Butternut Squash
Have you ever been in the beginning stages of making a meal, let’s call it a staple in your repertoire even, only to realize you have another option…a more enticing option, one that appears from nowhere but makes you smile during an otherwise routine prep?
That happened to me the other day. I wasn’t feeling so hot, so I was alternating between working and resting on the living room couch. The dinner plan was this amazing “Crack Soup” that we love (I have to share that recipe soon!) and around 4pm I set about prepping the squash. While on a quick trip to the cabinet to retrieve something or other, I realized we had a box of Whole Wheat Sweet Potato Gnocchi, just sitting on the top shelf. I continued peeling and cubing up the squash, while texting J (who happened to be sitting outside, in our car, I imagine listening to the remainder of Howard Stern) to find out if he was game for something different. Big shocker, he totally was.
Roasted butternut squash with olive oil, dried thyme, salt and pepper
So I played around, roasting off the whole peeled, cubed squash, caramelizing some onions and spicing them up, and plotting what else to do. I pureed some of the roasted squash, mixing it with chicken stock and seasoning it a bit with some extra salt, and all of a sudden, saucey goodness!
Whole Wheat Sweet Potato Gnocchi with Roasted Butternut Squash and Spicy Caramelized Onions
This was simple, healthy, and seasonal. It would be a great starter, a side, or you can mow it down for dinner like we did last night. It seriously hit the spot. So much though that I wouldn’t let either of us have seconds, so I can eat it today for lunch.
What can I say? That’s just the way I roll…
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I am so trying this on Sunday…I love butternut squash!