This is the kind of thing you find when doing research on the USDA website. Sigh.
posted by Reen |link| 0 comments
posted by Reen |link| 0 comments
After that, I lay down and slept. A lot.
I have been occupying whatever time is not involved in sleeping or working with cooking and making Jeff a mix CD of soul songs. This is all because of him making fun of my twee indie rock tastes. I decided to prove my musical worth by laying some serious funk on him.
In the land of cooking, I recently made an awesome squash pasta thingy. Vegan for those who want it that way, and for everyone else...um, I guess you can add cheese to it?
So --
6 cups of peeled/cubed butternut squash (one big squash will get you there)
2 medium yellow onions, thinly sliced
5 roma tomatoes, peeled, cored, seeded, and diced
salt
pepper
olive oil
sage (1/3 cup if fresh, 1 TBS if dried)
12 oz pasta of your choice
Pre-heat the oven to 450 degrees. Toss the onions and squash together with 1 1/2 TBS of olive oil in big, rimmed baking sheet (a jelly-roll pan). Salt and pepper a bit. Roast for 20 minutes. Get your water boiling for the pasta.
Add the tomatoes and sage into the mix and toss. Put it back in the oven to roast for 10 minutes. Boil the pasta.
Drain the pasta, put back in the pot. Stir in another 1 TBS of olive oil and then the roasted vegetables. More salt and pepper to taste. You can add some shredded parmesan if you like now, but it's not really necessary. It just kind of goops up your stirring spoon.
Yummy, and healthy, and very autumnal!
BTW, Jeff would like you all to know that the Whale on Wheels' name is Fudgie Earnhardt, Jr.
posted by Reen |link| 2 comments
