Randy returned from a trip to New Orleans with some axis deer steaks. He marinated them in Allegro and then hit them with some Cabella's seasoning before grilling them. I steamed butternut squash and sliced them lengthwise, then I sprinkled on some maple cinnamon pecans (1/2 cup pecans, 3/4 tsp. cinnamon, 1 tbsp Smart Balance butter, and 1 tbsp pure maple syrup.) What an amazing fall dinner! We didn't even miss the brown rice that took so long to cook that we just stuck it in the fridge for dinner tomorrow night. There's nothing like the tastes of fall...cinnamon, nutmeg, pumpkin, pears, nuts - yum!
I can't wait until the leaves fall and fireplaces start burning. Then we'll have the sights and sounds I've come to love so dearly these past three years we've been in Louisiana.
The next butternut squash recipe I'm going to try is from Martha Stewart's website. I posted the link above. I'm going to lighten it up by using a lesser amount of low fat ricotta, and I'll use either whole wheat or dreamfield pasta. Butternut ravioli is delicious, so I'm thinking this recipe is going to be great, too! I'll be sure to take a picture and let you know how it turns out.