Fall Harvest Butternut Squash with Almond-Pecan Parmesan

Thursday, October 9th, 2014

2014-09-25 - OSG Fall Harvest Squash - 0003 [flickr]

You guys, if I hadn’t already given The Oh She Glows Cookbook five stars, I’d do it on the merits of this recipe alone. SO GOOD! Yet so simple!

It’s basically just butternut squash (duh!), diced and roasted with garlic, parsley, kale (not pictured here; I was all out!), and a chunky parmesan mixture of nutritional yeast, almonds, and pecans. Since I omitted the kale and roasted the nuts ahead of time, I was able to skip the second, shorter round of roasting altogether.

Liddon recommends serving this with Field Roast’s Smoked Apple Sage Sausage to upgrade it from a side to a meal, but I found that Tofurky’s Chicken Apple flavor works just as well. Simple pan-fry it, fold into the finished squash, and enjoy!

Serves two very hungry, very gluttonous adults.

Carbs & Rec: Epic Breakfast Bowl

Sunday, September 7th, 2014

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When it comes to Ron Swanson, there’s only one way to do breakfast: epically. Preferably with ALL THE BACON AND EGGS you have. (Don’t worry, WE ARE SO DOING THIS! Just not today.)

Waffle Wednesdays may be dedicated to Leslie Knope and her BFF J.J. (don’t cry, Ann; waffles may own Leslie’s stomach, but you will always have her ovaries!), but Sundays are all about Ron and his undying love of meaty, cheesy, eggy breakfast foods. Just don’t call it brunch, else he might pop you one in your smart, fancy, foreign mouth.

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In this vein, this morning I present to you the Hearty Breakfast Bowl from Home-Cooked Vegan Comfort Food – with a few extras, that is. What’s in the ginormous cast iron skillet (Ron Swanson speak for “bowl), you ask?

Carbs & Rec - Epic Breakfast Bowl (0015)

(More below the fold…)