For a fall weekend lunch pulled together with NOTHING in the fridge, I’m pretty proud of this Roasted Butternut Salad. I found three almost-to-the-wrinkled-stage butternut squash(es?) sitting resignedly in the vegetable bin along with some almost-wilted spinach. Peeled and cut the squash and roasted it with a bit of olive oil and half an onion for about 35 minutes. Put it on the not-so-fresh spinach and added crispy cheese bread made from the lonely ends of a pumpernickel loaf and freshly grated parmesan (that, at least, was new and good). Sometimes, being too lazy to go to the grocery turns out to be a good thing.