What's for dinner - #1

I really like to cook.  And am not afraid of experimenting.  For Christmas dinner, I roasted some butternut squash with a large fennel bulb and an onion.  I tossed that in Kosher salt, olive oil and then sprinkled on a mixture of chili powder, ground cumin and ground cinnamon.  The recipe called for tumeric, but I was out of it and did without.

The veges were delicious with the Cornish hens with apricot/brandy glaze.  I had enough leftover veges to make soup for tonight.  I pureed the leftovers in a blender and added homemade turkey stock from Thanksgiving until it got to the consistency I wanted (somewhat thick) and simply heated it until it was hot.

I served it with an omelette filled with mushrooms which had been sauteed with garlic; then added some grated Jack cheese. Yum.  For dessert, I had leftover baked pears (in Gewurztraminer wine, ground cardamom, bay leaf, cinnamon sticks and orange peel.  Next time, I would add some fresh ginger and perhaps top with a dollop of mascarpone cheese).

I love that leftovers can be turned into another meal that is different and delicious!