Squash is one of my favorite remedies for surviving East Coast winters. Caramelized juices, from all varieties, are constantly dripping over the bottom rack of my oven. It’s just the warmth I need to make my little apartment cozier.
Here, you’ll find a recipe that features one of my favorites — butternut, both its seeds and its flesh.
It’s a garlicky dish the works as a side to plenty of hearty winter meals. I also love it slathered across slices of crusty toast.
No matter the execution, the seeds lend a nice crunch. Use the leftovers to top salads or simply snack on.
I prefer pumpkin spice in my nut butter, not my coffee.
I’ve been using this batch of the creamy spread to slather on bread, spoon into oatmeal, and drizzle on breakfast sweet potatoes.
The recipe is simple, but you’ll need a solid food processor. And a little patience. As you watch the butter swirl round and round, achieving a creamy butter may at first seem impossible. But eventually, the seeds begin to slowly release their oils. This turns the consistency of the butter from chalky to velvety smooth.
Feel free to adjust the spices to your liking. You can also play around with toasting the seeds. Sometimes I’ll also add a few walnuts to the food processor, too.
Cooking has always been a form of meditation for me. Fueling up on nourishing foods always feels right.
Lately, I’ve been doing plenty of that, enjoying simple, healthful meals, including this warming winter soup.
The broth is light. And you can swap the water for bouillon cubes if you have them.
But the variety of veggies naturally fills this with flavor.
Top each bowl with a sprinkle of nutritional yeast. It adds a slightly nutty and almost creamy finish to every bite.
You’ll also want a slice of crusty bread to pair with it.
Don’t let the layers scare: Crafting enchiladas needn’t be more complicated than pulling together a solid taco night.
The sauce is perhaps the most critical component. And while you could go the store-bought route, it’s easy to make a simple version at home. All you need are some spices and a can of tomatoes.
I used tomato paste to thicken mine. It’s not traditional, but it worked well while keeping the recipe light.
I also made this vegan. Again, not traditional, but it was every bit as cheesy and delicious as I wanted it to be — all in one casserole pot that makes lunch the next day easy.
- For the Enchiladas:
- 2 Tbsp. olive oil
- 1 onion, diced
- 1 med. bell pepper, diced
- 3 cloves garlic, diced
- 2 chili peppers, minced
- 1 (15 oz.) can black beans, drained (I used Whole Food's spicy black beans)
- 1 cup corn
- 2 cups frozen spinach
- 2-3 scallions, diced, optional
- 9-10 (6-inch) corn tortillas, cut in half
- Salt, to season
- 1 bag shredded Daiya cheese (I used Pepper Jack)
- 1/3 cup cilantro, chopped
- For the Enchilada Sauce:
- 2 Tbsp. olive oil
- 1 1/2 cups diced tomatoes
- 1/4 cup tomato paste
- 3/4 tsp. salt
- 1 1/2 cups water
- 1 1/2 Tbsp. chili powder
- 1 tsp garlic powder
- 1/2 tsp. cumin
- 1/4 tsp. oregano
- 1/4 tsp. cayenne pepper
- Start the sauce first by heating oil in a medium pot over medium heat. Once oil is hot, add all remaining sauce ingredients, and whisk until combined. Simmer for 8-10 minutes, or until mixture just starts to thicken. Remove from heat and let sit while you assemble the enchiladas.
- For the enchiladas, heat olive oil over medium-high in a saute pan. Add onion and pell pepper, and saute for 3-5 minutes. Stir in garlic and chili peppers, and saute for another 3-5 minutes, or until onions are translucent.
- Stir in corn, and frozen spinach. Cook for 3 minutes, and then remove from heat. Stir in scallions.
- Preheat oven to 350F.
- In a 9x9 inch casserole dish, spread 1/2 cup of the enchilada sauce on the bottom of the dish. Arrange three (six halves) tortillas in a single layer in the pan, followed by 1/3 of the vegetable mixture, and 1/3 of the can of beans. Spread another 1/2 cup of the sauce over the vegetables, and then top with 1/2 cup cheese.
- Repeat these layers two more times, excluding the cheese, and pouring all remaining sauce on the top layer. Bake for 35 minutes. Remove from oven and sprinkle remaining cheese, or amount of cheese you desire, on the top. Return casserole dish to the oven and bake another 10-12 minutes, or until cheese is melted and edges are bubbly.
- Let sit for 10-15 minutes before serving. Then slice, and top with chopped cilantro.
Hey there blog fam. It’s been awhile.
I’m unsure how nearly an entire year has gone by without a single new recipe post, but I assure you that my kitchen has remained equally as active as I’ve been over these past few months. A lot of impromptu meals have replaced calculated ones, but cooking is still happening daily. I’m hoping to start livening up this blog again as we move into winter.
Someone hold me to that.
First up is this vegetable-loaded soup, perhaps inspired by a little too much holiday feasting. If you’re like me, and turn into a cookie monster whenever sweets are in sight, you may need this just as much as I do.