I love squash. I love squash in breads. I love squash in cookies. And now, I love squash in pie.
Butternut Squash Pie
1 medium Butternut Squash (Baked and Pureed)
3 tsp of Oil (Coconut, Grapeseed, or Olive)
1/2 Almond Extract or Vanilla Extract
Dash of Salt
Dash of Nutmeg
(Optional) Honey and Pecans for Top
Preheat oven to 350. Mix squash, eggs, salt, nutmeg, extract. Should end up as a creamy yet thick consistency. Pour into greases pan. Bake for 40 minutes. Enjoy warm or cold.
This post is dedicated to Dawn, aka Ms. Lashes. I had a bunch of kale in my fridge and decided they needed to be made into chips. I’ve done this before, several times, so I this time around I chose to try a new flavor Salt & Vinegar Kale Chips! So good. Enjoy!
Optional: Vinegar, Pepper, Spices…
First, preheat the oven to 350. During this time, take the leaves, cut out the stems and slices leaves into evenly sized pieces. In a sealable plastic container add a couple table spoon of oil, vinegar, salt, pepper and kale. Close container and shake shake shake! Once leaves are thoroughly covered, place kale on foil or parchment paper and place in over for 10-15 minutes.
Pull out of oven and enjoy the crispy, light chips that you have created.