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Roasted Delicata

Good Morning!

I know it was “officially” fall a few days ago…but I am saying it now. It’s officially fall. All the bloggers are putting pumpkin in everything. Like me with my pumpkin mac n’ cheese. Obsessed.

And I jumped on the bandwagon and threw together pumpkin oats. Well, I used to make it a lot last fall but my photography has gotten a bazillion times better since then πŸ˜‰

HonestlyΒ  I was bored with what I usually make and had this leftover pumpkin in a container that needed use. Thought I’d spice things up a bit. Oh, and this was lunch on Sunday and I decided to have it again for breakfast this morning:


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Pumpkin Pie Oatmeal

The Fitness Dish

Oats:

-1/3 cup oats cooked in a little less than 2/3 cup water[in microwave for 2 minutes]

then add the following:

-big glob of pumpkin [I use a large silverware tablespoon…but it’s probably like 2 1/2 Tbsp on a measuring spoon]

-1 Tbsp hemp protein powder

-1 tsp cinnamon

-3/4 tsp nutmeg

-dash of ground ginger

-tiny drizzle of maple syrup

-handful of chopped pecans

-few splashes of almond milk

 

Cinnamon whip:

-1 frozen banana, frozen in chunks

-1/2 tsp almond extract

-1 tsp cinnamon

-splash of almond milk

place all ingredients in food processor or vitamix and blend until an ice cream consistency. Place on top of hot oats.Β Top with more pecans and cinnamon. It will melt so let the oats cool enough before you add it so you can eat it right away.

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Pumpkin oats aren’t anything new really.

Something I have never seen in the blog world though….or maybe I am just not reading enough blogs….is a squash that doesn’t get enough credit.

NOT the one in the front….

Kabocha squash…which healthy living bloggers talk about all the time. But my real world peeps may have never heard of.

ROASTED RED KURI SQUASH (thanks, Katie for clearing that up)

[For those of you that do not know what Kabocha squash is…it’s a Japense pumpkin and it’s absolutely delicious]

This wasn’t kabocha, but looks a lot like it…was even called i tin the store. Katie informed me that it was Red Kuri Squash..she grew it!

I love slicing it really thin, brushing with a little olive oil, salt, pepper and lots of cinnamon and roasting it at 400 degrees for eh, 15-25 minutes depending on your oven.

I don’t waste any parts either. Michael doesn’t like squash in general. He won’t even try it because he’s weird impossible…but he can’t resist when I toast the seeds

cleaned, rinsed, dried and then brushed with olive oil and sea salt at 300 degrees for 15 minutes or so depending on how gold you like them and your oven

But Kabocha squash was not my focus today…

Delicata, mi amore.

My friend at the gym [most in shape pregnant person on earth/now most in shape post-partum person] has been raving about this. I always give her new recipe ideas. I’ve turned her onto hemp seed butter, banana softserve and Vega protein when we discuss dairy-free treats and plant protein options…and some of my other crazy concoctions she was willing to try.Β  So when she said these were amazing and would change my life I had to run over to Whole Foods and get me some πŸ™‚

 

First you slice this baby in half:

Then you gut the seeds out and slice it in half again…then slice those halves in half

Brush with olive oil, sea salt, pepper [and cinnamon if you want] at 400 degrees for 35 minutes or so

they are like sweet french fries

or crack.

I am undecided whether I like delicata or kabocha better??? Both are pretty damn good.

Perhaps a very future post will combine both? And a third. Perhaps a triple squash something or other?

————

I want to end this post by saying a very special HAPPY HAPPY Birthday to my beautiful mother…

A daughter, sister, mother, grandmother, friend. Someone who will do anything for anyone. A hard worker. A strong woman. Thank you for everything you do. I hope this year brings wonderful things for you that have been long deserved! <3

Ella loves her Grammy!!!!

———–

Questions:

 

What’s your favorite winter squash?

Latest food discovery that you love?

For those celebrating Happy Rosh Hashannah. The Jewish New Year. The reason I had like 5,000 cancellations this week πŸ˜‰ We will be having holiday dinner tonight at my mother in laws [I’m making this with spaghetti squash and this in pie form] and celebrating my momma’s birthday tomorrow night!

xxoo

 

 

 

 

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25 Comments

  • Reply Beth

    Keeping with the squash theme, oven roasted pumpkin fries. I wish I would have started to make these sooner.

    September 28, 2011 at 6:52 am
    • Reply laury

      Mmmm sounds so good gotta try that!

