A recipe – Acorn Squash with Butter and Brown Sugar

  

Ingredients

1 Acorn Squash

Little bit of butter

1-2 teaspoon brown sugar

Directions

1.     Preheat oven to 350°F.

2.     Cut the squash lengthwise in half

3.     Put the 2 halves in a baking pan. Fill the pan halfway with water.

4.     Bake for 15 – 25 minutes (until you can stick a knife into the squash).

5.     Put each half in a plate, add the butter and the sugar.

6.     Let it melt for a few seconds – and eat….

A recipe – Orange soup

I live in denial! As long there is no snow, I can’t internalize that the winter is already here.

Every morning before I even open my eyes I check the weather, and if it is 34 F degrees and up, it is ok. 
I don’t know how 34 F (0 C degrees) became my comparison point – is it cold or is it ok?

Suddenly I realized - it’s not okay, even 40 degrees is too (F***) cold!

Ingredients

2 potatoes - peeled and cubed

3 - 4 carrots - chopped

1 sweet potato - peeled and cubed

½ acorn squash (or same size piece of pumpkin) - peeled, seeded, and cubed

½ cup of small red lentils – washed

2 cloves garlic - sliced

5 cups of water

1 tablespoon cumin

Salt & pepper

1 tablespoon olive oil

Directions

1.     Heat the oil in a large pot; add the garlic and the carrots and fry while stirring.

2.     Add while stirring the potatoes, sweet potato, squash and in the end the lentils. Stir all together for one minute.

3.     Add the water and the cumin, salt and pepper, stir and bring to boil, cover and lower the heat. Cook for 30 minutes.

4.     Turn the heat off.

5.     If you have a hand blender – blend all together in side the pot until desired consistency. Turn the heat again and bring to boil.

If you have a blender – pour the soup into the blender container and blend for 2 minutes until desired consistency. Pour the soup back into the pot and bring to boil.

6.     Garnish with parsley or seed mixture to serve.