Kabocha Squash and What’s In My Kitchen

Welcome to my kitchen!

I thought y’all might like to see what I currently have in my fridge and pantry…..it’s not much, be warned!

From the bottom:

• grapes
• leftover squash
• whole wheat sprouted bread
• chickpeas
• light muenster cheese
• tofu
• more bread
• local goat milk cheddar cheese
• cottage cheese
• hummus
• greek yogurt
• fresh salsa
• almond butter

So there you have it. I also have some organic eggs, pumpkin butter, regular butter, olive oil and frozen naan that escaped the camera’s eye. It’s weird moving away and slowly having to rebuild your pantry…especially spices! Currently I only have ginger, cayenne, black pepper and sea salt…slowly but surely building everything back up again.

Oh yes…and vino.

I shan’t go thirsty.

For lunch today I finally tried kabocha squash!

I followed Heather’s instructions on roasting this puppy and it turned out perfectly!

I topped some slices with a half cup of organic chickpeas, a bit of this AMAZING cheese and sprinkled everything with sea salt and olive oil.

It was…..nutty! So good.

+ sprouted bread, grapes and a few slices of parsnip.

Mmmm! Yummy. The squash pieces literally melted on my tongue. I think butternut is still my very favorite because its the sweetest, but this is a close second. Washed everything down with some apricot white tea with agave.

Off to run errands then come back for some yoga-ing.