A Surplus of Squash

by HEAB on September 2, 2010

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CD and I leave for Nashville tomorrow, and our food supply is quickly dwindling down to nothing. We’re out of Brussels sprouts, blueberries, almond milk, and there is not even 1 slice of bacon to be found in our fridge. However, one thing we have plenty of is butternut squash. Remember this guy from our trip to the farmer’s market?

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On Wednesday morning, I cut up the squash and roasted batch after batch of fries along with several butternut butts, and we’ve been enjoying our bounty ever since.

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For fries, slice butternut squash into thin strips. (I never bother peeling. Yes, I eat the skin. Yes, I like it, and no, I’ve never died from eating squash skin.) Next, line a baking sheet with aluminum foil and coat the foil with coconut oil or butter. Then place your squash strips in a single layer on the foil. At home, I actually place the fries on baking racks which makes for a much crispier fry as it allows the air to circulate underneath while cooking. Then roast in a 425° oven for 35 to 45 minutes.

Some examples of our squash lovin’ over the past couple of days…

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2 butts with Naturally Nutty White Chocolate Coconut Peanut Butter and Trader Joe’s raw crunchy almond butter

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Spinach topped with a Garden Herb Sunshine Burger, chopped avocado, butternut squash, and Hummy Mustard dressing (minus the stevia)

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CD’s Almond Butter Chili with chunks of butternut squash stirred in after cooking. So good!

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Butternut squash protein smoothie (water, cooked butternut, & Jay Robb’s vanilla rice protein powder) topped with Honey Rice Puffins

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Warmed brown rice tortilla stuffed with mashed butternut squash + avocado and Naturally Nutty White Chocolate Coconut Peanut Butter

Are you ready for fall now? :)