The gloomy weather we’ve been having lately made me really want some warm comfort food so I made one of my favorite meals. Fall is also the season for one of my favorite foods in the world – butternut squash! The first time I had a butternut squash and garbanzo bean (or “chickpea” if you want to use the sexier word for it) stew like this was at Nook Bistro a couple of years ago. I fell in love with it and absolutely had to make it at home. After trying out a couple different recipes, I found one that was similar enough and really healthy. I made this a few years ago prior to starting my blog, so I thought I’d give it the shoutout it deserves!
Note: If you decide to make this at home, I would recommend buying pre-cut butternut squash because the rind is not easy to cut through.
A few people have asked what is with the sudden burst in posts. I love to eat, sleep, and breathe food so naturally, I’ve been spending a lot of time in the kitchen with the new found free time I’ve acquired in the last month. However, it seems like this is slowly turning into a cooking/baking blog, so I’ll change it up in the next couple of weeks with something inedible to share!