Today’s recipe was the only path I really could take tonight, to be truthful. The rain has been steadily coming down all day, the weather turning crisp and autumnal again. A cold-weather pairing of halushki, which I’d never tried before, and baked-and-mashed butternut squash were sure to hit the spot!
I became intrigued by halushki when I stumbled upon a recipe for it over at The Urban Vegan a couple of weeks ago and immediately added it to my meal plan. I’m so glad I did! It exceeded my expectations by a mile, earning an immediate spot in the winter dinner rotation … and accolades from LeeLee, which is always a plus!
But the halushki wasn’t the only part of the menu that was a first attempt tonight. The butternut squash recipe we tried was actually a test run for Thursday’s Thanksgiving feast, and on the whole we were pleased by the attempt. Next time, we’ll bake the butternut squash for a longer time, and covered with foil, to allow the pieces to soften and make mashing easier. Tonight’s came out too chunky for LeeLee’s taste, but I liked it just fine! Mixed with Silk vanilla creamer and some brown sugar – what’s not to love?
The stats:
Macaroni: $1.00 ($0.50/person)
Cabbage: $1.44 ($0.72/person)
Mushrooms: $2.95 ($1.48/person)
Squash: $2.49 ($1.25/person)
GRAND TOTAL: $7.88 … or $3.95 per person.
BUT WAIT! This recipe makes enough for leftovers the next day. So the per-person price goes down even more!
:)