Well I’m trying to get back into the swing of things. I was already kind of slacking off with this site before the horrible end of October/beginning of November incidents so when they happened it just threw me off even more. I will be discussing it all in posts—I feel like that may be the best way to heal and express myself. I have a hard time trying to put feelings into words but typing sometimes it just flows better than talking…I don't know why, maybe its because we grew up in a technology driven society. Either way, my friends and I used to be able to talk better via type/text sometimes (whether that is sad to you or not keep it to yourself because those are good memories!).
Anyway…I’m thankful for my family/friends (you guys know that you ARE my family), my boyfriend of almost 6 years (holy shit), my 5 beautiful pets who are my children, my job and my wonderful coworkers who I am so very thankful to call my friends. I’m thankful for everyday that I get to spend helping care for animals. I’m thankful for our somewhat limited freedom but it is EVER so much more than others have in different parts of the world. I’m also thankful for much needed change that is brewing within the animal sheltering community as well as the food industry. Stop the killing and stop with the chemicals. Respectively.
And now my silly brain has stopped flowing with creativity so I want to share an easy and quick recipe in case you are needing last minute ones. Sweet dumpling squash recipe! I saw this cutie at our local grocery store and wanted to try it—without knowing anything about it.
So I googled it and found out that all parts of this squash can be eaten. It is often used in sweet dishes, similar to sweet potatoes or pumpkins. Most of the recipes were for baked squash with different variations with maple syrup, brown sugar, cinnamon, etc. After viewing a few recipes I decided to come up with my own using the others as guidance. I was determined to try it out and not waste ANY part of it—and made myself a tasty dinner (just squash) and a snack for later.
Cinnamon-Sugar Dumpling Squash
1 Sweet Dumping Squash
2 tablespoons butter
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/4 teaspoon nutmeg
2 teaspoon brown sugar
Set oven to 400 degrees F. Cut Squash in half. Scoop seeds out and save!! (recipe to follow—or use your own!). Use spoon to scoop fibers out of each half. Add to EACH half: 1 tablespoon of butter, 1 teaspoon brown sugar, 1/8 teaspoon nutmeg, and 1/4 teaspoon cinnamon. Place in baking pan that is 1-2 inch sides. Add 1/2 to 1 inch of water. Place squash halves in scooped side up and add cinnamon stick to water. Bake for 30 minutes then remove to spoon liquid from inside squash halves to around the top/edges of squash to keep it all moist. Bake another 15-20 minutes until peel is soft and easily punctured with fork. Toast seeds and use discarded portions as plant food.
There are two ways this dish can be eaten. You can either slice it up and eat it using the butter-cinnamon liquid to dip it in OR you can use a fork to mash the insides together with the liquid using the peel as a bowl—don’t forget you can eat the entire squash!! I didn’t think about mashing it together so I ate my as shown above. I poured the liquid into that little bowl and dipped the pieces in. Yum.
So there you have it! This must be The Craftafarian’s first recipe post! I love winter holidays and especially all the tasty veggies that come with..so many squashes. I literally ate the above entire squash for dinner. Usually 1/2 will serve as your veg portion per person.
Now I’m off to enjoy my actual day off—I don’t have kennel duty! Or pet sitting, amazing! Which means I need to get my etsy shop stocked up. OH, how about a sneak peak of the holiday jewelry line by Craftafarian.
These aren’t listed just yet but there are a few things up right now. I will be furiously adding today :)