Just got back from the grocery store and I am always amazed at how many cashiers have no idea what the vegetables are in my cart. Squash in now in season and is on sale, so I picked up butternut, buttercup and acorn. The cashier picked up the buttercup squash and said, “I have no idea what this is.” Don’t be afraid of becoming acquainted with new produce. Buttercup squash is actually my favorite squash, but it looks kind of intimidating if you have never cooked it before. The easiest thing to do is to cut it in half, scoop out the seeds, prick some holes in the skin with a fork and roast at 350 in a pan with a little water, cut side down until soft. Then you just scoop out the squash and add a little butter, cinnamon, maple syrup (be creative!) or just enjoy as it is naturally. This week my Menu Plan features both butternut and acorn squash. I challenge you to try a new squash this week! Please post any new squash recipes in the comments below.
MEATLESS MONDAY Veg Head Three Bean Chili Add just a sprinkle of cheese on top rather than what is called for in the recipe. Serve with a simple cabbage slaw.
WEDNESDAY Skillet Rosemary Chicken with sauteed spinach
FRIDAY Chicken Dinner Salad