Entertaining Under the Influence…Gourds and Thermals
It’s fall son. Seriously, the worst part about fall is people complaining about how summer is over. By mid-August I’m all, “Where are the waffle knits?” it’s October now. Thanksgiving is over. You have 2 months to prepare yourself for the next turkey you will eat this year. If you haven’t seen McSweeney;’s Decorative Gourd piece posted on Facebook a million times by now here’s your chance to really shine at posting stuff. Fall is the coziest of the seasons. Winter is nice but nothing says cozy like 3 sweaters so you can scrape by without a coat. Canadian produce is amazing in fall. But making butternut squash soup over and over is boring and overdone.
Let’s be serious, squashes are freaky looking and heavy. But they are so so good and they will keep forever so you can eat as seasonably as possible. Plus you get a two in one snack if you roast seeds. If you’re nervous about cutting into the thing remember to please, please, please have a sharp knife. Watch a youtube tutorial or google it. Once Ina Garten explains it in her sex voice you’ll feel confident (and maybe sexually confused). Or just buy a can of pumpkin.
Pumpkin Gingerbread Smoothie
1/2 cup pumpkin puree
1 cup baby spinach
1.5 cups vanilla almond milk
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/2 tsp vanilla
1 frozen banana
1 tsp molasses
optional: protein/ more ice
Blend. Like blend the shit out of it. Don’t freak out about the colour and the spinach this is wicked good for you.
Lazy Vegan Dinner for 2
1 acorn squash
2 tbsp brown sugar
2tbsp earth balance or butter
Cut the squash in half and scoop out the seeds. Place each half on a cookie tray and split the butter and sugar between the two with a little salt and pepper. Bake at 375 for 35- 45 minutes. Serve with salad. And a lot of wine
Crazy Good Pasta
Ok you have to chop stuff up for this but its mostly puttig stuff in the oven and stirring. But it looks festive and complicated but it’s good for a weeknight or whatever. Or if you’re just lazy all the time.
1/2-1 butternut squash, cut into 1 inch cubes
2 onions, diced
Enough of the pasta of your choice for 4 people (penne or rigatoni recommended)
1 thing of goat cheese
1/2 cup walnuts or pecans, chopped
Bunch of fresh basil leaves you can get ‘em
1. Preheat oven to 375. Line a baking sheet with tinfoil. Dump the onions and squash on the tray and douse with a couple tablespoons of olive oil. Sprinkle with chile flaes (to your taste) and salt and pepper. Roast for 45 minutes until the squash is soft.
2. Meanwhile, boil water and make pasta like a normal person. For the nuts you can either pop them n a tray in the oven with the squash for 12 minutes or toast on the stove in a frying pan. Just until they smell really good.
3. Drain the pasta reserving 1/2 cup of pasta water. Pour pasta in a bowl. Break up the goat cheese and mix. It should melt right into the pasta and make its own sauce. Add a little pasta water to loosen it up. Now, stir in the squash, onions, and walnuts. Tear up the basil and put it on top. Pass parmesan cheese at the table. Impress everyone. Regret nothing.
adapted from Giada DiLaurentis
I googled “gourds” and this came up on the first page. Your argument is invalid.