One Sauce for Multiple Meals

Miko had a great weekend toasting in front of the fireplace and playing.

I wish I could say the same, but I’ve been in a funk the last few days feeling cranky, tired, maybe slightly stressed about the holidays and money, and frustrated. It’s a pretty common thing for me in November for some reason, I notice it every year and refer to it as the November crazies. Maybe it’s partly a buildup of issues and stresses from the year and just a general case of the blahs mixed with holiday madness starting. Even a great run yesterday didn’t improve my mood for long and by dinner time, I was not feeling inspired at all. But thankfully I had a butternut squash to roast.

And plenty of fresh rosemary in the garden, so I made a batch of my Creamy Hemp Sauce because it pairs so well with squash for me.

Dinner was very simple, pieces of baked squash coated in the sauce.

And it was a delicious combo! The creamy sauce mashed in very easily with the soft baked squash using simply a fork and it added a savory richness and smooth texture.

I liked the combo so much I had the leftovers for lunch today. :-)

And I still had sauce leftover to use for dinner tonight. I lazily sauteed chopped tempeh and frozen artichoke hearts in a little olive oil, salt, and pepper.

And topped a simple salad with the mixture before covering in the sauce.

For a simple salad dinner, it was very filling and tasty. The nutty flavor and texture of the tempeh went perfectly with the creamy sauce.

Going back to an old favorite recipe was comforting in my few days of funk. Now I just need to survive the rest of this short week before Thanksgiving! :-)