If you haven’t heard, it’s pumpkin season. More specifically, winter squash season. More specifically, specifically…my favorite time of the year. I frequent a natural foods market daily to check out their fresh produce, and once the end of September hit, it was bada-bing…SQUASH TIME! They have mountains of different varieties of squash, from butternut, spaghetti, and acorn, to delicata, buttercup, and red kuri. 
For a squash connoisseur like myself, this absolutely blows my mind. I eat squash like I drink coffee and if you know me…that is a ton of squash. My fave is delicata, but today, because it’s fall weather, because it’s finally cold in Texas, because I will never get old of warm soup on a cold day, and because it is pumpkin season, today…
Le pumpkin.
So freaking cute.
 Split that baby open

slice it up into pumpkin spears

oh, and then

we give them some extra love and tenderness with a honey balsamic glaze.

Simply sweet and delicious. 

Toss them on a salad, eat them as a side dish, or hell, just snack on them. 

On another note…
what should I make with the leftover pumpkin seeds? Anyone have any good spice rubs, recipes, etc.? I’m all ears!
Roasted Pumpkin with a Honey Balsamic Glaze (GF)
1 small to medium sized pumpkin pie pumpkin, cut in half, seeded, and sliced lengthwise into spears
1 T. extra-virgin olive oil
1 T. balsamic vinegar
1 1/2 T. honey (or agave nectar)
pinch of sea salt
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 
2. Prepare the pumpkin as directed (see above). Place the pumpkin on the baking sheet.
3. In a small bowl, whisk together the evoo, balsamic, and honey. Drizzle over the pumpkin, sprinkle with sea salt, and toss to coat.
4. Bake for 20 to 30 minutes, or until the pumpkin is lightly golden, then flip each one of the pumpkin spears and bake to brown the opposite side. About an additional 15 to 20 minutes.
5. Remove from the oven and let cool for about 3-5 minutes, then stuff!
Serves 3-4

A Delicate Situation

Happy Thursday all,

Let’s talk about my latest love interest. Let’s just say that it’s a pretty delicate situation. As you all know, I developed a new bff, Ms. Vanilla Bean, last week. So, mentioning my newest bff may present a sticky situation with me and Ms. Vanilla Bean. Hey, what can I say? You win some, and you lose some. I am sure me and Ms. Vanilla Bean will reunite shortly. 

In the meantime, meet Ms. Delicata Squash. 
Don’t you just love to say that word? Del-i-cata Squash. It just rolls off the tongue beautifully, doesn’t it? It sounds Italian, so let’s just pretend it is. Because everything is better when it’s Italian, right? I mean c’mon, you have Italian men, food…you get the picture. Plus, delicata squash is just so beautiful. 

Just look at those gorgeous, vibrant, yellow rings!
Yea. It’s definitely Italian.

Delicata Squash is one of those things that you don’t mess around with. It’s simple in all of it’s own beauty. Not the “Simple Plan” type of simple, but more of like, the “I can ride a bike with no hands” type of simple. Well, maybe not all of us can do that. But seriously, this is the easiest recipe that you could possibly ever make. All you need is some olive oil, salt, and fresh ground pepper and…
BAM…Roasted Delicata Squash!
 This squash is so pure and simple. After roasting, the flesh is tender and sweet and the low-maintenance recipe really allows the flavor of the squash to shine through under the seasonings. The first time I tried this recipe, I immediately thought of french fries. 
Yep, they definitely taste like french fries. Just healthier. No joke. 

Roasted Delicata Squash:

1 (1 lb.) delicata squash (about 1 medium squash), ends cut off, stand the squash up and slice the squash in half right through the middle (vertically), discard the seeds, and slice in 1/2 in. slices.
1 T. olive oil
salt and pepper, to taste

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
2. Toss everything together on the baking sheet. Level the squash to be in a single layer.
3. Bake for 30-35 minutes or until the squash are soft and tender and slightly golden. 
4. Serve warm.

Serves 2.

P.S. Because delicata squash is soooo awesome and has an ah-mazingly thin skin, you don’t have to worry about peeling the squash, it is totally edible!

P.S.S. I am having my FIRST GIVEAWAY this FRIDAY, February 3rd. You don’t want to miss out!