My Orange Kitchen: A tale of squash & yams

Not for Squirrels Stuffed Acorn Squash

There wasn’t much of a plan this weekend when I set foot into Whole Foods, which is not at all like me… but I’ve been tired and figured I’d just “wing it.”  Whatever I had at the end of the day Saturday was what I had to work with in my Sunday Kitchen.  When I got home, I had two sweet potatoes, an acorn squash, a few apples, and copious amounts of pumpkin.  A theme?  Yes, it’s autumn, this is what is in season.

It started out Saturday night with a strong desire of pumpkin donuts… likely the result of too many Dunkin Donut commercials.  Research ensued, because I’m certainly not eating a donut from the DD.   I ended up going with an altered version of the recipe found at here Oh She Glows.  By altered, I swapped the applesauce for more pumpkin and the Earth balance for oil (yes, breaking my own rules).  I also just tossed the hot, fresh out of the oven donuts into cinnamon sugar and skipped dipping in Earth Balance–this worked ok, but if you REALLY want that heavy sugary coating, you will need to use it.  Next time, I would use a maple glaze…

Early Prep! Acorn Squash and Sweet Potatoes

Next up: squash.  I wanted more stuffed squash this week, but had a brainstorm to try another stuffing. This was quickly thwarted when I realized mid cooking that I was out of polenta (*gasp* really!?).  So, while my acorn squash were roasting in the oven, and its seeds toasting up nicely in the toaster oven, I whipped up a stuffing that turned out amazingly.  Recipe at the end of this post.

Somewhere in between making the stuffing for the squash, I chopped up and roasted two sweet potatoes for use later this week… as well as pressed and baked up some tofu triangles–marinading them in some left over vegan Worcester sauce I made that wouldn’t fit in the container (the left over marinade was used in the stuffed squash).

Pumpkin Bean Fritters

But that wasn’t enough for me… I had some left over red chili beans in the fridge that needed to be used up… and so I used a version of these Toasty Pumpkin Chickpea Fritters… where I swapped out the chickpeas for the chili beans, the hemp seeds for pumpkin seeds and coated them in corn meal and baked.  They are delicious!

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