Thanks again for the kind words on Shadow, it’s been tough dealing with multiple losses this month. We’re thankful to have had the time we did with them and trying to focus on celebrating that. Miko, Leela, and Smokey have been so sweet to us as we’re dealing with everything, Miko has been extra cuddly with hubby utilizing sofa time.
I love and am thankful for all of our animal friends even though it seems cruel that they can’t spend more time here, we’ll always have a house full of rescued fur friends.
I am still working through the huge banana squash I picked up earlier this month in Apple Hill and it’s pretty awesome. Cut chunks last awhile in the fridge and could feed a small army with versatile dish options! I’ve been adding raw chunks to kale breakfast smoothies with protein powder and pumpkin pie seasoning, adding it to dishes like soups, salads, and this spinach squash curry stir fry.
I also used it in this simple savory dressing that could work with any leftover chunks of autumn squash – acorn, butternut, banana, kabocha, pumpkin, etc.
Autumn Squash Dressing
- 1 cup chopped autumn squash (acorn, butternut, banana, kabocha, etc)
- 1/2 cup shelled hemp seeds (or sunflower seeds)
- 1 clove of garlic
- 1 tsp. thyme
- 1/4 tsp. cumin
- 1/4 tsp. allspice
- 2 tbsp. nutritional yeast
- 1 tbsp. apple cider vinegar
- 1/2 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
The texture is nicely thick and creamy, a perfect for a hearty fall/winter salad dressing.
I coated a tempeh meal salad with it and the stronger savory and warming flavor was perfect for a warming winter raw, or high raw, dish.