inner tonight was a potato/greens/feta cheese pie with a breadcrumb crust that I made from one of my favorite vegetarian cookbooks. Butternut squash on the side that I dressed in leftover vinaigrette. I still haven't figured out butternut squash, though I'm trying to use it so I can cook more seasonally and use everything up from our weekly organic produce box. It always tastes bland to me unless I make soup with it, so I need to figure out some good seasoning for steaming or roasting - any tips?

I used some extra potato from the pie for a quick potato salad with frozen corn, fresh parsley, and more vinaigrette - a better use for it flavor-wise than on the squash. That went into the bento in a silicone baking cup, along with leftover potato pie and squash. An avocado half rubbed with lemon and a truffle for dessert round out the meal. I packed all this up in a tupperware, but I'm hoping to pick up some more proper bento gear this weekend.