You probably thought I would be sick of squash by now, as I went a bit crazy in November eating squash at practically every meal, but don’t think I am tired of ’em yet. I (carefully) cut open another acorn squash tonight and put it in the oven to steam (I bake it in water first). I planned on having a load of lettuce on the side, but when I went to pull the salad spinner out of the fridge, I found a soft sea of ugly greens. So…my side of salad went straight to the trash.
After searching for other items to pair with my squash, I decided I would survive if I didn’t make a “complete” meal for dinner. I topped the succulent squash with real butter, brown sugar, cinnamon, pumpkin seeds & chevre (more of the same). FYI, I could have skipped the seeds.
I’m not going to obsess over the fact that my dinner lacked a variety of color because acorn squash is loaded with beta-carotene (yellow–orange–red pigment) which has several health benefits.
Earlier today I picked up a few things at Target, including this:
Ever since my Food Network obsession began back in the 8th/9th grade, I have been infatuated by this amazing woman. I was so happy to see her on the cover of Shape. Isn’t she gorgeous? One of her 5 kitchen essentials listed in the article: Ghiradelli dark chocolate chips. “A handful of these at night really satisfies my sweet tooth.” This totally made me smile : )
Anyway, friends…hope you’re off somewhere enjoying your Friday night. Haven’t decided if I’m staying in or going out, but I do know that there will be dessert in my future…