comfort food · dinner · easy · healthy · pasta · Sauces · squash · vegan · Vegetables · vegetarian · veggies · Yummy

Creamy Vegan Butternut Squash Pasta

Ya’ll know how I feel about fall, right? It’s not my jam. I just don’t give a fuck about the leaves. They end up all over the streets and sidewalks, which means I step on them, and little bits inevitably get stuck in my legwarmers. I know what you’re thinking… But, Kelsey, the colorful leaves are just so pretty. Ugh. (Insert eye-roll emoji) I really couldn’t care less.

I do, however, love love love butternut squash. I discovered it only a few years ago while making simple vegan soup, as well as some bomb ass mac and cheese. This was not a food I grew up with, as the number of veggies my mom likes could probably be counted on one hand. The one time I had any type of squash was at my high school best friend’s house, and it was covered in cinnamon, and around Thanksgiving. While I liked it in the moment, I don’t love when squash is made to be very sweet (which is also why I generally don’t like sweet potatoes, because I always think they’re going to taste like regular potatoes, and then I feel like I’ve been fucking lied to). It feels like they should all be savory, so I’m completely thrown off when they’re sweet.

Last week was Thanksgiving, which, as a foodie, is my fucking jam. I love the start of the holiday season so much. Especially because it also signifies the end of autumn, so everyone can just shut up already. T thought it’d be fun to have all 4 of our cats under one roof for the holiday weekend. He suggested it several weeks ago, but claimed ignorance when I reminded him last Sunday, full on acting like I was a goddamn nutcase for suggesting such a thing. To which I responded with, “Not my problem, man. We’re doing this. It’s already decided.” He may or may not have had a few drinks when initially thinking it was a good idea, but that’s not my fault. So we did it. I lugged over my 2 cats, along with all their shit, and all the ingredients for the full spread of food I insisted on making for Thanksgiving despite the fact that it was only the 6 of us (and 4 of us were felines). I absolutely could not be talked out of making every single side dish. I even made pumpkin shaped (sort of) dinner rolls from scratch, which was enough of a project on it’s own. Since I’m terrible at reading the recipe all the way through before starting, I accidentally ended up with 30 motherfucking dinner rolls. THIRTY. Let me remind you that there were a mere two humans to feed, and we had a full menu of vegan turkey (the only thing I didn’t make myself, and by far the least delicious thing on the table), mashed potatoes and gravy, stuffing, green bean casserole, and some fucking homemade apple pie in addition to those dinner rolls (for pictures of the end product, check out my instagram – @kelseyskitchen23). We also had 3 cats and one monster of a kitten to work around in all of this (Let’s be real, Bourdain had to be put away for most of the cooking, otherwise he’d have sneaked off with all the butter).

I had no real plan or order to things when I started cooking, and I was doing it all in T’s tiny ass box of a kitchen with no windows. This also meant that I had to bring over every single ingredient, since, of course, he doesn’t have and fucking standard pantry staples outside of salt and pepper. He also had 1/3 of a bag of flour, which we had to use for the dinner rolls, gravy, and pie. We used all but maybe 3 tablespoons of that bag of flour, and I am simple NOT okay with cutting it that fucking close. When it got to be time to mix the pie filling together, I realized I had forgotten the cinnamon and nutmeg at my place. This led to a full-on melt down fueled by the fact that I was starving and hadn’t had any wine yet. I mean, what kind of fucking holiday was this? I fell into T’s arms on the couch, crying and yelling about his lack of kitchen supplies, as he reassured me that it was going to be okay. He said that we didn’t have to make pie. This sent me into a full on feeling of pure rage. Of course we’re going to make the pie – I already have a dozen apples in the fridge! And the pie crust was made last night! What the fuck am I supposed to do with it if we’re not making pie today?! WHO DOESN’T HAVE CINNAMON IN THEIR HOUSE?

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We drove back to my place to get the spices. When we got back to his place, I downed a glass (or two) of wine, and immediately felt better. We got that fucking pie into the oven, and I went to work on the side dishes.

Of course, then the pie filling dripped onto the bottom of the oven, which subsequently started billowing out smoke. I turned off the oven, and T held a giant fan above his head to blow the smoke away from the smoke detector. He had to hold it there for a long time (it wasn’t light) to clear out all the smoke.

I poured myself another glass of wine.

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I think even Bourdain was okay with the lack of butter.

