![]() My mom used to make it, and I’d squeal with delight. I have always loved acorn squash with a capital L. All kinds, spaghetti squash, pumpkin, butternut and acorn. ![]() I’m not, I assure you, I just love me some squash. Really, come into my kitchen, and you will think I am a squash loving doomsday prepper of sorts. I have been kind of obsessed with squash this fall. I am sure she is thankful to have a bit of a rest while she is in baby zone these days, so I am happy to help out. And I am beyond flattered that Lindsay asked me to be here today. I’m one too (I especially love the especially the lean variety) so I am super glad to meet you all. She posts amazing recipes, takes incredible photos, is a master food-styler and is even working on a cookbook! Plus she’s down to earth, genuinely nice and always upbeat and positive! If you haven’t checked out her blog, be sure to do so immediately! Today she’s sharing a squash recipe that’s right up my alley. I’ve gotten to know Katie over the past several months thanks to Recipe Redux. ![]() We’re kicking things off with the lovely Katie from Healthy Seasonal Recipes. They have a wide variety of posts to share include recipes, workouts and nutrition info and I couldn’t be more excited! I reached out to some of my fav bloggers to see if they wanted to stop by and introduce themselves to my readers while I take a little break. Today is the first in a series of amazing guest posts I have lined up for you over the next few weeks. This Curry Roasted Acorn Squash is a simple, flavorful Fall side dish.
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