This week I accomplished an amazing feat – I spent a whopping $10 on groceries. It was accomplished through several avenues but most importantly, I delved into the freezer. My family freezes veggies – tons and tons of veggies – over the summer and pull them out every night for dinner. It’s a wonderfully simple, efficient and economical method.
One thing we freeze is butternut squash. I start by cutting the squash in half and remove the seeds then roast it in the oven for about 30 – 45 minutes at 400 degrees. When it’s cooled I spoon out the insides and split them up between several zip top bags.
The butternut squash was one of the veggies I pulled from the deep freeze. Last night for dinner I cooked up a sweet and delicious dish you too can enjoy. The squash is so filling that I split this dish up into four 1/2 cup servings and freeze them. The frozen servings can be tossed into the microwave of a quick snack or lunch.
1/4 c. brown sugar
1/2 t. cinnamon
1 T. butter
3 T. honey
1 frozen bag of butternut squash that has been thawed out (about 2 cups)
1/4 c. berry compote (a 1/2 cup of fresh berries could substitute)
In a hot skillet add the brown sugar and cinnamon. Leave alone until the sugar begins to bubble slightly. Add the butter and stir in the honey. Add the squash and berry compote stirring until everything is warmed through, about five minutes.
This dish is great with roast pork or chicken as well.