This time of the year our pace of life kicks up a notch or two. The temptation to eat out or grab something unhealthy to eat is greater when life is busy.
Serving my family a healthy meal is important to me. Especially during busy times, fueling our bodies with good healthy food keeps our bodies strong.
In order to make sure my family eats well no matter how busy we are, I create a weekly menu. I plan my meals based on seasonal vegetables and good for you proteins.
Planning a menu is great because I can create meals based on how much time I will have to cook that particular day. Having a meal that I can make in around 30 minutes is important.
This fall I have been trying out different varieties of squash. We all love acorn squash so I had hoped that my family would enjoy the Kabocha squash I picked up at the Farmer’s Market.
Kobocha squash is a member of the pumpkin family and actually looks a lot like a small pumpkin. It has a dense flesh with a sweet and rich flavor. I roast it, but you can also use it for soups, pies or stuffed.
Making sure my family has a protein that they will love is important. I always have a box or two of Bumble Bee SuperFresh® Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil in my freezer. I know my family loves it and I love that it is easy to fix.
Slip the Bumble Bee SuperFresh® Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil into its own parchment (included) and let your oven do the rest. You can even have it for lunch, it’s that easy – and delicious! Because the salmon is frozen and doesn’t need to be thawed, you don’t have to worry about that “fishy” smell.
Roasted squash and Bumble Bee SuperFresh® Salmon is quick and easy to prepare.
Bumble Bee SuperFresh® seafood is no mess, and no fuss; just pure perfection, time after time. Their premium Salmon comes with their own parchment paper baking pouch and go from freezer to table in under 25 minutes. High in protein, richly seasoned with pure and simple ingredients that let our fish shine through!
If I have leftovers, which rarely happens, I cube the roasted wedges and place them on a salad for lunch. Topping the salad off with some leftover Bumble Bee SuperFresh® salmon gives me the protein boost I need for my busy days.
Here is how to make my roasted squash:
Roasted squash is easy to make. In no time you will have a rich, sweet, flavorful side your family will love.
- 1 Kabocha squash (can use acorn squash)
- 2 TBL Olive Oil
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp thyme
Heat oven to 425° F
Cut the squash in half and scrape out the seeds.
Cut the halves into slices that are about 1 - 2 inches thick at the center.
Peel the skin off the wedges.
Place on a cookie sheet that has been covered in parchment paper or with a Silpat.
Drizzle Oil Oil over the squash. Sprinkle with salt, pepper and thyme
Roast for about 25 - 30 minutes or until fork tender
Bumble Bee SuperFresh®Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil
Making the Bumble Bee SuperFresh®Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil was so easy! Take it out of the freezer, no need to thaw, place it in the parchment paper pack that is provided and cook. Just what I need when I am in a hurry to get a healthy meal on the table.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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