Curried Delicata Squash

Curried Delicata Squash

First off, Happy New Year’s Eve! Hopefully 2015 is filled with awesome things for you!

I discovered two spectacular components of this Curried Delicata Squash only a few short months ago — curry powder and delicata squash. Weird, right?

I didn’t eat my first curry until I was 24 years old (in 2014), and I can easily say that I was missing out on something wonderful my entire life. I grew up loving squash, but my mom always bought acorn or buttercup squash for us to share, and smaller squash varieties like delicata or sweet dumpling were “gourds” that were bought for decoration. I honestly shudder to think of all the delicious and versatile squash that’s bought to rot each year because people think it looks pretty but don’t know how to prepare it!

Hopefully, this recipe will get someone out there to try eating delicata squash instead of discarding it as a kitchen decoration.

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Baked Plantain Fries

Baked Plantain Fries

Fact: plantains are freaking awesome.

I had my first experience with plantains when I was a kid and my mom had decided we needed to branch out and try new kinds of produce. Unfortunately, this was pre-Internet-for-everything, so the only inkling of how to use a plantain was from the label at the grocery store: “Like A Banana!” Okay, sure thing. You can probably imagine how well we liked green plantains after our first taste-test.

Needless to say, I’m glad I gave plantains another chance a year or two ago. I can’t seem to survive without them in my apartment. And though I’m totally fine just frying plantains, I like to experiment sometimes, too. Thus, I made Baked Plantain Fries, and they make me happy.

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Ginger Butternut Squash Soup

 

Hey look! A recipe that isn’t a baked good or dessert! This is a big deal!

Of course, dessert isn’t the only thing I eat. However, most of my meals are so basic they aren’t worth sharing a recipe for. But, this Ginger Butternut Squash Soup is an exception. Creamy, popping with spicy ginger, and using one of the world’s best squashes as a base, this soup is definitely worth making.

Ginger Butternut Squash Soup

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Layered Pumpkin Pie Chia Pudding

Here I am, finally joining in on the PUMPKIN ALL THE THINGS craze. Not that I haven’t made pumpkin the base of my food pyramid already—glance around my Facebook page or Instagram and you’ll see that pumpkin has become a huge part of my life. I might even say we’re going steady.

I’ve been having Bulletproof(R) Pumpkin Spice Lattes every. single. day. There’s nothing wrong with that. It’s actually the most fun and delicious part of my day. It’s a shame I have to rush through it 64% of my mornings to get to work on time. To make sure I have somewhat adequate time for my morning coffee ritual, it’s nice to have breakfasts pre-prepared.

That’s where chia puddings come in.

Layered Pumpkin Chia Pudding

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