Butternut Squash-Corn Salad

Foodie Lit

Using up leftovers is one of the best ways to keep our food budget down. I had a butternut squash and 3 ears of corn. What to do with them?  Roast the butternut squash and corn, add a bit of red onion and fresh basil, drizzle a vinaigrette on top and a great side dish is created.

 

Roasted butternut squash and corn combine their flavors so well and this pair creates a colorful dish as well, to usher us into the beginning of autumn.

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In M. L. Eaton's, When the Clocks Stopped, Hazel and her husband move into a centuries old English house in Rype-in-the-Marsh. Hazel begins to see ghostly images of another woman. When both women are threatened by the violence of smuggling rings, they unite across time.

“So we are having this conversation in timelessness? How can that be?” Hazel asks.

Annie responds, “Knows’t thou not that the veil between the worlds is rent, here in Rype?” 

An intriguing mystery crossing two centuries.

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Eat, Read and Dream is my forthcoming cookbook with Geri Clouston, inspired by my Foodie Lit columns. Available on Aug. 22 on Amazon, Book Baby, and Book Depository. So excited to share with you! Preorder now!

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