I’m a (soon to be) reformed plant killer, never mind that I’ve never kept a plant alive-that includes one poor cactus that I managed to kill by under-watering. This new chapter in our lives is the time that I will become a green thumb. I had dreams about a new apartment with a big garden with fresh tomatoes, rosemary, lettuce and butternut squash. Alas, we chose a top floor unit and have no access to dirt.
I suppose that jumping right into full blown gardening would have been too much. Instead, I have restarted our aero grow (just basil and sage this time-I have given up on the other herbs) and started to think about which herbs I’d like to try to grow on my balcony. But for now we will be getting our fresh produce from our new grocery store crush (step aside Sunflower Farmer’s Market we’re now sweet on Wegman’s). Does anyone have any suggestions to go from garden zero to garden hero? Are there any good articles about balcony gardens?
1 3-pound butternut squash-peeled, seeded and cut into 1-inch pieces
2 Tablespoons olive oil
12 large sage leaves
salt and pepper to taste
1. Preheat the oven to 425°
2. In a large bowl, toss the butternut squash with 2 T olive oil, 12 leaves of sage and salt and pepper.
3. Transfer the squash mixture to a baking sheet in one layer.
4. Roast for about 40 minutes, or until tender and lightly browned.
5. Serve hot
