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harissa + coconut milk baked delicata squash w lentils + toasted almonds
Why Butternut Squash Soup is the Perfect Comfort Food for Game Day
Hosting a Game Day Party this fall? Serve Hokie Bird’s Butternut Blitz Soup! The crisp autumn air fills with excited chatter and the rhythmic beat of the Marching Virginians. Tailgate grills sizzle in parking lots, and a sea of maroon and orange streams towards Lane Stadium. It’s game day in Blacksburg, and Hokie spirits are soaring high! But as the temperature drops, what better way to keep…
Baked Eggs n' Squash with Ginger Spiced Granola {GF & Low Carb}
Baked Eggs n’ Squash with Ginger Spiced Granola {GF & Low Carb}
Rise & Shine & Squash
Do you ever just feel like you’ve “done it all” with squash?
Every way there’s squash to be had, you’ve had it. Right side up and roasted, face down, steamed, smashed, delicately whippedand topped with something sweet. You and squash have been through long winters and happy holidays, but the desire isn’t there anymore and the squash you once loved is looking a little…
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It’s Winter Squash Season!
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Put one of these in to bake mid-afternoon and enjoy the scent throughout your home of squash roasting until dinner. This dish doesn’t need any extra fuss (like brown sugar or maple syrup) other than margarine spread on the inside. Let the flavor of the squash shine through on it’s own. It’s also diabetic friendly. Here is the secret recipe -
1 blue gold hubbard squash, halved, seeded
1 - 2 T. margarine
1 c. water
Preheat your oven to 350 degrees. In a baking dish with water, place squash smeared with margarine on the inside cut side up. Bake covered with foil for moister or uncovered for faster baking until squash is tender - 30 min. or so.
When I’m not quickly throwing together a dinner for the family, I’m sewing aprons for my online shop - www.etsy.com/shop/topdrawerthreads . Or I’m putting the finishing touches on a crocheted scarf for my other shop - www.etsy.com/shop/topdraweryarns .
My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell animal print velvet stretch leggings. My other daughter has an online shop - www/etsy/com/shop/wildwovenwomen - where she designs and knits afghans and scarves from upcycled yarns.
Looking for some fresh perspectives on life? Check out my audio book review blog for some thoughts - www.lendmeyourears2017.tumblr.com .
Baked Acorn Squash with Brown Sugar and Butter
Baked Acorn Squash with Brown Sugar and Butter
Ingredients
1 acorn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter
Salt
Directions
Preheat oven to 375° F.
Scoop the seeds and stringy pulp out of the squash cavities and discard. I’ve always simply put butter & brown sugar in each cavity, halfway thru I use basting brush to brush it all over edges. Season…
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#VeganMoFo Day 31: SpooOoOOooOOoOoky Baked Jack-o’-Lantern
I don’t really DO Halloween, but I had a notion on how to zhush up something I like to make so it’s Halloween-y: I baked a whole red kabocha squash (which has a tasty tender skin you can eat, but looks suitably pumpkin-esque) with the guts scooped out a small hole in the top, then filled it with black forbidden rice and carved out a jack-o’-lantern face.
The rice was cooked with ⅓ coconut milk along with water, cinnamon sticks, a bay leaf, and a pinch of salt, so it smelled sweet and spicy and tasted almost as good. Stuffed in a baked squash, I could slice it up for a beautiful plate of black rice and orange squash. This isn’t a meal on its own, though, not really: to go with the squash and rice, I went with a Thai inspiration and made tofu paht prik king, a nice simple stir-fry with red curry paste and green beans. Yum.
(If I’d had a slightly bigger squash and bought or made green curry paste instead, I’d have put the curry in the bottom of the squash so it’d leak out of the jack-o’-lantern mouth like vomit. I KNOW, ADORABLE. BUT ONLY ON HALLOWEEN.)
And that’s it for VeganMoFo. *sniff* If you like what I’ve been doing here, follow me on Instagram or subscribe to my weekly weirdo newsletter. I don’t know how often I’ll keep blogging like this, but I’ll definitely keep cooking. Hope you do, too.
BAKED SPAGHETTI SQUASH
Despite the fact that squash peaks around November, you can usually find some nice ones available up through Yule. This versatile vegetable is a bright sunny yellow -- just right for celebrating the return of the sun at the winter solstice. It also happens to be a perfect substitute for pasta, and tastes so much richer. Add butter and garlic, and it's a fabulous side dish for your Yule menu! INGREDIENTS 1 spaghetti squash 1 stick of butter 2 - 4 cloves of garlic, to taste 1/4 C freshly grated Parmesan cheese 1 tsp. oregano 1 tsp. basil Pinch of salt & pepper Prep Time: 15 minutes Cook Time: 75 minutes Total Time: 90 minutes PREPARATION Preheat oven to 350. Cut the squash in half lengthwise, and scoop out the seeds. Don't worry if there are still some stringy bits of pulp in there. Cut the stick of butter in half lengthwise, and place one half in each half of the squash. Lay the two squash halves in a baking dish. Sprinkle the tops with Parmesan cheese, basil, oregano and salt & pepper to taste. Bake for an hour, and then check to see if squash is softened yet. If it still seems firm, give it another 15 minutes. Remove from oven and allow to cool. Scoop out the spaghetti-like strands and enjoy as a side dish or a meal! Note: I really love hot spicy foods, so I sprinkle dried crushed red chili peppers on my squash Posted by, phynxrizng
31 Days of Fall Fun (Day 19): Baked Acorn Squash and Andouille Sausage
31 Days of Fall Fun (Day 19): Baked Acorn Squash and Andouille Sausage
Today was Monday which was a huge reality check from the cloud 9 I had been on for basically the entire weekend. Around 10:30am I realized that yes I was sitting at my desk at work, and yes there actually was work to be done and no, not everyone in the universe knew (or cared) I was getting married. But I didn’t mind because the nice thing about getting married is that it still happens even if…
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