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Butternut Squash with Pickled Onions

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Last week I was in Madison, Wisconsin. I’ve had the pleasure of meeting one of our recipe testers for our next cookbook, Rochelle. We connected with testers about a year ago, and they form a group of friends and family whose we could not have written the book without! Where most recipe testers have made 1 or 2 recipes, Rochelle has tested nearly 90 of the book’s 100 recipes! Obviously, she is a surachéiste.

In discussing with Rochelle, she mentioned that she was working much more than 40 hours a week with her busy job as a graphic designer / art director. She said people ask her, how do you cook so often? To which she answers them, How do not you cook?

Because for Rochelle, and for me, cooking, it’s relieving stress. It’s the most fun part of the day, where I can let off steam and create something beautiful or delicious (and hopefully both). To cook more, you must find joy in all of this. And that’s why we wrote Pretty Simple Cooking.

I love to connect with other people who feel this, to prove that Alex and I are not an anomaly! And it turns out that there are a lot of them. When I asked her how she cooks so much with three kids, one of our Instagram followers told me this:

“Cooking saves my sanity most of the time! The planning, the process, the end result … it’s like a kind of active meditation for me.I can usually prepare dinner during the last nap of the baby.And sometimes we just order a pizza! Different here I found that the joy in the kitchen came after I was comfortable to get the food messy and totally truffle some recipes: give me permission to just m & # 39; Having fun with him has made all the difference, I love the joy that has just served friends and family through the food.It’s worth it, even with three little girls running in the kitchen while I do it! “

I do not do not say it better. 19459007 19459002 Here is a recipe that celebrates the joy of cooking and the changing season It comes from another Instagram follower, Krista. After seeing our quick recipe of pickled onions for an hour, she told me that she loves grilling the butternut squash and serving it with pickled onions and a spoonful of Greek yogurt. I was immediately intrigued, and I knew that Alex and I had to try it by ourselves. It turns out that the flavors and textures are perfect.

Sweet roasted butternut squash with bright and purple pickled onions and fresh and tangy yogurt was paradise. This butternut squash would be an appropriate side dish for a Sunday dinner, or the bright, beautiful colors make it special enough for Thanksgiving. Or, turn it into a main course: like a meal bowl with a grain like farro or quinoa, or mix it with pasta penne for a delightful autumn delight.

Whatever it is, find the joy in hashing, peeling and roasting smell that fills your kitchen.


This recipe is …

Vegetarian and gluten free. For vegans and dairy products, omit yogurt or use Cream of cashew nuts


Butternut squash with pickled onions

  • 1 large butternut squash (about 2½ pounds, 5 to 6 cups in dice)
  • 3 tablespoons of olive oil extra virgin olive
  • ½ teaspoon of garlic powder
  • ¾ teaspoon of kosher salt
  • Freshly ground black pepper
  • Sun-tanned onions 1 hour to serve
  • Greek yogurt or ] Cream of cashew nuts to serve
  1. Preparing baked onion 1 hour
  2. Preheating the oven to 425 F. [194590] 27]
  3. Cut the squash in half and remove the seeds, then peel them and cut them into ½ inch cubes. In a large bowl, mix butternut squash with olive oil, garlic powder, kosher salt and some black peppercorns. Pour the vegetables on a baking sheet lined with parchment paper or a silicone mat. Roast until tender, about 20 to 25 minutes
  4. To serve, place the squash on a plate and garnish with pickled onions and slices of Greek yogurt.

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