Archive for November, 2013

It has been a while since I have written. I have been cooking a bunch, but I just have not had the time to write about it. Julia still has only 2 teeth so I still have to be conscious of it when cooking. Hence the roasting galore!

I have been on a roasting kick lately. I have roasted all sorts of veggies, mostly the ones that are in season… eggplant, zucchini, yellow squash, tomatoes, broccoli, cauliflower, peppers, sweet potatoes. Recently I have added squashes to the mix, mainly spaghetti squash, acorn squash, and butternut squash.

Julia loves roasted veggies. The first time I fed her roasted eggplant, zucchini, and yellow squash, she just inhaled it. I was amazed! Her reaction has remained the same ever since. I have been adding it in pastas, couscous, quinoa, and my absolute favorite… gnocchi. It is now one of Julia’s favorite dishes too… of course! :)

Gnocchi with pesto, roasted veggies, and prosciutto.

Gnocchi with pesto, roasted veggies, and prosciutto.

My sister-in-law, Jeni, pinned a recipe on Pinterest that I was very excited about. It was for a Red Quinoa with Butternut Squash, Cranberries, and Pecans. Yum… right?? How can you go wrong with roasting butternut squash along with some curry and maple syrup. Heaven!! I have made it several times already.

The recipe is super simple… you simply add the butternut squash, cranberries, onion, and garlic to a roasting pan and then drizzle some olive oil and maple syrup and then sprinkle some salt, ginger, and curry on top. You then mix it a bit to coat the squash with all the goodness that you just added and then roast it for about 20 minutes or until the squash is soft.

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The first time I made it, I did not have fresh cranberries or onions in the house, so I used shallots, which I love roasting, and I added some currants once the dish was assembled. It was really nice.

My friend Kristin and I were talking about the dish and she reminded me about a similar recipe that she made, where she added dried cherries. I immediately thought about using fresh cherries. Wegmans sells frozen cherries, which I love, so I decided to give it a try. The combination of the roasted squash and roasted cherries is amazing! I will not go back to using any other dried or fresh fruit. I highly recommend it! The best part about this dish is that you can just eat the squash by itself or add it to a bed of greens, or to some quinoa, or to any other grain or pasta. It’s definitely a keeper!

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And Julia loves it too, which is even better! Last time I fed it to her, she asked for seconds three times. I love her! :)

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