Cold, Cold, Cold Days…turn the oven on high and bake.

I’ve had an exciting day.  Too cold for school.  I don’t think the blizzard was as bad as predicted but I am not one to complain about a 3-day weekend. I had some time to myself while Groovy Girl went bowling with friends. I cleaned the house.  I watched an episode of Parenthood.  I read more of Cuckoo’s Calling-love it!  I would have read more of Insurgent except my Kindle is acting up; I’m 52% finished and bada bing…no charge.  Good thing I have plenty of “real” books around my house.

I made chocolate chip cookies with G.G. late in the day.  And while the oven was on I whipped up this amazing dish with a butternut squash from my garden; it’s been in my basement pantry waiting for the perfect dish. One of my NY’s resolutions is to clean out my stacks of magazines and I found this recipe in an old November 2008 Cooking Light.

Savory Butternut Squash


2 medium peeled and cubed butternut squash
1 T olive oil
1/4 cup golden raisins
1 T. honey
1/2 tsp Madras curry powder
2 T minced fresh cilantro


Directions:  Preheat oven to 500*. Toss squash cubes in oil, and season with sea salt and pepper.  Place squash in a single layer on a jelly-roll pan.  Bake at 500* for 10 minutes or until tender.  Remove from oven; toss squash with remaining ingredients.  Serve immediately.  Yield: 5 cups.

My squash was smaller so I used less ingredients and after snapping a few key photos I tumbled it into a to-go container for my lunch tomorrow.  Tomorrow we have a late start (so far) and already I’m looking forward to lunchtime.  Last week I finished my lunchtime book, Palace Beautiful (review soon), and can’t think of what book is next on my pile.