This recipe was not planned at all. I’d been looking at a butternut squash in my fridge for about a month but each time just leaving it sitting where it was. Saving it. I’d like to say I was saving it for something special and complicated that I just couldn’t quite get around to making but the truth is, I’m the only one who likes butternut squash around here and I was just waiting for an opportunity to be home alone to make the most of cooking food only I eat.
We’d had homemade soup for lunch. Just a very simple soup – tinned tomatoes, cannellinni beans, onions, carrots and peppers. You could call it stew really as it was very thick. The type you could almost eat from a plate rather than a bowl. There was a bit leftover and I didn’t want to eat exactly the same for dinner as I’d eaten at lunchtime.
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