I’m taking the blog out of it’s self imposed hiatus to talk about a fantastic recipe that the four of you who read this need to know about.
I’ll cut right to the chase: Butternut Squash tacos with spicy black beans. These were, by far, one of my favorite things I have made in a long time. I loved these so much that I made them for Monday dinner, ate them for Tuesday dinner, ate them for Wednesday lunch AND dinner and I still wasn’t sick of them. The squash is roasted with nice smoky cumin and chili. The beans add a bit of punch with the jalepeno and serrano pepper. I used a can of diced tomatoes, and topped them with avocado, plain yogurt, and feta cheese.
For my vegetarian, gluten-free, and even vegan (if I skip the cheese) friends: I now have a great dish to make when you come over!
I’ll also try to blog more than once every four months. That is all.