Sunday, November 22, 2009

Salad with walnuts and blue cheese, mashed butternut squash

The salad had a fine blue cheese, very fresh walnuts, halved grapes, sliced apple, and a lemon-garlic dressing, if I remember correctly. Serve next to mashed butternut squash: roast halved squash for forty to sixty minutes, let cool enough to handle, peel, and mash with a little butter or olive oil and some salt.

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