Tomorrow morning I am running my first 5K in a LONG time! It’s been about a month of running at least four times a week in preparation, and although my sneakers smell, feet kill, shins are splinted and knees are pretty much useless at this point, I have built up my endurance. It’s getting past the point of pain that really is key.
Another piece to the puzzle: sprinting is not necessary. As long as I keep a steady, slow pace, and don’t go all-out in the beginning, I know I will be okay, and can probably increase my speed enough for a strong-finish sprint. AKA, a dramatic, slow motion, collapse-to-my-knees, hands in the air, teary-eyed finish, with the crowd yelling my name in elated inspiration of my victory. In my dreams, a large beer is then poured over me and a party sized pizza is stuffed into my face.
In reality, I will be rather unattractive, the scent of cow manure rich in the surrounding air, discouraged by elderly folk running past me, suffering a fatal cramp.
- 1 butternut squash, peeled, halved and cut into cubes
- 3 tbsp melted butter
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp maple syrup
Preheat oven to 400.
Once squash is halved, peeled, seeded and cut into cubes, set aside in bowl. In a separate bowl, mix melted butter with brown sugar, salt and pepper. Pour mixture over squash and mix together with a spoon. (If you use a spoon, most of the mixture will get on your hands instead, so you’re better off using a spoon!) Transfer the squash to a baking sheet and sprinkle with maple syrup and cinnamon, if desired.
Roast for 35-40 minutes until squash is tender and the mixture has turned into a hard, sticky-sweet caramelized glaze. Use spatula to move squash around to roast evenly. If necessary, use a spoon pick up some of the liquidized mixture and pour over squash. Let cool for 10 minutes.