Are you feeling it? The Love? The air has been thick with it lately. I’m not sure why, but I’m liking it! Maybe it’s the holidays? Twinkling lights, ice skating rinks, Christmas trees tied to the tops of cars. Maybe it’s the weather? Cool crisp air, warm cozy apartments, Uggs hugging my feet and scarves caressing my cheek, sipping steamy hot green tea. It’s everywhere. Breathe it in. Radiate it out. Who’s feeling it?
November 29, 2010 By 4 Comments
Made with love.
I also love this dish…
Vanilla Walnut Butternut Squash
1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash in the Sweet Cheeks Flickr photos)
Sea salt to taste
1 1/2 cups of walnuts
4 Tbsp coconut oil
2 teaspoons grated ginger
2 teaspoons vanilla extract
1/2 teaspoon dried thyme
Black pepper to taste
Preheat oven to 400°F. Coat the cubed squash lightly with olive oil and spread out onto a baking tray. Sprinkle with salt and bake for 20 minutes. The cubes should begin to brown. Remove from oven.
Heat a large skillet over medium-high heat and toast the walnuts. Stir frequently and remove once they start to brown. Be careful! It’s easy to burn them.
Add 2 tablespoons of coconut oil in the skillet with the walnuts over medium-high heat. Toss the walnuts to coat with coconut oil, then add the squash and toss that too.
Add the grated ginger, vanilla extract, black pepper and salt to taste, dried thyme and 2 more tablespoons of coconut oil. Mix everything together. Turn off the heat and squeeze some lemon juice over everything.
Inspired by Simply Recipes.