We’ve been in puppy land this week. I love puppies!!! It can’t last though. She found us. Puppies and babies that wake up at night just aren’t a good combo. So a dear friend of mine will be taking her and spoiling her rotten soon. In the meantime here’s a two for one recipe. An easy one. It gets us through chaotic weeks like this.
Fun, freeform cooking is the style around our house. Here are a couple of recipes that just beg to be expierimented with.
Butternut Squash Bisque
Roast an extra squash while you have the oven going. This will be for dinner tomorrow (salad). Because who has the energy to cook two night in a row?… not me 
Start by preheating your oven to 425
- One butternut squash (Hubbard, acorn, or sweet potato would work here too)
- One sweet onion
- Olive oil (1-2 tablespoons)
- Spices (I used paprika, cumin, and chili powder)
- salt and pepper
Cut your squash and onion into one inch cubes. Add spices, salt, pepper, and olive oil. Mix with your hands or a spoon.
Roast until the squash is golden and the onions are slightly brown and translucent. This takes about 30 minutes. Put one squash and all of the onions into a blender. Add water or vegetable broth. Blend. Add more liquid until the soups perfect for you.
Done! I love this soup!
I’m not yet brave enough to let Uli go to town with soup. So, I thickened hers with cereal. (Rice works for this two if you have some already cooked)
Butternut, Grape and Blue Cheese Salad
This salad is yummy warm.
- Start with spinach (my favorite with blue cheese)
- Half some grapes (anything purplish will work here blackberries, dried cherries, dried cranberries…)
- Walnuts (toast them if your feeling fancy or making a warm salad)
- One inch cubes of roasted squash
- Balsamic vinaigrette mmmmmmmmmmmmmmm (Uli actually got a hold of the computer and happened to type mmmmm….hehe… Evidently she likes balsamic vinaigrette)
