I’ve got news! In a week from today I start my journey West. I recently accepted a position in San Francisco… Time for a whole new adventure. I am super excited and nervous but I will channel that energy for something positive. About five months ago I set out to change my career and well, it finally happened, anything is possible.
Fall weather has me reaching for everything pumpkin when I have a sweet tooth but when I want something savory then I reach for butternut squash or sweet potatoes. I am over pumpkin at the moment; my savory taste buds have kicked in, hence this recipe was born.
Butternut squash is an excellent way to increase your dietary fiber as well as nourish your body with vitamins A & C. With the winter months upon us your skin needs these vitamins more than ever (#makeyourskinglow).
- 1# Brussels sprouts; quartered with roots removed
- 1# butternut squash; diced
- 1 tsp ground black pepper
- 3 tbsp olive oil
- 3 shredded pieces of proscuitto
- 3 tbsp crumbled goat cheese
- Drizzle of balsamic vinegar
- To taste: 1 tsp sea salt
- Pre-heat the oven to 400 degrees Fahrenheit.
- In a bowl toss the following ingredients well: Brussels, butternut squash, olive oil, black pepper, goat cheese, proscuitto, and sea salt.
- On a parchment lined baking sheet spread out the Brussels and butternut squash.
- Drizzle balsamic vinegar over the vegetables.
- Bake for 30 minutes.
- Set aside and serve with your favorite entree (or in my case, eat from the baking tray and pass out in a food coma).
xxx – Sarah
Hellllllooooo December! Thought I would start off the colder weather with a hearty food post. I love butternut squash and even more so when it is in spaghetti form! It’s a great way to fool your kids, spouses, loved ones, and friends into eating something healthy.
Spaghetti squash is a starchy vegetable that looks like spaghetti. Its benefits are immeasurable; loaded with fiber, vitamin-A, vitamin-C, magnesium, and potassium. Its caloric content for 1 cup plain ranges from 40-60 calories. Meals are brightened with this addition since when cooked its flesh turns bright yellow or orange. I often cube the squash or turn it into spaghetti by means of roasting. A quick way for preparation is utilizing the microwave.
- 3 sprigs of rosemary; minced
- 1 medium-sized yellow spaghetti squash; halved into bowls with the pulpy insides and seeds scooped out
- 3 tbsp pomegranate seeds
- 1 pound skirt steak; cubed
- 2 tsp ground black pepper (or as desired)
- 3-4 tbsp olive oil to douse the steak (along with a drizzle to heat the frying pan)
- Pre-heat the oven to 425 degrees Fahrenheit.
- Top a cooking sheet with parchment paper. Place the halved spaghetti squash (aka bowls) with its outside shell directly on the paper.
- This step is optional but highly recommended – add a thin slice to the bottom of the squash bowls so they lay flat on the pan when roasting.
- Roast the plain squash in the oven for 30 minutes or until tender.
- Toss the meat with olive oil, black pepper, and rosemary until all pieces are uniformly covered.
- While the squash is roasting, heat up a frying pan with a drizzle of olive oil under medium-high heat and cook the meat until as desired (I prefer rare-medium).
- Add the pomegranate seeds to the meat and set aside.
- Remove the squash and scoop out half of the insides. Add the insides from the squash to the meat mixture and mix well.
- Evenly disperse the meat/squash mixture into the bowls and return to the oven for 7-10 minutes.
- Remove from heat and cool for a few…
- Pop open a bottle of full-bodied red vino and enjoy!
Disclaimer… I recently started a membership with Club W which is an interesting way to learn about wine and its recommended food pairings. It customizes wine recommendations based on a little test that you complete based on your taste preferences. If you are tight with time this is a great way to get bottles that are fan favorites and well-priced ($16/bottle). Best part is – its delivered to your doorstep!
xxx – Sarah