Za'atar Roasted Squash with Crispy Kale and Pomegranate

Za'atar Roasted Squash with Crispy Kale and Pomegranate

Squash season is my favorite of all the seasons! I honestly have a really hard time believing that squash is good for me, that it isn’t one of those foods you absolutely LOVE, but really know in your heart you should enjoy in moderation, like white potatoes or chocolate cake! This time of year, I find myself planning all of my meals around what squash we are going to eat.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

Lately, I have been enjoying these beautiful Chile Delicate Squash Rings for breakfast with an egg , I made a bit pot of this Butternut Squash and Roasted Red Pepper Soup for lunch and I have been roasting butternut squash like it’s my job.  Of course, though I haven’t yet, I will be making my popular Butternut Squash and Chickpea Slow Cooker Curry very soon, too! I could go on and on telling you the ways I have prepared squash over the last few weeks but instead I will share this amazing, simple new recipe with you.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

This recipe features two of my favorite varieties of squash, at least this week, acorn and delicata. I love how sweet and delicate they both are and I love that you can eat the skin on both varieties. Both of these squash are insanely versatile and are wonderful in a savory dish, but just as good with a little maple syrup and some fresh cinnamon and nutmeg.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

To me, there really is no better way to enjoy squash then roasted. It really allows the inherent sweetness to shine and the subtle caramelizing / browning on the outside is the perfect pairing to the soft, creamy tender flesh.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

This dish is simple to make but so complex with the various flavors, colors and textures. The crispy kale is so perfect with the soft squash and the pomegranate seeds bring their own unique crunch plus a bright, sweet, tartness. The Za’atar spice blends brings an amazing well-rounded counterpoint to the recipe and it brings it’s subtle Middle Eastern / Mediterranean inspired flavor.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

Do yourself a favor, set the crispy kale chips far, far away or you will eat them all before the squash is even done roasting. This is even harder to do when you bake the kale chips in bacon grease. Just sayin’.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

I hope you enjoy this beautiful, fall-inspired recipe as much as I do. Oh and if you are already thinking about your Thanksgiving menu, I can tell you that this recipe would make the perfect side dish to any meal!

Za'atar Roasted Squash with Crispy Kale and Pomegranate

 

Terra Delyssa is a sponsor of Tasty Yummies. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.

 

 

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Pumpkin Spice Latte {Dairy-free}

by Beth @ Tasty Yummies

Pumpkin Spice Latte {Vegan}

Pumpkin Spice Latte {Vegan}

It will forever irritate me how many “pumpkin spice” flavored foods do not contain even the smallest amount of pumpkin. I don’t get it. If it’s just cinnamon and other spices, why not call it “spiced BLANK” instead. Most irritating is the fact that Starbucks’ Pumpkin Spice Lattes are always fixing to suck me in. From time to time, I find myself in a weakened state, tempted and really thinking about ordering one! Ultimately, I simply remind myself how much sugar (a Grande contains over 50 grams of sugar) it contains. Then I think about the fake coloring (Class IV Caramel Coloring), the creepy “natural” and artificial flavors and the hidden dairy in the syrup by way of sweetened condensed milk (so vegans, you are getting hit with dairy, even if you order it with non-dairy soy milk) and of course, there are still all of the calories.The list of reasons not to order one just goes on and on. I myself haven’t had one of these drinks in well over 5 years, but it doesn’t mean that I don’t think about it from time to time.

Pumpkin Spice Almond Milk

So, what’s a fall-loving, pumpkin-craving girl to do about all this scary Starbuck stuff? Well, she has to make one for herself. (OK, I will stop talking about myself in the third person now! Sorry.) I opted to first make a tasty homemade Pumpkin Spice Almond Milk for my ongoing recipe series with Free People, using my tried and true method of making delicious nut milks at home. Though this delicious, seasonally-inspired treat is super amazing on it’s own, it’s even better served warm and added to a steamy latte, like this.

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How-to Make Dehydrated Apple Chips

by Beth @ Tasty Yummies

 

Tutorial Tuesdays // Tasty Yummies How-to Make Dehydrated Apple Chips

I have said it once and I will say it again, apples do not get nearly enough love in the fall. It’s all – pumpkin this and pumpkin that. Apples are the red-headed skinned step-child of the autumn.

Life has been a tad busy as of late, so that has meant that baking has been totally out of the question. Beside that fact, it’s been so summer-like in Southern California that turning the oven on sounds quite miserable. In an effort to enjoy the amazing spiced flavors of a homemade fall apple pie or crisp, I decided to simply take some of the many beautiful apples we had from our farmer, the market and our own yard and make some yummy, healthy, cinnamon apple chips.

How-to Make Dehydrated Apple Chips

This simple tutorial works great with a dehydrator, but if you don’t have one, you can even make these in the oven. Easy. The best part about these cinnamon-dusted apple chips is how the whole house ends up smelling like you have an apple pie baking, the entire time they are dehydrating.

How-to Make Dehydrated Apple Chips

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Ginger Apple Kombucha Cocktail

by Beth @ Tasty Yummies

Ginger Apple Kombucha Cocktail

After a week in Western New York, I am in a fall mood! We we hit up the The Great Pumpkin Farm and went to the Mayer Brothers Apple Cider Mill, and I tried to enjoy as much fall food and flavors as I could in this short trip home. There truly is nothing like fall on the east coast.

Apple cider from the east coast, is probably one of my favorite things in the whole wide world! Sadly, I have yet to find anything quite like it, in our new home! I have found some OK ones in Southern California – but there really is no substitute. While it isn’t as good as the ones in Buffalo, I grabbed some decent cider a few weeks ago at a local market and was inspired to create this fall cocktail, featuring some of my favorite local kombucha – Fine Feathers Kombucha!

Ginger Apple Kombucha Cocktail

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