Half a glazed donut?
Nope! Welcome back coconuty roasted squash!!! Rock my world.
I actually found a KABOCHA squash at Integral Yoga here in town and I wasn’t even looking for them! They’re kind of a cross between acorn and butternut. They’re orange like butternut but have the texture and roastability of acorn. They are hard to find, so check your local bulk foods health nut store.
Yes I eat the skin!! We roasted this guy for about 30 minutes at 400*.
We used millet (my fav grain/seed) with curry and carrot and APPLE and raisins with sunflowers on top [No onions. No onions!]. Followed Emily’s directions to a T. Except we forgot the beans! I’m glad we did because this meal was SO filling that I could not have fit them.
These peppers actually started out as Sausage + Apple stuffed peppers. But while at the farmer’s market, I determined we could not afford both sausage and chicken, so we were forced to choose. I had to rethink the recipe, and beans + grains are always easy. You’ll see the chicken tomorrow night 🙂
After dinner we went for a long walk and discussed our budget. And the fact that we’ve used up our allowance for this month just 13 days in. GAH. Guess that means more beans + grains meals and less beer festivals. *Sniff*
Going to catch up on Gossip Girl and will hopefully be ready to watch the new one tomorrow night – don’t spoil it for me!