Roasted Acorn Squash w/ Parmesan, Garlic, & Thyme {12 Weeks of Winter Squash}

So.  I'm curious - who else watches The Walking Dead?  Can you believe last night's show!?  In.  Tense.  I have not cried that hard in a long time.  I got a bit teary when T-dog was bitten and then sacrificed himself so that Carol could get away.  I liked T-dog.  But I bawled my freakin' eyes out with the whole Lori/baby situation.  I'm talkin', I could barely breathe.  And the thing is - I didn't even like Lori's character.  And I don't care much for Carl's, either.  But the sacrificing herself so that her baby could be born and saying good-bye to her oldest child thing?  Killed me.  And then Rick finding out.  Holy shnikeys.  That was the roughest one since Sophia walked out of that barn.

The Walking Dead reminds me of 24 in that way - nobody is off-limits.  Nobody is sacred.  Enjoy your favorite (and least favorite) character while you can, because they could be dead in a few minutes.  Okay, I just had to air that.  What'd you think?  Did you see it coming?  Because, I totally did NOT.  They have some fantastic writers.

Okay, let's talk winter squash.

Don't you love how just a few, simple ingredients can come together to make one irresistible dish?  I know I do.  That is exactly what's going on right here today.  In the second week of my quest to find new and magical ways to use winter squash, I found something that I believe is going to make its way onto my Thanksgiving table this year.  Of course, I'm saying that about a lot of things lately, but this is a definitely a viable option.

Aside from the soft, squooshy roasted garlic that accompanies it, the dusting of freshly grated Parm is my favorite part.  It adds a sort of saltiness to outside of the squash...and when you shmear your garlic over that and then take a bite of the whole shebang - bliss.


I don't remember if I've ever actually used Acorn squash before.  And that leads me to believe that I probably have not.  I was surprised that it was fairly painless to cut through, plus...I just adore the shape of it.  It's like clouds and rainbows.  And the little girl deep-down inside me finds that utterly irresistible.

Roasted Acorn Squash w/ Parmesan, Garlic, & Thyme

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Keywords: roast side entree vegetarian sugar-free gluten-free squash Thanksgiving Christmas American fall winter

Ingredients (serves 4)

• 1 medium (-ish) Acorn Sqash
• 8 garlic cloves, unpeeled
• 2-3 Tbs. olive oil
• kosher or sea salt
• freshly ground black pepper
• small handful of fresh thyme sprigs
• ~2 oz. Parmesan cheese (from a wedge)

Instructions

Preheat oven to 425°F.

Cut a small slice from the tip and tail of your squash and then cut it in half from top to bottom. Scoop out the seeds. Cut into slices that are a little thinner than 1-inch thick. You should get approximately 6 slices per half.

Set the slices on a baking tray. Set the whole garlic cloves on the tray. Drizzle both the squash and garlic with the olive oil. Season everything with a good smattering of salt and pepper; rub and turn the squash slices over so that they are coated with the oil and seasoning on both sides. Scatter a few sprigs of thyme over the top (one small sprig per slice is nice). Grate a good amount of Parmesan over each squash slice.

Slide into preheated oven for 20-25 minutes or until tender and golden in spots. Enjoy hot, warm, or even cold.

note:

Although I could eat this as a main dish all by itself, I LOVE (capital letters) it served alongside some fresh pasta in red sauce with Italian Sausage. That's the best combination.

I also recommend smooshing the roasted garlic out of its skin and rubbing it into a slice before taking a bite. Swoon!

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So simple, yet so durn delicious!  Want to see something else delicious?  Head on over to check out what my fellow host and Winter-Squash-partner-in-crime, Joanne made this week, Acorn Squash Boats w/ Quinoa.  Okay, how 'bout you?  We want to know what you've been doing with winter squash in your kitchen this week.  Add your links below...

