First things first, I am embarrassed to say that I noticed in my blog from the other day, ‘The Other Boleyn Girl’ there were several grammar mistakes! So, if you notice grammar errors please comment on them, I promise I will check my work more carefully from now on (as I type this in a Microsoft word document) considering the reason I started blogging was to work on my writing!
Onto today’s blog, I realize it is quite late but I had a long, busy day and Eric and I never even ate supper until 10 pm!
Next week Eric and I are flying home for an entire month, hence we must eat all the perishable foods in our apartment. That is a lot. Eric and I aren’t your typical young couple, as you can see by this photo our fridge is well-stocked, and it’s like this all the time. We don’t really spend money on going out or drinking, we spend a lot of money on food. Good food. I insist on having fresh produce and fruit in the apartment at all times, and Eric loves to wander the aisles of the grocery store picking out new and sometimes strange things to experiment with in the kitchen.
Since Eric has been down here, he has been doing a lot of the cooking, he often picks out new recipes to experiment with! Well, tonight it was my turn.
A few weeks ago, we bought some squash, butternut squash to be exact. Well today in my quest to clean out the fridge I decided I’d better use up a squash.
My Google search of butternut squash recipes turned up ‘Roasted Butternut Squash with Apples’. Yum right?!
Here are the ingredients:
1 pound butternut squash, seeded and cubed
1 tsp canola oil
1.5 tsp pumpkin pie spice (I substituted cinnamon)
¼ cup vinegar
2 apples cored and cubed
¼ cup light maple syrup
¼ cup chopped pecans (I substituted walnuts)
So once I arrived home from my school commitments this evening, around 8 pm, I set to work making the squash. 
First I had to gut and peel the squash, Eric helped me with this as I am known to hurt myself when left to my own devices with sharp knives (once when peeling potatoes for Eric’s birthday dinner I sliced off a huge chunk of my finger and his sister had to take me to the hospital for stitches. My left index finger still has a huge lump of scar tissue on the end).
Once the squash was peele
d and gutted, I cut it into small cubes and mixed it with the cinnamon and oil. I then put it in a pie pan and stuck it in the oven at 400 F for 20 minutes.
After 20 minutes, I mixed the syrup and vinegar together in a bowl to pour over the squash.
I took the squash out, poured the syrup and vinegar over it and put it back in the oven for another 5-8 minutes. Meanwhile, I began chopping up the apples and walnuts!
When that was done, I took the squash out of the oven, mixed it in
the bowl with the apples and walnuts, and put it in the fridge to cool for 10 minutes. Here is the finished product! Doesn’t it look yummy?
We ate it with a spinach and feta salad and bowls of chicken vegetable soup that Eric made for lunch today! Hmm hmm good!
If you decide to try this recipe let me know what you think! Does anyone have any other good squash recipes? I still have one more butternut squash and a spaghetti squash to use up by next Friday! I’m serious; we have a lot of food.
{ 1 comment… read it below or add one }
I think that fridge is hereditary, but I am working on changing that in my own house. It’s cheaper if you buy the food for one or two meals at a time. Get out of the habit of “stocking up” buy only what you need for two meals. There is less waste and you don’t end up having to eat a bunch of food in your fridge.