Inspired by Chef Jose at the Carriage House Farm OEFFA Farm tour, Martha Stewart and the 10 squashes I had on my counter, I created a surprisingly delicious dinner. Roasted butternut squash, blended with milk, cinnamon, nutmeg and allspice topped with a combination of sauteed red onion, broccoli and canellini beans, drizzled with balsamic vinaigrette and sprinkled with bacon. Quite filling, yet another of those meals that 2 servings didn’t seem to be enough for everyone. I imagine this would be equally good with the addition of tomatoes and garlic. Or salad greens instead of broccoli for a cold salad. I think I’ll be trying Martha’s butternut squash pot stickers soon. With my own twist, of course. 😉
What are your favorite ways to eat squash?