Butternut Squash Salad in a Jar

I’m always looking for a “silver lining” when I’m inconvenienced or when things just don’t seem to be going my way.  Recently, I found that silver lining in a major road construction project that closed a through-fare  that I frequented on my daily jaunt back and forth to work.  Because of the construction, a detour took me down a winding country road that was quite scenic as the fall landscape was beautiful.  Tucked in among the oak trees and farm land sat a roadside farm stand that was bursting at the seams with an abundance of cool weather vegetables, plump ripe tomatoes, and an assortment of peppers.  The entire front yard displayed a sea of beautiful orange pumpkins where families strolled to pick out a few of their favorites.  I had my eyes on the butternut squash as I pulled my vehicle to the side of the road. Hand written prices were scrawled on a mini chalkboard that was propped up against the old wooden flat bed wagon. A tin can was laid out for patrons to square up their bill and honestly leave the amount due.  It was like a blast from the past.  I was thrilled to have found this quiet piece of paradise alongside the road construction and the hectic traffic of the day. 

Arriving home, I searched the web for a delicious looking recipe where I could use my butternut squash.  I stumbled on this salad in a jar recipe and immediately gathered the ingredients I would need for the colorful dish. I chose this recipe because of the maple syrup in the dressing.  We tapped our trees this past spring and I wanted to use our own maple syrup with the other dressing ingredients.  I made a few slight changes to the recipe…  Instead of pepitas, I used sunflower seeds and instead of the quinoa, I used couscous. I used a container of field greens for the salad mix.  This is a delicious recipe that I will be sure to make again.  Here’s the link for this “Fall Mason Jar Salad with Maple Balsamic Dressing”…

https://www.spoonfulofflavor.com/2015/09/14/fall-mason-jar-salad-with-maple-balsamic-dressing/

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Autumn Squash and Apple Bake

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This picture doesn’t do justice to the sweet, flavorful taste of this side dish. Cubed butternut squash and apples with a sprinkling of dried cranberries make this perfect for any fall feast.
Yesterday, I drove to a local orchard to pick up some fruits and vegetables for the week. As I got closer to the orchard, the traffic got heavy and came to a stand still. I thought that there might have been an accident but as my car crawled closer to my destination, I realized the back up was due to the amount of visitors headed to the orchard. As much as I would have liked to go in and get my produce, I had to drive on by because there wasn’t a parking space to be had in both of their spacious parking lots. While I was sad to have missed a visit, I was really happy for the orchard owners to have such a booming business! I think I will try to make my way back during the week when traffic is a little less hectic.
Meanwhile, I drove further down the road to pick up some butternut squash and apples to make a great new side dish that I recently discovered. This is sweet, tender, and nutritious. I added a few pecans for a bit of added crunch.

Autumn Squash and Apple Bake

1/4 cup margarine, melted
1 package butternut squash, cubed. (found in the produce section)
1 medium apple, cubed
1/2 cup dried cranberries
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
2 tablespoons packed brown sugar
1/2 cup pecans, chopped

Preheat oven to 250 degrees. Spray a 11×13″ baking pan with non-stick cooking spray. Combine margarine with all ingredients and pour into prepared baking dish. Season with salt, if desired. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.