There is almost nothing like a good macaroni and cheese, but it’s a very decadent dish that often needs to be rationed out like chocolate cake. I say no to that madness! Instead of limiting my mac and cheese intake, I make … Continue reading
It finally feels like fall! Fall means fall food which is just about the most homey and comforting food there is. I turn to butternut squash, homemade pasta, hearty sauces, and bolder cuts of meat. Roasting butternut squash releases it’s natural sugar. It balance this out, it is important to layer on other flavors. In this recipe I used rosemary, thyme, and pumpkin seeds. I also recommend cayenne pepper.
Roasted Butternut Squash with Pumpkin Seeds (serves 2-3)
- 1 medium sized butternut squash or 2 packages of pre-peeled butternut squash
- 1/3 cup pumpkin seeds
- 1 tbsp fresh thyme
- olive oil
- Pre-heat oven to 400 F.
- Peel and cube squash.
- Toss with pumpkin seeds, thyme, olive oil, and salt to taste.
- Spread on lined baking sheet and bake for 20-25 minutes (turning with a wooden spoon after 10 minutes) or until soft.
This recipe was originally published in the Fall as my first post for the Columbia Culinary Society. I’ve had to put that series on hiatus because life is a bit crazy right now but I want to re-share what started … Continue reading