Saturday after my run, I dragged the BOY to the grocery store before lunch. The main reason was I needed to pick up my allergy prescriptions, but I also wanted some input on this mini week’s meals.
Our thought pattern went something like this…
Saturday Night: Chicken Parm
Sunday Night: Chili (most likely a similar recipe to this one)
With leftovers for week day lunches
Monday Day: Root Vegetable Tagine
For lunches and to freeze
Monday Night: Dinner at the RAM with my family
My aunt is coming in town for Thanksgiving…Hooray!
Tuesday Night: Pork Tenderloin (super easy for one of my busier work days)
Wednesday Night: Dinner downtown for my brother’s birthday
Thursday: Thanksgiving Shenanigans*
*I have fondly named this Thanksgiving since it is going to be a few full days of food, drink, and family. My mom is working on the meal plan. I am in charge of sweet potato pie, and I picked up a new red wine to have with dinner. And let’s not forgot all of these cookies…I can’t wait for the holiday and of course a 5 day weekend!
Are you already thinking about you Thanksgiving menu?
Because I’m sure you’d like more out of this post then just my meals for the week, here by request, is the ‘recipe’ for Butternut Squash Fries…
Start by cutting a butternut squash into evenly sized sticks. As always with butternut, this is harder than you’d think. Try pealing the squash first to make it easier to cut.
Place on baking sheet and drizzle with olive oil and sea salt, rolling the squash around so that they are all fully covered.
One of the reasons that this batch turned out so delectable is that I used fresh olive oil that the BOY’s parents brought us from Italy.
It’s amazing what a quality olive oil can do!
Roast the fries turning once or twice until the edges start to crisp.
Feel free to sample as you go. I always do!
You can serve these fries in your favorite dips, but I thought they were so amazing that I devoured them plain with a big bowl of hearty soup.
Butternut Squash Fries
1 butternut squash cut into sticks
2 tsp olive oil
Sea salt to taste
Preheat oven to 400 degrees. Line a baking sheet with foil and non stick spray.
Place sliced squash onto baking sheet. Drizzle with oil and sea salt coating everything evenly.
Place in oven for ~45 minutes, turning at least one time.
Serve warm. Store leftovers in an airtight container in the fridge and reheat in the microwave.
Note: Try adding in sweet potatoes or parsnips for some variety!
If you don’t like chopping up squash, Whole Foods, Costco, and Trader Joe’s all have precut squash!