Today is a 3-cup day. Of coffee, that is. I was glued to the election coverage last night despite my usual 9:30 bedtime. And yes, I’m aware that this confession makes me sound incredibly lame. But as someone who needs 8 hours just to function and who normally wakes up at 5:34 to hit the gym (yes, those extra 4 minutes are very important), I don’t have any other choice.
Although eating enough fruits and veggies and working out are extremely important, sleep counts just as much. Even despite the health benefits, I love sleeping. My parents never had to force me to go to bed s a kid. I happily obliged.
So now I’m yawning through the morning and thinking about the fun activities happening after work tonight. A few of us co-workers, past and present, are meeting to discuss Emily Giffin’s “Where We Belong.”
We’re also ordering Topper’s Pizza, which is one of my favorite takeout pizzas. It’s right up there with Pizza Hut’s Stuffed Crust Pizza, which I haven’t been able to eat in years because Brenton doesn’t like it and there isn’t a Pizza Hut nearby.
Speaking of good food, it seems like we’ve been eating our weight in squash lately. I sill have a bunch of acorn and spaghetti squash to use up because we’ve been chipping away at our butternut squash stash (with Butternut Squash Mac and Cheese, Butternut Squash Chipotle Soup and Roasted Butternut Squash Salad – recipe to come!). Our latest creation is a one-pot meal that uses squash, spinach, goat cheese, bacon and gnocchi.
I only discovered gnocchi about 2 years ago and it’s one of my favorite things to make. Gnocchi with White Beans was one of the best meals I made last year.
Butternut Squash and Goat Cheese Gnocchi
2 tablespoons butter
1/2 medium butternut squash, peeled, seeded and cut into small cubes
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 3/4 cups chicken broth
3 cups spinach
1 17.5-ounce package potato gnocchi
4 ounces goat cheese, crumbled
4 cooked bacon strips, crumbled
1. Melt two tablespoons butter in a large skillet over medium heat. Add the squash and cook, stirring until soft, about 8 minutes. Add the garlic, red pepper flakes and salt, to taste. Continue cooking for 2 minutes more.
2. Add the chicken broth to the skillet. When it starts to simmer, stir in the spinach, gnocchi and bacon, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in the goat cheese. Once the goat cheese is melted, turn off the heat. Serve hot.
Question: What are your favorite things to do with squash? Links welcome!
And don’t forget! You still have until Monday, November 12 to enter my Pasta Shoppe Giveaway! I’m giving away 3 holiday gift sets so get those entries in!