Butternut Squash, Leeks and Apples... a story in pictures

I spent a lot (entirely too much) time photographically documenting the process of making my butternut squash and leeks last month, so I feel obligated to share the process with all of you. I am on a plane and I don’t really feel like typing, so this will be a description in pictures…. Here we go....


... and for those of you who are more word inclined...
1. Take a lovely butternut squash and strip it of its modesty and chop it up into bits
2. Take 4-5 big leeks, clean and decapitate
3. Soften up the mixture in a skillet with some olive oil…
4. Get a Granny smith Apple. Chop granny up and add her to the pot.
5. Get out some sweet wine. I used a lovely cranberry wine… Pour some wine… into a glass and drink it. Pour some more wine into the glass and drink it too. Pour some wine into the Buttnut squash mixture.
6. Let it all stew and simmer and whatnot until the buttnutt is nice and tender.
7. Bake up a piece of tilapia with some salt, pepper, and thyme.
8. Put it all on the plate and bring the plate to the couch
9. Ignore the sad, begging look on Leroy’s face
10. Enjoy!