I Stand Corrected

I never thought I would see the day where I would have to say this:

I finally met a squash that I do not like. 

*silence* 

I am sure that if you have been reading my blog lately, you know that I have an love obsession with squash. Carnival, pumpkin (as in Libby's, which is actually calabaza squash---yum!), butternut, delicata, buttercup, kabocha, spaghetti squash---you name it, I adore it.

Kabochas and buttercups are actually so precious to me that I usually eat them for dessert. Accordingly, I get worried when I know I will not be able to replenish my stash as quickly as I plow though it. (Note: squash gets sweeter as it ages and the carbohydrates break down into sugars. I like to store mine in a bag on my basement floor to keep them cool while they "cure.")

In order to "save" my quickly disappearing kabocha and buttercup stash, I decided to try a new squash that I picked up at Whole Foods a few weeks ago. Apparently it is called red hubbard squash, and is know to be pleasantly sweet.

Um, I would have to disagree. Strongly. While interesting to look at, it did not deliver at all taste-wise. Bleh. I actually could not even stomach eating it. I tried a few times, hoping it would redeem itself, but it did not. I think I will just stick to my favorites next time.

Anyway, it is always nice to try something new (especially because that is how I came to know kabocha and buttercup in the first place), but it is important to remember that you will not necessarily like everything you try. Keep an open mind and stay positive; we live and we learn!

What is something you tried that you did not necessarily like? Have you ever tried something and hated it the first time but then came to love it later? 



Aside from squash, I have had some other yummy eats as well. However, I cannot seem to get away from the orange veggies. (Is anyone else turning orange yet? No?) Case in point:

Creamy carrot ginger soup. This is probably my favorite soup recipe because of its sweet flavor (carrots and sweet onions) and subtle heat (fresh ginger). I think I got a little over zealous with the fresh ginger this time because it was quite spicy! No complaints from me, though; it gave me inner heat and acted as a huge immunity booster. Score!

Along with the soup, I also had curried navy beans and Indian-spiced kale chips. Apparently I was craving a little kick in my dinner. Oh, and for the record, I now have a new love for navy beans. Thanks, Angela, for inspiring me to try them again (they have been sitting in my cupboard for much too long)!

For something a little less pungent following my spicy dinner, I made an herbed lentil salad to pack for lunch. It may not have been spicy, but it definitely was not lacking in flavor.

To sweeten the deal, I used nature's candy (aka root vegetables) in my dinner. I love how naturally sweet these fall time vegetables are. I will take roasted root veggies over candy any day! A root vegetable casserole with navy beans? Now that is my kind of Halloween "candy"!

Speaking of Halloween, I celebrated by making homemade Twix bars for my family.

When I saw this recipe on Angela's blog yesterday, I knew it would be the perfect way to spend my holiday. I think vegan peanut butter cups is the next on my list. Baking and spending time with my loved ones are what really puts me in the holiday spirit.

And of course this post cannot end on a sad note because of the disappointing hubbard squash. Never fear, as I write this, I have this red buttercup/kabocha (not sure which) baking in the oven:

My, oh my! I already tried a piece in between baking times (using my slow-roasting method), and it is FABULOUS! Now if you will excuse me, I have some squash to eat devour...

Have a lovely day!

xox,
Mandiee

P.S. Today is the first day of Vegan Mofo. Can you handle it?