I have been cooking with butternut squash all week. On Monday I made Roasted Butternut Squash and Apple Soup and had it again with dinner the following night. Last night I recreated a dish I recently had from the deli at PCC Natural Market; my favorite Seattle grocery store! I didn't use any exact measurements but this fall salad included roasted butternut squash, kidney beans, corn, shredded purple cabbage, fresh chopped basil, minced garlic, sea salt, fresh ground pepper, savory, and champagne vinegar. I combined all of these ingredients and chilled the mixture prior to serving.
Song I love today: Don Cavalli "New Hollywood Babylon"