It's that time of the year when the wonderful sweet tasting squash's are a plenty. The other night I made a wonderful lentil loaf with acorn squash and served with a sweet potato gravy but forgot to take a picture of it. Oh well, next time.
For lunch the next day I used what I had left of acorn squash and heated it up a bit and threw it on a bed of mixed greens, pecans and cranberries. Drizzled with a balsamic vinegrette. Wallah!
I know this looks kind of a mess, I used a spatula that was too small and so it broke apart as I was getting out of the casserole pan. This is a spinach and white bean enchilada which I have made many times, the fam loves it and it's so easy to make. This was served with a side of butternut squash and yukon gold potato, roasted with olive oil, oregano and salt.
More useage of squash to come!