Recipe: Delicata squash rounds with baked eggs

I eat a lot of delicata squash in the fall and winter months. I usually prepare a sheet pan or two at a time, changing up the spices that I marinate and roast them in because I’m hip like that. Instead of slicing the squash in half length-wise and preparing half-moons, I opted to preserve the full ring shape and bake an egg inside of it. It’s a solid dish for any meal of the day.

Recipe: Delicata squash rounds with baked eggs

Gluten-free • celiac-friendly!

Ingredients:

• 2 delicata squash (roughly about a 1.5 pounds), skins/exterior washed and dried (You can eat the skins of delicata, so washing and drying the squash is an important step.)

• 2 Tablespoons of avocado oil, coconut oil, or higher-heat friendly oil of your choice

• 1/4 teaspoon red pepper flakes

• 1/2 teaspoon garlic powder

• 1/2 teaspoons of cumin

• 1/2 teaspoon coriander

• 1/2 teaspoon sea salt

• Eggs - however many you plan to bake, or poach, in the rounds.

  • Note: The size of the eggs doesn’t matter, but the size of the egg and the thickness of the delicata slices will determine if the egg whites overflow out of the delicata rounds. For this recipe, I used large eggs, so you can see the egg whites spilled out slightly. Still delicious!

Instructions:

Preparing & roasting the squash:

1. Preheat your oven to 400°F. Line one or two baking sheets with parchment paper, and set aside.

2. Trim ends of the delicata squash. Slice in half horizontally, then scoop out the inside of the squash halves. After scooping, slice these squash halves into 1/3 to 1/2-inch thick rings using a sharp knife. Ensure they are all the same size so that they roast evenly.

3. In a medium bowl, whisk the oil, spices of your choice*, and salt. (*Use the spices that I listed in the ingredients list or choose whichever spices you most enjoy for roasted root vegetables.)

4. Add your squash rounds to the bowl, and toss or stir until all sides of the squash are well-coated in the oil-spice mixture.

5. Place the squash rings in a single layer on the lined baking sheets, and place them in the oven. Bake for about 15 minutes, or until the rings are golden brown.

6. At this point, you have two options:

   • Option 1: Finish cooking the squash: Turn the tray 180 degrees and then bake for another 10-15 minutes or until squash rounds are browned to your liking on both sides. Once done, remove from the oven and enjoy warm, or for a later use.

   • Option 2: Bake eggs into as many of the squash rounds as you want. Remove the tray of delicata rounds from the oven and carefully crack eggs into as many rounds as you’d like. (If you feel more comfortable cracking the eggs first into a small bowl or ramekin and then pouring them into the squash rounds, please do!) You’ll likely have more delicata slices than eggs here; no need to remove the eggless delicata rounds from the tray while waiting for those with eggs in them to set. The remaining squash will continue roasting. Bake your squash and eggs until the whites are cooked, around 8 to 10 minutes.

7. Enjoy! Top with fresh herbs, hot sauce, or condiments of your choice, or eat as-is.

Variations/Notes:

• *If you previously prepared your squash, take a squash round or two and reheat it in a frying pan over medium heat with a fat of your choice (butter, olive oil, etc.) Crack an egg or eggs into the rounds. Cover with a lid, allowing the squash to reheat and the eggs to poach or steam until the eggs white is cooked and the yoke is to your desired doneness.

Recipe: Pumpkin Muffins with Chocolate Chips and Pumpkin Seeds

Canned pumpkin and squash are amazing, versatile, inexpensive, and nutritious ingredients to have on hand and to use year-round. While I’m a proponent of eating and cooking with the seasons, pantry staples have a purpose and should be relied on to nourish yourself. So, basically, you can make this recipe whenever you want - there’s are no rules :)

Recipe: Pumpkin Muffins with Chocolate Chips and Pumpkin Seeds

Gluten free • celiac-friendly!

Adapted from King Arthur Baking’s Thanksgiving Muffins

Yields: 11-12 standard-sized muffins

Ingredients:

Note: For baking, I prefer to weigh my ingredients. I’ve been happier with the results, and I’ve found that I’m wash fewer dishes in the process. I’ve only made and tested this recipe based on weight, not volume. But, I’ve provided volume measures as an estimation. This recipe is forgiving.

