Butternut Squash + Sage Pesto Pizza

I hate stuff.

Like I can’t deal with knowing that my house is full of…stuff.

I’m definitely not a minimalist, but that’s where we’re headed.

Maybe it’s the moving all the time, idk, but I can get rid of literally anything. Like I’m going to be the mom that doesn’t keep Lou’s artwork because I just can’t handle the clutter. Recently, I’ve decided to turn this passion project of mine into a side hustle. I call it: selling my crap on Facebook. & it’s highly therapeutic. I’ve just been rummaging in drawers & cabinets & pulling out things we haven’t used in a year or more & seeing what I can get. If it doesn’t sell in like a day, I’ll toss it because my other passion project is impatience.

Next, I’ll be selling all of Garrett’s gym equipment. Stay tuned.

Time: 45 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 pizza dough
  • 1-2 bunches of sage
  • 1/2 cup of arugula
  • 1/3 cup of cashews
  • 1/3 cup of olive oil
  • 1/4 cup of nutritional yeast
  • Juice of 1 lemon
  • 2 cups of butternut squash, cubed + cooked (save yourself some time + get some you can microwave)
  • 1/2 cup of cherry tomatoes, halved
  • Vegan mozz
  • Pickled or raw red onions, for serving
  • S+P, to taste

How to:

  • Preheat oven to whatever temp your dough cooks at
  • In a food processor, pulse cashews
  • Add sage + arugula + nutritional yeast + lemon juice + S+P, process on high
  • While processing, add in olive oil
  • Roll out pizza dough into shape you want
  • Spread with pesto + top with butternut squash + cherry tomatoes + vegan mozz
  • Bake as long as your dough tells you
  • Serve hot with red onions on top
  • Be a garbage monkey + eat this entire thing standing over the sink with a hunchback

Butternut Squash Chili

I really need a hobby.

Because my phone storage cannot handle me being Lou’s personal photographer/videographer.

Literally all I do is take 235 photos & videos of her doing the exact same mundane thing each day.

And I love every minute of it. And I hope my friends do, too, because I send them to everyone. People are probably like, “Oh, great, another photo of Rachel’s baby laying in her pack n play sucking on her pacifier, excellent.” I’m sorry, I really cannot help I birthed the world’s cutest baby. It’s a blessing & a curse! I can’t keep this cuteness to myself. She must be shared with the world! She’s been here for 6 weeks & I swear I have no fewer than 1,000 photos. I went to the doctor today & it took everything in me not to just shove my phone in everyone’s faces and say, “SEE, see what I made!”

Now how do I get her face on a jar of some pureed peas?

Time: 1.5 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 butternut squash, chopped into cubes
  • 1 red onion, diced
  • 2 bell peppers, chopped
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 1-2 chipotle peppers in adobo (depending on your preference), chopped
  • 1 tbsp. of chili powder
  • 2 tsp. of cumin
  • 1 tsp. of paprika
  • 1/4 tsp. of cinnamon
  • 1 bay leaf
  • 2 cans of black beans, rinsed + drained
  • 1 can of diced tomatoes
  • 2-3 cups of vegetable broth
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Avocados, for serving
  • Cilantro, for serving
  • Tortilla chips, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add jalapeno + bell peppers + butternut squash + S+P, cook another 6-7 minutes
  • Add garlic, cook another minute
  • Add chili powder + cumin + paprika + cinnamon, cook another minute
  • Add chipotle peppers, cook another minute
  • Add bay leaf + black beans + tomatoes + broth
  • Bring to a boil, reduce heat, cover + simmer for an hour, stirring occasionally
  • Serve hot with cilantro + avocado + tortilla strips
  • Curl up in the warmest blankie + stare at your twinkling Christmas tree + stuff yourself until you explode

Adapted from here!

Autumn Greek Salad

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Lately, my biggest fear and greatest hope are the same thing.

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Is that the opening verse of a pop song or what??? Call me, T. Swift.

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It’s true, though. It’s like I’m so terrified of this thing happening, but I also I kind of desperately want it to………….

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So I live in a townhouse and share a wall with neighbors on the left and the right. They are fine folk, kind, agreeable, all that. I work from home so I spend a lot of time inside said townhouse. While I work or do house chores or just generally live, I have music playing. The genres vary depending on my rapidly changing moods. I can go from top 40 to indie to Broadway to Christian to folk to emo jams I used to have as my MySpace songs all in a day’s work. No matter the genre or my mood, I sing along. And I only have one volume. Can you guess what it is? Basically a deafening, blood curdling scream. You would think I would have more consideration for my neighbors, but nah. I’ve got the music in me, what can I do?? I have a sneaking suspicious my neighbors have all heard me at least 39458 times and they make fun of me to their friends. The thought brings me to my knees in terror, but also….do you think they think I’m good? Like, what if they tell their friends that their neighbor is maybe a professional singer and they send recordings of my performances to them to prove my talents??? That would be neat.

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Eventually, I’m going to find a strongly worded letter in my mailbox telling me to invest in a muzzle.

 

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 4-6 cups of arugula or mixed greens
  • 1 spaghetti squash, halved + deseeded
  • 1 butternut squash, peeled + deseeded + cut into cubes
  • 1 pint of cherry tomatoes, halved
  • 1 english cucumber, sliced thin
  • 1/2 a red onion, sliced thin
  • 1/2 cup of kalamata olives, halved
  • 1/4 cup of apple cider vinegar
  • 1 tsp. of garlic, minced
  • 1 tbsp. of Dijon mustard
  • 1 tbsp. of agave
  • 1/3 cup of olive oil + 2 tbsp.
  • S+P, to taste
  • Pumpkin seeds, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange spaghetti squash halves on a baking sheet + drizzle with 1 tbsp. of olive oil + some S+P, arrange cut side down
  • Line another baking sheet with foil + arrange butternut squash in an even layer + drizzle with 1 tbsp. of olive oil + S+P
  • Bake both for 40-45 minutes, tossing butternut squash once in the middle of cooking + checking on your spaghetti squash to make sure it’s not charring
  • Once cooled, pull out the spaghetti squash noodles
  • Meanwhile, combine apple cider vinegar + garlic + Dijon + agave + remaining olive oil + S+P
  • In a bowl, combine tomatoes + cucumber + onion + olives + 1-2 tbsp. of the apple cider vinaigrette, let marinate until ready to serve
  • To serve, arrange some greens on a plate + top with spaghetti squash + butternut squash + marinated veggies + pumpkin seeds + a lil more dressing
  • Hopscotch your fork from squash to squash, getting a lil bit of everything on your utensil, then slingshot it all into your pie hole, repeat until you are full or your wrist is exhausted from slingshotting