I decided to get back in the roasty-toasty saddle tonight with said dynamic duo, tossed with spicy, red wine & cheese infused Chicken Sausage.
Aka, HEAVEN in a bowl!
Putting this together was super-simple and I even got Ben in on the action!
He cooked up a couple Trader Joe’s Spicy Italian Wine & Cheese Chicken Sausages while I showered up from a gym sesh that included an uninspiring 3 mile run on the treadmill, but a fabu 20 minutes spent on the stair stepper.
These babies are AH-mazing – so incredibly flavorful, a tad spicy, and totally worth the $5 price tag. Ben used one in a breakfast omelet the other day and it was to die for. The possibilities are endless!
The ingredients I craved the most though, included 1 organic butternut squash which I peeled & cubed, tossed with olive oil, garlic salt & pepper then roasted for 30 minutes at 425 degrees, tossing half way through.
At the squash’s halfway point, I added a pan of extra-firm tofu,that I had cubed and tossed with the same seasoning as the squash, into the oven.
Golden delicious in no time.
Assembled over brown rice cooked in chicken broth, then CHOWED! I was starving tonight!!
Ughhhh yesss…that’s the stuff!
The butternut squash had this awesome caramelized crust and was soooo sweet inside. The roasted tofu gave the dish great texture too.
I feel like such a hippie when I make meals like this.