Monday, January 12, 2015

Evening snack: butternut squash


Last night it got hungry. I took a cup of frozen butternut squash, sautéed it in a teaspoon of local butter and tossed in a tablespoon chopped pecans and a light drizzle of maple syrup and blackstrap molasses.


1 comment:

  1. See that's the difference between you and me. You are hungry, you make real food. I stand and stare at the fridge, cupboards, whatever, until a choice—no matter how unhealthy—pops out.

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