Butternut squash -peeled,chopped and roasted in olive oil with fresh sage and rosemary from my still-producing herb pots.
Sweet, red bell pepper and an onion that were hanging around my fridge got a slow saute until the house smelled like Fenway park.
Pistachios that had been hanging around my cabinet doing nothing (unsalted of course) got toasted and chopped for a little crunch on top.
I made all this early in the day – tossed it gently together with copious amounts of salt and pepper and it sat, covered in a baking dish until I was ready to gently reheat it for dinner later. Enjoyed warm but could be room temperature. (Could it be the dish for the next potluck?)
Enjoy as is or with some garlic-roasted shrimp or maybe with some fish if that is your thing?