We had a snow day today! Yesterday my classroom windows were open to let in the fresh 50 degree air. Mother Nature is as fickle about her seasons as my lunch was... I made squash hash and roasted winter squash & apple soup, along with a summer salad with blackberries.
I wanted to make this hash for about a week now. I had cooked chicken from dinner two nights ago, so I started out by making my bacon and roasting the squash. Once it was all ready to be sauteed together, I used the leftover bacon grease to cook everything else in. I also added mushrooms because I had them leftover. The recipe only calls for half of a butternut squash, so I decided to use the other half to make the soup below.
The soup and hash had almost identical ingredients. I chopped everything all at once and roasted the veggies for the soup at the same time I did the squash for the hash recipe. I've made this soup one other time and absolutely loved it! It's great for a quick lunch. I didn't even eat it today, I poured it right out of the blender and into a glass jar for the future.
Ryan and I have by and large gotten away from buying salad dressings. We make our own using an olive oil/vinegar combo. My latest fad is this garlic herb balsamic vinegar from a local specialty store mixed with some extra virgin olive oil.
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