Recipe: chipotle squash
I made this squash recipe last night and it was easy, cheap, and tasty: http://www.closetcooking.com/2011/03/chipotle-butternut-squash.html
My modifications were using more tomato sauce (1/2 cup can of the unseasoned kind), more chipotles (2 or 3 peppers), and adding a teaspoon of salt, since it seems odd to me that there's none in the recipe. I was also skeptical that the squash would cook through on the stove before the sauce started burning, so after I had added all the ingredients I stuck it in the oven at 425 for 20 minutes.
I ate it with my beloved spinach and chickpeas and a piece of leftover pizza my roommate brought home; today I packed it, the spinach, and a couple tortillas for a cold lunch. It would also be good in a taco salad, or with black beans and a maybe a cabbage slaw in a burrito or over rice.
My modifications were using more tomato sauce (1/2 cup can of the unseasoned kind), more chipotles (2 or 3 peppers), and adding a teaspoon of salt, since it seems odd to me that there's none in the recipe. I was also skeptical that the squash would cook through on the stove before the sauce started burning, so after I had added all the ingredients I stuck it in the oven at 425 for 20 minutes.
I ate it with my beloved spinach and chickpeas and a piece of leftover pizza my roommate brought home; today I packed it, the spinach, and a couple tortillas for a cold lunch. It would also be good in a taco salad, or with black beans and a maybe a cabbage slaw in a burrito or over rice.