Wednesday, November 02, 2011

fall squash


loving it.

will definitely make this again
smoked pheasant brussels sprout apple skillet with roasted rosemary spaghetti squash
saute halved brussels sprouts and minced in Tbsp bacon drippings or olive oil until beginning to brown
add sliced peeled apples and herbs (I used thyme and a tiny bit of rosemary)
covered in chicken broth cover let simmer until broth almost evaporates - add shredded smoked pheasant

roast spaghetti squash drizzled with olive oil salt and pepper and few rosemary sprigs

another great one was quinoa pistachio stuffed acorn squash - from the november whole living issue

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