But apparently I can’t be trusted with roasted butternut squash.
I decided to roast it late last Monday night. The plan was to roast the squash, prep it for the muffins, then make the muffins later in the week when I had more time. Well, after getting that beautiful golden-glowing squash out of the oven, I had to have a sample bite….A sample bit turned into basically a squash-dessert. Squash, coconut oil, and cinnamon made the perfect after dinner treat. And it also meant that a quarter of the squash was now gone. No problem, I reasoned, only need half a squash to make the muffin recipe.
The next day, I had a yoga teacher training reunion with some of my “OMies” and I had to bring a dish to share. Being in a bit of a rush, I decided to use the butternut squash to make a salad. Still no problem, there was still half the squash left over for the muffins…..Unfortunately, the next day for dinner, more butternut squash sounded better than prepping anything else, and, thus the muffins have not yet been created. However, I did get an awesome salad recipe out of it, so it’s not all for naught. ; )
Roasted Butternut Squash Salad with Lemon Tahini Dressing
1/4-1/2 roasted butternut squash
mixed greens (I used a mix of baby kale, baby chard, baby spinach)
If you find an hour to do the roasting, this recipe is so simple. Roast your squash. In the meantime, make your dressing. Put some greens in a bowl. Chop small pieces of your roasted squash, put on the greens. Serve dressing on the side. Feel autumn-salad-amazingness in your belly.
In other news, I had a weekend of autumn-y things, including finally getting pumpkins for Halloween decoration! I got a tall one, a short one, and a baby-size one—-just like Mike, me, and the baby-cat! Cute, right?
How was your weekend?