This recipe is creamy and decadent without an ounce of cream or butter. I know – it blew my mind, too. When it’s the star of the recipe, I don’t often know how to handle a squash’s sweetness. This recipe goes full-on savory with onions and garlic. It really would have been at home on the Thanskgiving table last week, but I was too proud to cook something “simple.” Don’t be like me. Make this your next holiday tradition.

Anyone else have a frustrating (or fun) Thanksgiving cooking story? Leave a note in the comments.

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Creamy Vegan Butternut Squash Pasta (originally found here)

1 medium butternut squash, cut into 1/2″ cubes (about 3 cups)*

Olive oil

A handful of chopped fresh sage

1 medium yellow onion, diced

2 garlic cloves, minced

1/2 teaspoon red pepper flakes

2 cups veggie broth

12oz linguine (or long pasta of your choice)

Salt and pepper (always)

Place a large pot of salted water over high heat in preparation for the pasta. In a separate large pot, drizzle some olive oil and place over medium-high heat. Sprinkle in the sage and let it fry to a crisp, stirring a couple of times. Once it’s crispy, transfer to a paper towel and sprinkle with salt. Set aside. Using the same pot, drizzle a touch more olive oil, and throw in the squash and onion. Let it cook for 5-7 minutes, stirring occasionally. Toss in the garlic and let it cook for another few minutes. Add the broth and bring to a simmer. Let simmer for about 15-20 minutes, or until it has reduced by about half. The squash should be soft at this point.

While the squash mixture is cooking, boil the pasta until al dente (following instructions on package, or be fancy as fuck with some fresh pasta). Reserve 1 cup of the pasta liquid (don’t forget like I did!).

Take the squash mixture, and blend it in a blender or food processor until smooth. Add salt and pepper to taste (be generous!). You may have to do this in batches. In a large skillet, place pasta + sauce over medium heat. Drizzle in some of the pasta water and toss until the pasta is evenly coated with sauce. Keep adding pasta water to thin it out. Mine still ended up being super thick, but that’s okay. Try not to judge yourself.

*Pro tip: Roast those squash seeds with some olive oil, salt and pepper. Then throw those little fuckers on top of the pasta for some added crunch! (Follow my recipe for pumpkin seeds)

 

 

Cheese · comfort food · Dating · dinner · easy · healthy · lunch · soup · squash · Super Bowl · vegetarian · Yummy

Vegetarian Broccoli Cheese Soup with Roasted Squash

Have you ever loved a pair of sweatpants so much that you continue wearing them far beyond their expiration date? You know what I’m talking about… they’re the pants that are so well loved it’s hard for you to see how bad they’ve gotten. I mean, logically you know how bad it is. You’re not blind – you can see the small snags turn into large rips. You’re aware of how ridiculous it looks with the drawstring dangling down to your knee from a hole on the right side – making it completely fucking useless. But it’s cool, because you never use the drawstring anyway. These pants know your body so well, they don’t need to be held up with a fucking drawstring… they’ve become one with your body.

This carrot is out of control.

I have a pair of these pants. They feel as if they’ve been custom made from clouds just for me… but they look like they were thrown together by a small blind child who thought he might take up sewing one day. My friend Jeni would call these my “private pants.” She encourages me to “wear them with pride… just do it in private.” Her husband has a pair of them that mortify her. He says that I’m allowed to wear them to the grocery store, but only if I shop at Walmart.

Sigh.

So last weekend was the Super Bowl here in Minneapolis. The city was psyched to host such an event, and you could feel the energy in the air. There were events going on downtown for 10 days leading up to it. The excitement is contagious, even if you are like me and think sports are giant waste of fucking time. So I got into the spirit the only way I know how… I rented my apartment to a Patriots fan on Airbnb and became homeless for 3 days. With my cat.

So you remember the Wii controller guy? Yeah, we’re still dating (I know). He’s tall and cute and redheaded… and has deep fear of commitment (just the way I like ’em). I stayed with him over Super Bowl weekend with my cat, Harriet. It also happened to be his birthday weekend, which means we hung out with one of his good friends (and the only friend I’ve ever met) who is a goddamn delight. She calls him on his commitment shit, which I think is hilarious. She also likes selfies with security guys at Super Bowl events, which just makes my heart happy. We spent our Saturday getting hammered and roaming around downtown Minneapolis in subzero weather, desperately searching for the Kitten Bowl. Obviously.

