So here's what I made last night:
Herbed Squash and Fennel
- 4 bulbs fennel
- 1 red kuri squash (also known as a hokkaido or potimarron)
- 3 tbsp olive oil
I liked it. The fennel stays rather firm when roasted (it was my first time cooking it that way) but it's sort of a nice contrast to the softness of the cooked squash. It tasted very autumn-y. =] I'm not sure how the squash will turn out after freezing... I've seen mention of it being frozen in chunks, but I've only ever frozen mashed/pureed squash before.
|I didn't get a photo until after we had eaten.|
|And here it is ready to go in the freezer for later.|
|Pretty multicolored tray of tomatoes.|
I've got a plan in the works to photograph and post an entire weeks worth of meals. And I mean EVERYTHING I eat, which has been 3 meals a day recently. I'm not sure if I'll start tomorrow (Saturday), Sunday, or Monday. But stay tuned.