This is latest recipe to come out of my kitchen. I’ve been making it a lot lately because I’ve gleaned way too much winter squash from work and corn chips have been on sale down at the co-op. A few of my coworkers asked to try some of my dip when I brought it to have for lunch last week. They gave me the thumbs up, so I decided to make the recipe my next post.
- Sweet winter Squash (butternut, pumpkin, or acorn)
- Red curry paste
- Dried hot pepper
- Peanut or Almond butter
- Sea Salt
- Blue Corn chips (because they look pretty with the squash)
Cook squash in the oven or steam it on the stove top. Place cooked squash in a pot and blend it with a hand blender until the texture is smooth. If the squash seems like it is on the wet side, add heat to help evaporate some of the water out. Add in garlic, dried pepper, and red curry paste (in ratios suited to your own personal preference) to squash and blend. Remove pot from heat and stir in sea salt and a few scoops of peanut or almond butter. You can serve dip either hot or cold.
- Milk or Cream
- Spices: cinnamon, nutmeg, clove, ginger
- Pinch of sea salt
- Butter and/or Coconut oil
- Banana (optional)
- Roasted almonds or pecans (optional)
Beat eggs and add in milk, vanilla, spices and salt (just a quick reference I probably use about 1-2 tablespoons of milk for every egg and slice of bread). Tear up or slice bread into pieces then add them to the egg mixture and let it soak for about 2-5 minutes. Heat cast iron pan slowly to med-high. Coat the pan generously with coconut oil or butter to prevent sticking and to get everything nice and crispy. Then add the soaked bread mixture to the pan and start frying. I like to top with real maple syrup and some roasted almonds or pecans.