Anyway, Wii Controller Guy housed me for 5 nights, and we never once tried to kill each other (despite me breaking his sink and his cat’s food bowl). He did, however, have to be blunt with me about my “private pants.” That’s right – I wore them over there because we are totally at that level (you know – the “I’m pretty sure you’re not going to bail at the sight of my homeless looking pants” level). I think he said something along the lines of, “I can’t have you wearing these.” But fuck! Those pants feel like goddamn angel wings.

I mean, the jury is still out on whether or not I’m allowed to call him my boyfriend, and he’s trying to tell me to get rid of my favorite pants?! I don’t know, man.

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I ordered new ones online last night. But I refuse to toss my old ones until I know for sure the new ones are just as comfy (they won’t be).

This soup is made to be eaten while wearing your private pants (you know you have a pair). Get cozy, because it’s cold as fuck outside.

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Vegetarian Broccoli Cheese Soup

1 head broccoli, stems removed

1 1/2 cups butternut squash, peeled and diced

1/2 onion, chopped

4 tablespoons flour

3 cups veggie broth

1 cup almond milk

1 large carrot, peeled and chopped

3 cups cheddar cheese

Salt and pepper to taste

Garlic powder (just a sprinkle)

Oven roast squash at 400 degrees for about 40 minutes. It needs to be soft, since it will all be blended and (ideally) needs to be smooth. Check it about halfway through roasting time to move things around a little bit. Sprinkle with salt and pepper. Set aside to cool a bit. Once cooled, puree in a blender with 2 cups of veggie broth until smooth.

Steam the broccoli and separate into 2 halves. Set aside. In a large pot, saute onions in a little olive oil – add salt and pepper. Cook until slightly browned, then sprinkle with the flour, 1 tablespoon at a time. Mix each tablespoon thoroughly before adding the next. It will form a thick paste. Once flour is fully incorporated, cook a few minutes longer to toast it a little bit, stirring frequently. Add in the squash puree, 1 cup of broth, and the milk. Stir well, making sure there aren’t any clumps from the flour.

Finely chop half of the broccoli and add to the pot along with the carrots. Simmer until soup is at desired thickness (add extra broth if too thick) and carrots are cooked through (about 10 minutes). Incorporate the cheese 1 cup at a time, making sure each cup is fully melted before adding more. Roughly chop remaining broccoli and add to the pot.

Throw on your favorite pair of pants (because it’s too cold to be pants-less right now), and don’t let anyone tell you they aren’t the best pants in the world.

Cheese · comfort food · dinner · easy · mushrooms · squash · vegetarian · Yummy

Farro Squash Risotto

Last weekend I went to this amazing Asian market in Minneapolis called United Noodles. A friend of mine had been meaning to take me there since he found out about my mochi obsession a few months ago. So we made an afternoon of it. As we walked into the store, he immediately grabbed a cart by the front door. Assuming we’d just grab a few snacks, I asked, “Do you really think that’s necessary?” He just gave me a look that said, “Who are we fucking kidding,” while silently pushing the cart into a goddamn candy store for adults. My eyes widened at the array of novelty snacks in whimsical packaging.

The first section we stopped at had Hawaiian macadamia nuts covered in chocolate, along with a selection of Hawaiian coffee. WHY DID I EVEN BUY SOUVENIRS IN HAWAII? It was a whole production just to get me to decide on what to purchase. Then the motherfucking TSA made me take all that shit out of my tightly packed carry-on. That carry-on was filled to the fucking brim. I was pissed. It was a goddamn Tetris game getting all my shit in there, and they wanted me to unpack? Then it took them 20 fucking minutes to make sure I didn’t hide a bomb in my snacks. I left my janky-ass hair dryer behind for this shit. I could have gone to United Noodles this whole time. Except for the fact that I’m a terrible liar, and know that I would immediately tell all my friends where I purchased their fraudulent swag. I would hand it to them with a look of guilt on my face before declaring, “It’s a LIE,” with my head hanging low.

So we pass the Hawaiian section, where I made a mental note of their price for pink Hawaiian sea salt ($5.99), and walked into the aisle full of ramen. Now, I grew up with instant ramen just like anyone else, but we only had one brand option with 3-4 flavors to choose from. This was an entire aisle of various brands, flavors, sauce options, etc. My friend started pointing out his favorites, explaining the different sauces and such. I grabbed two to try, but wasn’t that amped about it. He threw handfuls into the cart.

