Today we decided to get flu shots.  I got ready while Jim was at his coffee group.  I told him I was not eating breakfast as I wanted to eat lunch out.  I have not been out of this house except to go to a doctor, hospital or physical therapy since September 13 when we ate outdoors at a restaurant.  Next to CVS is a Vietnamese restaurant.  It ends up they are closed on Thursday.  So we ate at a new Mexican restaurant in the same center.  We both remained full all day.  I scrapped dinner plans and we had tilapia with left over half a butternut squash and some wilted kale and tomatoes.  I used 2 recipes loosely based on recipes I found in Ina’s cookbook and Fine Cooking. This butternut squash recipe demo Ina was delicious, easy and can be adapted to any size squash.

Ingredients:

1 (4#) butternut squash, peeled, seeded and 1” diced

3 T EVOO

1 T minced fresh thyme leaves

2 t kosher salt (too much)

1 t black pepper

Directions:

1. Preheat the oven to 400 degrees F.
2. Place the squash on a sheet pan, add the olive oil, thyme, salt, and pepper, and toss with your hands.
3. Roast for 30-40 minutes, until tender, tossing once during cooking with a large metal spatula so the cubes brown evenly.
4. Season to taste and serve hot.

The next one was from a wilted Asian Kale recipe in Fine Cooking.  I did not make their dressing, but used Italian dressing as I did not have enough kale to make it worth it.  I also cut up some tomatoes to go with the kale.  We sauté the kale and drizzled some dressing on both the kale and tomatoes.  I will use the complete recipe at a later date.  I was still so full I could barely eat.