This month cannot go by quickly enough. So tired of the incessant gray skies. Bleak and dreary. It's a wonder that my eyes even open every morning. If it weren't for an obsessive dog pawing at my face, they probably would stay shut until spring.
But, there is light at the end of the tunnel. Matt and I are leaving for New Mexico on Valentine's Day. Checking out Albuquerque and Las Cruces environs for a possible move there in the next year or so. Natural beauty throughout the state, and the southern region (Las Cruces) has relatively mild winters. At any rate, whether we end up moving there is besides the point…it is certainly a nice change from Ohio winter.
I have had this butternut squash collecting dust on top of the counter for a couple of weeks now, and I figured that I had better get to cooking it. Have been pretty excited about the recent discovery of roasted squash with curry. I also had a large quantity of cooked brown rice in the refrigerator awaiting a culinary invention. Having been totally obsessed with Thai/Vietnamese cooking lately, I decided once again to satiate that itch.
Curried Butternut Squash and Brown Rice Salad
serves 3-4 as a main course
Preheat oven to 475 F
1 medium butternut squash, peeled and diced
1 tablespoon olive oil
1-2 teaspoons curry powder
1 teaspoon coriander (optional)
Toss in large bowl and spread on large baking sheet.
Roast for 30 minutes, Stir once after 15 minutes
Set aside
2 cups cooked brown rice
1 container spring mix lettuce ( about 6 cups)
for the dressing:
Juice of 1 lime
2 Tablespoons seasoned rice wine vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon brown sugar
2 large cloves garlic - minced or pressed
Mix dressing ingredients in microwavable dish and microwave for 1 minute
Pour over brown rice
Mix lettuce with the brown rice and add any seasonings that you think are needed. Extra sweetener, rice vinegar, or sesame oil
Plate and top with butternut squash
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