Browsing Tag:

butternut squash

Pumpkin Spice Amaranth Muffins

Pumpkin Spice Amaranth Muffins

Fall has arrived and so too has butternut squash, both in my mom’s garden and at my local farmer’s market.

I’ve been loading up on the creamy orange treat and roasting it by the masses in my oven.

Pumpkin Spice Amaranth Muffins

With a full tupperware container of leftover butternut, I decided to pull out my spatula and basque in one of my favorite cool-weather activities — baking.

Muffins became the mission and pumpkin spice the theme.

Pumpkin Spice Amaranth Muffins

In honesty, I’m definitely not one of those PS-obsessed gals, and in fact, I actually kind of despite the trend. From cereal to yogurt to bagels to popcorn, the amount of pumpkin spice flavored foods is getting out of control. Pumpkin pie spice english muffins…really?!

Although in muffins…that’s a different story. The spice combination worked quite well with this recipe, and left the whole kitchen smelling like autumn upon baking. Love.

Also, fun fact: I learned last year, most canned pumpkin is made up primarily of squash. So, no need to blink twice when you see this recipe swapping pumpkin puree for mashed butternut.

Pumpkin Spice Amaranth Muffins

In my mission, I also set out to use amaranth flour, which I’ve had idling in my cabinet for some time now. It’s a gluten-free, high-protein flour, which makes it great for adding a boost of nutrition.

I haven’t been able to find many recipes that utilize it, so if you have a favorite way of cooking/baking with the flour yourself, please do share!

Pumpkin Spice Amaranth Muffins

I find these muffins best served slightly warm with a smear of almond butter and a drizzle of honey. Add a glass of almond milk on the side, and you’re in for a true seasonal treat, perfect as a cozy snack or senses-awakening breakfast.

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Turmeric Butternut Squash Soup with Sage Lentils and Kale

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Hey there – it’s me, Grace. Remember me?

Yeah, I know. It’s been awhile.

But I’m back, just in time to bring you this bowl full of all things fall and all things that’ll nourish you as we prepare to take on the changing of the seasons.

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Is it just me or is everyone seemingly getting sick a few weeks too early this year?

No one likes being sick. But nearly everyone likes butternut squash soup.

And this one packs a punch of healthful ingredients – i.e., a powerhouse, germ-fighting tonic of turmeric and ginger. (Praise hands emoji.)

Turmeric Butternut Squash Soup with Sage Lentils and Kale

I love this soup because it’s both warming and hearty, yet at the same time it’s clean and light. Lentils add both a solid source of protein and some crunch while kale adds to the texture swimming in this soup’s oh-so velvety base.

Place it in a blue or green bowl, and its golden goodness really shines. Inside and out.

I’m telling you, it’s a winner all around.

Turmeric Butternut Squash Soup with Sage Lentils and Kale

 

Serve with a side salad or a crusty slice of bread, or both. And then you’ve easily got a full meal – one that’s perfect for the autumn days that surround us!

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Holiday Recipe Recommendations

Roasted Squash and Onion

I’ve been eating a lot of other people’s recipes lately. And it’s been great for inspiration.

If you ever feel stuck in your own cooking rut, go explore! Now more than ever, there is a vast world of cookbooks, food blogs, and restaurants out there for you.

Roasted Squash and Onion

One of my longstanding favorites is this one from Yotam Ottolenghi and Sami Tamimi’s Jerusalem. And by longstanding, I mean, as of last year when I was first introduced to this creamy Roasted Butternut, Red Onion and Tahini dish. It’s so simple to make, yet when it comes out of the oven and gets dressed with that 3-ingredient tahini sauce, it’s mind-blowing. I’ve been making it quite frequently since that first time last year.

Toasted Sesame Seeds

The original recipe calls for pine nuts, which are nearing the price of gold these days. You needn’t need them to make this recipe still taste like pure gold. A variety of toasted, nutty crunches would do. I went with sesame seeds to play off the tahini vibes of the dish.

Roasted Butternut and Onion with Tahini

If I were you, I’d put it on your next holiday meal’s to-make list. It’s easy, and memorable. Surprising, yet crowd-pleasing. And even healthy, too. Oven-roasted gold.

If you’re looking for something a little more sinful, or brunch-worthy, perhaps consider checking out this Pumpkin Cinnamon Roll recipe from Smitten Kitchen.

Pumpkin Cinnamon Rolls

If you do, I’d consider adding some walnuts (black walnuts, if you’ve got ’em) into the mix. Also, I like my cream cheese icing a little tangy, so I reduced the sugar, upped the cream cheese, and threw in a squeeze of lemon, too.

Aside from these lovely blogger and cookbook authors’ recipes, I’ve been relishing in the recipes of my two new fav. restaurants in Philly: High Street on Market, and also Good King Tavern. Both are adorably cute, and offer a solid menu from start to finish. The bread at High Street is some of the best I’ve ever had, and only helps enhance their well-crafted sandwiches. They make some rather memorable salads, too, if you’re looking for a light meal in between all of the holiday madness. Good King Tavern often has socca on the menu, which of course holds a sweet spot in my heart. Their Eggplant 3-Ways is also excellent, as is there bread pudding, when on the menu.

If you’re all over the place this holiday season like I’ve been, take a breather with someone else’s recipe. I can vouch that these won’t disappoint, and if you’re in Philly, would recommend a night out at one of the two spots mentioned above. Cheers!

Spiced Butternut Apple Smoothie

Spiced Butternut Apple Smoothie

As soon as the first crisp days of autumn arrive, I subconsciously, and rather rapidly, begin to shift my diet to match the shifting environment that surrounds me. Outside my window, I admire the many shades of orange spreading across the sky. Then soon after, near as many orange hues start appearing on my kitchen counters.

Squash of every variety, and sweet potatoes too, fill up my empty wooden baskets, my ceramic plates, and now my mason jars, too.

Spiced Butternut Apple Smoothie

When Williams Sonoma kicked off this week with the theme of “Not Your Average Smoothie”, naturally I knew I needed to throw some squash into my blender.

I’m all about going outside the traditional smoothie box, and I’m also all about squash, so it seemed like a perfect platform for experimentation.

I turned on my oven, said bottoms up, and began getting to work.

Spiced Butternut Apple Smoothie

I decided upon butternut, loving its creaminess in soups that I often create with apples. I figured, why wouldn’t that be delicious iced and turned into a smoothie, too?

After testing out this smoothie several times, I finally came up with a recipe that’s a little weird, a little wild, yet totally straw-worthy and insanely refreshing.

Through my testing, I learned to save the oven for the squash soup, and stick to steaming for the smoothie. Steaming enables the squash to stay juicer and not as dense so you end up with a shake that has a nice light, whipped consistency. Along with some spirited spice – curry powder and a kick of cayenne (ow ow!) – this smoothie embodies some of fall’s best warming qualities while remaining refreshing till the last sip.

Feel free to try swapping the butternut with sweet potato, or even pumpkin. Just be mindful of possibly needing to adjust the liquid. If you want to step further out of the box, add some spinach. I did this to one batch, and the results were great (even if it sounds a little weird). To get a little wilder, top your smoothie with toasted walnuts or pecans. Or an extra kick of that spicy cayenne, if you like it hot.

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Roasted Curry Butternut Seeds

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.

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