Remember, Remember the end of September!

Phew! I’ve never been so happy to see time fly as I was for September to end. We were carazy busy (my 30th, our 6th anniversary, we got married, I went back to work, and Caleb turned 1). September was nuts. So nuts, in fact, that we decided we are laying low for a few weekends just to recoup. It feels good too.

It felt like Caleb’s birthday marked the start of fall. Maybe his birthday will be the trigger for the start of my obsession with autumn (not our friend, Autumn, but I am sort of obsessed with her too) but with Fall. Gosh, I love fall. Everything about it. It’s no secret that Halloween is my absolute favorite holiday and that I would offer up a limb for Turkey but I just love the crisp autumn air and the colors of the season. Oh man, the colors of fall. If you live in an area without this season- I am sorry for your loss. It is gorgeous. It makes me giddy to get back into my scarf habit (which is ba-ad) and rock my boots and cook some food. For starters, I love all of the fall vegetables from squash, to brussel sprouts to root veggies. I could jam on these all day long- and we have been since I started cookin’ again.

I am no visionary in the kitchen. I know people who can walk into a pantry and create a meal by grabbing a few things while I stand there catatonic staring at pasta and cheerios. I am slowly becoming more inventive though and the dish I made the other night is proof of this. No recipe. None. I created this dinner all by my lonesome. AND? It was amazing!

Here’s what I used:

  • Olive Oil
  • 1 Butternut squash, cubed. (Did you know you can peel it with a veggie peeler? Easy peasy)
  • Brussel sprouts, halved (Use a lot. They smell like giant farts but taste oh-so-good)
  • 1 Eggplant, cubed
  • 1 Onion
  • truRoots Sprouted Bean Trio
  • Feta Cheese

Begin sauteing your squash because it takes the longest to cook. While the squash is cooking you can make the Sprouted Bean Trio in the microwave. Add your brussel sprouts and onions, and then eggplant to the squash. Cook until tender. Cover the sprouted beans with the veggie melange and sprinkle feta cheese on top. Delish…and super easy.

I’ve been making a few other autumn inspired dishes that I’ll share in the coming weeks, especially now that I have a little bit of time to relax…

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