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.
Hi Friends! Sorry about my rather inconsistent posting schedule lately. It’s been a busy couple of weeks with freelance projects, travel and Holiday shenanigans. Also, I’m trying to be a little bit more relaxed about work commitments and not push myself to the next level of crazy. Because if I get any crazier, well, I don’t really want to think about what would happen then. Let’s just say it probably wouldn’t go over too well with my family and friends.
So…let’s discuss hot dogs. Are you a fan? I am not. To be honest, they kind of freak me out. And as I was writing this post, I started looking up hot dog ingredients and then I got even more freaked out. Yikes.
So no hot dogs for me this Summer. Instead, I’ll be consuming these Grilled Portobello Mushroom and Broccolini Veggie Dogs on the regular.
This is one of those recipes that evolved on the fly while I was making it. I had grilled up some Portobello mushrooms to make vegetarian “hamburgers”. But then I spotted a package of hot dog buns and it occurred to me that I could just slice up the mushroom caps into strips to make plant-based “hot dogs” instead. Broccolini, with it long, slender shape, seemed like a good fit. And of course, avocado is always a good idea.
I made an herb yogurt sauce with all the herbs that I had in my refrigerator at that particular moment. But you could certainly use whatever condiments you like. I imagine a traditional spicy mustard would work nicely here.
These Grilled Portobello Mushroom and Broccolini Veggie Dogs come together very quickly. Which makes them the perfect recipe to share as part of our monthly 30 Minute Thursday series. Check out the links below for more dishes that you can make in 30 minutes or less. And don’t let yourself get too crazy this Summer!
Kale Pesto Zucchini Noodles and Salmon from Kristine’s Kitchen
Chicken Caesar Pasta Salad from Pumpkin ‘N Spice
Cilantro Lime Grilled Shrimp Salad from Bake.Eat.Repeat.
Asian Sesame Steak Fajita Salad from Life Made Sweeter
Summer Fettuccine Alfredo with Burst Tomatoes + Charred Corn from Whole and Heavenly Oven
Chinese Chicken Salad from My Kitchen Craze
Honey Garlic Turkey Sloppy Joes from The Recipe Rebel
Mushroom Lentil Bruschetta Burger from Sweet Peas & Saffron