Dinner for One: Roasted Butternut, Apple and Goat Cheese

I normally eat dinner on my own. My husband works crazy hours in Finance, and we have lunch together instead. Saturday and Sunday we actually get to sit together at the table at night, but this past weekend he passed on me for some better plans. I did come home that afternoon to see that he had washed and emptied all the dishes and scrubbed the stove top, so I think it was a fair trade.
There was just under half a small butternut squash leftover from the kale soup. I had already peeled it last weekend, so all I had to do was slice it into bite size pieces, toss with olive oil, sprinkle with salt and pepper, and pop it into a 400 degree oven for 40 minutes, flipping once.

During the last five minutes of cooking, I filled a big bowl with arugula, half a chopped granny smith apple, and some crumbled goat cheese. Topped with half the roasted squash, and some balsamic vinegar.

The next day, the remaining roasted squash went into a sandwich inspired by one I ate at Local Sprouts in Portland, Maine.

On toasted bread I layered the squash, cherry preserves, thinly sliced apple, and goat cheese. It was unbelievably good.

This doesn't mean that when I'm eating on my own I don't usually just have pitas stuffed with hummus or fried egg sandwiches.

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