September 13, 2016

I realize I may be rushing this whole fall thing on some of you since we technically have 9(!) days left of summer. I know, I know, I should be outside soaking up every last second of the summer sun. Whenever September hits though, I can’t help but think all things fall. Roasted veggies, soups, stews + crusty breads, cooking for me is much more comforting during these cooler months. AKA it’s officially leggings season and I can totally get away with dessert every night.

Today was the first day the air felt different on our walk with Remi this morning. I was borderline cold walking by the water without a jacket. I can’t wait until its socially acceptable to wear leather boots, denim, and flannel everything. I guess I’ll have to contain my inner basic for a couple more weeks. Can’t make any promises, though. *crying-laughing emoji*

I invited my sister, Tricia over tonight for dinner. We were both still so beat from our trip to Brooklyn and needed a good meal. Wanderlust was awesome BTW. We killed the 5k, ate delicious taco’s, and practiced yoga all day in the presence of the happiest and healthiest people in New York City. It was a totally cleansing day of self-care and it was just what I needed.

I love having my family over for dinner because they always love whatever it is I’m making. Haha. Easy to please I guess but hey, I’m not complaining. Just don’t get upset when a recipe doesn’t turn out because my family told me it was great! Lmao. I can ask them 20 times how they thought the chicken was and I’ll get a “it was great!” every time. Haha. With much enthusiasm nonetheless! I’m pretty much the only cook in the family so they really do appreciate a homemade meal.

I think acorn squash is so beautiful in itself that you could cut it in half, roast it and serve it and I would be impressed. This recipe is adapted from the Editors of Martha Stewart Living, One Pot. I can’t tell you how much I love this cookbook. You know those days during the week when you want to cook dinner, but not really, but you don’t want to eat out, so you spend an embarrassingly long time on Pinterest scrolling trying to find something quick + healthy? If I had a dollar every time I searched quick and healthy dinners on Pinterest I would be a rich woman let me tell you.

This cookbook saved me many nights during the week. Its full of recipes that you cook in one pot, hence the title (lol) meaning one pot to cook, one pot to serve, and one pot to clean. We like that here. I did however serve this with a beautiful roast chicken tonight but thats only because B said he would do the dishes. Haha JK. But there’s been plenty of nights we throw some chicken sausages on the sheet and call it dinner.


2 acorn squash, halved, seeds removed and cut into 1/2 inch slices
1 Tbsp olive oil
1 Tbsp honey
1 Tbsp fresh rosemary
Salt + pepper to taste
1-2 Tbsp shaved parmesan cheese
1 Tbsp dried currants

Preheat oven to 450 degrees. Line a sheet tray with parchment paper. Toss squash with oil, honey, rosemary, salt + pepper. Roast in the oven until squash is just tender, about 20-23 minutes. Remove from oven and heat broiler. Sprinkle cheese and currants over squash and return to oven. Broil for about 3 minutes or until cheese is melted and browned.

Serves 4-6

No Comments

Leave a Reply