Fall = Butternut Squash!

Before I start this post ~ first thing’s first ~ a big shout out to everyone on the East Coast recovering from Sandy. Our hearts and thoughts are with you…

This week I bought my first butternut squash of the season. I love it – it’s so versatile. It’s great roasted on its own, tossed with a bit of olive oil, salt and pepper. I also love it in soup, like in this Butternut Apple Bisque or this Moroccan Chicken and Butternut Squash Soup. It also works really well as a vegetarian main dish or as a hearty side dish in Bulgur Pilaf with Roasted Squash and Mint or in this week’s recipe ~ Butternut Barley Pilaf. Barley gets tossed with roasted red onions and butternut squash. Add some fresh chopped parsley, toasted walnuts and then toss in a bit of walnut oil, and wow – it’s delicious.

Barley is a good whole grain to keep in your pantry. It’s a great addition to soup. It can substitute for rice in salads and it makes a nice hot breakfast mixed with some maple syrup, raisins and sliced banana. Make extra!

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