- Having the most amazing friendships, both from friends that I’ve had for what feels like a lifetime, and new and developing friendships with people in the city as well as other bloggers (local and from across the border) now that I’m doing this thang. Which brings me to my next point…
- Doing what I love and seeing opportunities grow out of it. It’s starting to feel like every day goodness is surrounding me.
- Being able to pay my bills and live comfortably. It’s a modest life, this one. There are currently no vacations or luxury expenses, but it feels rich because I have a place that I love that I call home, really good food on the table each day, and people that I love in my life.
- I get to move my body every day if I want to. Running, lifting, jumping, dancing, practicing yoga, and overall breaking a sweat is one of the best medicines that I give to myself.
- Eating really freaking good, and good for you(!!), food. Eating this way, doesn’t ever feel like I’m sacrificing flavour or richness. From the 80twenty perspective, I eat what I want all of the time, I listen to my body, and enjoy life. This Roasted Acorn Squash with Chile and Garlic is a perfect example of that. We’ll be serving this at our Thanksgiving/Friendsgiving dinners this year.
- This gal. Through and through. I’m utterly in love with her!
Roasted Acorn Squash with Chile and Garlic
Author: Kris - Adapted from this recipe at Epicurius
Recipe type: Vegan, gluten-free
Simple and delicious, this Roasted Acorn Squash with Chile and Garlic is the perfect Thanksgiving side dish.
- 2 (1½ - to 1¾-lb) acorn squash
- Salt and pepper
- 1 tbsp coconut oil
- 1 tbsp fresh meyer lemon juice, or to taste
- 2 tbsp good quality olive oil
- 1 garlic clove, pressed through a garlic pressed
- 1 fresh hot red chile, chopped, with or without seeds
- A small handful of fresh cilantro, chopped
- More salt and pepper, to taste
- Preheat oven to 450°F.
- Halve the squash lengthwise. Cut off the stems and scoop out the seeds.
- Cut squash lengthwise into ¾-inch-wide wedges. Toss squash with coconut oil, salt and pepper and place, cut sides down, on a large cookie sheet.
- Roast squash, flipping halfway through, until tender and undersides of wedges are golden brown, approximately 25 to 35 minutes.
- While squash roasts, make the vinaigrette.
- Whisk together meyer lemon juice, olive oil, garlic, chile, and cilantro until combined. Season with salt and pepper.
- Transfer the cooked squash to a platter and drizzle with vinaigrette.