My parents grew up in New Jersey. We’re Giants (football) and Yankees fans. Not always the friendliest environment when you grow up in the Washington, DC area. And while Jersey gets a bad wrap, it’s pretty refreshing/entertaining going back up there every few weeks, like I’ve been doing my whole life. Especially in the fall for FOOTBALL SEASON.
Admittedly, it can be a little abrupt sometimes. When I came back from my junior year abroad in France, the first thing I did back in the states was go to a Giants v. Eagles football game in the freezing cold. As per usual, the game was not going too well for the G-men. Struggles. We love them anyway (most of the time). If you don’t know football rivalries, Giants and Eagles fans do NOT like eachother. At all. So imagine going from proper Parisian french, sitting in cafés sipping espresso one day, to the next day sitting in an american football stadium with a bunch of oversized, face-painted, extremely loud, football fans screaming “COME ON YOU F***ING IDIOTS HOW COULD YOU DROP THAT SH*T?!” My ears may or may not have bled a little. So endearing.
Anyway. It’s always great to see my family up there, where coffee is (COAW-FEE), talk is (TOAWK), and you can fuhgeddaboutit (forget about it) if you think people drive even close to the speed limit on the turnpike. I’m a New YOA-KAH (Yorker) at heart. So if you piss me off (OAWF), the Jersey’s comin’ out. Thankfully for everyone involved that rarely happens 🙂
“People can say whatever they want about us, but we’ll still kick your ass in the parking lot.”
Yes, I just quoted the Real Housewives of New Jersey. Deal with it.
More squash!! I made a version of this dish for thanksgiving last year, and it was a total hit. Sort of like a breadless Thanksgiving stuffing. But I’d eat it any time!
- 1 medium delicata squash, halved and diced
- 2 apples, cored and diced
- 2 Tbsp coconut oil, melted (divided)
- 1 medium onion, chopped coarsely
- 1 tsp minced garlic
- ½ c chopped dried figs
- 3 Tbsp apple cider
- 3-4 fresh sage leaves
- 1 large sprig fresh rosemary
- 2 sprigs fresh thyme
- ½ tsp dried marjoram (optional)
- ½ teaspoon salt + pepper, to taste**
- Preheat the oven to 400°F.
- Toss the chopped squash and apples with one tablespoon melted coconut oil. Season to taste with salt and pepper. Spread out a baking sheet, and roast until tender and slightly browned, about 20-25 minutes. When you put the squash in, measure out and combine all your herbs/spices and set aside in a small bowl.
- In a large cast iron skillet your onion, garlic and 1 Tbsp coconut oil and sauté until very soft and slightly caramelized (about 15 minutes.)
- Remove the squash and apples from the oven and stir in with the onions. Turn the oven down to 350.
- Add the apple cider, dried fruit, herbs (whole, no need to chop them), salt and pepper to the skillet. Give it a few stirs.
- Return to the oven and cook an additional 5-10 minutes so the flavors come together.
**For Autoimmune, omit the pepper