Roasted Squash Salad

Ingredients:

• 1 Cup Cubed Butternut squash

• 3-4 Cups Mixed Greens

• 3 Tbsp Sliced Almonds

• 3 Tbsp Craisins

• 3 Tbsp Candied Walnuts

• 2 Tbsp Dried Blueberries

• Poppyseed or Vinaigrette Dressing of Choice

Directions:

Roast the squash at 425 degrees for 15-20 minutes until soft. Remove from the oven and let cool. Add mixed greens, almonds, craisins, candied walnuts and dried blueberries in a medium bowl. When squash is cooled, add to salad. Toss with your favorite dressing and enjoy!

Now, if you want something easy and a little less healthy, we can talk about the incredible pumpkin gingerbread I make as well! Hahaha! This is by far a family favorite! I’ll give you the recipe, but only if you promise to make it! I assure you; it will be a huge hit! As with all my recipes, it’s easy to whip up and as an added bonus, it makes your house smell like fall.

Annie’s Pumpkin Gingerbread

Mix together and set aside:

• 3 C sugar

• 1 C Oil

• 4 Eggs

Combine in another bowl:

• 3 ½ C. Flour

• 2 tsp Baking Soda

• 1 ½ tsp Salt

• ½ tsp Baking Powder

• 2 tsp Ginger

• 1 tsp Cinnamon

• ½ tsp Nutmeg

• 1 tsp Ground Gloves

• 1 tsp. Allspice

Directions:

Slowly mix the dry ingredients into the oil mixture. In all honesty? I dump it all into my KitchenAid Mixer and turn it onto medium speed and it does just fine. Beat in 1 small can of PUMPKIN. Pour into 2 greased loaf pans. Bake at 350 for an hour or until a toothpick comes out clean. Enjoy!

Feeding my family gives me a great sense of accomplishment! Probably because I don’t usually pull off multiple hot meals a week. I see you parents who are raising kids in activities! I’ve gone to providing what I can on the days that it works for us. Remember, life with family is about the quality and not necessarily about the quantity!

Until next time,

–The Wing Lady