Twice-Baked Butternut Squash with Ricotta and Sage

Twice-Baked Butternut Squash with Ricotta and Sage | coffeeandquinoa.com

Twice-Baked Butternut Squash with Ricotta and Sage, a.k.a. The Day I Fell In Love With Ricotta Cheese.

Discovering new ingredients is one of the most rewarding parts of writing this blog. I can only imagine what a cooking rut I’d be stuck in if I wasn’t always brainstorming new recipes!

But seriously, in 2+ years of writing this blog, why has no one told me about ricotta?

I mean, I knew about ricotta, but I’d be surprised if I’ve ever used it. I’ve only ever known it in stuffed shells and lasagna, dishes which (let’s be honest) I’m too lazy to make. But as I was planning this twice-baked butternut squash, Deb from Smitten Kitchen made these Squash Toasts with Ricotta and Cider Vinegar. I served them as an appetizer a few weekends ago, and though I ended up using goat cheese instead out of convenience, it occurred to me that ricotta would be the perfect thing to add creaminess to this twice-baked squash.

Waaaas it ever. The tangy ricotta and sweet, smooth butternut are a match made in heaven. Which brings me to the whole butternut part of the equation…

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Heirloom Tomato and Watermelon Salad

Heirloom Tomato and Watermelon Salad

Oh guys, I am beyond predictable. I go on vacation for a week, then I come back and make you salads. Well, I come back and make me salads. And therefore you all get salads, too! So does Nate. Oops.

We just got back on Sunday night from a week on Martha’s Vineyard with my family. I’m usually ready to come back from vacations, but let me tell you, the Vineyard is one place I’ll never be ready to leave. I’m currently in the depths of the post-vacation blues and scheming up ways to retire early… any suggestions?

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Blue Cheese Polenta with Rosemary Blistered Tomatoes

Blue Cheese Polenta with Rosemary Blistered Tomatoes

Wanna know something fun? We’re getting married in 99 days!

We’re in double digits – this thing is really gonna happen!

I mean, I think it’s gonna happen. As soon as I get my dress fitted, buy wedding shoes (I want peep toe flats!), pick out the menu, and buy us some plane tickets home. All of the planning is under control for the most part, but a few of the remaining to-do list items are pretty necessary for us to tie the knot. For example, I think it would be nice if we showed up for our own wedding, don’t you? Unfortunately, cross-country airfares seem to be plotting against us…

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Buffalo Chickpea Sliders

Buffalo Chickpea Sliders

Who’s ready for some vegan football food?!

Well, vegan + optional gratuitous amounts of cheese. The best of both worlds, in my opinion.

Buffalo Chickpea Sliders

Last week I posted quinoa burgers, and this week, we’re doing yet another veggie burger. It’s so easy to get on a food kick and want to try out endless variations, and that’s exactly what’s happening here! This time I really wanted vegan burgers… mostly because I end up eating a bunch of the dough straight from the food processor (and I bet you do the same!), so might as well leave out the raw egg, right? Right. And luckily, it’s not at all necessary here – these babies have no trouble holding together with just some flax egg magic.

Buffalo Chickpea Sliders

But like I mentioned, I topped those vegan burgers with some serious cheese. Blue cheese dressing, to be exact. It’s the same lightened-up blue cheese dressing I used on last year’s buffalo brussels potato skins. This stuff is just too good to be allowed! I couldn’t get enough on this burger, clearly.

Buffalo Chickpea Sliders

To me, there’s nothing that says football food quite like that buffalo wing flavah. Minus the wing part, of course. I think I’ve had wings maybe twice in my life and, well, I’m not into the actual wings. Too messy, and too much work for too little actual food! Meat on the bone is just not my thing, I guess. I could never have been a cavewoman! Beans and veggies, on the other hand – now that I can get behind.

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