Autumn is upon us! The ground is full of leaves, the UGGs are making their way out of storage, there is a chill in the air, Starbucks are out with their seasonal pumpkin spice lattes, and Halloween decorations are on the shelves.  As ‘magical’ as all this sounds, I wish I could say I was a fan. But I’m not…I hate any signs of the cold. I’m strictly a hot girl (interpret as you please ;)). I just love summer and the freedom of leaving the house sans a jacket. However one thing I do love about autumn is the surplus of my favorite vegetable…ever: butternut squash. Considered a zero-point food on Weight Watchers, that is how my love affair with this baby grew. With a taste and texture similar to potatoes yet a water composition similar to cucumbers, you really can’t go wrong with butternut squash. My only fear is that I run the risk of turning orange, an unwarranted tan to say the least.

Typically I either use butternut squash to make chips or boil/blend it to make into a creamy soup. My latest favorite with this bad boy involves tonight’s endeavour: butternut squash oatmeal muffins. They tasted a-mazing and had the same stodge factor as bread. Unfortunately I didn’t do any of that weighing jazz, so the recipe will have to wait until I have exact measurements to provide you with. Till then, stay tuned… 🙂