down length of squash, this ensures optimal distribution of the sugar and butter.
Brush with a generous amount of melted butter.
Gob on the brown sugar.
Wrap in aluminum foil and bake for 30-40 minuets (depends on the thickness/ripeness of your squash).
Die in heavenly bliss when you taste this stuff.
Happy New Season! Oh Happy Life!