I think this taste explosion also came from a swap I made to my normal cooking ingredients. This recipe calls for coconut oil, which I have never used before. I'm pretty much an olive oil girl just like everyone else. First of all, I didn't even know what coconut oil was or where you could get it. Magically, last year the hubby brought home 2 big jars of coconut oil that he got for free from work. He was kind of excited about it and I was just like, "Oh, cool!" and then put them in the back of the pantry. I didn't know what the heck it was, I seriously thought it was something for a smoothie or something you put on your face like a rejuvenating mask. Apparently, it can be used for your hair, face, make-up removal, cooking, sauteing. Is this stuff magic?? (It actually says magic on the bottle).
|Magic in a jar. They even admit it.|
|Tossed the butternut squash, onion and garlic with the coconut oil.|
|Easy and delicious.|
Overall recommendation for coconut oil: get this stuff and try it out! This recipe also calls for turmeric, which isn't something I use too much of, but have been trying lately. I can't put my finger on the flavor it creates, but if I had to try I'd say earthy, root-y, spicy and aroma filled. After you roast the veggies, you just add vegetable broth with the veggies to a blender, add the turmeric and other spices, and blend. Instant soup. It was such a perfect meal for another bitter cold night. Hopefully, we are getting through the last of these (Hello March!), but I could deal if I had this to make.
Delightful. WOO Last day of March!!