• 227g (1 cup) pumpkin or winter squash purée

• 2 large eggs

• 106g (1/2 cup, packed) light brown sugar or dark brown sugar

• 35g (3 Tablespoons) avocado oil

• 21g (1 Tablespoon) molasses

• 1/2 teaspoon salt

• 1 1/2 teaspoons Apple Pie Spice or Pumpkin Pie Spice blend; or 1/4 teaspoon cloves + 1/4 teaspoon ginger + 1 teaspoon cinnamon. (I also added some freshly ground nutmeg)

• 113g (1/2 cup) soymilk, unsweetened (You could use any other dairy or non-dairy milk of choice)

• 80g (1/2 cup) dark or bittersweet chocolate chips

• 60g (1/2 cup) raw pumpkin or pepita seeds

• 175g (1 + 1/2 cup) 1-to-1 gluten-free baking flour (I used Bob’s Red Mill one-to-one mix for this recipe; I have not tested others)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

Instructions:

1. Line a standard-size muffin tin with baking paper or cups. Set aside.

2. In a medium or large bowl, whisk the flour, baking powder, and baking soda together. Stir in the chocolate chips and pumpkin seeds.*

3. In a separate large bowl, whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk. Scrape down the sides and bottom of the bowl.

4. Add all of the dry ingredients to the bowl of wet ingredients and mix until all ingredients are well combined.

5. Cover the mixture and set it aside to rest/rise slightly, and preheat your oven to 400°F.

6. Once your oven has reached temperature, begin scooping the batter into the prepared pan: Approximately a 1/4-cupful, or a heaped muffin scoop works well here.

7. Bake the muffins for 20 to 21 minutes, until a toothpick or cake tester inserted into the middle of a center muffin comes out clean.

8. Remove the muffins from the oven, and tilt them in their individual wells to cool. This prevents their bottoms from steaming and becoming tough. When cool to the touch, transfer to a cooling rack.

Note(s):

• I found that by tossing the chocolate chips and seeds in this intial flour mixture, it allows for even distribution of these ingredients in the muffin and prevents them from falling to the bottom when baking.

Recipe: Chocolate Beet Cupcakes w/Dark Chocolate Sweet Potato Frosting

As they say, "Eat your veggies.” You’re welcome:

Recipe: Chocolate Beet Cupcakes

(GF/V/refined sugar-free)

Ingredients:

• 1 large or 2 medium cooked beets

• 1 cup unsweetened non-dairy milk (I used coconut [carton, not in the can])

• 1 tsp apple cider vinegar

• 3/4 cup coconut sugar

• 1/4 cup melted unrefined coconut oil

• 2 tsp vanilla extract

• 1 generous cup of flour (I used a gluten-free all-purpose blend, but white or whole spelt, or unbleached regular wheat flour will work too)

• 1/2 cup unsweetened cocoa or cacao powder

• 1 tsp baking soda

• 1/2 tsp baking powder

• pinch salt

• 2 Tbls or more of water, beet cooking liquid (if you boil them), or extra unsweetened milk

Instructions:

1. Before you do anything, cook your beets! Roast or boil - it’s up to you. The goal: fully cooked/fork tender.

2. Preheat oven to 375°F. Line a cupcake pan with baking cups and set aside.

3. Once your beets are cooked and still slightly warmed, puree beets in a blender or food processor. You can add a little water, beet cooking liquid, or unsweetened milk by the tablespoon to thin out the cooked beets. You want a puree, not a smoothie. Scoop out or pour a 1/2 cup of the pureed beets and set aside.

4. Whisk together the non-dairy milk and vinegar in a measuring cup or bowl, and set aside for 5 minutes to curdle and make a sort of buttermilk. 

5. Add the coconut sugar, melted coconut oil, vanilla extract, and 1/2 cup beets and carefully whisk or beat until combined and foamy.

6. In a bowl, sift or whisk together the flour, cocoa powder, baking soda, baking powder, and salt to remove any lumps. 

7. Make a well in the center of the dry ingredients and add the wet ingredients. Beat (by hand or with a mixer)/combine until no lumps remain.

8. Pour batter into lined cupcake pan, filling each a 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick comes out clean. 

9. Transfer to a cooling rack and let cool completely. 

10. Once cooled, frost or eat as is!

Recipe: Dark Chocolate Sweet Potato Frosting

Ingredients:

• 1 large sweet potato, roasted

• 8-10 oz. of dark chocolate (chips or chopped bar chocolate - the darker the better)

• a pinch of sea salt

• 1 Tbl vanilla extract

Instructions:

1. Scoop out and slightly mash the roasted sweet potato from the skin and place in a small to medium sauce pan. 

2. Bring the sweet potato mash to a simmer (you can add a little bit of water or unsweetened non-dairy milk to thin out, but only  1-2 Tbls at most) and remove from heat.

