Curried Butternut Squash Hummus

I have been on a curry kick recently, I think because of my determination to stay healthy and not succumb to the common cold/flu that plagues so many during this time of year (including all my roommates!). I am a big fan of curry, not only for its bold, distinct flavors, but also for its acclaimed anti-inflammatory and anti-bacterial properties thanks to the curcumin (aka tumeric, which gives the curry that bright yellow/orange color). When combined with fresh garlic and ginger, which are also both known for their immune-boosting, cancer-fighting, anti-inflammatory properties, curry can and should become your best friend if you too want to fight off sickness and stay healthy!

You should already know by now how much I love making my own hummus (if not, see previous post here), so I don't need to go into that again, but I did just want to share my newest hummus creation using all of the above mentioned ingredients and also butternut squash, a perfect fall combination. I brought this over to a nutrition department cookout with some pita bread to dip and everyone loved it... so if you're looking for a cheap and easy appetizer to bring to a party that will really wow your friends.. this recipe is a must-try!!

CURRIED BUTTERNUT SQUASH HUMMUS

Ingredients

(basic hummus recipe + butternut squash, ginger, curry)

2 cans of chickpeas (preferably organic, no salt-added or low-sodium)

~1-2 cloves of garlic, minced

juice of one lemon

~2 tblsp tahini

~2-3 tblsp extra virgin olive oil

~1 inch (or 1 tblsp) of fresh ginger root, peeled and grated or chopped 

1 medium butternut squash, chopped and steamed until soft

~1 tblsp curry powder

salt/pepper to taste

Directions

Simply add all ingredients to medium-large bowl and mix using immersion blender or food processor until smooth and creamy (may need to add a little bit of water or a tad more oil until smooth). Serve with fresh veggies or pita bread. ENJOY! 

Meatless Monday- Spaghetti Squash!

Happy Meatless Monday everyone! For some fantastic fall-themed healthy and meatless recipes, check out the Meatless Monday website (CLICK HERE). They update it every Monday with new recipes and information, so add it to your bookmark list and check weekly for fun meal ideas!

As for my weekly idea, why not try Spaghetti Squash? Not spaghetti with squash (though this is quite delicious), but an actual vegetable, a variety of winter squash called Spaghetti Squash.

Any guess as to why it's called that? Yup- you got it! When cooked, the squash flesh separates out into long noodle-like strands.. So cool! Spaghetti squash, which is very low in calories and high in water and nutrient contents, is a GREAT substitute for pasta. I know for most people, myself included, pasta is a really easy go-to weeknight meal. But if you are bored of your plain old everyday pasta, why not change things up a bit and try Spaghetti Squash?? I just cooked it and ate it plain with some salt, pepper and herbs; but it is also really tasty prepared just like pasta with marinara sauce, lots of veggies and topped with some cheese. You won't even be able to tell the difference. This is a great Meatless Monday meal or on any other day of the week for that matter!

ROASTED SPAGHETTI SQUASH

Ingredients
1 Spaghetti Squash
Olive oil
Salt/Pepper
Herbs (basil, oregano, thyme, etc)

Directions
1. Preheat oven to 375 degrees.
2. Cut the squash in half longways and scoop out the seeps and pulp from the middle.
3. Rub with olive oil and sprinkle with salt/pepper and put on a baking sheet.
4. Bake for about 50-60minutes until golden brown and soft when poked with a fork.

5. Let cool and then scoop out the center with a fork so it separates into noodle-like strands.
6. Top with additional salt/pepper and herbs to taste. Marinara sauce and cheese are also great additions to make a complete meal! Enjoy!

Roasted Kabocha Squash

This weekend I took a short road trip up to NYC to visit two of my very close friends from college. It was so great getting out of Baltimore for a day to experience a new city and catch up with friends who I don't get to see anymore! One of my favorite parts was getting to cook dinner with my friend, Val, who is also a huge foodie like me and a great cook. She and I, along with two other of our close friends, who shared our passion for food, cooked up some pretty extravagant meals throughout college in our tiny dorm and apartment kitchens. Some of my best memories from college involve cooking with my friends and sitting down around one table to share the food we all helped to make. Nothing is better than sharing a home-cooked meal with those you love.  So this post is dedicated to Val who introduced me to Kabocha squash and hosted me at her apartment for the night... and to Niki and Kayla who I wish could have have been there with us :-)

Now what the heck is Kabocha squash? Hey, I'm with you- It was totally new to me before this weekend, but now I can say for sure that this is a MUST-TRY Japanese variety of winter squash that you should be able to find at your local farmers' market this time of year.

It's very similar to butternut or acorn squash, but it has an even more bright orange-yellow color (hellooo beta-carotene!), a strong yet sweet flavor, and a moist texture kind of like a sweet potato.  The bright dark green skin is edible, which I was unsure about at first, but it definitely is. The skin gets soft when cooked and just has a slightly different texture; the squash takes great with and without the skin so it's up to you.  We just did a simple roast with a little bit of olive oil, salt and pepper- so tasty!

ROASTED KABOCHA SQUASH

Ingredients:
1 kabocha squash
olive oil
salt/pepper

Directions:
1. Preheat oven to 400 degrees.
2. Wash the squash, chop in half, scoop out the seeds (which you can save to roast!), and cut into thin slices.
3. Arrange the slices on a cookie sheet and toss in about 1tblsp or so of olive oil and salt/pepper.
4. Roast for about 20-30 minutes until soft and lightly golden brown. ENJOY!