Fall is in full swing and we’re not above loving that infamous “basic” beverage that explodes EVERYWHERE this time of year: the sweet and spiced PSL (aka: Pumpkin Spice Latte).
Since the Starbuck’s version, that must be credited for bringing this drink such fame, is sooo full of sugar and other mysterious-not-good-for-your-poor-body ingredients we decided to take matters into our own hands and make a version with real ingredients that’s also WAY LESS sugar and even Paleo-friendly!!
(Makes 3 to 4 servings pending on mug size 😉 and it’s maybe a little too easy to consume all on your own if you’re not careful)
You can tell by the bright yellow or orange flesh of winter squash (well, depending on the variety), that this fall harvest fruit is good for you. (Yes, squash is a fruit!) Winter squash, like acorn and butternut, are the more substantial varieties. And I’m sure you already knew it, but zucchini is considered a summer squash.
If you’re looking for some ideas about how to get more of this delicious fruit that’s easy to find, easy to cook and easy on the budget, I happen to have some fab suggestions for you. 😉
The following are five ways you can prepare squash to enjoy with your dinner this evening:
Roasted with root vegetables. If you’re roasting beets, parsnips or carrots, toss in some squash. You can also make it even easier and simply slice your squash in half, remove the seeds (save them to roast later), and roast in its skin at 375 for about 30–40 minutes, depending on the squash and its size. When dinner’s ready, scoop out the flesh of the squash and enjoy with some butter.
Mashed or puréed. You can steam your squash and mash it, just like you would with potatoes. I personally don’t care for this method as it’s not nearly as flavorful as roasting, but it’s a good way to bulk up a serving of mashed vegetables. Puréed squash also looks very pretty on a plate.
Souped up. Make a simple soup from your squash, and serve it as an appetizer. Or, bulk it up with more veggies and serve it as a main course.
Stuffed. You can stuff and roast just about any squash you would like. Imagine a beautiful spaghetti squash, sliced in half and stuffed with tomato sauce and meatballs. Or an acorn squash sliced and stuffed with sausage and apples. Use your imagination (and Google—you can find endless ideas for roasting squash.)
As noodles. You may already know that you can roast a spaghetti squash and scoop out its noodly flesh to eat as you would any traditional noodle. But if you have a vegetable spiralizer, you can also make noodles out of other types of squash like acorn or butternut, and gently steam them to serve for dinner. (You can find veggie spiralizers on Amazon.) The accord squash “noodles” are wonderful!
I hope I’ve inspired you to add squash to your menu this evening. 🙂
I like to keep a clean kitchen, but every few months I just love giving the kitchen a good scrub down and getting everything all freshened up organized. And now that the holidays are upon us, it’s time to get to work.
Scrub the cast iron. A good cast iron pan will give you a lifetime worth of cooking so give it the TLC it deserves. Pour a good layer of coarse salt on the surface of the pan and a give it a good scrub with a soft sponge. The salt will lift away stuck on food and absorb oil without ruining the seasoning on the pan. If your pan needs another coat of seasoning, it will take better after a salt scrub. And if you’re ready for some new cast iron skillet recipes, we’ve got them right here.
Clean your oven. Self cleaning ovens are a God send. But if you have an old fashioned model, now’s the time to give it a good going over. For a (non-toxic) cleaning solution, make a paste out of water and baking soda. Coat the oven surfaces with that paste (not any heating elements or bare metal) and let that stand overnight. In the morning, put on some rubber gloves and scrub the paste off with a plastic spatula. A wet sponge should take off all remaining residue.
Clean cutting boards. If you use a wooden cutting board, every few weeks give it a good sprinkle of coarse salt and scrub with a sliced lemon. Rinse well with hot water and your board will be nice and fresh.
Clean the fridge. Take everything out of the fridge and wipe all interior surfaces down with some hot, soapy water. As you put everything back, toss out all outdated condiments and items you’re not going to use. Replace the box of baking soda!
Pantry purge. Take everything out and wipe down the shelves. Toss out anything that hasn’t been used and won’t be used. Spices lose their spiciness after a while! Treat yourself to some new staples. A good clean sweep in the pantry will perk it up like nothing else. Ditch the stuff you don’t use and donate it to a food bank if it’s worthy. Get that pantry magazine-photo worthy!
Meal planning. One essential tool that I think every home cook needs is a subscription to Dinner Answers! I swear this will change your life. This is the product that really put Saving Dinner on the map, and once you use our menu planning system you will have a hard time going back to anything else. You get access to our full database of recipes and weekly meal plans with shopping lists! Check it out here!