Tuesday, October 6, 2009


Winter squash stuffed with lentil pilaf (recipe in the comments from January 6, 2009)
Broccoli with lemon

Hot tea
Sugar cookies
Basically I have the same reaction to this as I had last time - this cannot be this good. It's based on a boxed rice mix, with nuts and cranberries thrown in! Yet, the combination of that pilaf and the squash is amazing. I'm not really sure what does it. Regardless, this is so easy that it's perfect for a busy day. I roasted the squash and prepped the pilaf before I went to pick up M and T. Then we just had to re-heat and add the cranberries and pecans. Especially with the super fresh broccoli we're still getting at the farmer's market, this was great. Also, there was something especially perfect about our squash tonight. Maybe because it's local?

Prep Notes
Difficulty: Super easy
Chopping: Cutting the squash in half, chopping cranberries
Time: 50 minutes (most of that is unattended squash roasting time)
Make ahead: You can roast the squash ahead and re-heat it in a warm oven

"As yummy as it is beautiful!"

The kid report:
T loved the pilaf and was intrigued by the squash. He ate a few bites, but was more interested in pulling out the strings than chowing down on that part.

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