We actually just finished our last butternut squash from our garden last weekend. Can you believe it?! We even gave several squash away, and we still had over 25 squash. Nick can grow a mean squash, let me tell ya. So today’s recipe is simply a Roasted Red Pepper Dressing. It would go well with a spinach salad, or mixed into your favorite vegetable to give it some extra flavor, or I was thinking it would even be delicious drizzled over some hearty pasta (make it a cold or warm dish, either way, yum). But today I’ve added it to butternut squash, because, well if you read the second sentence of this post you know why.
- 1 cup jarred roasted red peppers (not in oil!)
- ¼ cup garlic-infused extra virgin olive oil
- 3 T sherry vinegar
- 1 t. smoked paprika
- ¼ t. salt
- ¼ t. freshly ground pepper
- Blend all ingredients in a blender or Magic Bullet.
I added about 1/3rd cup of the dressing to one cooked and cubed butternut squash. It was heavenly. I also added a few chives (Green part only for low FODMAPs) to add extra flavor, although in reality the flavor wasn’t needed, I just thought it looked pretty.
What’s that? This looks like a good Thanksgiving side dish? I agree. Just be sure to clean-up the sides of the bowl before you serve it. I cleaned it up in photoshop but for some reason my “cleaned-up photo” isn’t appearing on this post. Whatever, it’s more realistic this way. You know, not every dish looks perfect in real life!
Now that we’re out of butternut I’m starting to get into other squash; acorn and spaghetti. I can’t wait to post the simple and delicious Greek spaghetti squash casserole I made the other day. It’s just too bad every time we try to grow spaghetti squash it’s a failure. What’s the deal?!
Happy Monday everyone, make it a good one!