This Stuffed Butternut Squash recipe brings a vegan power bowl to the Thanksgiving table, or turkey day worthy flavors to an easy autumn meal!
The last time I peeled a butternut squash, I cut myself. I admit that I was in a rush, and worse, complacent, which tends to happen when I’m using a vegetable peeler. The next time I picked up a squash at the market, it forced me to think twice.
Better roast it, I told myself.READ MORE
Five little things I loved this week:1. Ube
Growing up, ube was the one treat, aside from mangoes, that I couldn’t wait to taste when my family would vacation in the Philippines. This purple sensation, similar to the Okinawan sweet potato, is especially beloved in sweet applications, and I have shared this purple yam with you before in sapin-sapin as well as in a banana turon split. My children adore ube, and it takes centerstage in an article in CNN Philippines, and is a very good read in this ingredient which is quickly becoming “trendy” here in the US.READ MORE