Roasted butternut squash cubes coated in southwestern-inspired spices like chile powder, cumin, paprika and red pepper flakes. The spicy kick is delicious with the natural sweetness of the squash and roasting them turns them into little flavor explosions. Utterly addicting flavor explosions. If this recipe looks familiar it’s because I copied it from my southwestern roasted potatoes. I couldn’t help myself. I loved them so… [Read more]
My 4 year streak of not catching a cold is over. My immune system turned on me. Just like that. One day I’m basking in the glory of good health and the next I’m coughing my brains out. Desperately needing soup, I dragged my sick self to the kitchen and whipped this up. While chicken soup is a known cure-all, I needed something fast without… [Read more]
Butternut squash with sour cream, smoked paprika, a dash of cinnamon for good luck and chives. Just like a twice baked potato, the squash is roasted first, then the flesh is removed and beaten with sour cream and seasonings. It goes back into the squash shells with a sprinkling of bread crumbs for a second baking.