This butternut squash apple bake has rice, beans, onions and other sweet and savory ingredients that make it a fall dish that will please a crowd.
Short holiday weeks make me lazy. Knowing Thanksgiving and utter gluttony is two days away, I have no desire to make anything elaborate for dinner. Part of me feels like I should actually be fasting in preparation for the day but unfortunately my stomach doesn’t understand that concept.
This is my compromise.
One day of cooking. Well actually, one hour of cooking. Meals for three days.
We might be sick of it by the time it’s finished but at least dinner doesn’t have to occupy my mind from now until turkey day and I can instead focus on making the three sides I’m bringing to my parents’ house.
So what is it? Butternut squash, apples, rice, beans, sautéed onions and some other goodies. Basically, fall in the form of a rice bake. Topped with parsley because my plant seems to think it’s spring with all the unseasonably warm weather we’ve been having and is rising from the dead on my front steps. My laziness in “winterizing” the pots around the house paid off, fresh herbs on November 21st, three weeks after 16 inches of snow, go figure.
Want to know what else would be amazing crumbled on top?
I didn’t do this at first and honestly, I can’t even take full credit because let me quickly recap how this idea just came to me.
…writing, writing, writing, ADD kicks in (ok, not really, but sometimes I get bored and need to take a break) check twitter, check facebook, check instagram, see a picture of bacon…