|Jose enjoying his throne after a romp in the snow last year.|
Using fries for croutons > using croutons for croutons.
|Just look at this delicious mess.|
2 small butternut squash, peeled and seeds scooped out
1 to 2 Tbsp olive oil
Sea salt and black pepper to taste
Preheat oven to 425 degrees. Chop up squash into fry shaped pieces. Spread out on baking sheet and drizzle with olive oil. Sprinkle desired seasonings on top of fries. You could do cinnamon and nutmeg here for a sweet version or really any combo. I like my fries garlicky. Use your hands to toss the whole mess together, evenly distributing oil and spices among the fries. Bake for 45 minutes, flipping fries once halfway through. If they aren't as crispy as you'd like, by all means leave them in a bit longer, but just make sure to check to make sure they aren't burning. Serve with ketchup if desired or use as a topping on a salad like the one below.
6 cups mixed greens or salad mix
1 large avocado cut into slices
2 handfuls dry roasted almonds
1/4 cup sliced sundried tomatoes packed in oil, drained
2 tangerines, peeled and segmented
1 handful butternut squash fries for each serving
2 Tbsp lemon tahini dressing or citrus vinaigrette for each serving
Layer all ingredients on top of the bed of greens except the dressing (add that after the salad has been plated). This salad is so crunchy, bright and full of citrus. I hope it makes you think of sunshine too.
As for Jose, he made it through a night of having all his precious little toys (Moo, Squirrely, Chicktoria, Dolphie, Roo and Baby Hedgie) slobbered all over and dominated by Sampson. And then the next morning after the threat was gone and he had reclaimed his possessions, he neatly gathered them into a pile and peed on each one. He might need some doggie therapy, Mom.