Squash Rings & Sweet Potato Fries (Recipe)

Happy Friday, All!

As much as I love the summer, there’s something so special about the slow, creeping in of cool crisp air against the California sunshine. (It’s probably my East Coast roots…) Autumn is officially here.

Before I start work today, I wanted to share a new recipe in hopes that it might bring some joy (and deliciousness) to your corner of the world this weekend. I tried it out last night, and am still savoring the gratification of a new, healthy take on a favorite comfort food…

I’ve included some extra notes for your reference, and perhaps to introduce some new staples to your kitchen cupboard. I hope you – and those lucky enough to share – enjoy!

I give you: Roasted Squash Rings & Sweet Potato Fries (Serves 4)

Ingredients:

  • 2-3 Squash*
  • 1-2 Sweet Potatoes, medium to large size
  • 3 Tablespoons of oil (Your choice: I used olive oil I had previously infused with basil and garlic, but coconut oil, canola oil, or grapeseed oil are other good options)
  • 1 teaspoon of salt (Try sea salt or Himalayan rock salt, if you’re feeling adventurous – the latter is available at most ‘higher-end’ health food stores and packed with 80+ organic minerals)
  • Pinch of red pepper flakes (To taste – I overdid these a bit, which is fairly easy to do. Beware!)
  • Black pepper, freshly ground (Using a grinder is preferable to preserve its quality until consumption, but ‘table’ black pepper does just as well!)
  1. Preheat oven to 400 degrees and line two baking sheets with parchment (wax) paper, or cooking spray if unavailable.
  2. Slice each squash in half horizontally (to preserve circle-shape) and scoop out seeds with a spoon. Then, slice into ¼” rings. Cut sweet potatoes into halves, and then again as needed into small chunks. (They won’t look as clean cut as store-bought fries; see my photo above for shape and size reference.)
  3. In a bowl or plastic bag, toss squash rings and potato pieces with the mixture of oil, salt, red pepper flakes, and black pepper. Oil should just lightly coat ingredients.
  4. Place squash and sweet potato pieces in a single-layer on the prepared baking sheets and roast in oven 30-40 minutes, turning them over halfway through. Should be fully cooked and lightly browned on each side.

Walah! The perfect snack to cozy up with on your couch this weekend. Pair with your drink of choice (last night, for me, was red wine) and consume slowly, deliberately, and mindfully to fully indulge in what truly is a taste of the season.

Sending sunshine ❤
Amy

*I used Delicata squash, a long yellow variety; however, any squash should do. I’d be interested to hear your variations – Butternut Squash Rings?! Yes, please.

Thank you to my friends at Farm Fresh to You for providing this recipe for Squash Rings (originally adopted from Urban Chickpea) along with my produce delivery this week. The featured ingredient, Delicata squash, was also provided, perfectly ripe and newly picked from San Diego. Yum!

Squash Rings & Sweet Potato Fries (Recipe)

Happy Friday, All!

As much as I love the summer, there’s something so special about the slow, creeping in of cool crisp air against the California sunshine. (It’s probably my East Coast roots…) Autumn is officially here.

Before I start work today, I wanted to share a new recipe in hopes that it might bring some joy (and deliciousness) to your corner of the world this weekend. I tried it out last night, and am still savoring the gratification of a new, healthy take on a favorite comfort food…

I’ve included some extra notes for your reference, and perhaps to introduce some new staples to your kitchen cupboard. I hope you – and those lucky enough to share – enjoy!

I give you: Roasted Squash Rings & Sweet Potato Fries (Serves 4)

Ingredients:

  • 2-3 Squash*
  • 1-2 Sweet Potatoes, medium to large size
  • 3 Tablespoons of oil (Your choice: I used olive oil I had previously infused with basil and garlic, but coconut oil, canola oil, or grapeseed oil are other good options)
  • 1 teaspoon of salt (Try sea salt or Himalayan rock salt, if you’re feeling adventurous – the latter is available at most ‘higher-end’ health food stores and packed with 80+ organic minerals)
  • Pinch of red pepper flakes (To taste – I overdid these a bit, which is fairly easy to do. Beware!)
  • Black pepper, freshly ground (Using a grinder is preferable to preserve its quality until consumption, but ‘table’ black pepper does just as well!)
  1. Preheat oven to 400 degrees and line two baking sheets with parchment (wax) paper, or cooking spray if unavailable.
  2. Slice each squash in half horizontally (to preserve circle-shape) and scoop out seeds with a spoon. Then, slice into ¼” rings. Cut sweet potatoes into halves, and then again as needed into small chunks. (They won’t look as clean cut as store-bought fries; see my photo above for shape and size reference.)
  3. In a bowl or plastic bag, toss squash rings and potato pieces with the mixture of oil, salt, red pepper flakes, and black pepper. Oil should just lightly coat ingredients.
  4. Place squash and sweet potato pieces in a single-layer on the prepared baking sheets and roast in oven 30-40 minutes, turning them over halfway through. Should be fully cooked and lightly browned on each side.

Walah! The perfect snack to cozy up with on your couch this weekend. Pair with your drink of choice (last night, for me, was red wine) and consume slowly, deliberately, and mindfully to fully indulge in what truly is a taste of the season.

Sending sunshine ❤
Amy

*I used Delicata squash, a long yellow variety; however, any squash should do. I’d be interested to hear your variations – Butternut Squash Rings?! Yes, please.

Thank you to my friends at Farm Fresh to You for providing this recipe for Squash Rings (originally adopted from Urban Chickpea) along with my produce delivery this week. The featured ingredient, Delicata squash, was also provided, perfectly ripe and newly picked from San Diego. Yum!

