Roasted Curry Butternut Seeds

So, this past weekend I made not one, but two fully furnished cutting boards. I also made a butternut squash, and toasted its seeds. And a bumblebee costume from yellow duck tape, wire, and saran wrap (for the wings).

A productive weekend, if I do say so myself.

Now we shall see how productive this week becomes, as I sit and dream about crafting more woodworking projects. And eat crunchy, curried seeds as my mind drifts afloat.

Roasted Curry Butternut Seeds

Far too often, I quickly open butternuts, and toss the seeds without thinking twice. Yet, I’ve toasted the seeds on numerous occasions, and should know better than that by now.

Butternut nut squash seeds are tasty. They can be salty. And spicy. Or sweet. Or both. And are certainly worthy of saving.

CLICK HERE FOR RECIPE…

‘Tis the season for pumpkin-everything. I much prefer mine in its whole form as opposed to its pseudo form, and so I give an annual “no thank you” to the kind that’s making appearances in places it shouldn’t be. No thank you “pumpkin” cream cheese. No thank you high fat “pumpkin” lattes. Yes please, pumpkin curry, pumpkin soup, pumpkin dessert, and everything else you’ll find down below.

Pumpkin does have its place, and I can certainly jump on the October pumpkin bandwagon, as long as it’s showing up on the right spoon. Are you with me?

If so, great. Let’s be friends. Let’s also dive into this pumpkin recipe roundup together containing some of my all-time favorite pumpkin creations. Here, you’ll find a little something for everyone (gluten-free, vegetarian, vegan), all meals, and occasions. You’ll also find a few pumpkin-y desserts, which are for sure worth the annual indulgence. That vegan pumpkin custard might be one of my favorite recipes of my repertoire, and it takes just 20 minutes and one pan to make! So come on already, pass over the pumpkin, please.

Pumpkin Coconut Overnight Oats

Pumpkin Coconut Overnight Oats

Breakfast made easy-peasy, creamy and delicious.

Pumpkin Pie Muffins

 Pumpkin Pie Muffins

Breakfast, lunch, snack-time, dessert…you name it. These half-whole-wheat, part-pumpkin-filled muffins, will make you feel good about the pastry in your hands.

Sage Pumpkin Hummus

Sage Pumpkin Hummus

 I love flavor variations of hummus. This one speaks of a harvest fall. Throw some toasted pita by its side and you have a wonderful appetizer for any gathering of the season.

CLICK HERE FOR RECIPE…

Butternut Brie Sandwiches with Caramelized Shallots and Arugula

I don’t do a ton of dairy.

However, like s’mores around a campfire, butternut and brie is one of my all-time favorite autumn combinations. I don’t eat it often, but when I do, I’m a happy camper.

Butternut Brie Sandwiches with Caramelized Shallots and Arugula

There’s something about the natural nuttiness of butternut squash that lends itself well to the buttery, slight earthiness of brie. Melt the one onto the softness of the other, and magic happens.

Throw in some caramelized shallots and a crusty bread to offset that cream, and true sandwich sorcery is cast.

CLICK HERE FOR RECIPE…

Moroccan Carrot Soup

Another soup, already? Yep. Sorry about it, but…

I’ve been hit by, I’ve been hit by, a smooth (soupy) criminal.

Soup has now robbed my kitchen and all my recipe idea brain space. After that first bowl last week, on one of the first fully chilly fall nights, my mind was stolen. More soup, please.

Moroccan Carrot Soup

I hope you can get on board with that. And if you’re skeptical, let me tell you why it’s a good idea.

The best of fall’s harvest is in. Soup is gladly here to take it all in, and to fill you up and warm you up without weighing you down before the holidays.

For a hearty, yet light meal to welcome in autumn, I can’t think of anything better than soup.

Which means, I’m serving up two of those spoon-ready recipes in a row. Hope you can handle it. High five to you if you’re more than ready.

Carrots

This is one of my more favorite carrot soups I’ve had in awhile. It’s layered with flavor stemming from two main components: the caramelization from the roasted veggies and the toasted hints from the cumin.

Roasted Carrots
Buying the whole cumin seed and grinding it yourself is well worth the extra step. After toasting up those seeds in your skillet, you’ll see why. The fragrance they give off needs no explanation written out here on this blog.

Bottle that up and place it in a spray bottle, and you bet I’d spritz that all around my house. Likely on my clothes, too.

Moroccan Roasted Carrot Soup

If you don’t have a spice grinder, a coffee grinder will just as well do the trick to quickly grind up your toasted cumin seeds.

Their slight smokiness goes so well with the natural sweetness that radiates from earthy roasted carrots. Add a tangy dollop of yogurt to the mix, and it’s like heaven in a bowl.

Or a smooth criminal, that’ll try to steal your bowl, or mind, for the next few days.

Toasted Cumin

Healthful yet so tastefully satisfying, it’s likely I’ll be making this again soon. Don’t worry, it won’t show up on the blog again. Although, I can’t say the same for another soup soon.


High five again if you’re okay with that.

CLICK HERE FOR RECIPE…

Curry Harvest Soup

In Philly, sweater weather has official set in. I’m zipping around a little faster on my bike and keeping my jackets zipped up a little higher. All in the name of keeping warm while I watch the leaves turn, fall, and land from their treetop post.

When I set this soup upon the table yesterday evening, I have to say, I was feeling pretty good about autumn. Warm, crusty bread and an Oktoberfest beer paired by its side, it’s safe to say I think you’d feel the same.

Curry Harvest Soup

If you find yourself ever getting the fear-of-winter blues, like me, make soup. Soup is pretty much the solution to everything.

After a crisp, October run, with the sun setting just a wee bit too early, a spoonful of this will assure you, autumn will be more than okay. And for a few warm moments, it’ll make you forget all together about winter.

I call it soup meditation.

It clears the mind. It clears the nose…especially if you put enough curry powder and spice.

Curry Harvest Soup

This particular soup has plenty of spice, although not in a notably fiery way. It remains light given all its vegetables and brothy composure, yet with some of the season’s best – sweet potatoes and kale – has a heartiness that makes it more than satisfying. I find this balance makes it perfect for mid-fall, when you need a little warmth but not a heavy sauna in your bowl.

Curry Harvest Soup

Make sure you don’t skimp out on the toppings. The parsley and nutritional yeast really do wonders to enhance this simple recipe and play off its seasonal freshness.

Curry Harvest Soup

Additionally, feel free to use all sweet potatoes, if feeling so inspired. You can rarely go wrong with an extra sweet potato in the pot.

As for the yellow squash, slightly matured ones, characteristic of this time of year, are fine and maybe even preferred. The heartier flesh pairs well with the other ingredients going on here.

Serve with some earthy bread and a nice fall beer, and you’ve got yourself the perfect evening.

More soup to come soon, guaranteed.

CLICK HERE FOR RECIPE…