One day we had salad and soup. Salad was mixed greens, pomegranate seeds, goat cheese, apples, oranges, olive oil, salt and pepper.
Soup was carrots and butternut squash sauteed in Ethiopian ghee. See the recipe here The Joyful Homemaker, vegetable broth, orange zest from the orange I used in the salad, salt pepper, and frozen peas at the end.
And this shows how the meal went over with the kids :)
My latest obsession is this dish from the Pioneer Woman. Butternut squash and kale. The only change I made was to use Penzey's Forward instead of chili powder.
I love this season of rich colors, and deep autumnal flavors. This type of food makes me happy. This coming week I might try some new squash recipes. What ways do you use this lovely vegetable?
