Today, I had the day off and I spent it doing what I do best, nesting. Hanging pictures, trying to get rid of the last of the boxes left from our move and preparing for my Man-friends brunch birthday party on Sunday. I decided I would make homemade granola as one of the dishes to be served with pumpkin greek yogurt. It was very easy and quick.
4 cups of raw rolled oats
1 cup dried cranberries
1 cup sliced almonds
1/4 cup pepitas (aka pumpkin seeds)
cinnamon (however much you’d like, I used about 2 teaspoons)
1/2 cup vegetable oil
1/3 cup maple syrup
1/3 cup turbinado sugar
Mix it all together and bake on a baking sheet on 350* for about 30 minutes.
For dinner I needed to use up some of our farm share ingredients so, I whipped up this butternut squash and whole wheat penne pasta dish. It was awesome! I used the rest of the creme fraiche from my fish taco night earlier this week and mixed it in a pan with some garlic a table-spoon of olive oil, salt and pepper and a sprinkle of parmesan cheese. It reminded of butternut squash lasagna which I love but is way more time consuming. This was ready in no time! I boiled the butternut squash so it would cook faster than in the oven.
Top with some scallions
Delicious easy dinner and there are left overs for lunch. Perfect! Pumpkin seeds and squash, what wonderful fall ingredients!