I like savory butternut squash. You can soften the squash for chopping by poking it a few times with a fork and briefly putting it in the microwave. I peel it, cube it, toss the cubes with olive oil, salt, pepper and smoked paprika. Roast at 400, stirring every 15 minutes. Takes 30-45 minutes depending on how you like it.
1. In Hawaii there is a cultural tradition to “talk story”. That’s what your Kula Diaries remind me of.
2. My husband would love to have your Christmas tree! His first career was designing antennas and he always points out the tree cell towers to me. Our tree is a grouping of 3 fake palm trees.
3. I’m AMAZED the partiers left your apartment that night.
4. THANK YOU for normalizing quiet Christmas at home! A winery near me just posted “come relax with us this weekend before the hectic week ahead.” UGH. I thought “why do we do this to ourselves?!” I’ll be at home with husband, that’s it.
5. I knit and crochet. Right now I’m doing a project that might interest you, a Temperature Blanket. Each row’s color represents the day’s high temperature. It’s interesting to be making something in collaboration with Mother Nature! Lots of examples and patterns online.
6. Now I want to make your giant cookie recipe. I’m putting the ingredients in my online cart for pick up right now. Thanks for the recipe.
Your comment of "don’t accidentally use chili powder instead of cinnamon in an apple crisp, fyi" reminded me of the first time I made an apple pie and I used salt instead of sugar, thinking all white crystals must be the same. Needless to say, it was terrible.
My favorite butternut squash is actually more of a savory affair. I like it cubed and sauteed in a pan until it starts getting brown on all sides and cooked through, adding a pat of butter, salt, pepper, maybe a very small amount of brown sugar to bring out the sweetness of the squash while still being a savory dish. (Roasted plainly with salt and pepper is also a go-to) The first time I had it prepared similarly was at one of Rob's coworker's apartments. We were invited for a barbecue since they had a fancy rooftop area on top of the building with a grill and seating. I saw how the squash was being prepared and I was nervous. I didn't really like squash. I especially didn't like it mashed, but I thought maybe cubed would be okay. Fast forward to the shared meal, where we watched the person doing the grilling put the beautifully barbecued chicken on the unwashed plate that he brought the uncooked chicken out on. I think I did have a bite or two of chicken because I didn't want to appear rude(because it would seem rude not to want food poisoning, I guess), but I definitely had more squash because it was delicious and also not tainted with raw chicken juice.
Also, I'm still on the fence about mashed butternut squash, but I do love curried butternut squash soup.. Or really anything with coconut milk and curry. :)
You are such a great storyteller! I listen to the audio recording and then I go back and read all the photo captions and laugh/smile! Also thanks for including the step-by-step recipe photos. I like to roast the (cleaned) butternut squash seeds in a pan over medium-low heat with a bit of salt and olive oil. I haven’t consulted a recipe before, but here’s one: https://daisiesandpie.co.uk/spiced-squash-seeds/
I like savory butternut squash. You can soften the squash for chopping by poking it a few times with a fork and briefly putting it in the microwave. I peel it, cube it, toss the cubes with olive oil, salt, pepper and smoked paprika. Roast at 400, stirring every 15 minutes. Takes 30-45 minutes depending on how you like it.
1. In Hawaii there is a cultural tradition to “talk story”. That’s what your Kula Diaries remind me of.
2. My husband would love to have your Christmas tree! His first career was designing antennas and he always points out the tree cell towers to me. Our tree is a grouping of 3 fake palm trees.
3. I’m AMAZED the partiers left your apartment that night.
4. THANK YOU for normalizing quiet Christmas at home! A winery near me just posted “come relax with us this weekend before the hectic week ahead.” UGH. I thought “why do we do this to ourselves?!” I’ll be at home with husband, that’s it.
5. I knit and crochet. Right now I’m doing a project that might interest you, a Temperature Blanket. Each row’s color represents the day’s high temperature. It’s interesting to be making something in collaboration with Mother Nature! Lots of examples and patterns online.
6. Now I want to make your giant cookie recipe. I’m putting the ingredients in my online cart for pick up right now. Thanks for the recipe.
Your comment of "don’t accidentally use chili powder instead of cinnamon in an apple crisp, fyi" reminded me of the first time I made an apple pie and I used salt instead of sugar, thinking all white crystals must be the same. Needless to say, it was terrible.
My favorite butternut squash is actually more of a savory affair. I like it cubed and sauteed in a pan until it starts getting brown on all sides and cooked through, adding a pat of butter, salt, pepper, maybe a very small amount of brown sugar to bring out the sweetness of the squash while still being a savory dish. (Roasted plainly with salt and pepper is also a go-to) The first time I had it prepared similarly was at one of Rob's coworker's apartments. We were invited for a barbecue since they had a fancy rooftop area on top of the building with a grill and seating. I saw how the squash was being prepared and I was nervous. I didn't really like squash. I especially didn't like it mashed, but I thought maybe cubed would be okay. Fast forward to the shared meal, where we watched the person doing the grilling put the beautifully barbecued chicken on the unwashed plate that he brought the uncooked chicken out on. I think I did have a bite or two of chicken because I didn't want to appear rude(because it would seem rude not to want food poisoning, I guess), but I definitely had more squash because it was delicious and also not tainted with raw chicken juice.
Also, I'm still on the fence about mashed butternut squash, but I do love curried butternut squash soup.. Or really anything with coconut milk and curry. :)
You are such a great storyteller! I listen to the audio recording and then I go back and read all the photo captions and laugh/smile! Also thanks for including the step-by-step recipe photos. I like to roast the (cleaned) butternut squash seeds in a pan over medium-low heat with a bit of salt and olive oil. I haven’t consulted a recipe before, but here’s one: https://daisiesandpie.co.uk/spiced-squash-seeds/