Crispy Baked Butternut Squash Fries
- Jennifer Pallian BSc, RD
- 11 October
These butternut squash are crispy and unstoppable. An important trick keeps them from becoming mushy in the oven. Kids and adults alike love this recipe!
Newsflash: vegetarians don’t just eat lettuce.
We are an omnivorous family, but we regularly opt for meat-free meals. The only requirement? It must be filling and satisfying. So here’s your place to come for globally-inspired, filling vegetarian recipes. Look no further for flavourful curries, hearty stir-fries, bean-filled soups, veggie-loaded pizza, nourish bowls and yes, salads. Salads that you’ll actually be excited to eat! Who doesn’t love a meal that’s packed with veggies AND tastes delicious? Take your taste buds around the world with Indian dishes like butter paneer curry, Malai Kofta and Masoor Dal or Mexican inspired recipes like spicy pumpkin black bean enchiladas or quick and easy freezer burritos. If you’re struggling to find that perfect side dish, look no further. Maple five-spice roasted butternut squash, shredded kale and quinoa salad with tahini dressing, and crisp yam fries with chipotle aioli are the perfect additions to any meal. Everyone can benefit from a little more plant-based goodness in their lives, and with these recipes, vegetables will never be bland and boring again.
These butternut squash are crispy and unstoppable. An important trick keeps them from becoming mushy in the oven. Kids and adults alike love this recipe!
SEPTEMBER. How the?.
Fresh, juicy corn on the cob is one of my favourite summertime treasures. For the entire month of August, we feast on those golden ears at least three times a week.
Wow, life gets busier. I thought the new baby stage would be busiest, but in retrospect I had a lot of time to spend on my laptop, sleeping baby across my chest.
Ten days ago was Theo’s first birthday party. I meant to take photos of his cake and share that with you – but the opportunity eluded me in the bustle of party hosting.
I am so obsessed with rhubarb. When the first shiny stalks appear at the market, I usually buy more than I can carry.
Thai curry is one of my go-to weeknight meals when dinner had to be ready ten minutes ago. All it takes is a flavourful curry paste, a generous pour coconut milk (homemade or otherwise), some protein (chicken, tofu, fish, scallops or prawns) and whatever veggies are on hand.
I’ve been cooking beans from scratch frequently lately. They’re such a healthy, hearty and inexpensive protein.