My sweet friend Lori over at Recipe Girl reached out to me to see if I’d like a copy of her incredibly delicious cookbook. Along with the offer of the book was another offer to give away a copy of it to one of my readers. I knew you’d love this book as much as I do, so I said Heck Yes!!
Pictured from Left to Right: Cheryl (TidyMom), Kristen (Dine & Dish), Sommer (A Spicy Perspective), Sandy (Reluctant Entertainer), Brenda (A Farmgirls Dabbles), Yours Truly & Lori (Recipe Girl)
Lori and I met for the first time at Big Traveling Potluck in Los Angeles this past April. We’ve been online blogging friends forever it seems, but never had to the opportunity to meet. It wasn’t until BlogHer Food conference in Austin in June that we had the chance to just hang out.
Lori was chatting the other day on Twitter about this roasted butternut squash salad and it was that moment that my mind was made up that this was the recipe to try in the book. I was working on several other recipes the day I made this so I enlisted my neighbors stove to roast the squash, so I asked if she’d like to partake in the finished dish with me. She and her husband said sure. So after the roasting was done, she popped over to bring the beautiful toasted goodness and we assembled the dish. One bite. Two bites. Before we knew it we’d both gobbled it up and there were no leftovers for her husband. Oops. It’s seriously that good and so incredibly easy to make. Tossing the garlic in the pan for a few takes away some of the sharp bite and brings out the sweetness of the cloves. Take my advice, go get a butternut and make this pronto! Send all thanks to Miss Lori! She’s the rockstar of this recipe.
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Disclaimer: I was provided a copy of the Recipe Girl Cookbook free of charge. One winner will be chosen via random.org and notified via email on November 5, 2013. Failure to reply will forfeit winnings and a new winner will be chosen. Cookbook shipped via Recipe Girl.