3. Add the dark chocolate, and stir until smooth. (If you want a super smooth texture, you can put the mixture in a food processor or use an immersion blender.)

4. Let it cool, stirring occasionally, until the frosting is at room temperature and spread on your cupcakes/cake (or maybe transfer to a container and store in your refrigerator for up to a week and eat by the spoonful…)

Energy Bites: A mindful, budget-conscious and crunchy as hell snack

I enjoy cooking and good food, especially when it’s based off of one recipe with many, many variations. Sunday’s are my meal prep days, and these delish, budget-conscious energy bites are in heavy rotation.

My friend Kaitlin Clark, a certified nutrition and wellness consultant and the brains behind Integrative Healing Arts, first made these snacks for me in 2010, and I've made versions of them ever since. The brilliance of these snacks are that they are (1) no bake! (2) suited to whatever ingredients you have on hand and (3) adjusted or modified to your tastes.

Energy Bite add-ins: bee pollen, unsweetened coconut flakes, hemp hearts, chia seeds, walnuts

The basic components:

• protein (in the form of nut or seed butters [tahini, almond, sunflower, etc.], ground or chopped nuts or seeds, and/or a scoop or two of your favorite [no to low sugar] protein powder)

• something sweet (local honey or maple syrup)

• add-ins (like cocoa/cacao, chia seeds, hemp hearts, a pinch of ground flax seeds, green powders/herbs, bee pollen, shredded coconut, mini-chocolate chips, dried or blended fruit like raisins, cranberries, dates or figs, etc.)

They are delicious, no-bake, customizable, and totally worth it.

Have some time today to plan for the week ahead and start eating more mindfully? Check out the two recipes from Kaitlin - the expert - to get started, and check out my preferred combination below. (**Disclaimer: While you should experiment with ingredients in these recipes, please consult with a professional if you have never used certain powders or dried herbs to avoid any complications with medications or triggers to known allergies.**)

Recipe 2: Energy Bites (courtesy of Kaitlin Clark of Integrative Healing Arts)

Ingredients:

• 2-3 parts (1/2-2/3 c.) ground pumpkin and/or sunflower seeds

• 1 part (1/2 c.) ginseng root powder

• 1 part (1/3-1/2 c.) part gingko or gotu kola

• 1/2 part (1/8 c.) spirulina, greens powder or chlorella

• 1 cup nut/seed butter (tahini, almond, sunflower, etc.)

• 1/2 cup local honey (more or less for taste)

• Add ons: 1/2 cup crushed almonds, mini vegan chocolate chips, raising, goji berries, etc.

Recipe 1: Brain Bites (courtesy of Kaitlin Clark of Integrative Healing Arts)

Ingredients:

• 1 cup nut/seed butter (tahini, almond, sunflower, etc.)

• 1 part (1/2 cup) ginkgo leaf (powder)

• 1/2 cup local honey (more or less for taste)

• 1 part (1/2 cup) ginseng root powder

• 1 part (1/2 cup) Brahmi Powder

• vegan chocolate chips (mini!)

• unsweetened cocoa powder, cacao, or cocoa nibs

• Add ons: finely chopped walnuts, almonds, shredded coconuts, raisins, hemp seeds, etc.

Instructions/Assembly:

1. In a medium sized mixing bowl, mix the seed/nut butters with honey/maple syrup.

2. Blend in powdered herbs, chips, add-ons (Pro-tip: Finely chop by using a coffee grinder or small food processor)

3. Roll into tablespoon-size balls. (Pro-tip: I use a small ice cream scooper - even less work!)

4. In a shallow bowl or plate, roll into coconut shreds, hemp seeds, etc.

5. Place on plate or lined-cookie sheet and place in the freezer.

6. Once frozen, you can wrap them up in a bag, plate or container of your choice.

Recipe/Variation 3: Al's Combo

This is my preferred combination of ingredients for energy bites, following Kaitlin's proportions and instructions from above. My go-to combo: almond butter, local honey/local maple syrup, unsweetened vegan protein powder, cocoa/cacoa powder, unsweetened shredded coconut flakes, ground walnuts, chia seeds, hemp seeds, pumpkin/sunflower seeds.

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