I was sending a video to Cortney in the middle of this store full of people, trying to share my Asian market experience. My friend turned a corner and I followed, with my nose in my phone as I sent Cortney a quick text. I heard him say my name, so I looked up. He was standing smugly with his arms crossed, nodding to his right. I looked across from him to the case of fucking mochi ice cream standing before me. My jaw dropped. HOW DID I NOT KNOW ABOUT THIS? I turned into an unsupervised toddler in a candy store. There was no shame at all as I shoveled the mochi into our cart both in this aisle, and in the regular mochi aisle. We literally grabbed novelty ice cream treats that didn’t have a word on English on them, and no photo. WE DIDN’T EVEN KNOW WHAT THEY WERE.

The snacks were cheap as shit and we still managed to spend nearly $50. They had PLUM WINE mochi ice cream. WHAT DOES THAT EVEN MEAN? I also purchased cookies and cream mochi ice cream, which tastes like a motherfucking marshmallow.

Happiness is a good Asian market in the middle of the northern midwest.

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I have been meaning to learn how to cook farro. It finally happened when I got one of those Hello Fresh meal kits last month. This recipe uses it instead of the traditional arborio rice. It’s a little nuttier, and has a chewier consistency. I added butternut squash because ’tis the season, plus some mushrooms and spinach because duh, why wouldn’t I?

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Farro Squash Risotto

1 1/2 cups farro

2 cups butternut squash, peeled and cubed

6-8 button mushrooms, sliced

1/4 to 1/2 onion, diced

2 cloves garlic, minced

3 tablespoons butter

6 cups veggie stock

1/2 cup dry white wine

3 leaves of fresh sage, minced

3 cups baby spinach

Black pepper

1 cup grated parmesan

1/4 cup pumpkin seeds (optional)

Take one cup of the squash and toss with olive oil on a baking sheet. Bake at 400 degrees for about 20 minutes (start about halfway through cooking everything else).

In a large pot, heat the butter over medium heat until melted. Add the onion, mushrooms, and 1 cup of the squash, sauteing for about 5 minutes. Throw in the garlic and sage and cook for another minute. Stir in the farro, fulling coating it with the butter. Add the wine and cook for about 2 minutes (while also pouring a glass for yourself). Pour in 2 cups of the stock, along with the black pepper. Stir well and let simmer (increasing heat to medium-high) for 5-10 minutes, until the farro soaks up most of the liquid. Once it’s starting to dry out, add in another 2 cups of stock. Again, wait until it starts to dry out before adding the last 2 cups. Stir occasionally. When it looks like it’s almost done (should be creamy, not soupy), fold in the spinach. Continue simmering until it’s thick and creamy. Slowly stir in the parmesan. Serve with a fresh sprinkling of parmesan, some fresh sage to garnish, and a tablespoon or two of fresh pumpkin seeds for added crunch.

This shit tastes like fancy-ass mac and cheese. Have a glass of white wine with it. Then finished with a mochi ice cream.

 

 

babysitting · Beans · dinner · easy · gluten free · healthy · lunch · quick · squash · Tacos · vegan · Vegetables

Butternut Squash Tacos and Babysitting?

I babysat some kiddos this weekend. Can you believe it? Oh, wait… y’all probably don’t know this, but I’m not really a fan of kids. I mean, as a whole… there are several kids I know personally that I love to pieces. Still, I’m not one to babysit much. Mostly just because I’m not the first person any parent thinks of when they’re in need of someone to watch their children. They usually choose someone that is more “kid friendly.” I get it.

So I watched my friend’s kids while she was at a wedding reception last weekend. They are 1 1/2 and 6 years old. The 6-year-old is fucking awesome. Coolest kid around – likes to play with trains and snuggle. This kid is my fucking jam. The toddler is newish to me. We haven’t developed our rapport yet. She’s cute, sassy as fuck, and hates being contained, which I wholeheartedly respect. She’s also desperate to touch anything and everything that is dangerous or fragile and cries/screams when she doesn’t get her way. I have a healthy fear of her, and she has an unhealthy fear of nothing. I bet my mom is reading this right now with a smirk on her face. She’s thinking, “Finally! A taste of her own medicine.” I was not an “easy” child.

I spent most of my 4ish hours with them just trying to keep her from electrocuting herself (she loved sticking her baby fingers into the outlets) or from smashing her fingers in the closet doors. At one point I distracted her by building a blanket fort. The 6-year-old was all about it. The toddler loved it, too… but only because she wanted to run through it with her arms up, ripping down every blanket I put up while screech-giggling. Her brother patiently followed behind her, re-securing everything she ripped down. Eventually I had to break it to him, “Sorry, dude… I don’t think this is going to happen.” He was cool about it, clearly used to her antics.

