How is it November 1st already? Where did October go? Where did September go? Where did the all of the leaves on the trees go?
Sandy has really turned fall into winter, but that has been the least of the problems she has caused. I have been glued to CNN this week, thinking about everyone in her direct path with so much lost and left to rebuild. Cleveland was hit hard with huge winds and so so much rain and floods. Every school was cancelled, thousands of people out of power and lots of damage. Who would have thought we would have hurricane days in Ohio? We also had all of our trick-or-treating in Cleveland cancelled and rescheduled for the weekend. We feel so lucky that we did not have more damage.
In other news, I have been making and eating a ton of butternut squash. I love it. I can’t get enough. Especially mixed into salads, roasted with veggies and added to burritos.
Here is one of my favorite ways to eat it:
Roasted Butternut Squash Salad
- 1 butternut squash, peeled and cubed
- 1 tbsp. favorite seasoning – some of my favorites: Heinen’s Two Brothers, Melting Pop Garlic Wine, Montreal Steak Seasoning
- cooking spray or 1 T. olive oil
- 1 avocado
- 2 heads of romaine or favorite greens
- crumbled goat cheese
- olive oil for drizzling
- white balsamic vinegar for drizzling
- honey for drizzling
- salt + pepper
- Peel and cube the butternut squash, discarding seeds.
- Spray pan with cooking spray, add butternut squash to pan and spray with cooking spray or evoo.
- Sprinkle seasoning onto squash and bake at 400 for 25-30 minutes depending how cooked you like your squash.
- While squash is cooking, chop lettuce and place in a big bowl.
- Cut avocado and add to lettuce.
- When squash is done, add it to salad and sprinkle with goat cheese.
- For dressing, drizzle salad with balsamic, honey and a little olive oil.
- Serve with crusty bread, a big bowl of warm soup or a piece of grilled chicken.