the past few weeks have been a little crazy around here. frank and i have essentially been switching off weeks for work travel, all mixed in with the beginning of the holidays, and family and friends coming in to town. life seems very, very full at the moment. i took a trip for work at the beginning of the week with lots of mixed emotions. it was the first time i was going to be away from amesy and something about not seeing him wake up in the morning, and not being there for his nighttime dinner-bath-sleep routine made me somewhat of a mess. i think that a lot of times it's the anticipation of things that are far worse than what the reality is. while i missed amesy dearly, it also felt really good to put my work hat on, be in a different city (that i can't wait to go back to one day!), and let myself sit with the idea that i was okay without him. something about being a mom for the past 14 months has felt very safe. and so getting outside of that (wonderfully amazing) comfort was a much needed reminder that we as moms can wear two different hats and still be ok. :)
switching gears to squash, and "cheesy", crusty goodness! so basically this recipe is roasted squash that's breaded with grain-free cracker crumbs, a good bit of nutritional yeast (giving it that cheesy quality), herbs, and seasoning. there's also a good bit of olive oil that tops these squash chunks making the topping extra crispy and flavorful. it's a great back pocket recipe to have around this time of year when you need a hearty side dish, or are just looking to up your squash game ;) i highly recommend serving this with the pomegranate seeds, they definitely offer that little bit of brightness at the end of each bite.
holiday hugs, friends! xo
"cheesy" herb-crusted squash | v & gf
i used grain-free, vegan crackers and made my own crumbs (instructions below), but any cracker crumbs or bread crumbs will work well here. this recipe can also be easily doubled if you're serving more than 2-4 people.
| serves 2-4 people |
- 1 small-ish winter squash (1-2 pounds)
- extra virgin olive oil
- 1/4 cup cracker crumbs (i used these)*
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 2 teaspoons chopped fresh thyme and sage, plus more thyme sprigs for garnish (optional)
- fine salt & freshly ground pepper
- chopped parsley, to serve
- pomegranate seeds, to serve
*quickly pulse whole crackers in a food processor or blender until you get small cracker crumbs.
- preheat the oven to 400°F.
- slice the squash in half, then slice into quarters. drizzle a good amount of olive oil into the bottom of a rimmed baking dish (enough to cover the bottom generously).
- whisk together the cracker crumbs, nutritional yeast, garlic powder, herbs, salt, and pepper.
- brush the squash halves with olive oil and season with salt and pepper. sprinkle the crunchy "cheese" mixture onto each of the squash pieces, pressing the crumbs onto the sides if need be, and spray the topping with oil (or drizzle with oil)
- bake for 35-40 minutes, until the squash is tender, and the tops and sides are golden brown.
- serve the squash warm topped with chopped parsley and pomegranate seeds.