You guys! I’ve been eating so much squash lately, that I’m kind of afraid I might start to turn some bizarre shade of orange.
But as my friend Sherrie said to me earlier in the week “some people pay good money to be that color”. So I guess that is the upside to my dilemma.
I blame my obscene levels of squash consumption on my Mother. Because I asked her to bring me a couple delicata squash from the farm the other day, and she brought me twelve. So I’ve been on a steady diet of squash ever since.
Delicata squash has been a favorite of mine for a while now. It has a mild nutty, sweet flavor. It cooks up relatively quickly (at least compared to some other squashes). And you can eat the skin once it’s been cooked. Which is awesome because I’m lazy and I don’t like to peel things. So there you go.
I’ve used roasted delicata squash “half-moons” as a sandwich topping before, and I wanted to re-visit that idea here. But this time, focusing on a purely vegetarian option. So I slathered warmed sandwich-sized pita breads with fresh guacamole. Then topped them with black beans, pumpkin seeds, roasted squash and a few sprigs of fresh cilantro. Then I proceeded to shove three in my face. They were that good.
These Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole come together very quickly, which makes them a great choice for lunch or an easy weeknight dinner. Try them out and then come back here and tell me about how much you loved them!
Oh and do you want to know what my secret ingredient is for making the guacamole so incredibly yummy? It’s goat cheese. I simply mix a couple tablespoons of softened goat cheese in with the avocado to give my guacamole a wonderful creamy texture. Here I used a honey-flavored goat cheese from Laura Chenel’s that I’m currently obsessed with. But you could certainly used any plain or herbed goat cheese that you love.
If you wanted to make this recipe gluten free, swap out the pita bread for corn tortillas and have yourself a little Fall taco situation. Sounds delightful to me.
Disclosure: I’m so happy to be able to give you all a peek into Oh She Glows Every Day by Angela Liddon. Thanks for letting me share this beautiful cookbook with you!
I was traveling for work last week, and about half way through the trip all I could think about was coming home and making up a big batch of this soup. Because even though exploring new restaurants and trying out new food items is one of the best reasons to travel (in my humble opinion), I do have my breaking point when it comes to eating out. Restaurant food is often much heavier than what I typically cook at home. And the portion sizes can be overwhelming as well. So usually after a few days of hitting up the restaurant scene, I start craving healthy, home cooked meals like nobody’s business.
The recipe for this bright, flavor-packed Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds is straight out of Angela Liddon’s new cookbook, Oh She Glows Every Day. You’ve probably seen it or heard about it by now. Because it’s taken the blogosphere by storm since it’s release earlier this month (kind of like her first cookbook, The Oh She Glows Cookbook, did back in 2014!).
Psst! I’m giving away a copy to one lucky reader! Keep scrolling to enter!
Oh She Glows Every Day is a collection of over 100 plant-based recipes that will appeal to vegetarians and non-vegetarians alike. Angela’s recipes are casual and straight-forward, but never boring. That’s because Angela has a knack for adding one or two unexpected ingredients to many of her dishes, which not only keeps things interesting, but also totally makes you want to stop and say “hmmm…why didn’t I think of that?”. For example, this soup contains a 1/4 cup of almond butter, which gives it a great creamy texture. And her homemade basil pesto sauce (SO GOOD!) uses hemp hearts to boost protein and omega-3 fatty acids. The whole book is sprinkled with little twists like these. It’s seriously genius.
Oh and the photography (taken by the talented Ashley from Edible Perspective) is insanely gorgeous as well. I could just sit and stare at the images in this cookbook all day long!
I’m excited to be able to give away a copy of Oh She Glows Every Day to one lucky reader. Hooray! All you have to do is leave me a comment below, telling me your favorite Fall vegetable. The giveaway will be open until October 3, 2016. After which I will randomly select a winner and notify them by email. The winner will have 48 hours to respond to me with their shipping address (United States shipping addresses only, please!), or I will select an alternate winner. Good luck!
Reprinted with minor adaptations from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.