As soon as I pulled all the blankets down, she went right back to aiming for the outlets. I’d pull her away and sit her down somewhere, which would prompt her to either get up to try again (like a toddler boomerang), or scream and cry. You know how some people give babies whatever they want because they can’t stand it when they’re sad? I am not one of those people. I am fucking immune to that shit. I just looked at her sobbing little face and said sarcastically, “Gee, I’m so sorry I won’t let you electrocute yourself tonight, but my one job is to keep you alive. Don’t make this harder than it needs to be.”

I swear to God, the look on her face said, “Fuck you, bitch. I own you.” Then she got up and headed back to the outlet.

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My AcroYoga group is putting together a little fundraiser dinner to raise money for one of the teachers to go to training this winter. We decided to make tacos, and I am in charge of the vegetarian option. I thought I better practice making this recipe at home before making it for a room full of people next month. Hence, this recipe. It’s a hodge-podge of recipes I found online, and I’m actually quite proud of it. It’s seasonal and delightful. I had a friend of mine taste-test it a few weeks ago, and they agreed that it is delicious. They also had the genius idea of adding an egg to the leftovers for breakfast tacos. DO IT.

Butternut Squash Tacos

1 medium sized butternut squash, peeled and cubed

1 can (15oz) black beans, drained and rinsed

10-12 corn tortillas

Olive oil

Salt and pepper

Paprika

Cumin

Garlic powder

1/2 purple cabbage, shredded

2 large handfuls of green onion, chopped

1 lime

Optional: Salsa, avocado, sour cream

Preheat oven to 400 degrees. Toss the squash with a heavy drizzle of olive oil and a good sprinkling of salt, pepper, paprika, cumin, and garlic powder (there is no reason to measure any of this – I mean, honestly, just add as much as you fucking want). Spread the squash out in an even layer on a baking sheet. Bake for 40 minutes, stirring around once halfway through. Once there are about 5 minutes left, toss the beans in with the squash. Add a little extra seasoning and bake for the remaining 5 minutes.

While everything is baking, mix the cabbage and green onions in a large bowl. Cut the lime in half and squeeze over the cabbage. Add a heavy drizzle of olive oil (just fucking wing it) and some salt and pepper. Mix well.

Heat the tortillas over an open flame on the stove, slightly charring each side. Fill the tortillas with a scoop of the squash and beans, and top with the cabbage mixture (along with whatever else you like).

Shovel into your face hole.

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This is how it should look in real life: balanced on your knee while you search for something to watch on Netflix.

casserole · comfort food · dinner · vegetarian

Butternut Squash Mac and Cheese

Ok, so I recognize that this isn’t the most original post. I mean, everyone and their fucking moms are making butternut squash mac and cheese right now. It’s fucking fall, and there are squashes everywhere. I was actually planning on scrapping this whole idea, and just making something else to blog about. But then something happened that surprised me.

It ended up being the best thing I’ve ever made.20151018_203844

Other than cake (obviously).

I mean, who knew?! I guess I can add this recipe to the short list of things I enjoy about fall (along with PSLs, chunky scarves, boots, and more PSLs).

My one complaint would be the roasting situation. I’m still not getting this shit down. So, the recipe says to roast the squash for 25 minutes at 400 degrees. I did that, and found it still almost raw in the middle. It was impossible to scoop without using all my muscles. So after the 25 minutes, I 20151018_200618scooped as much as possible, then threw all those bits back into the oven with the rest of the squash, and roasted for another 30 minutes or so. I think next time, I’ll just peel the whole thing and chop it up before roasting. It was super frustrating to have to wait that long, especially since I made this at like 10pm, while starving. I kept eating chips and salsa while I waited, which cut down on how much mac and cheese I was able to stuff in my face later.

Side note: This recipe makes a shit ton of food. I suggest cutting it in half if you don’t live with 6 children, or a small army.

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Butternut Squash Mac and Cheese (from Pioneer Woman)

1 pound macaroni (I just realized while writing this that she only asks for 12 oz… but I used a full pound and it was great. Do what you want.)

1/2 Butternut squash20151018_200311

Olive oil

2 onions, sliced

8 tablespoons butter (that’s a whole stick, for those that aren’t good with math)

2 tablespoons flour

2 cups milk (I used 2%, but the recipe calls for whole)

2 cups cheddar cheese, shredded

1/2 cup seasoned breadcrumbs

Salt and Pepper

Start with boiling your pasta until al dente. Drain, and rinse with cold water. Set aside.

