i’m not quite sure how it’s already thanksgiving – i mean seriously, where did november go? i know most of you are probably gearing up for the big day, but i wanted to drop in and share this delicious squash recipe with you, as promised. we are absolutely in love with delicata squash this year, because: a) you don’t have to peel it; b) it roasts faster than most other squash; and c) i don’t feel like i’m going to lose a finger while chopping it.
i often joke with mike that if i started another blog, it would be called the lazy chef. because even though i love to cook and bake, i cut corners whenever possible. i try to use less bowls, reduce the number of steps, measure things loosely, and never, ever sift my flour. so when one of my close friends suggested i make this amazing meal, i looked at the recipe, saw the number of hours it takes to cook, and thought: “there’s no way i’m making this. ever.”
i feel like every recipe that i’ve shared lately is a fast weeknight meal. nothing’s fancy. nothing’s lengthy. just simple, yummy food. and yep, you guessed it, this is another quick meal.
a couple of months ago, my friend megan asked me if i had ever made a thai curry from scratch. when i told her that i’d never been brave enough to attempt that dish, we decided that this was a challenge to tackle together this summer.
you guys, i’m buried under loads of final papers and projects. but i couldn’t wait to share this recipe with you – it’s so good! during the fall and winter, we make roasted vegetables almost every week with a mix of beets, potatoes, sweet potatoes, parsnips, and an onion tossed in olive oil, salt, and pepper, and serve it over warm polenta (see the 2012 amendment at the end of the post).
