Raise your hand if you began cooking butternut squash at the end of August. Guilty as charged? Me too. The moment I feel fall approaching (that is, when the temperature dips down into the 60s for one quick second), I’m all about squash, cinnamon, and sage.
Here we are nearing the end of October, and I’m delighted to report that I’m not yet sick of traditional fall flavors! It’s a miracle, too. We’ve been eating squash roasted, sautéed, or mashed almost every week since, well, August. Gather ’round fall food junkies! If you’re craving something a little lighter, this is it.
Sausage and butternut squash tart.
Simple. Creamy, a little spicy, and dare I say not too unhealthy?
And before you scoff, butternut squash and eggs are a surprising, but winning combination.
Serve it alone, with a side salad, or maybe a cup of soup. Here’s to many more months of fall! (No really, winter. Stay away.)