So, there are 2 options for roasting the squash. Either way, preheat your oven to 400 degrees. Then, you can either:20151018_210430

  1. Cut the squash in half, and scoop out the seeds. Place on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 30-60 minutes (checking every 10 minutes after the first 30). OR
  2. Peel the squash, cut in half and scoop out seeds. Then cut squash into cubes. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25 minutes.

While your squash is roasting, melt 2 tablespoons of butter in a skillet, and cook onions over low/medium heat. It takes about 20 minutes to get them just right, which at first I thought was ridiculous, but turned out to be amazing. Just keep stirring them every few minutes, until they are golden brown. You won’t be sorry. Once they are finished, set them aside in a medium bowl.20151018_210815

Once you’ve used your preferred method of roasting, place half the roasted squash (assuming you roasted the whole thing, which is what I did) into a bowl, and mash with a potato masher. Set aside.

In the same skillet that you used for the onions, melt 4 tablespoons of butter over low heat. Sprinkle in the flour, and whisk for 1-2 minutes, until it forms a thin paste. Whisk in the milk. Cook for a few minutes, while whisking, and add lots of salt and pepper. Taste as you go! You’ll need a lot of salt.

Stir in the mashed squash, until fully incorporated. Add cheese, and keep stirring. Once everything has melted together, taste it again, and adjust salt and pepper as needed. Then mix in the onions and pasta. Pour everything into a 9×13 baking dish.

Melt the last 2 tablespoons of butter in another skillet, and add breadcrumbs. Stir until combined, and sprinkle over the pasta. Bake at 400 degrees for 15 minutes, or until the breadcrumbs are golden brown.

Face plant right into it (careful – it’s hot!).

dinner · gluten free · soup · vegan · vegetarian

Butternut Squash Soup

As much as I don’t want to fucking admit it – it’s fall here in Minnesota. For some people, this is the best time of year. In fact, everyone else I know counts down the days to fall. I am not one of those people.

I fucking hate fall.20150919_161111-1

That’s not to say I don’t like certain things that go with it, though (the food). I love pumpkin spice anything, and am obsessed with the farmers’ market this time of year. I love to sip my $6 PSL (yes, I am a white girl) while strolling through row after row of fully stocked stalls at the market, planning entire menus around the available produce. That’s what prompted me to make this soup.

I also don’t really like squash. I’m embracing two of my least favorite things today. Be proud of me.

I struggled with two things while making this recipe:

  1. Peeling squash is super annoying, and leaves a gross film on your hands.
  2. Roasting squash is confusing. I mean, when is it done?! I baked mine for something like 40 minutes before I said, “Fuck it – good enough.”

20150919_155126Seriously? Does this look done to you? Because I actually chopped it up after this, and baked it for another 20 minutes.

I think I might enjoy fall, if it wasn’t followed by the kind of winter that causes skin to freeze after 30 seconds of exposure. Minnesota is confusing for me. From May to October, I’m happy as a clam. November through April makes me want to abandon everyone I love and move to somewhere more temperate (Seattle sounds wonderful), or exotic (Hawaii would be nice). I miss New York winters. They were so normal and short. Whenever they got a large amount of snow, the subways would shut down, and I’d have a day off work. It was like they’d never seen snow before. The Minnesotan in me was always laughing at the ridiculousness of it. Also, I once saw a New Yorker trying to dig his car out with a broom.

Doesn’t everyone know to keep a shovel in the trunk?

Butternut Squash Soup20150919_165859

1 butternut squash

1 onion, chopped

3-4 carrots, chopped

3-4 stalks of celery, chopped

2 quarts vegetable stock

Green onion, chopped

Salt and pepper to taste

Olive Oil20150919_142839-1

Preheat oven to 350 degrees. Peel squash, and slice in half lengthwise. Scoop seeds. Place on a baking sheet, drizzle with olive oil, and sprinkle salt and pepper. Bake for 30-60 minutes (I have no idea). Add onions, carrots, and celery to a large soup pot, and saute in olive oil (enough the coat the bottom on the pot) for 3-5 minutes. Chop roasted squash (once it’s cooled), and add to the pot. Add broth, and lots more salt and pepper. Use a hand blender, and blend until smooth-ish (I like mine a little chunky). You could also use a regular blender, and mix in batches. Let simmer for 15 minutes, then add green onion. Serve with fresh green onion, and crusty bread.

Try not to worry about the inevitable frozen tundra that’s coming your way.