Food Photo of the Day ~ Roasted Butternut Squash Seeds

I know I am not the first person to roast a seed however popping these butternut squash seeds in the oven with a little oil and salt was a treat. Being very similar to roasted pumpkin seeds in flavour; they are worth the effort and can be enjoyed as they are, for snacking, or scattered on top of a salad.  

The snow is falling and the temperature is dropping... again. Stay warm. - JD   

Food Photo of the Day ~ Butternut Squash with Parmesan

For some reason it seems like I am on a roll with adding Parmesan to everything lately. Grated butternut squash could not escape my cheesy wrath. Sautéd in a frypan with little oil and salt and pepper; once softened a generous handful, it is cheese after all, of parmesan cheese was sprinkled over top. Allowing the cheese to melt ever so slightly. Simplistic in form and effort however a great way to make a bland vegetable very palatable. Cheese makes everything that much better... well at least I seem to think so! 

Hope everyone's week is going well. - JD  

Food Photo of the Day ~ Roasted Butternut Squash

Simple and sweet. The butternut squash was peeled and diced and oven roasted, with a light drizzle of olive oil and a dash of salt and pepper, until nicely tender. Placed in a serving dish and glazed with an orange balsamic vinegar just before serving. The ultimate winter warmer vegetable. 

Stay warm! - JD  

Slow Cooker Lentil Butternut Squash Curry

With this recipe there is not a lot of fussing about. Just simply add all the ingredients together and turn the slow cooker on and politely walk away. Delicious hearty ingredients are what this curry is about, with plenty of leftovers.  

Lentil Butternut Squash Curry

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1 onion, diced

2 cup red lentils

2 cup diced butternut squash

1 can of coconut milk

1 large can (796ml... 28 fl oz) of no or low salt diced tomatoes

1 tablespoon Curry powder

1 teaspoon salt

1 teaspoon Garam Marsala

1 teaspoon cumin

Place all the ingredients into the slow cooker. Add 3 to 5 cups of water, depending on the size of your slow cooker. Give a gentle stir with a wooden spoon. Close the lid and cook for 6 to 8 hours on low or 5 to 6 hours on high. 

Just before serving you may add an additional teaspoon of both Curry powder and Garam Masala, if you wish, as it depends on your flavour preference. Serve with rice, quinoa, or naan bread or vegetables.  

Notes: I added only 3 cups of water and found that it was sufficient. With an hour left of cooking time I added some diced firm tofu. 

Hope everyone had a great weekend. The snowy weather is back. Stay warm! - JD