Roast the squash the night before to have
dinner in "a snap!"
Tonight's dinner is a variation on a recipe by BASTYR University. Thanks CC & Mrs. Prozac for sharing the resource and enthusiasm for squash! True to her alias, Mrs. Prozac has embraced pure happiness while enjoying seasonal squash.
Because The RQ was in the mood for comfort food on this crisp autumn day, I used delicata squash due to its creamy-sweet qualities. After roasting and scooping out the flesh, the squash was mashed with a few healthy pats of unsalted butter, salt, and pepper to taste. While it was roasting I prepared a simple lemon-basil pesto with the remaining sweet basil from my garden, garlic, lemon juice, olive oil, and freshly grated asiago cheese. To serve I sprinkled more asiago over the heaping creamed squash. A dollop of pesto on top and a sprinkling of roasted pumpkin seeds! Delish! A side of sautéed kale makes this one healthy meal.