Cooking

Now that it is cool out, I have been cooking a bit more. And we are making some good crap. This past weekend I made vodka sauce for the first time and not only was it tasty but we have enough for a couple of more dinners.
Sunday had me making a lentil stew in the handy dandy slow cooker (aka crock pot). I threw in carrots, diced tomatoes, onions, celery, lentils and seasoning then turned the knob and walked away. 5 hours later – stew. Again, freezer friendly and tons of it.

I think the piece de resistance was the butternut squash with sausage and kale. So easy and yet so tasty.  I saw a recipe for roasted winter squash on this web site called Kalyn’s Kitchen and decided to give it try.  Brendan and I adapted it somewhat.

First we used a butternut squash and added kale.

Recipe as we cooked it.

1 medium sized butternut squash (just enough to cover the bottom of a glass 9 by 13 pan)
4 links of spinach and feta chicken sausage
2 Tbsp olive oil
1/2 tsp. dried thyme
Sprinkle of salt
Ground black pepper to taste
1 bunch of kale
2 cloves of garlic

Preheat oven to 400F.

Cut up squash into one inch cubes.  Mix with thyme and olive oil.  Put into glass baking dish.  Cook in oven for 20 minutes.

Cut up sausage into half inch pieces.
Once the squash has been roasting for 20 minutes, take it out of the oven.  Flip over the squash, add the sausage and cook for another 20 minutes.
Pour oil into a pan with the garlic.  Saute the kale until fully cooked.
Take the squash and sausage out of the oven, place the kale evenly on top and cook for another 5-10 minutes.
Voila!

This entry was posted on Wednesday, November 11th, 2009 at 8:30 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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