But what to eat with squash mash? I'm not much of a meal planner, living mostly off one dish meals like pizza. What makes a proper meal anyway? Finally it dawned on me that I had salmon in the freezer. Add some frozen veggies and a glass of wine, and I'd be set. So after a long day's work, I headed home to make an adult meal.
Ingredients for Butternut Smash
(Heavily adapted from Devin Alexander's The Most Decadent Diet Ever!)
- 2 pounds butternut squash (or 1 ½ pounds if peeled)
- 2 tablespoons milk
- 2 teaspoons butter
- 2 tablespoons fresh sage
- 1 small clove garlic
- Salt and pepper
- Oil for spraying
Ingredients for Dijon Salmon
- 2 salmon fillets, 4 oz each
- 2 tablespoons brown sugar
- 1 tablespoons Dijon mustard
- Oil for spraying
Start by preheating the oven to 400°. Slice the squash lengthwise and scoop out the seeds. (NOTE: the original recipe, like many butternut squash recipes, instructs you to peel and cube the raw squash!!! Only do this if you have unlimited time, don't mind ruining your knife, and have a high tolerance for frustration.)
Place the squash on a foil lined baking sheet (skip the foil if you are not lazy and feel like scrubbing the pan) and spray lightly with oil. Sprinkle with salt and pepper. Bake for 40 minutes, until soft.
Get the rest of the squash ingredients ready, which in my case is why the recipe is "heavily adapted". The original calls for basil and Parmesan. Well, after the first frost of the year, I have no basil left, so I substituted sage. And darned if I wasn't fresh out of Parmesan and in no mood to make an extra trip to the store. In any case, deal with your specific ingredient substitutions and measure out the two tablespoons of milk and two teaspoons of butter. Slice the sage, dice the garlic clove.
Meanwhile, get started on the salmon. Mix 2 tablespoons brown sugar and 1 tablespoon mustard. The resulting mixture will be very thick.
Pat the salmon fillets with paper towels to dry, and spray lightly with oil.