Butternut Squash

About a year ago, I got a great recipe for butternut squash from a coworker (see here). I was never a big fan of squash, but have made it from time to time, usually acorn, never butternut. This particular recipe, from Afghanistan, is very good. So I made it for dinner last night. It was a big squash, so I now have a lot of leftovers, some of which I'll have for lunch this week and some of which will go into the freezer for another day. Instead of serving it with nan bread, which I've done in the past but did not have time for yesterday, I made chapatis, which were very good. And they're whole wheat, which makes them that much healthier. I made some chicken breast as well, and all in all it was a good dinner.

Tonight I'll be making a roast chicken. It'll be my standard recipe: stuff the cavity with fresh herbs from the garden (rosemary, thyme and sage), sprinkle the skin with salt, pepper, thyme, and sage. If I had a lemon I'd put that in there, too, but I don't. No big deal. We will have roasted potatoes (Yukon Gold) and collard greens. Usually I spice up the greens with red pepper, but tonight I might use some of my jalapenos. We will have leftovers for dinner tomorrow (I don't have time to cook on Mondays), and I'll find other ways to use up the chicken. I always make stock from the bones.