Week 34 – Butternut Squash

Week 34 – Butternut Squash

Imagine holding a 5 pound bag of flour right now, assuming you can even find a bag of flour currently. Coincidentally I just took this picture of the flour aisle at the local supermarket.

Flourless in Oregon

Well, that imaginary bag of flour is how big our #fakebabies are right now!  Nesting is common at this point as well. Honestly, I’m a bit over this nesting phase and am just ready to bust out!  One of the questions on the pregnancy websites asks moms-to-be if they’re okay with strangers rubbing their belly…. Glad no one is asking us that! And in case you’re interested, 53% said no, 12% said yes and 36% answered ‘in some cases.’

And since there’s no flour to hold, I practiced holding the butternut squash!

Aren’t we sweet?

I found a darling You Tuber, Julie Van Den Kerchove that made a stuffed butternut squash recipe, and from that recipe she used the filling to make these little tasty squash nuggets. Just like ‘the book,’ where each meal becomes another meal. I wasn’t sure what your mushroom situation currently is, so I couldn’t do the original recipe, the stuffed squash, but the nugget one was a definite go! She calls them falafels, but I already did a pregnancy falafel recipe and seriously, do we need another ball recipe? Well, yes, always….but instead I thought nuggets would be a nice change.

Butternut Squash Nuggets

Ingredients (nuggets):

  • 1 cup pumpkin seeds
  • 1 cup almonds
  • 4 Tbsp flax seeds
  • 1 cup baked butternut squash
  • 1 Tbsp each of garam masala, cumin, curry
  • 1 tsp tumeric
  • 1 Tbsp apple cider vinegar
  • 1 tsp salt
  • Large pinch of black pepper


  • Preheat oven to 350°
  • In food processor, combine pumpkin seeds, almonds and flax seeds to make a flour
  • Add the butternut squash and mix
  • Add in remaining ingredients until you get a dough
  • Roll into tablespoon size balls, well I like big balls so I used a 1/8 cup- cooks choice

Ingredients (crumbs):

  • 3 Tbsp flax seeds
  • 3 Tbsp sesame seeds
  • 1/2 tsp, combined garam masala & cumin


  • Add above ingredients to bowl and mix, make shapes if your heart desires
  • Roll the balls in the crumb mixture, then place on baking sheet
  • Bake for 20 minutes, until crunchy on the outside and soft inside

Ingredients (sauce):

  • 4 Tbsp tahini
  • 3 Tbsp water
  • Bit of lemon juice
  • Pinch of salt & pepper


  • Mix the above ingredients until a smooth sauce is made
  • Use as a drizzle or a dip
  • Or a dip or a drizzle

*that’s fun to say 😉

And obviously, this made me laugh!
And the “real” picture.

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