Hello everyone! Sorry there was no Weekend Things post for you yesterday. Um, it was my birthday and birthdays = no work. Also…I sorta can’t figure out how to transfer pictures from my fancy new cellphone to my computer soooo you may have a Wednesday Things…or a Thursday Things…or A Whenever-the-hell-I-can-figure-out-my-phone Things.

So until then, you are stuck with my rambling and more fall recipes. Today, I will be rambling about some of  my favorite things (be lucky you are on the other side of the computer and can’t hear me singing). 1. Halloween Sprinkles. Seriously…they make everything better! Ice cream, birthday cupcakes (coming soon), peanut butter toast, oatmeal, lattes, you name it! I’m pretty much obsessed!

2. Pumpkin Beer- I have to put the kabosh on this obsession. I’ve been having pumpkin beer every. single. day. and that’s WAY more then I usually drink. Plus, beer isn’t exactly a healthy food to be obsessed with…I mean, neither is sprinkles but at least sprinkles come in fun shapes and colors!

3. Dexter. I’ve watched the show but I decided to tackle the book for Halloween. Last year I read Salem’s Lot around this time because I love me a good vampire story. This year, I thought I’d tackle the serial killer series. So far, I have not been disappointed!

and last but not least, 4. Butternut Squash. I’ve had this at least 5 times a week and when I made up my weekly meal plan, I snuck another recipe in. I can’t help it! I keep having leftovers. This recipe was thought up because I had leftover roasted squash from my Black Bean Butternut Squash Burritos. I promise I’ll try another vegetable…maybe…

Butternut Squash Kale Rice Bowls
servings 1

olive oil

2 cloves of garlic

1 c. cubed butternut squash, roasted

1/2 cup mushrooms, thinly sliced

1 c. Kale, finely sliced ( I used frozen for this recipe)

1/2 c. brown basmati rice

1/4 c. apple cider

pepita seeds (optional)

Butternut squash: Peel your squash and slice into 1″ cubes. Put into a glass pan, lined with tin foil, drizzle with olive oil and toss until squash is coated. Season with salt and pepper to taste. Roast at 400 degrees for 30-40 minutes, or until fork tender.

While the squash is roasting away, prepare the rice. Rince 1/2 c. under water. Place in a medium size pan with 1 cup of water. Bring to a boil and then reduce to a simmer for 30 minutes.

Once your squash and rice are ready, heat some olive oil in a small skillet over medium heat. Add the garlic and saute until fragrant, or 3-4 minutes. Add the mushrooms. Saute until golden, about 10 minutes, stirring occasionally. When the mushrooms have begun to turn golden, add the squash and the kale. Mix together really well and add 1/2 c. cooked rice and apple cider. Reduce heat to medium low and let the mixture simmer together, stirring occasionally. Simmer until the apple cider has mostly evaporated.

Serve hot in a big bowl, sprinkled with pepita seeds.

I love this recipe because it’s SUPER versatile. I used everything that I already had in my house but you could add sautéed or caramelized onions, serve with quinoa instead of rice or omit the grain and have as a side. All would be delicious.

I had this for dinner almost every night last week and I’m not sick of it at all. In fact, the more butternut squash I have, the more I seem to crave it. This is a problem… especially since we don’t have sharp knives in our kitchen anymore and I risk my fingers every time I try and peel one. It’s so worth it though!

I have not tried this with halloween sprinkles but I’m pretty certain black and purple bat sprinkles would only make it more amazing. Like, 90% certain…