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1. Squash Boats with Quinoa	2. Roasted Acorn Squash w/ Parmesan, Garlic & Thyme	3. Moroccan Chana Dal Stew with Green Olives & Lemons	4. Mini Squash Bites	5. Warm Wild Rice Nests with Roasted Squash Eggs	6. Pumpkin pie ice cream	7. Pasta with Pumpkin Cream Sauce
8. Butternut Apple Chicken Enchiladas	9. Marbled Pumpkin Ginger Tart

White Hot Chocolate w/ Orange

What a game!!  Yes, as usual, I'm writing this post on a Saturday night...and I have the game fresh in my mind.  This one even more so than usual - because I WAS THERE.  Yes, my boys and I went to the Notre Dame game for my birthday today.  And what an insane game it was.  For a while, ND struggled.  It looked like we might be in for a disappointment for our first game this year (well, first game actually IN the stadium).  Our return game basically sucked.  We missed three field goals (!?).  And with about 4 minutes left, it looked like we going to lose.  We still needed a touchdown plus a two point conversion just to tie it.  And wouldn't you know it, "we" threw an interception in the end zone.

I'm not gonna lie.  At just under 4 minutes remaining, I entertained the idea of truckin' it to the car.  LUCKILY, the boys were with me and they were not ready to call it quits.  That would be luckily because - we held PITT and then we scored our touchdown.  AND our two point conversion.  To overtime it was!  And then to double overtime.  And then to TRIPLE OVERTIME. Whaaaa!?  Our boys decided that it was time to play the way they've been playing the whole year and bring a big, at-home win.  Absolutely insane ending to the game.  29-26.  Notre Dame wins!  Obviously they didn't want to disappoint me on my birthday.

By the way - thanks so much for ALL of the fabulous birthday wishes you guys sent out to me yesterday!  I was absolutely overwhelmed by the love on Facebook.  I'm hoping to have a chance to get over there tonight to thank everybody "personally" before I crash...but if I don't...please know how awesome it felt to hear from so many people.

So the other day, I mentioned how it's holding steady in the mid-40's during the daytime lately.  And once the sun goes down, we're hitting 30's...and I think even 20's tonight.  So you can imagine that while this is fantastic football weather...the bundling...the body heat from sitting shoulder to shoulder in the stadium...the warmth generated from jumping up and down and screaming at the top of your lungs...that yes, it's also pretty darn chilly.  And it calls for hot drinks.  Cozy cups of hot chocolate were definitely in order.

But the same goes for at home.  When I was growing up, after I'd come in from being outside sledding or shoveling...heck, even raking...I always wanted a hot chocolate to warm my bones.  Granted, I think my hot chocolate always came from a little packet.  Often with freeze-dried marshmallows.  And I enjoyed every last drop of it.

I guess my kids inherited that love, because every time they walk in the house on a cold day, the first request?  It's HOT CHOCOLATE.  Now, I may as well say it.  I buy the powdered sometimes.  Usually when it's on sale.  It's quick, it's easy, the kids can make it themselves.  But I also make it from scratch.  And that is the really good stuff because I can make different varieties.  From good old-fashioned hot chocolate to hot chocolate made with Mexican chocolate to Atole to this White Hot Chocolate with Orange, which just so happens to be my oldest son's most-requested, they all warm your body and your soul from the inside out.

I like mine with booze.  Go figure.

White Hot Chocolate w/ Orange (regular or boozy)

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 5-10 minutes

Keywords: beverage dairy milk orange alcohol Christmas Day of the Dead Dia de los Muertos Halloween Thanksgiving American fall winter

Ingredients (serves 4)

• 3 c. whole milk
• 1 c. heavy cream
• peel of one orange, cut into a long strip (or 2 or 3- w/ no pith attached)
• 8 oz. good white chocolate, chopped (or good white chocolate chips)
• 1 tsp. pure almond emulsion (or extract)
• tiny pinch of sea salt

Instructions

Combine milk, cream, and strips of orange peel in a medium-sized sauce pot over medium-low heat. Bring to a boil, stirring from time to time. Gradually whisk in the white chocolate until it is entirely melted. Turn off the heat and whisk in almond emulsion (or extract) and the tiny pinch of sea salt. Lift out the orange peel and discard (or just "hold it back" with your whisk when pouring into mugs).

