[beachn4fun]

WELCOME TO
Cooking with the Canteen

(where our troops, allies and their families can refresh themselves)

Good morning, Everyone.
Good morning to our AWESOME Military, our Allies, and their families.

Thank you, Ms. B, for preparing the Canteen for today's activities.

Now for our local DC Metroland weather report

~ Today.....Sun and clouds mixed. High 76F. Winds SSW at 5 to 10 mph.

~ Tonight.....Partly cloudy early followed by cloudy skies overnight. Low 53F. Winds WSW at 5 to 10 mph.

I'm making cupcakes

Going to make my rounds. But, you stay right where you are. Keep the troops entertained and the Canteen clean.........Cause.......if you don't........I'll tell Ma!

Sit for a while. There's always plenty of coffee, pancakes, conversation, silliness, and plain old BS

REMEMBER THEM ....

DEFENDERS OF FREEDOM

FR CANTEEN MISSION STATEMENT

Showing support and boosting the morale of our military and our allied military and the family members of the above. Honoring those who have served before.

[E.G.C.]

((HUGS))Good morning, Beach. How’s it going?

[Arrowhead1952]

Good morning to everyone at the Canteen.
63º and raining here. Our lakes could come up several feet!!

[ConorMacNessa]

Good morning, Beachy! *HUGS* How’s it going with you this morning?

[unique]

A little early.....

[AZamericonnie]

Good afternoon Canteeners! Hope your day is lovely....

Butternut Squash with Pecans and Blue Cheese

Ingredients:
4-pounds 8-ounces butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cup crumbled Roquefort or other blue cheese

Directions:
Preheat the oven to 425 degrees F.

Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.

Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.

Roast in the oven for about 30 to 45 minutes or until tender.

Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.