Kabocha Squash

Squash is one of my favorite things to make for a number of reasons including: 1) it is usually inexpensive, 2) it contains many nutrients while being delicious, and 3) cooking it in the oven warms up my apartment. When it comes to buying squash though I typically stick with butternut or acorn. Well, when I was at Whole Foods in Louisville I saw a sign for "kabocha squash". I figured it was time to live on the edge and go beyond my narrow scoped squash repertoire. Plus the sign advertised its taste as a combination between a pumpkin and a sweet potato...after reading that I was definitely sold.

Simple Kabocha Squash

1 Kabocha Squash, washed, seeds removed, and cut into chunks

extra virgin olive oil

kosher salt

black pepper

cinnamon

Preheat oven to 350 degrees.

Place aluminum foil on 13 X 9 pan and smear with oil.

Take squash chunks and drizzle with olive oil. Sprinkle with salt, pepper, and cinnamon then mix well. Spread onto prepared pan. Bake until a fork tender

Whole Wheat Pumpkin Bread Pudding

I wish I could take credit for being the mastermind behind this delicious creation. All it took was one bite to convince me that this will be listed in my "fall recipe favorites" category.

Here's the link to the recipe.



I followed the recipe above but instead of sweet potatoes I used Libby's canned pumpkin. I also used granulated instead of brown sugar and cinnamon instead of pumpkin pie spice (based on what I had at home), almond milk instead of skim milk (because lately anything dairy makes me sick), and cinnamon raisin english muffins instead of bread.

Balsamic Vinaigrette

Out of all the vinegars I must say that balsamic is my favorite. So it is only proper that it be the star in this homemade salad finisher.

Homemade Balsamic Vinaigrette

Here is what you will need:

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1/2 lemon juice

3 garlic cloves, minced

~1 T. Dijon mustard

1/2 t. kosher salt

1/4 t. black pepper

Combine all ingredients in a bowl and whisk.

Sweet Chili Glazed Tofu

One day I noticed some sweet chili sauce hanging out in my parents refrigerator. Considering it had been there for a while and my mom didn't care, I brought it back with me to Lexington and turned it into something fabulous. For those who have never tried tofu this may just be all you need to fall in love with this vegetarian staple.

Sweet Chili Glazed Tofu

1/3 cup sweet chili sauce

1/4 t. cayenne pepper

1 T. extra virgin olive oil

1 pkg. (usually 14 oz.) extra firm tofu, pressed and drained

Preheat oven to 350 degrees

Combine the first three ingredients in a squre bowl/plate.

Place aluminum foil on a 13 x 9 pan and drizzle with some oil

Slice tofu into 5 thick pieces

Place in sauce mixture, then place on prepared pan. Spoon leftover sauce over each piece.

Bake for about 15-20 minutes.