One of the things I love most about saying goodbye to summer is the comfort fall foods brings us. I love how a heated kitchen draws everyone in to the heart (and belly) of the home. I love roasting squash and soaking lentils and then bringing them together with spice, cilantro and a little bit of Greek yogurt. I love holding a warm bowl of hearty food between my hands while settling in on the couch with lots of cozy throws and a couple kitties - sharing my meal with Jeremy and John Stewart. Ah, fall food.
I bought some Sweet Potatoes on my last trip to the store and I can't wait to use them! mmmmmm!
ReplyDeleteLooks delicious. I always buy lentils and then can't figure out what to do with them. This would be a great combo.
ReplyDeleteLooks delicious. Sounds like a perfect evening.
ReplyDeleteHow did you make that squash? I am intrigued by this... we only steam and grill it! Yours looks crispy and yummy.
ReplyDeleteFall food is my favorite. I end up eating a lot of squashes and pilafs, too. And made-up-on-the-fly soups. If you haven't tried a Delicata squash....do!
ReplyDeleteErin - I chow down on sweet potato hash browns (with cinnamon, cumin and garlic powder) every morning! So tasty topped with a couple of fried eggs.
ReplyDeleteTammy - It's a great combo indeed! We topped these with cilantro and greek yogurt. And it's seasoned with lots of cumin.
Heather - Totally.
AMG / Heather - This is butternut squash. It's peeled and cut into about .5" cubes. Toss with olive oil and I think I used cumin, cinnamon, and maybe a little cayenne... Heat your oven to 400 - 425F and roast for about 40 minutes on parchment paper. You want to be able to poke them with a fork to know they're done.
Reallymostsincerely - I love delicata - but the skin is annoying to me! So I usually opt for butternut.
Oh man that sounds so good! That's going to be my Saturday morning breakfast!
ReplyDeleteYou can peel the delicate with a vegetable peeler. Halve it, scrape out the seeds and slice it up. Roast with cumin, salt, and garam masala. We call this "crack squash" because it's SO ADDICTING!
ReplyDeleteKP - but what about the crevices? I just can't imagine getting a peeler in there.
ReplyDeleteI read a great tip for peeling acorn squash that might work for delicata squash, too. Cut the (unpeeled) squash along the crevices and then peel the slices. It takes a couple of passes with the peeler to get it all off, but it works really well.
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