Make two meals from one effort by first roasting squash as a side dish, and then using leftovers to star in leafy green salad.
Beyond The Peel
I’m a big fan of doubling my efforts to get two meals in one. Today’s recipe is one of those. Actually, I find all roasted veggies really have that potential. Like the Roasted Carrot recipe I shared a while back, or roast beets to make this soup today and use the rest to make this Roasted Beet Bruschetta tomorrow.
I mean really, isn’t it nice to not have to always cook every night?
Isn’t having a night off from time to time such a great feeling?
I love cooking but even I need a night “off” once or twice a week. In case you were wondering, I don’t consider making a salad cooking, or chopping up vegetables to eat on toasted bread as cooking either, nor is heating up leftovers (one of my favorite cooking experiences). To me that’s just getting ready to eat.