I have a really hard time getting dinner on the table every night — particularly a well-balanced, homemade dinner. Do you have this problem? It seems like it always turns into a thing. What do we want to eat? Do we want to try to eat something healthy? Do we have anything in the fridge? Is the kitchen a mess?

And then we end up ordering something, or going out to eat. Or, if Toby’s not around, I heat up a can of Joe O’s.

However, Internet friends, I am working on it.

One way to get some vegetables on the table in about 30 minutes? This butternut squash saute. You probably will want to have it as a side dish, but we just ate big bowls of it as our main dish.

There are several things I liked about this recipe. One is that I already had all the spices and such that it calls for, so I only had to buy a butternut squash and some crumbled goat cheese. Another is that, while it takes about 20 minutes to cook, you don’t have to babysit it the whole time. So you can wash dishes or work on something else while it’s cooking. But the best thing? It’s delicious!

Southwestern butternut squash (Serves 2-4, adapted from Fast, Fresh & Green)
1 medium butternut squash (about 4 cups diced)
1 medium yellow onion
1 tablespoon olive oil
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon chile powder
2 teaspoons maple syrup (NOT “pancake syrup”)
fresh lime juice (about 1 teaspoon)
Fresh cilantro (optional)
1 ounce crumbled goat cheese

Chop the butternut squash into small pieces (roughly 1/2-inch cubes). Cut the onion into smaller pieces.

Heat the oil in a large skillet over medium heat. Add the squash, onion and the salt and stir to coat. Cook the squash for about 20 minutes, stirring infrequently at first and then more often once the vegetables start to get brown.

When the squash is almost done, melt the butter in a small saucepan over low heat. Add the coriander, cumin and chile powder. Stir and cook for a minute or so, then add the maple syrup and simmer for 15 to 30 seconds. Remove from the heat and squeeze in the lime juice.

Drizzle the spice mixture over the squash and stir gently. Garnish with chopped cilantro (if desired) and sprinkle with goat cheese. Allow to sit for a minute or so, then serve warm.