Butternut Squash and Sea Scallops
|November 3rd, 2011||Recipe|
Yesterday after an interview, Bry and I stopped at the Whole Foods around the corner. There isn’t a Whole Foods really close to our house, so we were pretty excited to check this one out. We picked up some necessities for dinner, spent a lot of time in the bakery, and checked out their wine section (seemed important).
We purchased pre-cut butternut squash, 10 pieces of sea scallops, and white rice for dinner. I’m not a rice person, but Bry likes it so we made it. Everything turned out delicious. My favorite was the butternut squash. Unfortunately, Bry isn’t a huge fan of sweet potatoes or anything that tastes like them, so he thought the squash was alright. I, on the other hand, was in heaven. Butternut squash might be one of my favorite vegetables.
Candied Butternut Squash- serves 3 people
1 large package of pre-cut butternut squash
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup brown sugar
1/3 cup melted butter
- Preheat oven to 375 degrees F
- Place butternut squash in a 2 quart baking dish
- Sprinkle with cinnamon, nutmeg, and brown sugar
- Mix squash around in dish to ensure proper coating of spices
- Drizzle squash with melted butter
- Bake in oven at 375 degrees for 45 min
Old Bay Sea Scallops- serves 2 people
1 lb. sea scallops (fresh)
1/4 cup melted butter
1/2 teaspoon old bay seasoning
1 tablespoon vegetable oil
- In a large frying pan pour 1 tablespoon vegetable oil. Turn heat up to high. When oil is hot, turn heat down to medium high.
- In a bowl, mix together 1/4 cup melted butter and 1/2 teaspoon old bay until the seasoning has dissolved
- Brush the butter mixture onto both sides of the scallops
- Place scallops into the oil and cook 7 minutes on each side
It was delicious! Afterwards, I had a piece of the vanilla blueberry cupcake I got from the bakery. The frosting was a bit too sweet for my liking, but the actual cake was great! There was a tiny amount of blueberry jam filling at the bottom of the cupcake, and a piece of white chocolate at the top. It was a very pretty cupcake.
After my food coma and a quick shower, I laid in bed watched American Horror Story & read my new addiction… Runner’s World magazine. Great for not only experienced runners, but new runners as well. I can’t wait to go back and take some notes. I have my highlighter all ready. But not in bed though, because I have a tendency to get various pen and highlighter marks on our white sheets. Oops.
What’s your favorite running magazine?