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.
MA
