Haven't been posting much lately - I'm super busy and will continue to be so through February. After that, I'm looking forward to doing lots of cooking!
I have made some yummy things recently, but I don't always get around to taking a picture - or things taste delicious but aren't very photogenic. But here's a picture of the "sweet and salty butternut squash" recipe I made last night. It might not look like much, but it's outrageously yummy. It was inspired by the huge butternut squash that came in my CSA box a couple of weeks ago and a container of maple syrup that my Secret Santa at work got for me.
The recipe is online, here. I tweaked the quantities a little to account for the fact that I had a HUGE squash and the recipe called for a medium one. Here's what I did:
- Peel an enormous butternut squash and cut into 1-inch cubes. Put the cubes in a large soup or stock pot.
- Add 2 cups vegetable broth, 4 tsp soy sauce, and 2 Tbsp maple syrup.
- Cover, and bring to a slow simmer. Cook, stirring occasionally, for about 20 minutes or until soft.
I served it with brown rice and Gardein Chick'n Scallopini. It was filling, warm, nutritious, savory and delicious. I think I'm getting another squash in my CSA box tomorrow - if so, I'll repeat this recipe!
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