Ahhh...working from home. Working from home sometimes means organizing lunch into an event, which is really just a very clever cover for severe procrastination. And sometimes my dreamy boyfriend works from home too, which means that he involuntarily becomes my culinary guinea pig. On one of these fine afternoons I decided to conduct a butternut squash taste off - one with a summery feel and one more focused on fall. When the big taste test was going down I asked my subject, "Which one do you like better Mr. Fraser?" to which he dutifully replied while engrossed in his rugby game, "Oh, there is a difference?" - He liked the fall squash salad and I chose summer but in the end they just got mixed together on the plate anyway and we concluded that that was actually our favorite. It was paired with a rotisserie chicken and in the end it afforded me nearly an hour of work avoidance - Bellissimo!
Preparation of butternut squash -
Sliced and sprinkled with some olive oil, a dash of butter, a dusting of allspice and some basil leaves - place in the oven for about 45 minutes or until soft-ish (think of all that procrastination time!)
Summer Squash Salad
Half the baked squash chopped into cubes, 1 can cannelli beans, a handful of Kalamata olives, a sprinkling of feta cheese and chopped basil leaves.
Dressing -
Olive oil, lemon, salt
Fall Squash Salad
Chop into small pieces about alf a leek and 4-6 mushroom caps - then saute in a little itsy bitsy dollop of butter, a dash of soy and a pinch of salt. Cover for about five minutes to let the leek and mushrooms get nice and soft.
Chop into cubes half the baked squash, 1 can cannelli beans then add in the leek and mushroom.
Dressing -
Lemon, salt and some Truffle infused Olive Oil - this one is a new addition in our cupboard after the tip off from the lovely Miss Andrea Fraser and honestly, it is deeeelish!
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