      September 28, 2011 at 7:40 am
  • Reply jen

    stupid question but i noticed you had the skin (shell?) on both of those squashs….do you eat that part or no?

    for all my love of all thigs fall, i actually havent experimented with squash in the kitchen much. i do add pumpkin to my smoothies in the morning, with lots of cinnamon. its like a frozen pumpkin spice latte that doesnt blow my calorie count for the day haha

    September 28, 2011 at 6:56 am
    • Reply laury

      Not stupid at all because I thought the same thing. My original plan when I first tried both of these was to cook then peel the skin but it tasted great with the skin [would have lost so much of the product had I peeled it]! I googled if it was okay after the fact and luckily it was πŸ™‚

      September 28, 2011 at 7:42 am
  • Reply Lisa β™₯ Healthful Sense

    The squash fries look amazing!! Can’t wait to try it out.
    I’ve been hooked on pumpkin too lately… so good =)

    September 28, 2011 at 7:29 am
  • Reply Lisa

    Happy birthday to your mom πŸ™‚
    I’ve never actually had delicata squash…but it sounds good! I usually stick to butternut—I don’t know why. Clearly I need to branch out!

    September 28, 2011 at 7:59 am
    • Reply laury

      ohh you must try!

      September 28, 2011 at 9:35 pm
  • Reply Angela @ Eat Spin Run Repeat

    I don’t think I’ve tried delicata yet! I liked kabocha a lot, and today I posted about red hubbard squash, but I think butternut is my all time fave!

    September 28, 2011 at 8:10 am
    • Reply laury

      butternut is great!

      September 28, 2011 at 9:36 pm
  • Reply Katie

    That actually is a red kuri squash in the front, but it tastes a lot like a kabocha. Sometimes they will have them labeled wrong at the store. I grew red kuri last summer in my garden, and they are delicious!

    I actually posted a recipe a couple years ago (on my old blog) for Italian stuffed delicata squash. I like it, but not as much as the others, because its more watery. I like kabocha and hubbard the best because they are the densest. And sweeteest. πŸ˜‰

    September 28, 2011 at 8:32 am
    • Reply laury

      I emailed you but thanks again!!! Must let the store know they made me look like a fool πŸ˜‰

      September 28, 2011 at 9:36 pm
  • Reply Kat

    Happy bday to your lovely mommy!!
    My favorite squash is spaghetti, hands down!

    September 28, 2011 at 9:30 am
    • Reply laury

      had that tonight!

      September 28, 2011 at 9:36 pm
  • Reply Alexa @ Simple Eats

    I love squash! Butternut squash soup is my fave!

    September 28, 2011 at 5:04 pm
  • Reply Jenny (Fit Girl Foodie)

    Happy birthday to your momma!! Those pumpkin oats look delicious, I love having pumpkin in the season πŸ™‚ I need to make some of that oven roasted delicata squash!

    September 28, 2011 at 5:59 pm
    • Reply laury

      yes you do πŸ™‚

      September 28, 2011 at 9:37 pm
  • Reply The Delicate Place

    i had spag squash tonight! my fave is kabocha, delicata squash and i don’t get along bc i struggle to get the rind off and i feel like i waste half of it lol. my latest food discovery is chipotle kale chips i made yum! happy holiday to you!

    September 28, 2011 at 7:18 pm
    • Reply laury

      I had that tonight too! With the roasted tomato basil pesto and some zucchini…soo yummy!!

      September 28, 2011 at 9:37 pm
  • Reply susan

    Hey Laury, hope you’re enjoying the fall. I love all things pumpkin. I even put up my Hallowe’en decorations yesterday (even though it’s a bit early). Yum yum, I’ll have to try out those pumpkin oats.

    September 29, 2011 at 3:08 am
    • Reply Laury

      missed you!!!!!! I remember how much you love fall πŸ™‚

      September 29, 2011 at 10:07 am
  • Reply Pure2raw twins

    delicata or kabocha – touch choice. though I normally eat kabocha so I guess I am a little bias towards that one πŸ˜‰ I need to mix it up though and try delicata again.

    September 29, 2011 at 9:51 am
  • Reply Kathleen

    Happy Birthday to your Mom! πŸ˜€ I am going absolutely CRAZY over your bowl of oatmeal. Pumpkin Pie! I love your cinnamon whip!

    September 29, 2011 at 8:09 pm
  • Reply Friday 5 ~Week Fall Highlights

    […] 1. PUMPKIN PIE OATMEAL […]

    September 30, 2011 at 3:24 pm
  • Reply Anita

    One of my friends used to hollow out a kabocha squash. Fill it with onions and sliced carrots and bake until it was soft. So simple yet so good. I think we put some maple syrup maybe some soy sauce but really, it needs nothing. Love that delicata squash also. Cooks so quickly.

    September 30, 2011 at 7:45 pm
  • Reply Squash Addict

    […] I get on my kicks, they last a while. In fact, when I was at the gym yesterday my friend Laura, who introduced me to delicata, who is also fancying squash at the moment said “what are we going to do when the seasons […]

    October 12, 2011 at 5:01 am
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