Clean Eating Connoisseur (+ Recipe)

Once a week I receive a large package on my doorstep in the middle of the night. Like Christmas elves of organic produce, the local farm folk tip toe to my stoop and leave a box full of crisp, yummy delights hand-picked just for me! (I guess Santa’s preoccupied with the late-summer harvest.)

I rant and rave about my weekly produce deliveries to anyone who will listen – not only because it does feel like Christmas every Thursday! – but mostly because these deliveries are what effortlessly pushed me over from being a Lean Cuisine-loving, perpetual dieter to a self-proclaimed, clean eating connoisseur! They took all the guess-work and effort out of buying produce (which for a novice can feel very overwhelming), and now – a year later – I’m comfortable hitting the produce aisle for what’s ripe and in-season, including fruits and veggies I’d never tried or heard of before.

But the best part is that it gets you cooking. Being in transition has meant constantly looking for cheap and easy meals – so I’m adamant about not letting things go to waste. As a result, I’ve been cooking up a storm (to my boyfriend’s delight) making asian stir frys, veggie pastas, and colorful summer salads until my heart’s content. Becoming comfortable in the kitchen is all about practice, and experimentation. I’ve never been one for following a recipe to the T (sorry, Gramma), but believe that if I’m going to cook with what little time and money I have, it better be quick, easy and delicious. The same outcome can be achieved by hitting your local grocery store, farmer’s market, or registering for your own weekly, biweekly or monthly produce deliveries.* (Click here to find CSA deliveries near you – See below for more info.) Always try your best to find what’s fresh and “in season.” A farmer’s market is a great place to learn, and have fun while you’re at it!

Don’t overwhelm yourself. Go ahead and grab your favorite fruits and veggies, but also try one or two things that are new to your kitchen each time you hit the store. (My seasonal favorites lately have been heirloom tomatoes, eggplant, watermelon, and the ever-delicious fresh mint and basil.) Once home, consider what is already in your cabinets and what old or new creation you might cook up. A quick Google search (or my personal favorite: all recipes.com) will give you guidelines, times and temperatures to bring your creation to life. But don’t feel obligated to follow it exactly. You can add things you like, subtract things you don’t like, and replace comparable items with what you have at home. Don’t stress – so what is it’s not a five-star feast? It’s still healthy and delicious! And as you go, you’ll learn what works and what doesn’t, creating your own personal arsenal of 20-minute meals that feed your body, mind and soul.

A favorite meal I recently added to my home cooking arsenal is what I call an “Eggplant Bake.” Straight forward and simple, it takes little to no preparation and allows you to put a delicious, but often befuddling, seasonal vegetable to use: the eggplant. Here’s my own take on the dish, which runs a little longer at 35-45 minutes with prep time. (But remember, cooking can also be a meditative process – Take the time out for you, to be and live well!) Feel free to try it out, and make it your own…

Eggplant Bake (feeds 2-4, with leftovers)

Ingredients:

  • 1 eggplant
  • 2-3 tomatoes (depending on size, use your judgement)
  • greens of your choice (spinach, kale, arugula, swiss chard – oh my!)
  • cheese of your choice (I used parmesan and fresh mozzarella)
  • olive oil
  • basil, oregano, and/or italian seasoning; salt & pepper

*To make this meal more filling, consider adding a quick & easy whole grain like couscous, whole wheat pasta, or brown rice (Uncle Ben’s is ready in 90 seconds!). If you have a bit longer to cook, try a heartier grain like barley, quinoa or farro – Mmmm!

Instructions:

1. Preheat oven to 400 degrees. Add and spread 1-2 tablespoons of olive oil in baking dish. (Can also use cooking spray, but olive oil makes your heart healthy – why skip out on the extra goodness?)

2. Slice tomato and eggplant in 1/2 inch rounds (no need to peel!) and place a single layer of eggplant in baking dish. Place a small handful of greens on top of each round and cover with tomato slice.

3. Add cheese – Don’t be stingy, but be mindful. Add seasoning and additional olive oil (sparingly) as desired.

4. Bake for 30 minutes. Switch to “broil” and bake an additional 5 minutes. (It takes a bit of extra time, but I promise it’s worth it.)

5. Enjoy! My final product is depicted above. I’d love to see yours!

Note: Dish is best served when you enjoy the process, and pair with wine and friends. Remember, food is love. 

 

Bon Appetite xx

Amy

 

*A bit more about Community Supported Agriculture (CSA):

Investing in weekly, biweekly, or monthly produce deliveries can be a fun and affordable way to jumpstart your new hobby of cooking up your own “clean eating” creations. (I pay $25/box and still grab protein (beans, tofu, chicken) and a few favorite items at the store – This way I spend less than $200/month on groceries! And eat damn well.) Often times, you can even choose what arrives in your box. Not a carrot fan? No problem, swap in potatoes or peppers instead!

Check online if there is a CSA group in your area. These are the folks, or “elves,” that coordinate with local farms to deliver fresh, delectable, and affordable produce to your door. This way, you’ll also know where it came from, how it was grown (often, organic), and even who’s growing it! To find out if there’s a CSA near you, click here.

As an example, this week my box looks like this:

  • 1 lb. Heirloom Tomatoes
  • 4 Barlett Pears
  • 1 Cantaloupe Melon
  • 1 bunch Celery
  • 1/2 lb. Gypsy Peppers
  • 1 bunch Red Chard (luscious greens!)
  • 1 bag Red Grapes
  • 2 Yellow Nectarines

Mmm, can’t wait to dive in! Happy eating 🙂