Friday, September 6, 2013


It's my favorite for breakfast: squashbrowns.  I was trying Pioneer Woman's kale and butternut squash quesadilla recipe one day when I discovered the goodness of cubed butternut squash sautéed and seasoned just right. I've since decided that I like quesadillas as the traditional spicy Mexican version they should be and I like the squash for breakfast.  
Just cube up some butternut, red onion, maybe add some traditional taters, maybe not, throw some butter or Earth Balance in a skillet, sautée and add salt, pepper, maybe some cumin, maybe some garlic powder, and voila!  


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