Just disregard the slightly orange-ish tinge I seem to be acquiring…

It’s pumpkin-hoarding season.

And yes. I DO hoard canned pumpkin. And maybe pumpkin butter. Just ask Kira. Mostly because when you want it, it’s nowhere to be found! Yeeesh. So I become a temporary hoarder of specific foodstuffs.  Also because  I am apparently obsessed with all forms of orange food. Like really, ALL of them. Today, I single-handedly ate my way through four different kinds of orange veggies. It’s kind of embarrassing… except not really. HA. Because I looooove my beta-carotene! And so do my eyes, thanks to Vitamin A. That’s probably why I have 20/15 vision, which is what you’re required to have to be a fighter pilot! Shazaam. Maybe I should rethink a career change?!

But yeah.


Carrots at lunch. Pumpkin cornbread (FAB, by the way). Sweet potato muffins. Pumpkin-Butternut Squash pastaaaaa (Also SO FAB) (Like, mind-boggling amazing).

See? I warned you. At least I ate all my orange bell pepper at the end of last week, otherwise this would really be ridiculous.

Whatever. At least my Vitamin A levels are covered for the next four millennium. Not a big deal.

I feel like I’m setting myself up to start channeling my inner oompa-loompa what with all this orangeness… Perhaps I should start composing an original song or something…? Or wearing white overalls? I do, however, draw the line at dyeing my hair green. None of that.

Apparently you really can turn yourself slightly orangeish if you eat enough orangey pigment… I’ll have to watch myself for this semi-alarming state of affairs, just in case I suddenly need to apply for a job monitoring a chocolate waterfall.


Moving on.

These recipes are aaaaaamazing. Mega props to pumpkin cornbread—who would have thought? But hey, I love pumpkin, and I love cornbread, so why not together? This cornbread is moist and sweet, but not tooo sweet. It’s corny and delicious, and excellent with a little butter and honey. Yum yum yum.


Pumpkin Cornbread!

Adapted from here.

This recipe makes an 8 by 8 pan, but being only two, I made half! In my cute little 6.5″ round pans :) Love love love. I’ll give the full size recipe here—making half is very easy.

  • 1 cup whole wheat pastry flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup brown sugar (I might reduce this ever so slightly next time?)
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup olive oil

Preheat oven to 400. (Also convenient for roasting your butternut squash for dinner, just sayin’)

Whisk flour, baking powder, salt, cinnamon, nutmeg,  brown sugar, and cornmeal in a medium-type bowl. In a smallerish type bowl, whisk the eggs, and then add pumpkin puree and olive oil. Mix wet into dry. The original recipe called for a tablespoon of molasses, but being college-y, we don’t currently have any. Soooo, I adapted and left it out. I’m sure it would be delicious, but it was WAAAYYY tasty without, so I don’t feel cheated in the slightest.

Pour/scoop (this batter is really thick) into a lightly greased 8 by 8 or 6.5″ pan, depending on the amount you made. Smooth out the top for aesthetic reasons, or just use it as an excuse to play with your food. For an 8″ pan, bake for 30 minutes, until a knife comes out clean. For a 6.5″, I baked it for 15 minutes. It could probably have gone a bit longer, the center was a teensy bit underdone,  but not in a bad way. Maybe like 2 minutes more?

It is deeeelicious any way you slice it… I think this may have been the main component of my lunch today!

So guess what?! Today you get TWO recipes, for the price of one! Get excited.

ALSO. This is BIG NEWS, I mean like BFD status.

Wait for it…

This is my first ORIGINAL RECIPE! I made it alllll up, on my ownesie! I had help in tasting and making by Kira, of course—much more fun that way. BUT! I am SO EXCITED to post my first recipe! And it was amazing. Not bragging. But it was! So it was a win all around. Behold:

Pumpkin Pasta with Butternut Squash and Chèvre

Serves… a lot. We have LOTS of leftovers, hooray!

Adapted from… no one! This is an original Wait are those Cookies recipe.


  • 1.25-1.5 c pumpkin puree (NOT canned pumpkin pie filling, ewwwy ew ew)
  • 1/2 c (ish) coconut milk beverage, or milk
  • 1 medium or large butternut squash, roasted (see below)
  • 1 large onion
  • olive oil
  • 1/2 tsp grated nutmeg
  • 1/4 tsp (or to taste) salt
  • fresh ground pepper, to taste
  • whole wheat spaghetti (or pasta of your choice)
  • grated parmesan, crumbled chèvre, and fresh basil for serving

First off, roast your butternut squash! Preheat your oven to 400. I cut both ends off of my squash, and then cut it in half and scooped out the seeds. Lay it down, cut side down, and then peel it with your trusty veggie peeler! Cut it into relatively similarly-sized chunks, and toss with olive oil, pepper, a bit of salt, and honey. Spread the squash on a rimmed baking sheet, and roast for about 30 minutes, or until lightly browned. Stir it once or twice while roasting.

Gettin' intense with my squash

When you’re ready for din din, start your pasta water and do all that jazz (I’m assuming you’re quite familiar with making pasta). We used whole wheat spaghetti, which turned out to be fantastic.

While the pasta is cooking, dice up your onion, and saute it in olive oil. When the onion is translucent (ish), stir in the pumpkin and milk-beverage. The thickness can be adjusted depending on your preference—ours ended up being super thick, and on the chunky textural side, which was awesome. And tasty. Anyway—add pumpkin, milk, and roasted butternut squash. Add nutmeg, pepper, and salt (these quantities are estimated—feel free to adjust according to taste preferences). Simmer until the sauce is warmed through and tastes like you want it :)

Toss with spaghetti! (Plus this way you can leave the copious leftovers in the fridge in their original pot, hooray for less dishes!). Serve with freshly grated parmesan and crumbled goat cheese (aka chèvre—I like the way this sounds, it makes me sound even more like the gastro-snob that I am), and garnish with a few fresh basil leaves.

We ate ours with warmed fresh crusty bread and butter. YUM YUM YUM. Today was quite an epic gastronomical adventure. I’m very proud of my first recipe… as if you couldn’t tell with the excess of exclamation points and capital letters, haha. Whatever, it was worth it, and delicious! It got rave reviews from Kira AND her mom :)

Eat. Drool. Love!

4 Replies to “Just disregard the slightly orange-ish tinge I seem to be acquiring…”

  1. Wow….I mean WOW….HOW did you think up such a recipe?!? I mean that is no ordinary recipe–like improving on a basic one, such as spaghetti sauce–that is a full-blown, gourmetie type recipe….VERY IMPRESSIVE!! You can be the cook here from now on! :) I’ll be the willing tester!

  2. This post made me laugh and then I was impressed!
    I’ve already added goat cheese to the grocery list–I can’t wait to try this!
    Perhaps a second orange vision quest is in order…!

  3. HI Hailey! SO GREAT to meet such a cool sister today! I loved connecting with you.. so many common interests and coincidences. Then I see you also love yoga with a great warrior II pose photo on your blog. I was so going to try one of your butternut squash recipees tonight. I got home so hungry I cooked the squash then ate it right out of the skin! It was an organic one and so yummy all by itself! I look forward to making some of your squash dishes. Go Orange! Again, it was wonderful meeting you and I hope we stay in touch. I teach at the West Courthouse TU/Th at 11am if you’re ever around at that time. ITB, Stacey

  4. I’d like to thank you for the efforts you’ve
    put in penning this website. I really hope to see the same high-grade blog posts by you in the future as well.
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