so now that lobster season is back, i've been trying to think of fun, festive fall sides to go with. after all, my husband has perfected lobster scrambled eggs, lobster mac n' cheese, lobster grilled cheese, lobster dip, everything lobster...
today, after cleaning the house (and loving every minute of it!), i decided the fog was beckoning me to stay in my kitchen and get creative. so i set out to do something creative with my butternut squash that my husband harvested...
so i found this recipe for
butternut squash and pretty much followed it, with a few tweaks here and there...
i cut the squash in half, dug out the seeds, laid them face up in the baking dishes. i then drizzled olive oil on top, sprinkled pretty liberal amounts of salt and pepper, and then decorated with ginger, ground cinnamon, freshly ground nutmeg, and cloves. i roasted them for 30 minutes on 375 and then turned them over and roasted them for another half hour. then i dug out the meat inside half the squashes and blended them with whipping cream. then i sauteed 1/4 of a chopped white onion and one chopped shallot. blended it all together. then took out a dutch oven, sauteed a shallot with olive oil and poured the soup mixture in, and then the scooped out meat from the other half of the squashes. finally, simmered the soup and dished it out! had enough that i was able to bring them to our somis neighbors too!:)