We all got better from our colds/sinus infections in time to celebrate Myas 7th Bday and Finish her science project AND get taxes done! I managed to get new items to Karma, a GREAT Hair Salon in Saline MI where I sell some of my work. I have yet to catch up on posting new items to Etsy... Getting ready for Myas Bday party on Sat for her friends to come over. Then life should return to its normal level of slightly more manageable chaos. I have been cooking a lot and am making mental notes of recipes to type/post.
Oh & did I mention that Mya finished Basketball. She got a basket in her last game - SO proud. She is still in Dance and starts Soccer soon. THE FUN NEVER ENDS!
Aiden is sitting up now and eating cereal. He doesn't crawl yet, but he gets where he wants to be! Dragging, rolling.... He is a MOVER & a SHAKER.
No I DON'T have a Super Behind! I need time to workout on that! - I AM super behind in..... Everything: life, laundry, cooking, dishes, blogs, creating, photographing, cleaning, posting items, projects, working out, planning a Bday party for Mya...
As if I weren't behind enough. We all had the flu 2 weeks ago, were better a week then had/have cold all this week. Just trying to do some laundry & dishes today - the piles are EXPLODING!
I will share a yummy recipe I found online. It went great with the Roasted chicken I had Joe grab at the store....
Created by The MDM Team, Saturday, 27 October 2007
You butternut skip out on this scrumptious squash dish. A creamy, dreamy casserole, the squash and pecan gratin is chock full of goodness. Infused with rich flavors, it's one of those recipes you'll prepare time and time again.
2 tbsp. unsalted butter, divided use
3/4 cup pecans
3 lb. butternut squash
2 tsp. olive oil
1 cup yellow onions, finely chopped
2 garlic cloves, finely minced
1 cup heavy cream
1 cup milk
1 tsp. kosher salt
3/4 tsp. fresh ground black pepper
4 oz. fresh mild goat cheese
2 tbsp. Italian parsley, chopped
Preheat oven to 350 degrees.
Generously grease a 2-quart casserole dish with one tbsp. of butter and set aside.
Spread pecans on a baking sheet and toast in oven for 5-7 minutes, or until fragrant and deepened in color. Set aside to cool and chop coarsely.
To make a whole squash easier to cut, pierce in several places with a paring knife.
Microwave at high for 2 minutes, then rotate and repeat.
Remove from the oven and set aside 5 minutes.
Cut the ends off of the squash, then cut into large chunks, seed, peel and slice 1/4 in. thick.
Heat remaining butter with 2 tsp. oil in a deep 12 in. skillet or Dutch oven on medium heat.
When sizzling, add onion and sauté 5 minutes until lightly browned.
Add garlic and sauté 1 minute.
Add cream, milk, salt and pepper, bring to a simmer.
Add squash and simmer gently 5 minutes, stir in pecans.
Transfer half of the squash mixture to prepared pan and dot with half of the goat cheese.
Spoon remaining squash mixture on top and dot with remaining goat cheese.
Place on a sturdy baking sheet and bake 45 minutes or until squash is very tender and cream is almost absorbed.
Remove from oven and sprinkle with parsley.
Let rest 10 minutes before serving. There are plenty of easy ways to add a nutritional punch to your food. Check out our guide to slipping more fruits and vegetables into your diet with these meal ideas.