You’re Just 4 Ingredients And Some S&P Away From Heaven!
The axis of the Earth is tilting, changing the angle of the sunlight and giving the leaves on the trees that special glow that can only mean one thing: Fall is almost here! This season, with its crisper air, cooler temperatures and brightly-colored leaves, has always been my favorite time of each year.
I have survived spring’s onslaught of pollen and out-of-control allergy symptoms. I labored through the scorching heat and soggy humidity of summer. Now it is time for the glorious reward of autumn, before I must prepare myself for the dreary cold days and long nights of winter.
One of the best things about fall is the abundance of fresh produce provided by the series of harvests. Apples and pears ripen to the point of needing to be plucked from their trees. Squash of every variety imaginable are crowding out the darlings of summer produce at every farm stand and market.
Although its more brightly-hued cousin, the pumpkin, might be getting more than its fair share of glory during these days, don’t overlook the lowly butternut squash when you are selecting your produce. With its mild, sweet flavor, the butternut squash is adaptable to any type of recipe. This delightful recipe for a savory snack or side dish from SkinnyMs is a perfect use for this versatile squash.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: How to tell if your oil is hot enough for frying? If you don’t have an instant-read thermometer, the best method to determine if your oil is the perfect frying temperature is to insert a wooden spoon into the oil and hold it there. If the oil bubbles around the spoon, your oil is hot enough for frying.
Recipe and image courtesy of SkinnyMs
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