I mentioned before that my beautiful Butternut Squash was destined to become a lovely soup. Soup day was Tuesday. I peeled, chopped, and roasted that squash along with some apples, then sauted it with some butter, onion, garlic, added chicken broth, and then some cream for the final touch. Ohhhhhh, it was heaven. I've still got leftovers in my fridge, and I look forward to having soup for lunch (again).
And it turns out that 2 squashes (or is it 2 squash?) makes waaaaaay more than needed for the soup alone. So I made some Cinnamon Butternut Squash Muffins, recipe courtesy of $5 dinners. And, in fact, I had enough to make a double batch, so I've got a whole bunch of delightful muffins sitting in my freezer, waiting for those days when I don't have much time for breakfast.
And, because pumpkins are a squash afterall, and who doesn't love roasted pumpkin seeds, I decided that it would be fun to roast the butternut seeds. They are, in fact, delicious. And don't they look pretty sitting on my leaf plate? I knew I wouldn't regret buying that thing (even though this is only the 2nd time I've ever used it).
I feel so domestic.
And fall continues to be glorious.