When we have the kids I try to give them treats for dinner every now and again. Just like I believe in moderation for my own eating habits, I think it’s important that they learn the same value. So my plan for tonight was homemade chicken fingers and waffle fries. I was also feeling a little lazy and hot. Not in the mood for a full on RC dinner.
But then guess what happens? The kids walk in from camp with a large bucket of fries in tow. Shortly behind them comes the man hugging and kissing and I’m like why would you get them fries and I was planning on making fries for dinner? Then I realized I never told him my dinner plans so I needed to just let it go. I was left with three things as I watched them scarf down the greasy bucket of Penn Station Fries:
- Fries were now off the menu
- A treat dinner was out the window
- I still wasn’t in the mood to cook
So I sifted through the pantry, counters and the freezer and decided on butternut squash. I love butternut squash and since they had fries I was having squash. I eventually snapped out of my ruined mood and carried on with my meal when I found a jar of pumpkin butter and coconut butter.
I always use coconut butter, but this Pumkin butter was new to me. I found it at Target. It’s got pumpkin, brown sugar, lime and some spices. I realize that butternut squash and pumpkin are both fall favorites, but tonight we were bringing a little autumn to the summer time.
- 1 butternut squash (chopped) or 1 bag frozen butternut squash
- 1 jar Archer Farms pumpkin butter
- 1 tbsp coconut butter
- 1/2 cup water (if using fresh squash)
Drop all of your ingredients in a pot, cover and cook on medium until its tender. The time will vary depending on whether you use fresh or frozen squash.
I cooked these in my stainless steel waterless lots because I wasn’t in the mood to cook, so it only took me 15 minutes to get the squash tender like I wanted it and I of course didn’t use water. In a regular pot you will want to use a the water if you’re using fresh squash.