One thing I love just as much as fall fashion (or mayyybeee a teensy bit more?) is fall food. Pumpkins, squash, applesauce, apple cider, all kinds of pies, mmmm! I can’t get enough.
Even though I am obsessed with fall foods, I always end up cooking squash the same way. Cut it in half, drizzle some olive oil and garlic, pop it in the oven and voilà! Done. Not this time. The hubs has gotten bored of the same ‘ol same ‘ol (does anyone else recycle the same ten recipes? Anyone?), so I ventured out to combine my two favorite foods: pasta and squash!
I found this terrific recipe on Whole Foods that I just knew I had to try. Although it was a wee-bit time consuming (thank you, Sunday), the end result was well worth it.
Spoiler alert – the coconut milk MAKES this dish. It’s like a burst of thai on the beach – I mean, is there anything better?
Oh, and I made kale for the first time (so late to the game!) I found a super easy recipe for pan-fried kale on Pioneer Woman. If it’s good enough for the Pioneer Woman, it is definitely good enough for me.
Enjoy! I know I did.