I think I’m going to rename my blog “Everything I Make Looks Like Baby Food but Tastes Delicious”.
That has a nice ring to it, doesn’t it?
When I was younger, I constantly heard the phrase “don’t judge a book by its cover”, which is really hard to do when you are a nerdy dork of a reader and don’t have enough time to be frivolously wasting time reading books if you don’t like the cover. I had very high standards for the books I read when I was younger — if they didn’t have the words “Babysitter’s Club” on them, I wasn’t reading them. Or “Babysitter’s Little Sister” had to be on the title. I think the saddest day of my life was when I realized I donated all of my books (read: at least 500) to the public library because who woulda thunk I would become a teacher? Not me with grammar like that.
As I got older, I realized the phrase “don’t judge a book by its cover” could be applied to many other things besides books. Funny how analytical I got when I got older. I realized it could be applied to things such as oh, I don’t know — boys. Because just because boys were good looking didn’t mean they would be a) smart, b) funny, c) caring, or d) all of the above. It’s a good thing I married a guy who is good looking and all of the above. I just saved my butt there. Or, just because a $3 bottle of wine is, well, $3, doesn’t mean it won’t be a fun night. $3 bottles of wine always make for fun.
Not with a boy. Those two were supposed to be separate examples.
So anyways, don’t judge my squash. Or the fact that I make nothing but squash. Or the fact that I eat food that looks like its meant for children with no teeth. Or elderly with no teeth. Even though you have teeth, you can still enjoy it to the fullest. I swear.
Maple Infused Butternut Squash and Apples Makes: 3-4 cups Directions: Start by peeling your butternut squash before you cut it. Once your butternut squash is peeled, cut it in half lengthwise and scoop the seeds out. Then proceed to cut into smaller portions and cube in 1 inch pieces. Spray the bottom of a slow cooker with cooking spray and add your squash and margarine. Set to high for 2 hours before adding the apples. After two hours have passed, dice or slice your apples and add them to the slow cooker with 3 tbsp. maple syrup, vanilla, cinnamon and nutmeg. Stir the ingredients and lower the slow cooker to “low”. Cook for an additional 1-2 hours or until the squash and apples can be easily mashed. Serve as a side dish, on top of yogurt or ice cream, or alone!
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 3-4 hours
Just beware — you will most likely burn your tongue trying to eat every. last. morsel. that comes out of your slow cooker.
Consider yourself warned.
{ 52 comments… read them below or add one }
{ 2 trackbacks }