I love butternut squash to bits but even I, an admitted squash fiend, sometimes just can’t deal with the work of prepping it. Those suckers are big and can be a pain in the butternut to peel, chop and seed.
That’s why, if you haven’t yet, you should expand your vegetal horizons to include the lovely and thin-skinned Delicata.
A beautiful, healthy salad that combines thinly shredded brussels sprouts and red cabbage with toasted walnuts and Pecorino cheese. Simple but so delicious.
In the midst of all the joyous holiday feasting, it’s easy to forget the pleasures of a simple, really good salad. Don’t get me wrong, one glance at our Instagram feed tells you that we’re chock full of holiday spirit (in the form of toffee, cookies and homemade eggnog) but sometimes it all becomes just a bit too much, you know?
I was going to make this salad for Thanksgiving but feared there would be a riot if there was no Shredded Brussels Sprouts with Bacon and Pecans on the buffet, so I played it safe.
This post is sponsored by US Potato Board. Thanks for supporting Nerds with Knives’ sponsors!
Get ready for a new holiday tradition: crispy-skinned Hasselback potatoes studded with soft, meltingly tender cloves of confit garlic (like roasted garlic, but even more delicious).
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One of the things I’ve come to realize is that I’m a bit of a curmudgeon about, well, a lot of things really but especially about food trends. That cronut thing that happened? Easily a 6.5 on the richter scale of Emily eye rolls. And while I like kale as much as the next faux hippie, I’d very much appreciate you keeping it out of my cupcake.
That’s why no one was more surprised than me when I recently became obsessed with the most Pinterest-y of all potato dishes, the hasselback. Honestly, this is the potato of my dreams. Crispy on top but also pillowy and luscious in the middle. And while it may look like a major project, it’s actually extremely easy to do (especially with our tips listed below) and takes no longer than a regular baked potato.
Acorn squash easy-baked with a brown sugar and mustard glaze. Simple, tasty and nutritious. This recipe just screams autumn!
I fully admit that around this time of year I go a little squash crazy (examples: mashed with mascarpone, curried in soup, curried in another soup, in pasta with bacon, in farro salad). I tend to focus my obsession on the butternut variety (it’s just asking for it. I mean look at those curves!) but I have plenty of madness left for my other favorites like delicata, kabocha and the wonderful acorn.
What I love about acorn squash in particular is that it’s very mildly flavored and extremely easy to cook. You could basically whack it in half, rub the flesh with a little olive oil, salt and pepper and simply roast it and it would be delicious.
Ah, nuts! These Sweet and Spicy Candied Peanuts strike the perfect balance of sweet and heat. They’re great for snacking or for adding a special touch to soups or salads.
I initially made these candied peanuts because I wanted something extra fancy to top our Thai Coconut Curry Butternut Squash Soup. While I love croutons, they didn’t seem quite right for this for some reason. So it needed to be crunchy and salty of course, but also with a little sweetness. And it needed to be savory too, something that wouldn’t get lost in the rich flavor of the soup.
I know, I know. So demanding. Nothing could deliver all those things at once, right? Wrong!
Spicy curry candied nuts do and they’re a cinch to make.
So … from these humble beginnings comes the greatest snack food in the history of pretty much everything. I’m not even kidding. Candied peanuts are unbelievably good.
The crunchy coating has that perfect balance of salty and sweet, and an almost toffee-like flavor from the mix of white and brown sugars that caramelize in the oven. The savory heat comes from a mix of spices, including Madras curry powder, cayenne pepper, cumin and cinnamon. These are not sear-your-tongue spicy, more like a warm heat but you should definitely put your own spin on it.
Butternut squash soup kicked up with Thai curry flavor and served with sweet and spicy candied peanuts. Want a soup that’ll warm you up? This is it.
I was vegetarian for most of my twenties and though I eat (ethically-raised, organic) meat now, I wouldn’t have that much trouble giving it up. On the other hand, I was vegan for about 45 minutes and almost lost my mind craving cheese.
I admit that I’m slightly weird with dairy. The thought of drinking a glass of milk makes me shudder with horror, but cheesy pastas and creamy soups are my comfort foods of choice. It would take a lot for me to say goodbye to them forever.
This soup is absolutely comfort food in the best way but, surprise! It also happens to be vegan. Yes, vegan. The trick (if it could even be called that) is to combine silky puréed butternut squash with creamy, rich coconut milk. The texture becomes as smooth as bisque, without a drop of dairy.
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