Squash-fest is officially here! Woot, woot. Or, at least, that is what I like to call October and November 😉 I absolutely adore winter squash. And I’m not just talking pumpkin, people. I roam around in the supermarkets and farmer’s markets and hunt for the weird stuff. The knobby ones, green-striped ones, blue-shelled ones, dusty ones, 10-lb-er ones. The ones you think are just for decoration. I view it as my duty to roast ’em up, and eat them with a slather of almond butter and maple syrup. Ahhh, dreamy. But, alas, don’t worry. This recipe doesn’t call for any strange squash (although, I fully support you if you want to use up a hubbard or fairytale pumpkin)- it calls for the ubiquitous butternut squash. The sweet creaminess of the butternut jives beautifully with the oniony rice (which is buried beneath the mound of squash), and the steamed kale.  Here is the ring before it is properly dressed. (Cover the children’s eyes!) I made an amaaaaaazing sauce to drizzle on top: romesco sauce. I’m talking …

Hey there! Long time no blog. I have taken a lovely hiatus from blogging for the past week after my month-long Vegan MoFo sprint. However, I am back and energized, and wanted to kick off October by joining the What I Ate Wednesday (WIAW) party. Here is a run through of a day of my eats from last week. Enjoy, fellow food oglers! As has been par for the course these past few weeks (a.k.a. ever since I could get my grubby hands on the stuff), I have been kicking off my days with a steaming mug of Trader Joe’s Pumpkin Spice coffee. It is heavenly: full of cinnamon, nutmeg, and other autumnal spices. (Excuse my picture repeat from last WIAW.) For breakfast, I had a giant bowl of pumpkin yogurt (1/2 cup pumpkin puree + about a cup of 0% greek yogurt + a hefty shake of pumpkin pie spice), topped with a diced pear, brown rice krispies, apple butter, a scoop of flaxseed, and almond butter galore. I also sprinkled some unpictured stevia on top. …

Well, friends, with this post Vegan MoFo is officially over for me. I have posted 19 salad recipes (including this one) during the month of September. It has been a wild a ride and I plan to write a reflections post tomorrow or later this week.  But for now, back to this salad-stuffed orange beauty! Everyone always stuffs squash with cooked items: bread stuffing, quinoa, rice, etc. This recipe changes it up. Today, we’re stuffing squash with a crunchy harvest salad filled with apples, toasted walnuts, raisins, and red onion. The squash I chose is a small hubbard (about 6 inches from tip to tip), which I purchased at my local farmer’s market. If you can’t find hubbard, or if the hubbard you find is thirty gazillion pounds (which most of them are for some strange reason), feel free to sub your favorite winter squash varietal. However, you want to make sure it has a large pocket for stuffing. Thus, butternut may not be the best choice, as they tend to have small cups once …