RECIPES! I REMEMBERED!

Okay, so I bought a butternut squash with a big long thick neck and I cut it’s neck OFF and I peeled it and cut it into pieces and cooked it until the pieces were tender. I put half the pieces aside for soup another day.

SQUASH SPREAD

cooked squash
butter
salt
honey
nutmeg
ground toasted pecans

Mash the squash. Add the other ingredients and mix well. Chill.

BEAN SPREAD

white beans, drained, liquid reserved
olive oil infused with garlic
onion powder
fresh sage and rosemary (or something else)
salt

Mash the beans. Add other ingredients. If too dry, add some of the reserved liquid.

GUACAMOLE

avocado, peeled and de-pitted
lime
salt and pepper
salsa

Mash the avocado. Add other ingredients and mix.

TOASTED NUTS AND FRUIT

nuts
peanut oil
salt
spices and/or herbs
dried fruit

Mix everything but fruit and spread on baking sheet. Cook at 350 for about 10 minutes, stirring occasionally. Cool a bit and add to fruit. I used raisins, sultanas, dried apricots and dates.

Oh, and the head of the butternut squash? I scooped out the seeds (didn’t roast them because–I just didn’t, but they’re good roasted). Buttered the hollow of the squash, put it skin-side up on a baking pan and cook it at 350 for about 45 minutes. Meanwhile, I made some couscous flavored with salt and garlic-flavored olive oil. I turned the squash out onto plates and filled them with the couscous and topped it with herbed feta (basil and tomato, I think) cheese.

Also shredded a turnip, sprinkled it with sunflower seeds and drizzled with honey French dressing. The secret is to get a turnip just the right size–about the size of a baseball, maybe a little smaller. Very sweet and good!

Have a blessed Christmas Eve and a happy holiday season. See you tomorrow! 🙂

WRITING PROMPT: Write a character who is alone on Christmas Eve. Make it be happy.