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!