Butternut squash

Hello, friends! I took a little time off to recover from Christmas, and we made a last-minute trip to Utah to attend a funeral. Needless to say, I’m really happy that school resumed this week and we’re back into our regular routine. AND I’ve got some new I’ll be sharing shortly. Let’s talk about this …

I wasn’t joking when I told you I was going to #chaiallthethings this season. Have you made my Homemade Chai Spice Blend yet? How about that Chai-Spiced Golden Milk? (SO GOOD. It tastes like Christmas!) Well, I didn’t think roasted butternut squash could get any better with savory flavors (my favorite!) . . . . …

Disclosure: This recipe is in partnership with Sprouts Farmers Market. I received monetary compensation for my time and all opinions shared are my own. Take a deep breath. Can you smell that? It’s the smell of Halloween being OVER. It might be one of my favorite smells — righht up there with clean kids’ rooms …

Do you remember the Vegetarian Sweet Potato Chili I posted several years ago? It’s full of sweet potatoes and bell peppers and diced tomatoes and it’s just all kinds of good. Well, I pulled out the beans, threw in some butternut squash and made it vegetarian AND paleo. AND Whole30 friendly. My favorite part of …

I think I’ve eaten kale salad every day for a week. That’s what happens when you find organic kale on sale at Whole Foods. Three bunches for $5, people. How do you turn that down? You don’t. You buy one of every kind, and then torture your kids with kale salad all week. Luckily mine …

I could use a nice big bowl of squash soup right now. I think my pie hangover is just about gone. I’m not sure what I was thinking making 11 pies. (Yeah, I really did. See right here.)

This post is somewhat of a milestone for me. I’ve been blogging for almost 9 years, and this is the first pork recipe that isn’t bacon, ham, or sausage. (I know, right?) Want to hear a confession?

I was sifting through my file of saved recipes and came across this butternut squash soup that I had taken from Ina Garten’s book, Back to Basics. I loved her condiment suggestions and skimmed the recipe to see what I would have to change to make it paleo. You know what? IT ALREADY WAS.