It has been a sleepy day, a sleepy week. I find myself waking up two hours late, cutting off the alarm and pulling the covers over my head. The mornings are soft. The light is pearlescent grey. My husband curls up alongside me and we chat for what feels like sweet forever, mixed up amongst the duvet and the cotton sheets. I never want to leave this sacred, kind, loving space where the troubles of the world fall away.
The only thing that gets me out of bed is coffee and the promise of toast.
Our little home sits in a quiet nook of the city where the only sounds are the occasional swish of cars in the distance, the chittering of chickadees. I sip coffee in the morning looking out over the yard (which has gone brown and mossy in lots of places). I imagine sunny springtime, pink flowers spilling over every stoney ledge.
For now, blue mist hangs over the mountains. Rain hangs its sparkling coat on bare branches.
I fill my days with work, padding around the house in pajamas. I can go days without stepping out of the house. I sustain myself on never-ending cups of dandelion tea, berries, and almond-butter toast.
This is so laughably close to the stereotype of writers you always see in the movies. Living in a crusty robe with empty tea cups piled all over the windowsills. Manuscripts and notebooks piled everywhere. Drinking bourbon at 11am.
I’m sort of like that except without the crusty robe and the bourbon. Sub in a floaty silk kimono / plenty of nudity / kombucha at 11am.
This is what happens when you put a creative type in charge of organizing their life. It gets messy and unmotivated REAL FAST.
But something must be working because this southwestern-inspired cumin-roasted butternut squash with lentils and sunny red pepper cilantro sauce is pretty damn dreamy. And yes, it’s a big ol pile of messy goodness.
This dish was born out of a strong desire to be lazy AND accomplished at the same time.
And don’t be intimidated by the ingredients list! A lot of the listed ingredients are the same, but used in multiple areas (olive oil, lemon juice, salt and pepper).
The Sunny Red Pepper Cilantro Sauce is a lot like a romesco but with sunflower seeds instead of nuts and an enormous dose of cilantro. It’s creamy, savory, tangy, garlicky and just damn delicious.
The cumin-rubbed roasted butternut squash gets tender and caramelized from browning and blistering under high heat.
The lentils get a pop of flavor from that Sunny Red Pepper Cilantro Sauce and an extra squeeze of lemon.
The kale salad is super basic, massaged with olive oil, lemon, salt + pep. A handful of tart dried cherries in the salad gives the whole dish a needed perkiness and extra dose of sweetness.
Sigh… yes I did it again I posted 1 recipe that’s actually 4 recipes.
This roasted butternut squash dish is pretty similar to my roasted asparagus with lentils and romesco from last Spring. But it’s totally winterized and spiced with cumin and cilantro, giving it a bit more of a Southwestern flair.
This is a very messy plate of plant based goodness. I did my best to make it look presentable! But it’s basically a huge sheet pan of melty, saucy, roasted good stuff. Aka the best type of food.
Also, holla if you went to any Womens March on Washington Rallies this past weekend! I went to a local one and it was awesome! 1200 people showed up in Charlottesville! #lovetrumpshate #pussypower