Ladle hot chocolate into mugs and garnish with an orange twist (or some finely grated zest), if you wish.

note:

If you want to make this a nice cup of "grown-up" hot chocolate, add a shot of one of my favorites to your mug: UV Cake Vodka, Cupcake Frosting Vodka, or another similar flavored vodka like Vanilla or Whipped. Or you could go another direction and accentuate the orange with some orange vodka or liqueur. Or yet another direction, add a shot of amaretto to bring out the almond notes.

adapted from Brunch

Gingersnaps + Melt® Organic Spread {product review}

 product: Melt Organic Spread

category:  food

packaging:  simple, yet eye-catching and labeled well

appearance: spread is very white and looks similar to coconut oil that has been refrigerated

about/claim (from Melt website):  Hard to believe? Not anymore  because not all fats are created equal. By “good fat,” we mean Melt® is the perfect blend of the healthiest fats and oils that have been carefully chosen to be totally delicious and to deliver real health benefits.

Melt is a great tasting, organic butter alternative that supports healthy weight when replacing other fats in your daily diet. Melt is an excellent source of Medium Chain Fatty Acids (MCFAs) – the “good fats” – that our bodies burn as energy instead of storing as fat. MCFAs are recognized as good fats because they are readily absorbed, easily digested and converted to energy.

Melt is the better spread for a healthy lifestyle because it’s made with organic oils that are good for you. Butter, margarine and virtually all other butter substitutes that contain either hydrogenated or partially hydrogenated oils have been linked to obesity, heart disease, diabetes type II and other deadly illnesses. Melt’s unique blend of organic ingredients offer a wealth of attractive benefits. In addition to supporting healthy weight, the blend of oils in Melt support thyroid function and metabolism, gastro-intestinal health, optimal nutrient absorption, and heart health. All of our organic oils are ethically sourced to ensure optimal healthful qualities, social responsibility and sustainable farming practices.

my thoughts/review:  Let me preface this by saying...I love butter.  I'm not giving it up.  That said, I don't use it exclusively.  Certain dishes call for certain fats and I'm not afraid to use others.  Another admission...I use bacon grease, lard, suet, or schmaltz when they fit best.  I also use coconut oil and olive oil with regularity.  I don't however, use margarine.  I haven't in years.  All the chemical, man-made "ingredients" in margarine freak me out.  Very, very occasionally I will use shortening, though.  So.  What's my point, you ask?  I wasn't afraid to try Melt, I suppose is what I'm trying to convey.  First of all, it looks like a solid version of coconut oil.  It smells pretty similar, as well.  Tasting it as-is, it's sort of grassy and sweet.  Honestly, I love salted butter on toast and won't be substituting Melt for my butter any time soon.  However, in cooking and baking...I will use it.  It popped up a mean batch of popcorn.  It worked well in sauteing veggies.  I think using it in a baked good was the ultimate test.  And you know what?  It worked.  And it is very simple to use.  Something I found great was that once removed from the fridge, it comes to room temperature in no time flat. I think it's a solid addition to my arsenal of fats...and for somebody who doesn't eat butter, it'd make a decent, good-fat substitute.

further info:  For more about Melt®, check their Website (you'll find information on Gluten Free Oils, Healthy Butter Substitutes, & Healthy Cooking Oils),  Facebook & Twitter

 Gingersnaps

adapted from source: Farmgirl Fare 

makes ~3-5 dozen smaller cookies or 12 super-size cookies

¼ c. (2 oz.) butter, at room temperature

½ c. (4 oz.) MELT Organic Spread, at room temperature

1 c. granulated sugar

1 large egg, at room temperature

¼ c. molasses

2 c. all-purpose flour

2 tsp. baking soda

½ tsp. salt

2 tsp. ground ginger

1½ tsp. ground cinnamon

1½ tsp. ground cloves

¼ tsp. freshly ground nutmeg

 Heat oven to 375° F. Cream butter, Melt, and sugar in a large bowl with an electric mixer on high speed for about 3 minutes. Beat in the egg and molasses. Reduce speed and mix in dry ingredients until well combined.

Batter will be very soft. Chill for a few hours or overnight.  Place scoops of dough on a heavy baking sheet lined with parchment paper or a silpat.  Bake 10-14 minutes for 2" cookies, depending on desired consistency. Let cool for a few minutes on baking sheet (cookies will continue to bake and crisp up). Bake longer for larger cookies. Let sit for a few minutes on sheet tray, then transfer to a wire rack and cool completely. Store in an airtight container for several days or freeze.

*I received 2 tubs of Melt Organic Spread at no charge to test and review, should I choose.  All opinions stated in this post are 100% my own.