Curried Delicata Squash Crescents
- 2 delicata squash
- 1 T curry powder
- 2 tsp paprika
- 1 T olive oil
Slice the squash into ½ inch crescents.
Spread the squash slices out flat on a cookie sheet and place in a middle rack in the oven. Bake fro 30 minutes, flipping the squash halfway through cooking. The squash is done when both meat and rind is easily pierced with a fork.
Cinnamon-Turmeric Spice Oatmeal
- 1 cup rolled oats
- 2 cups water
- ½ inch to an inch of fresh ginger
- 2 tsp cinnamon
- 2 tsp turmeric
- ½ apple
- optional; drizzle of maple syrup
- optional ¼ cup of walnuts
Place two cups of water in a saucepan over high heat. Depending on how you feel about ginger, you can grate the ginger into the saucepan of water or mince it. If you like the spicy zing of a surprise chunk of ginger in your mouth, then roughly chop or mince it. If that sudden shock of ginger is not your thing, then I suggest using the fine side of a cheese grater or a microplane to grate the ginger into your water.
Allow the ginger water to come to a boil and then add the oats. Stir in the cinnamon and turmeric. If you like more spice you can double the space amounts, but the turmeric can get overpowering if you overdo it. Reduce heat to medium-low and allow the water to cook down for 8-10 minutes. About halfway through slice half an apple into rough chunks and add to the oatmeal. When the oats are cooked to your desired consistency, spoon into bowls and you can top it with a drizzle of maple syrup, walnuts, and maybe even a dollop of yoghurt. Enjoy.
I forgot to take a photo of boiling water with oatmeal added to it, and simmering oatmeal on the stove. I was just too darn excited about breakfast. I hope you enjoy the recipe despite the lack of photography.