I love to eat things with faces, even cute little funny-faced spaghetti and butternut squash! It’s just about that time of year again. I love winter squash of all kinds. Last year I was a newbie to all of this, but I quickly embraced roasting squash and got quite creative with it. This recipe is great and I can’t wait for it to cool down a bit so I can fathom eating soup again…I am also very ready for sweater and Ugg weather, but this is Central California, it’s gonna be a while for that. In the meantime, enjoy an old favorite recipe of mine!
At my last job, I was lucky enough to bring home as much produce as I wanted as part of my pay, which was awesome. I had brought home several squash to decorate with, but had no idea what to do with them as far as eating them. Halloween was over and done, and I do not believe in waste; here were these crazy squash, staring at me with their cute little pirate faces, saying “EAT ME!” “COOK ME!” So, I just knew I needed to take the plunge and become a squash expert!
I’m also really into squeezing as much as I can into a recipe (I’m a veggie hider, I admit it), and the weekends are my purging times. I clean out my fridge on Saturdays and try to repurpose and use whatever might be “on its way out.” I call it the “eat it or toss it”…
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