I am always on the lookout for ultra simple recipes for week nights. My friend Lori claims to be in the same boat, but she regularly sends me links to “quick and easy” dishes that have seven different herb and spices alone—plus another 10-12 ingredients. I have no doubt they are fabulous, but at 5:30 pm on Monday, I don’t have the patience. (Unless, of course, there’s wine involved. Or friends. Or friends with wine. If it was LORI with wine, I’d never stop cooking.)
I’ve noticed that if a recipe has more than six ingredients, I’m pretty unlikely to make it on a week night. But this—which I’m not even sure counts as a “recipe”—is truly easy. Roast a butternut squash or two, toss it in the blender with a bit of chicken stock, water and/or milk, add some salt and pepper, and you’re done. With all that extra time on my hands, I sauteed some sage, grabbed some bacon from the freezer, and added a bit of shredded cheese.
If only I hadn’t given away that bread…
Smith Family Weblog 