Crazytown Over Here

Lets just say that something big occurred this past weekend and I can’t divulge any of the details for a few more weeks but it is over taking my personal life right now.  On top of that we have a fussy baby who is teething and super clingy which makes it challenging for me to work on things that I want/need to do because she wants to be held and Neil is crazy busy at work (per usual).  I am hoping that things will settle down a little bit by this weekend so I can work on all these posts I have in my head but until then I’ll just keep you guessing.

Recipe: Kabocha Squash with Maple Walnut Butter

Kabocha Squash with Maple Walnut Butter

I know you’d think after making it so many times I would have taken a better picture, eh?

This is one of my absolute favorite side dishes to date.  Over the Thanksgiving Holiday weekend I made this recipe no less than three times.  This recipe is wonderful with the creamy kabocha squash but is also wonderful with delicata squash as well. I encourage you to use your favorite squash, I am sure butternut and acorn would work as well.

Serves 4 as a side


  • 1 medium kabocha squash, seeds removed and cut into 1/2 inch thick half moons
  • 1 tablespoon olive oil
  • 3 tablespoons Earth Balance
  • 1 tablespoon maple syrup
  • 1/3 cup raw walnut halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 425F.
  • Toss squash with olive oil and pour into a Roasting Pan or rimmed sheet pan. Bake for 20 minutes.
  • While the squash is baking place all of the remaining ingredients in a food processor and process until smooth.
  • After the squash has roasted for 20 minutes, remove from the oven and brush with the maple walnut butter. Return to the oven and bake for 10 more minutes or until the squash is tender.

Recipe: Cranberry Beet Chutney

Cranberry Beet Chutney

This recipe came out of the need to use both beets and cranberries from our Thanksgiving CSA.  I am not always a huge fan of either but I decided to give it a go and create a new recipe. This recipe uses a secret ingredient that really warms the dish, okay not so secret if you are reading this recipe but one that your guests will go hmm, I wonder what that is.

Serves 6-8 as a side


  • 4 cups beets, peeled and diced into 1/2 inch pieces
  • 1 tablespoon canola or coconut oil
  • 2 tablespoons garam masala
  • 1 medium red onion, thinly sliced into half moons
  • 4 cups fresh cranberries
  • 1 cup raisins
  • 1/4 cup + 1 tablespoon evaporated cane sugar
  • 2 teaspoons salt
  • 1 cup water + 1 tablespoon cornstarch, whisked together
  • Zest and juice of 1 orange
  • Juice of 1 lemon


  • In a stock pot boil the beets for 10 minutes. Drain and set aside.
  • Heat the oil in a Sauté Pan with a cover over medium-high heat for 30 seconds.  Add the onions and cook for 5-7 minutes, until translucent.  Stir in the garam masala and cook for 30 seconds.  Stir in the remaining ingredients, including the beets, and cover.
  • Cook  over medium heat for 15 minutes, until the cranberries have popped, stir occasionally. Remove the cover and cook for 3-5 minutes until chutney has thickened.