Before I began this blog, I must admit that I wasn’t much of a blog reader. Sometimes in recipe or ingredient searches I’d stumble upon a blog or two, but that was about the extent of it. But I’ve realized that I am learning so much from fellow bloggers these days… on writing, recipes, photography, and just about life itself. The community is actually quite fun!
One of my favorite blog sites, Cook To Love, continually pushes me out of my kitchen comfort zone as Laura is a gluten-free cook. It makes me thankful that I can tolerate gluten just fine, but it also motivates me to learn how to adjust recipes for those who can’t. And many of her recipes are so tempting that I don’t think I’ll miss the gluten anyway. I also owe a thank you to Laura for nominating me for the Liebster Blog award as well- vey much appreciated!
This recipe of Laura’s inspired my lunch of roasted acorn squash with olive oil and fresh thyme the other day. I didn’t have every ingredient she did and I wanted to avoid a trip the the store, but the motivation was there. Believe me- my Maman would attest that me willingly eating nothing but squash for a meal is definitely a departure from the norm. And I loved it.
Roasted Acorn Squash
- Peel, seed, and cut squash into similar sized pieces.
- Toss in extra virgin olive oil, thyme, and sprinkle with Kosher salt.
- Roast at 375F on a sheet pan, stirring occasionally, until brown and tender, 20-30 minutes depending on size.
- I roasted the seeds as well for a crunchy snack… but they’ll be finished well before the rest of the squash, so remove them early.
One of Laura’s recent posts is a Cherry Berry Buckwheat Granola that I have assembled the ingredients to try. I’ve made plenty of granola, but this one has so many unique components that I can’t resist giving it a go. Visit here to check out her recipe and a photo that will make even non-granolas hungry.
My granola of the past, that is anxiously awaiting its upgrade…