Wow, we have not been good stewards of our blog recently. Between working picking up and going to the gym more often, we have left our little blog to wait patiently for us to come tend to it. So, in an effort to catch up on a few things and not make a super lengthy post, I just wanted to share with you some of the recipes we have made in the past few weeks. Even though this isn’t a complete list of dishes that we made, they were ones I wanted to pass along.
Roasted Acorn Squash (4 servings)
2 acorn squash, about 1 pound each
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, optional
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup brown sugar
Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
In a bowl, mix the butter with the sugar. With a brush or a spoon coat the cut sides of each squash half with the butter mixture. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.
Chili Stuffed Peppers
Thanks to Fat Free Vegan Kitchen for the Recipe
Rosemary Root Vegetables
We replaced the Parsnips with Sweet Potatoes since that’s what we had in our pantry. Thanks to The Gracious Pantry for the Recipe
Dutch Oven Chicken
Thanks again to The Gracious Pantry for the Recipe