The Cruelty of the Gregorian Calendar: How Winter's Peak Motivates Us to Eat Unhealthy Foods

As we enter the dead center of winter, the time of year when motivation to eat healthy foods is at its peak, it's easy to feel like the calendar is playing a cruel trick on us. And indeed, research suggests that this is exactly what happens. The Gregorian calendar, which has been in use since 1582, places the new year right in the dead center of winter, coinciding with the time of year when we're most likely to feel motivated to eat healthy foods. However, it also happens to be a time when most of the best produce is out of season.

This means that for those of us who are trying to stick to a healthy diet, the options are limited and often rely on rich indulgences meant to serve as hibernation fuel. It's like the calendar is conspiring against us, making it harder than ever to make healthy food choices during one of the most critical periods of the year. But fear not, for there is hope. By embracing the beauty of winter squash and other seasonal produce, we can fight back against the comestibles realm that is winter.

One simple yet effective way to do this is by roasting a variety of tender skin vegetables, such as Honey Nut delicata, acorn squash, or sweet potatoes. These vegetables don't need to be peeled and can be tossed with enough sesame oil to barely coat everything before arranging them on a big sheet pan. Roasting at 450 Fahrenheit for 30 minutes with a flip and turn halfway through is the perfect way to bring out their natural sweetness.

But why roast all those vegetables? The answer lies in making a simple yet delicious glaze that can be drizzled over any of these roasted vegetables. To make this easy glaze, combine equal parts melted or softened butter, white miso, and maple syrup. This will yield about two tablespoons each, but feel free to adjust the quantities to suit your taste. If you make too much, you can always reserve it for another day, such as drizzling it over roasted salmon.

It's worth noting that a glaze made mostly out of butter and syrup may not seem like the healthiest option at first glance. However, I justify this indulgence by acknowledging that each piece only needs a thin shellacking to be flavorful. This means you can apply as much or as little as you care to, but if you're really going to skimp on the glaze, add some extra miso first. The fermented soy paste is the only contributor of salinity in this mixture, and it's essential for balancing out the sweetness of the maple syrup.

The last step in making these roasted vegetables is to brush on some glaze and put them back in the oven for an additional 10 minutes. Please keep in mind that maple syrup is sugar and burns quickly, so be sure to keep an eye out. The end result is a deliciously sweet and savory side dish that can be served at any point of the indulgences spectrum.

Whether it's as a side for fatty braised meats or as the sweet fortification of a shredded kale salad with goat cheese, pecans, and pumpkin seeds, roasted squash is a versatile ingredient that can add flavor and nutrition to any meal. And by roasting a big batch of squash, you'll have larger fodder for days ahead. So even though the new year's "new me" honeymoon month has come to a close, you'll still have ready-to-eat veggie fuel for whatever you do – whether it's exercise, loafing around, or making the shortest video that you can just in time to avoid fading into obscurity for one more month.

"WEBVTTKind: captionsLanguage: enthe Gregorian calendars cruelest trick is placing the new year right in the dead center of winter the time of year that you're most likely to feel motivated to eat healthy foods also coincides with most of the best produce being about as in season as ginkgos at Fashion Week around this time of year the only seasonal foods seem to be rich indulgences meant to serve as hibernation fuel so fight back against the comestibles realm that is winter by roasting squash gather and slice one or a small variety of Honey Nut delicata or acorn squash maybe even a couple sweet potatoes these are all tender skin vegetables that don't need to be peeled but you could just as well use an armor-plated butternut and skin it first toss these around with enough sesame oil to barely coat everything and arrange them on a big sheet pan these can roast at 450 Fahrenheit for 30 minutes with a flip and turn half way through why all those roasts I will make a pretty easy glaze so just combine equal parts melted or softened butter white miso and maple syrup I'll call this about two tablespoons each if you make too much you could always drizzle the excess on to the finished dish before serving or reserve it and use it for maple miso roasted salmon some other day I know I started this lesson with a message of health and you'd be right to notice that a glaze made mostly out of butter and syrup isn't exactly a celery stick I justify the indiscretion by acknowledging that a thin shellacking is all each piece needs but you can apply as much or as little as you care to it but if you're really going to skimp on the glaze add some extra miso first this fermented soy paste is the only contributor of salinity since those squash pieces are unsalted so if you stick with equal parts of each glazed component and don't use much of it you'll find the final fish lacking its so these have been going for about 15 minutes on each side and they have a good amount of color on them the last step is to brush on some glaze and put them back in the oven for 10 minutes please keep in mind that maple syrup is sugar and sugar burns quickly so keep an eye out you can garnish these with sesame seeds and slivered green onions and then they're done enjoy them at any point of the indulgences spectrum be there as a side for fatty braised meats or as the sweet fortification of a shredded kale salad with goat cheese pecans and pumpkin seeds roasting a big batch of squash gives you larger fodder for days so even though the new year new me honeymoon month has come to a close you'll have ready-to-eat veggie fuel for whatever you do whether it's exercise loafing around or making the shortest video that you can just in time to avoid fading into obscurity for one more month it's got a blastthe Gregorian calendars cruelest trick is placing the new year right in the dead center of winter the time of year that you're most likely to feel motivated to eat healthy foods also coincides with most of the best produce being about as in season as ginkgos at Fashion Week around this time of year the only seasonal foods seem to be rich indulgences meant to serve as hibernation fuel so fight back against the comestibles realm that is winter by roasting squash gather and slice one or a small variety of Honey Nut delicata or acorn squash maybe even a couple sweet potatoes these are all tender skin vegetables that don't need to be peeled but you could just as well use an armor-plated butternut and skin it first toss these around with enough sesame oil to barely coat everything and arrange them on a big sheet pan these can roast at 450 Fahrenheit for 30 minutes with a flip and turn half way through why all those roasts I will make a pretty easy glaze so just combine equal parts melted or softened butter white miso and maple syrup I'll call this about two tablespoons each if you make too much you could always drizzle the excess on to the finished dish before serving or reserve it and use it for maple miso roasted salmon some other day I know I started this lesson with a message of health and you'd be right to notice that a glaze made mostly out of butter and syrup isn't exactly a celery stick I justify the indiscretion by acknowledging that a thin shellacking is all each piece needs but you can apply as much or as little as you care to it but if you're really going to skimp on the glaze add some extra miso first this fermented soy paste is the only contributor of salinity since those squash pieces are unsalted so if you stick with equal parts of each glazed component and don't use much of it you'll find the final fish lacking its so these have been going for about 15 minutes on each side and they have a good amount of color on them the last step is to brush on some glaze and put them back in the oven for 10 minutes please keep in mind that maple syrup is sugar and sugar burns quickly so keep an eye out you can garnish these with sesame seeds and slivered green onions and then they're done enjoy them at any point of the indulgences spectrum be there as a side for fatty braised meats or as the sweet fortification of a shredded kale salad with goat cheese pecans and pumpkin seeds roasting a big batch of squash gives you larger fodder for days so even though the new year new me honeymoon month has come to a close you'll have ready-to-eat veggie fuel for whatever you do whether it's exercise loafing around or making the shortest video that you can just in time to avoid fading into obscurity for one more month it's got a blast\n"