Bowl of Lunch: Squash

We lunch often, right Heik? I mean, sometimes we go to Simple, but mostly we put stuff in a bowl. It doesn't sound fancy, but it is. 
This particular bowl is a squashy, tomatoey, oniony bowl. So good. So, so good. 
You know how you can have just a crazy week? You know, like you move out of the lake house into an apartment and try to settle in all the while still heading back and forth to care for your lovely chickens and garden? Oh and then you get sick and its about 200 degrees out? Yeah, me neither. 
I've been going crazy! I just want to play outside and read books and sew things! My time will come. Meanwhile, I owe you a recipe. So since my kitchen is still up in arms, I just wanted to remember some good old days. The days when we'd get home from spin class and fix ourselves a bowl of lunch and just bask in it. So, here's to it!

Bowl of Lunch: Squash

You'll need:
A buttercup squash, pealed and sliced
A thing of grape or cherry tomatoes halved
A white or yellow onion sliced in to rings (or strips if you can't handle it) 


3 tsp oregano
olive oil (wing it) 
S&P
Cooked brown rice or Quinoa (pasta works too) 


Set your oven to 375
Start with tossing your squash with a splash of olive oil and some salt. Lay each piece evenly on a greased and lined pan and roast for about 50 min until it's soft through and starting to get a nice golden crisp. 
In a medium mixing bowl, toss tomatoes olive oil and oregano together and coat evenly. Give it a little salt and pepper and spread it evenly on a lined and greased baking sheet. Roast them for 20 minutes, stirring them half way through. 
Once those two things are in the oven, sauté your onions until translucent. 


When all of your timers go off, assemble your bowl over some rice and add a bit of S&P to taste. The tomatoes should give it enough moisture to feel like a sauce. Happy Bowling!