Wednesday, October 20, 2010

Butternut Squash Home Fries

This past Saturday, I was in the mood for a home fry breakfast, only to discover that I had no potatoes. But when I found some leftover butternut squash, I figured I could improvise something decent.


This meal consisted of cubed butternut squash, tomatoes, sliced carrots, and diced onions for that home fry feeling. Olive oil on the frying pan, medium-low heat, cook for about 15 minutes. I added some tofu to fill it out and provide a little protein. I spiced it with a mix of ground cayenne and cinnamon, and was very pleased with how well they went together. I may have added a bit too much cayenne for the first meal of the day, but otherwise this ended up being a tasty breakfast.


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