![]() For the record that’s also how I ate my apple and peanut butter. She’d roast the halves and then fill the cavity with butter and brown sugar, so how could I not love it? I strategized as I ate my squash half with a spoon, to make sure that I had a little bit of the brown sugar and butter mixture for each bite of squash. My mom used to make it, and I’d squeal with delight. ![]() I have always loved acorn squash with a capital L. All kinds, spaghetti squash, pumpkin, butternut and acorn. I’m not, I assure you, I just love me some squash. Really, come into my kitchen, and you will think I am a squash loving doomsday prepper of sorts. I have been kind of obsessed with squash this fall. I am sure she is thankful to have a bit of a rest while she is in baby zone these days, so I am happy to help out. And I am beyond flattered that Lindsay asked me to be here today. I’m one too (I especially love the especially the lean variety) so I am super glad to meet you all. She posts amazing recipes, takes incredible photos, is a master food-styler and is even working on a cookbook! Plus she’s down to earth, genuinely nice and always upbeat and positive! If you haven’t checked out her blog, be sure to do so immediately! Today she’s sharing a squash recipe that’s right up my alley. I’ve gotten to know Katie over the past several months thanks to Recipe Redux. We’re kicking things off with the lovely Katie from Healthy Seasonal Recipes. They have a wide variety of posts to share include recipes, workouts and nutrition info and I couldn’t be more excited! I reached out to some of my fav bloggers to see if they wanted to stop by and introduce themselves to my readers while I take a little break. Today is the first in a series of amazing guest posts I have lined up for you over the next few weeks. This Curry Roasted Acorn Squash is a simple, flavorful Fall side dish.
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