Friday, September 6, 2013

Food Waste Friday and True Food Confessions

It's time for Food Waste Friday, when the Frugalgirl encourages us to post pictures from the previous week of wasted food from our household. This accountability hopefully will help us to be more careful with our food and maybe save some money. Also, I am using this public forum to encourage us to eat out less which includes better meal planning. You can follow how we are doing in this endeavor by reading True Food Confessions.

This Week's Food Waste

Lettuce Salad

We are off our game recently. We can't seem to finish the last bit of salad before it gets slimy. I guess I get hopeful that the carnivores will have more than one serving so I make a lot. Silly me. The Carnivores are not going to go back for seconds of a green salad. Maybe next week we will get it all right.

This Week's True Food Confessions

Roasted Butternut Squash and Peppers

We did pretty well this week and didn't eat out at all. We avoided our usual weekend restaurant foray by cooking three racks of ribs over the weekend. Those served us with leftovers for a few more days.

The new dish we tried was Roasted Squash and Red Pepper Casserole. The dish was not exactly new to us, but it was the first time we made it. My sister-in-law usually brings it to family dinners where we have enjoyed it many times. So when my father-in-law gave us a butternut squash last week, it seemed like the perfect thing to do with it. The dish is simple and is basically roasted squash and peppers seasoned with rosemary and Parmesan cheese. It was delicious as always. I have reprinted the recipe below. Enjoy.
Until next time...

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Yield: Serves 6 as a side dish


  • 3 1/2 pounds butternut squash
  • 1 large red bell pepper, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 3 tablespoons minced fresh parsley leaves
  • 1 1/2 teaspoons minced fresh rosemary leaves
  • freshly ground black pepper to taste
  • 1/2 cup freshly grated Parmesan (about 2 ounces)


Preheat oven to 400°F.
With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.