Man I can't believe it's Thursday already, I don't know why but I feel just as relieved as if I had a full time job.
Can I just say that on Monday I pretty much ate some sort of autumn squash with every meal I had? Yep.
Yesterday's advent jar we may have cheated and drew a couple times until we found one that wouldn't require us to leave home since Paul is feeling a little under the weather.
Before I share with you the easiest most delicious recipe I have shared yet on HH, let's recap last week's healthy habits challenge.
I’m not sure what my recent obsession with chicken chorizo is, except that its already flavored and ready to make any meal amazing in just a few minutes.
A new recipe redux challenge inspired me to get out my handy crockpot!
Bits of sweet roasted butternut squash, bright green crisp asparagus, and homemade garlic-olive oil croutons drizzled with a sherry wine vinegar dressing fuse together to create an autumn salad masterpiece.
If you roast butternut squash, it caramelizes and brings out the natural sugars and gets melt-in-your-mouth soft.
Butternut squash noodles, cider caramelized onions, chorizo, garlic olive oil, and crispy sage.