butternut squash

Butternut Squash Chili w/ Cilantro Yogurt by Lindsey | Dolly and Oatmeal


a quick hi, hi! we recently returned from our first trip with bebe amesy and it was eventful to say the least.  we took a long weekend to see my brother, sister-in-law, and meet our 5-month-old nephew, nico :)  our intention was to get the little cuzzies together and have fun in california since we hadn't seen them in quite some time.  we were able to get a couple of breakfasts together, and some chill time at my brother's house to have the babes hang with each other, which i'm super grateful for.  but it essentially turned into our sweet, chill baby not being his happy, content self, and ultimately coming down with a cold.  baby colds are a whole different animal.  it's quite scary to watch our teeny guy cough and sneeze the way that us large humans do given his little body. so with all with coughs, sneezes, snot-sucking, steam showers, and general guilt and worry, i'm happy to have our family home.

this brings me to this chili pot.  it's warm, plentiful, nourishing - all the things that are needed this time of year.  there are some belly warming spices like cumin, and chili powder, some cocoa powder for a bit of depth; and a cool, tart cilantro yogurt sauce to balance all the heartiness. plus it's makes leftovers which is so essential with a sick babe.  i hope you all are finding warmth and comfort this week especially.  big hugs! xo

you can find the recipe for this butternut squash chili w/ cilantro yogurt over on the shop simon blog :) 


similar recipes:

ย 

spicy chickpea stew w/ quinoa pilaf

spicy chickpea stew w/ quinoa pilaf

black lentil, sweet potato & kale chili w/ kabocha bisquits 

black lentil, sweet potato & kale chili w/ kabocha bisquits 

cozy coconut butternut oatmeal

cozy coconut butternut oatmeal

holiday butternut bundt cake w/ crushed cranberries + apples by Lindsey | Dolly and Oatmeal


we woke up to our first snowfall the other morning, albeit a dusting; our plump christmas tree is up, decorated with ornaments we've collected throughout the years; lit with strands of twinkling lights, its base hidden under a burlap tree skirt i made years ago (a craft projects gone right!).  our winter vista is now official, as the trees across the way have lost the last of their leaves,  and we can squeak out a view of the top quarter of the empire state building once more.  the holidays are officially here, and even though it's felt like a merry season for the past few weeks, it's now in close sight.    



sometimes it feels like i don't know where to start with holiday dessert though, do i go with cake, make sheets and sheets of cookies, chocolate bars, peppermint bark..? (i know, really tough decisions here.)  this year i decided to settle on a simple bundt cake - one that incorporates a number of things i love about the idea of a typical fruitcake, but without the heavy glug of it.  in that spirit, i decided to go with a tried and true cake my nana would always make: her 1,2,3,4 bundt cake.  it was her no-fail, all-occasion cake that could be made plain or jazzed up with fruit, nuts, zest, etc. so, when i thought of the holidays, of love, of memories, of baking, i knew an updated version of my nana's cake in the form of a butternut bundt was in order.  it's flecked with crushed cranberries to cut through the sweetness, the batter mixed with grated ginger, chopped apples and toasted nuts for a subtle crunch, and topped with some powdered sugar for good (holiday) measure.   

if you missed last week's post, i'm guest blogging for Gardenista this month!  you can peep this holiday bundt cake recipe over on their site today!  and stay tuned, i've got two more posts coming up this month and i'm super pumped about them! 

i hope the holiday season is bringing you joy, love, and warmth. xo


butternut squash squares w/ chocolate drizzle + sea salt, a virtual friendsgiving + a giveaway! by Lindsey | Dolly and Oatmeal


it's one last hurrah, before we hang up the thanksgiving hat and move on.  but before we do, there's a few things we need to take care of.  first! this week we're celebrating a virtual friendsgiving, hosted by renee, from will frolic for food and j.q. dickinson salt company!  some of my favorite blogger friends will be sharing really rad thanksgiving dishes, menus, tips, the list goes on (you can follow on instagram by using the hashtag: #jqdfriendsgiving or follow along here)!  plus, i'm giving away a bottle of j.q. dickinson company's beautiful salt.  rarely do i call salt beautiful, but after watching this video on how they develop their salt, and watching the care and attention that goes into it, i've found an such an appreciation for their process.  i've been enjoying this salt on just about everything, from roasted veggies, to topping weekend eggie breakfasts, to sprinkling it on my sweets!  i can't find enough ways to use it!

if you've hung around this space enough, you're probably aware that i love sprinkling flecks of salt on anything made in combination with chocolate.  which brings me to these butternut squash bars!  there are so many recipes out there that i've been meaning to make, then months (and sometime years) go by, and then i'm reminded of them and kicking myself for how much time has gone by.  case in point,  laura's banana bread granola bars with chocolate drizzles! well, the baking stars aligned last week and i finally made them with a few seasonal changes.  i thought friendsgiving called for more of a pumpkin bread granola bar situation, and from there i loaded these babes up with some warm spices and added a few festive pumpkin seeds.  these butternut bars came together so delightfully, they're sweet enough to count for dessert, but hearty enough to enjoy in the morning as a sturdy breakfast.  they are totally a new favorite non-treat, treat!

***for the giveaway! one lucky winner will receive a jar of j.q. dickinson salt company salt, wrapped in its personal little burlap bag!  just leave a comment below, and i will pick a winner at random.  contest ends friday, november 28th at 6pm!

happy almost thanksgiving friends! xo



butternut squash squares w/ chocolate drizzle + sea salt (v + gf)

barely adapted from The First Mess

| makes 32 bars |

bars

  • 1 cup butternut squash puree
  • 3 tablespoons unsalted almond butter (or nut butter of choice)
  • 1/4 cup brown rice syrup
  • 3 tablespoons maple syrup (preferably grade b)
  • 1 tablespoon unrefined extra virgin coconut oil, more for greasing pan
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 2 cups rolled oats
  • 1 cup puffed quinoa (or puffed brown rice, puffed millet, etc.)
  • 3/4 cup chopped walnuts
  • 1/2 cup chopped pumpkin seeds
  • 2 tablespoons sesame seeds
  •  1/4 cup cacao nibs (or dairy-free chocolate chips)
  • large grain sea salt for sprinkling

chocolate drizzle

  • 1/4 cup dairy-free chocolate
  • 1 teaspoon coconut oil


instructions

  • preheat oven to 350ยฐ and line a 8x11-inch pan with parchment paper (make sure it's a big enough piece to allow overhang).  set aside.
  • in a large bowl, combine the first 9 ingredients, until mixed and creamy.  in another large bowl, combine the oats, puffed quinoa, nuts, seeds, and cacao nibs.  add the wet ingredients to the dry, and mix for a couple minutes, until everything coated and mixed thoroughly.  transfer mixture to the prepared baking pan, and bake in the center of your oven for 35-40 minutes, until golden brown.
  • remove from oven and place on a cooling rack; allow bars to cool completely before cutting.  with a sharp knife cut the bars into even squares
  • in a heat-proof bowl over simmering water, add the chocolate and coconut oil; stir with a spatula until melted.  using a fork, drizzle the chocolate over the bars; transfer to refrigerator for 10 minutes (you want the chocolate half set).  remove from fridge and sprinkle with as much or as little sea salt as desired.  place back in the fridge until chocolate has completely set  
  • bars can be stored in an airtight container at room temp for roughly 4-5 days 

enjoy!