Exhibit A:
I found this great recipe for a winter squash salad over Fritter.
Since the recipe sounded appetizing and I strive to incorporate new ingredients into my cooking, I purchased a butternut squash on January 20th.
It's now the end of the April, and the squash reclines in my fruit bowl, mingling with mangoes, bananas, apples, and other fruits that come and go.
Even though it's spring, do I proceed with the winter squash salad?
or
Should a make a savory butternut squash tart, even though I've never made a tart before?
or
Do you have a tastier alternative or an option that's suitable for the grill?
How should I prepare the butternut squash?
muddy
PS. . . The weather should be in the high 70's and sunny the rest of this week in Lawrence, KS. This info. might determine the recipe you suggest.
4 comments:
Since it will be more like summer this weekend, I'd suggest the butternut squash and black bean burrito with salsa on the side. Really yummy and your daughter might like this as much as my boys do.
Scroll down to see the recipe.
~Marianne
http://communitymercantile.com/recipes
Since it still cools off quite a bit once the sun goes down, here in the Midwest, I would recommend roasting the squash.
Peel it, chunk it, drizzle it with olive oil, season it with kosher salt and pepper, spread evenly in a roasting pan and bake it at 375 until tender. Check after 20 minutes.
Great with pork chops and applesauce.
I crack myself up. N
I don't care what you do. Just get it off the counter! :o)
If M. and I ever break up, it's going to be over bananas.
The bananas in your picture look like they're two weeks over-ripe for her, but they're still a week away before I'd eat them.
Good luck with the squash... wait a second! Guess what I have sitting in my fruit basket... same dang thing...
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