It used to be, the organized me, knew exactly what I was making for our Shabbat meals (Sabbath). Each Friday, as I stagger into the kitchen, not quite awake, an alarm goes off, "Warning, warning, you don't know what to make."
I impress myself (forgive me for the pat on the back) with how I pull a meal together. It goes something like this. "OK, you need fish, soup, chicken at least two sides, salads and desserts. Now, GO!"
At full speed, I whiz around the kitchen, "Aha, a squash, rice or quinoa, tomatoes, salmon, frozen soup.......and from this plus, I will make a meal."
This is what the squash was transformed to and I highly recommend it.
Orange Butternut Squash Cubes
1 medium butternut squash
1/2 cup orange juice
orange peel from one orange
2 tablespoons maple syrup
1/8 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
spray cooking oil
Preheat oven to 425 degrees F.
Place whole squash on plate in microwave and cook for 4 minutes or until, it is possible to insert knife into a firm squash.
Remove and cut squash into half. Remove pits and cube the meat of the squash.
Place it back into microwave and cook until it is firm but edible.
In a small bowl, mix orange juice, orange peel, maple syrup, black pepper, cinnamon and nutmeg. Pour over cubes in a baking dish or casserole.
Bake at 425 degrees for 20 minutes or until tender.
Go on over to Di's Kitchen Notebook to see what the rest of the foodies did for Citrus Sunday.
Linked to Citrus Sunday Frugal Food Thursday See Ya in the Gumbo Pennywise Platter Thursday