||| gluten free ||| can be vegan ||| healthy |||


Acorn Squash (or whatever one you want)
Sun-dried Tomatoes
Cracked Peppercorns
Fresh Herbs - Thyme, Rosemary, Basil, Parsley, Chives...
White Wine
Heavy Cream (leave out vegans!)

Cut your squash in half, and place cut side down in a baking dish with some water, and bake until it's soft when you pokey pokey it. Take out and let cool, and when you can pick it up without erasing your fingerprints forever, scoop it out into a bowl and season. Or not. Mine was plain and free like a bald eagle. ....what?

Dice your veggies, or cut into small cubes, or florets. That silly word [florets] is the term for cutting your broccoli to look like you are making tiny flower bouquets for ambidextrous gerbils.
Sauté all of the veggies in a pan - but if you insist on the open campfire method, then best of luck to you. I value my face, and eyebrows. So, back to sautéing. Sauté with all the herbs, pepper, white wine, garlic, onions, and season with salt if your lil' unhealthy heart desires.

Hit it with a dash of cream, as you turn off the pan, and slop some squash on the bottom of your favourite eating bowl (I have one-we all have our favourite bowl). Top the squash with your creamy dreamy veggies & some of the roasted squash seeds that I didn't mention above, and you probably threw out, because you are an idiot and like to waste food. You'd also make a terrible cop, because it should be the first thing you see in the picture. Look at that pretty squash seed flower up there that my artist hand ever so delicately placed intentionally as the most perfect, beautiful garnish, that you didn't even notice. Shame on you, you failed cop.

So pick them out the garbage, right now, 30 minute garbage rule, wash them off, and roast them with some olive oil, garlic  and onion powder, paprika and some herbs.

KAZAAAA. This tastes amazing, it's easy, and you can use any veggies you want.


Take a pic. Instagram your mess @kkwasnica