Friday, February 15, 2008


Justin and I were at the market the other day and picked up a lovely butternut squash.

One night for dinner I sliced it into wedges, roasted it and brushed it lighty with a mixture of low sodium soy salt and pure maple syrup. It was delicious & incredibly healthy.

The next day, I took the left over pieces of roasted squash and dropped them into the food processor with a few cans of chickpeas. I added some yogurt, olive oil, nutmeg, curry, salt and pepper. Then I purred it to delicious hummus perfection. It's really good- I've eaten it for lunch with fresh peppers and for breakfast on top of a whole wheat bagel.

I am just madly in love with squash.

p.s. I lost 7 pounds.