Second time I’ve made this in two weeks, it’s just so good and the perfect dish for fall. I adapted a recipe I found somewhere and you really could add any type of seasoning depending on whether you like sweeter or more savory dishes. We also tossed some carrots and peaches in balsamic, olive oil, and cinnamon and threw them on the baking sheet as a side (this was an experiment but they turned out really great!)
1 Butternut Squash
2 T. non fat yogurt
2 T. goat cheese
1 T. Honey
Add cinnamon, sage, and rosemary to your liking! We have a herb garden and I tend to go overboard on the rosemary, I love it so much 🙂
1.Pre heat oven to 450
2.Slice squash into two halves
3. Cover a baking sheet with foil and spray with cooking spray (I use coconut oil spray from Trader Joes)
4. Bake for about 45 minutes (check by poking it with a fork, if it comes out easy it’s ready!)
5. Remove from the oven and lower temperature to 425
6. Scoop out the flesh and in a bowl combine the squash flesh with the other ingredients
7. Spoon back into the squash skins and top with rosemary and goat cheese
8. Bake for another 10 or so minutes or until the mixture is hot throughout
9. Garnish with sage and enjoy!
If you’re up for some mad holiday baking this week, I highly recommend this simple and delicious cookie bark. It’s pretty ridiculous and super easy to make!
I love making these lavendar cookies and at the request of Cami, I whipped up a batch these week to bring to her studio. I haven’t quite mastered these appearance wise, but they are definitely delicious. I foresee more baked gifts in my near future, so stay tuned!
I hope you’re not sick of pumpkin yet because this little cocktail is quite delicious (and not overly pumpkin-y). Perfect for whatever Halloween activities you’ll soon be indulging in. Here is what you will need to make this:
“Pumpkin White Russian”
Pinnacle Pumpkin Pie Vodka
Milk (whole is typical but other works great too)
Pumpkin Pie Spice
Cinnamon Sticks (optional, for garnish)
I followed a white russian recipe to get the porportions right the first time (I’m no mixologist). I started with 2 ounces of Kahlua, 3 ounces of vodka, and a smidgen (let’s say quarter to half of a teaspoon) of pumpkin pie spice. Shake it up a bit then add 6 ounces of milk and shake again. As I said, typical white russians call for creamer or whole milk, I prefer skim or coconut milk, that’s up to you! I used another pinch of cinnamon on top and a cinnamon stick to garnish. This basically made a good sized “rocks” glass. So if you are shaking up some beverages for a few friends I would definitely double or triple the recipe at least!
I’ve made this carrot cake a few times, we’re kind of in love. It’s Hunter’s favorite and each time he says “this is the best one you’ve made”. ha. So I made it yet again for him for Valentine’s day this year. We are not big holiday people, we just enjoy relaxing rather than fighting a crowd and waiting in line. So on Vday he made the most amazing portobello burgers and then we enjoyed our dessert and watched TV. It was honestly perfect!
Now go make this –