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.
For an instant boom of color, toss in a beet.
Add it to your pasta. Your tabbouleh. Or your hummus, as showcased here.
Just a few roasted cubes will do the trick.
I make hummus often. While it’s always a crowdpleaser, it can also feel unimaginative.
And yet, when it’s hot pink, it can easily outshine all other appetizers at a dinner party.
Beets’ earthy flavor is quite powerful, so start with 1/4 cup. If you desire more color, you can add from there.
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.
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.
Often it’s the simplest dishes that make for the tastiest meals.
Fresh, seasonal ingredients, a pinch of spices and chopped herbs, and really that’s all you need to create a recipe that’s memorable, many times even more memorable than a combination that calls for hours upon hours of cooking.
I’ve been getting into swimming lately, which generally leaves me ravishing upon arriving home.
My patience doesn’t have time for anything fancy when I show up to the kitchen counter. And when I have quality ingredients on-hand, I don’t need anything complicated either.
Luckily, my stockpile of winter squash has been conducive to all of this. A hearty tray of simply seasoned kabocha or a steaming baked sweet potato can really knock the edge off of hunger in a satisfying way. I find this to be one of the richest parts of winter.
This recipe draws upon that heartiness of squash to create a nourishing meal that stays both light and satisfying. Baked with a little spice and tossed over crunchy, massaged kale to ever-so-slightly wilt the leaves, this becomes a powerful salad.
Salty chickpeas top it all off along with a creamy tahini dressing, where you’ll find the strength of fresh herbs kicking in.
Serve with a slice of crusty bread, and feel free to sprinkle a few toasted nuts and seeds on top to give the meal a boost.