My favorite part about blogging is my community. That’s you! I envision my community to be a most diverse collection of individuals, who sit down at a campfire together, drink beer, and talk about things that mean absolutely nothing and everything. We pass around a potluck of diverse food, and utensils are entirely optional.
I’m proud of my community. You’re all a bunch of quick-witted, cheeky mellow fellows and I want to squeeze you all. Thank you for being here.
Making friends through blogging may seem strange to a lot of people, as if blogging isn’t strange enough as it is. But our internet friends are so very real, and I have living proof of how solid these relationships are. I’ll show you my proof. But first, a brief aside:
Lately, I’ve been a busy beaver. You may have noticed things are a bit different around here…my posts don’t go up on the “regular” days and things have been a bit quieter. You’re finding my peanut butter spoons all over the place, and you’re all, “Julia, what the hell is your peanut butter spoon doing in my boot?” and I’m like, “sorry, I was hungry.”
There’s a reason for this. And it’s not because I’m pregnant. What I mean to say is, I’m not pregnant. Not that I am pregnant and being pregnant isn’t the reason for me being a pb-eating busy beaver, it’s just that I’m not pregnant at all, so pregnancy is reason for nothing round here. It’s okay, I had to re-read that sentence 7 times too. You’re welcome.
The reason I’m busy is because I’m finishing cookbook #2, (Let Them Eat Kale!) plus working on some other awesome food projects, and as Murphy would have it, everything is all happening at once, ohmygaaaaaaaah! In essence, I’m up to my eyeballs in TPS reports and I sure as hell am working on Saturday, Mr. Lumberg.
So what does this have to do with my community? WELL. I’m independent and stubborn to a fault, which means I have a difficult time asking for help. Even when I feel like I’m Wiley Coyote and every ACME bomb EVER has dropped in my lap. BUT! I finally did ask for help, and I’m so glad I did.
I reached out to part of my community, my close blogger friends, whose beautiful faces you can see in the comments to my posts. I asked these ladies if they would throw me a bone and do a guest post for me over the next month and a half-ish while I lay some projects to rest. And not only did they agree like 8 seconds after I sent my email cry for help, but they were really freaking nice to me, too! I have so much love right now. Raindrops on roses and whiskers on kittens. . . Where was I?
So what that means for you, is my community is going to be your community, is going to be our community over the next month and a half. You’ll be seeing new faces on The Roasted Root (or perhaps faces you recognize), and you’ll get to listen to someone else’s voice besides mine. I’ll be in and out. Mostly in. I can’t wait to have these lovely bloggers strut their stuff and throw a disco all over The Roasted Root!
I’m so full of pride, I almost forgot there’s food here too! Let’s cool my jets for one second. Last weekend, I roasted acorn squash with cinnamon and honey (yum!) then stuffed them with a festive fall quinoa stuffing (basically quinoa salad but we’re calling it stuffing).
The quinoa is full of pears, pecans, cranberries, goat cheese, and is dressed with a cinnamon orange dressing. Basically, it’s nutty fall flavors all up in your palate. It’s healthy, it’s delicious. Quinoa stuffed acorn squash, represent!
Stuffed Acorn Squash with Quinoa, Pears, and Pecans
To Prepare the Roasted Acorn Squash
Preheat the oven to 375 degrees F
Cut the tip and tail off of each acorn squash, and them length-wise.
Scoop the seeds and innards out of each half.
Drizzle each half with about a tablespoon of olive oil, so that all of the flesh is lightly coated.
Drizzle each half with about a tablespoon (or two) of honey.
Sprinkle kosher salt and cinnamon over the squash.
Place the acorn squash cut-side up on a baking sheet and roast in the oven for 45 to 50 minutes or until the squash is very tender when poked with a fork.
To Prepare the Quinoa stuffing
Rinse the quinoa well and soak it in a small pot for about 10 minutes.
Drain the quinoa and add 1.5 cups of water to the pot. Bring the quinoa to a full boil, then reduce the heat to medium-low, cover the pot, and allow the quinoa to simmer until all of the water is absorbed, about 15 minutes.
In a small bowl, whisk together the orange zest, orange juice, olive oil, cinnamon, and salt.
Once the quinoa is finished cooking, transfer it to a large bowl and pour the orange dressing over it.
Add the remaining ingredients and mix everything together well.
Scoop desired amount of quinoa stuffing into each acorn squash and serve!