10/18 Crack an Egg in the Acorn Squash

Recently, I saw on some blog (I don't remember exactly where) the idea of cracking an egg into a circle of pre-roasted acorn squash. Yesterday, I roasted an acorn squash and ate half of it, so today I decided to do something awesome with the rest of it. I had already scooped out the seedy middle, so I sliced it thinly, threw it in a pan, and cracked an egg in the circle. After the first side was getting golden, I flipped it over and cooked the other side. I peeled off the skin of the squash, peppered the egg, and ate a delicious, especially savory meal.

9/27 Butternut Squash Soup and Salad

Butternut Squash Soup
1 butternut squash, peeled and cubed
1/2 cup cream
1 tablespoon fresh ginger, chopped
Spices (rosemary, cinnamon, nutmeg, etc.)

Heat the butternut squash, cream, and ginger in a large pot on medium heat, covered, until squash is soft (probably 30-60 minutes, depending on your stove). Add spices and blend with an immersion blender (or regular blender) until smooth. I like to make extra to put into Glad containers and freeze for later. Also, feel free to add other types of squash, pumpkin, sweet potato, and any other spices and herbs.

Also with tomato and walnut salad with cranberries, goat cheese, and balsamic vinaigrette