Meal Planning Monday ~ Fall Splendor

 

This week’s post is by Leah Kelley.

            Fall brings the most amazing colors: golden yellow, flame red, and brilliant oranges.  I’m not talking about leaves – I’m talking about delicious fall produce, like apples, squash, and pumpkins!  Cooking new vegetables can very intimidating for the average cook.  I typically stuck with the same easy (boring) ones:  corn, green beans, and potatoes were always on the menu.  You know it’s bad when your husband jokes about how much he loves mashed potatoes.  In an earlier Meal Planning Monday blog post I had mentioned I decided to branch out and try new vegetables.  I recently tried Spaghetti Squash and absolutely loved it!  It was one of those vegetables I wasn’t quite sure about at first but after working with it I saw how easy it was to prepare.  This week’s veggie of the week is butternut squash.  Here’s what my dinner week looks like:

 

Monday ~ Crockpot Chicken and Dumplings 

Tuesday ~ Eggplant Rotini over pasta 

Wednesday ~ Garlic Roasted Chicken with Caramelized Butternut Squash.  I’m excited to try this recipe! 

Thursday ~ Chicken Fried Pork Chops in the Slow Cooker with mashed potatoes and gravy.

 Friday ~ Girls Night Out.  My husband and the kids will make a pizza.  I made up some pizza dough and froze it so Thursday night I’ll pull out the dough and it will be ready for them to roll out and top Friday night.

 Saturday ~ Blue Cheese Burgers with Sweet Potato fries

 Sunday ~ Leftover night or FFY night (fend for yourself)

 

I ran across the website, Food Gawker and fell in love with it.  Anything you want to make just do a search for it and it pops right up!

 

Here is the recipe for the Caramelized Butternut Squash from Food Network.com.

 

Ingredients

  • 2 medium butternut squash (4 to 5 pounds total)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash.  Peel the squash, cut them in half lengthwise, and remove the seeds.  Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.  Add the melted butter, brown sugar, salt, and pepper.  With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.  Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.  While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.  Taste for seasonings and serve hot.