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.
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!
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.
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
Directions:
- 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
Directions:
- 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
Directions:
- 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 😉
Rassasy Me 