This is a great fall recipe from Sunset. They suggest serving it in mini pumpkins, and using fresh pumpkin instead of squash, but I was not feeling that ambitious for a post-work meal. Instead, I used the pre-cut butternut squash from Trader Joe’s (2 bags of it, to be exact), an immersion blender to puree the soup, and a food processor to make the pesto, and in under an hour was serving it up in perfectly acceptable ceramic bowls with a side of olive bread. Continue reading
I found this recipe on Repinly where it’s #20 on the all-time most popular pin list. It was originally pinned by Alexandria Harrison, but the recipe is from Real Simple and it seemed like an easy option for a midweek meal. With just about 20 minutes of prep time, minimal dishes to wash, and the result being a complete meal for four people (or in our case, a meal for two people plus leftovers for lunch the next day), I want to find 10 more recipes just like this and make them in a rotation during the workweek.
As I said, the amount of prep time was actually not that much more than the 15 minutes the recipe claimed. Generally, I assume that anything that says 15 minutes of prep time really is more like 15 minutes of assembly after I spend upwards of a half hour chopping things. In this case, even with all the washing, chopping, and mixing included I went from nothing to having the pan in the oven in under 20 minutes. As a disclaimer, I did use green beans that were already trimmed and washed by Trader Joe’s, so I didn’t have to do much to those, which made things that much faster. Continue reading