BAKED KABOCHA SQUASH CHIPS / November 12, 2020 by Lindsey | Dolly and Oatmeal

BAKED KABOCHA SQUASH CHIPS | dolly and oatmeal

since there’s so many thanksgiving recipes already out there, i thought i’d come in here with something festive, yet a little lighter. personally, with 2 little ones and not much time to cook, we’re planning to order our holiday sides from a local shop (frank and i are making a turkey - it’s become our yearly thing). so i thought i’d share this super easy recipe for homemade winter squash chips!

not only are they aesthetically pleasing, but they taste so good. they definitely bring me back to my Terra chip days - a bit heartier than a potato chip, and a smidge on the sweet side. because they can be a bit time consuming (and by time consuming, i mean you’re mostly just babysitting while they bake in the oven), i like to serve them with other dippers - potato chips, crackers, cut veg, etc. they bring a super festive vibe to the appetizer table, too, which i especially love this time of year :)

baked kabocha squash chips | gf & v

print the recipe!

notes:

if you don’t have/can’t find kabocha squash, acorn squash is a great alternative.
i like to serve these chips alongside other favorite dippers - potato chips, crackers, cut veg, etc.
go wild with seasonings. i went plain, but you could use anything here - get creative!
serve this with your favorite dip - hummus (my favorite), vegan onion dip, whipped tahini, or vegan labneh.
these are best eaten the day they are made, but will stay fresh in a sealed bag for up to 2 days.

ingredients

1/2 kabocha squash, cut in half and seeds scooped
2 tablespoons extra virgin olive oil
1/2 teaspoon fine grain sea salt
fresh ground pepper, to taste
flaky salt, to finish

method

preheat oven to 250°F, line 2 baking sheet with parchment or a silpat, and set aside.
use a mandolin to slice the squash super thin - about 1/16-inch. with your hands, toss squash slices with the olive oil, fine salt, and pepper to taste, until all slices are nicely coated (add more oil as needed, but be careful not to add too much). arrange the squash slices in a single layer on the baking sheets.
bake the squash for 1 hour, rotating the sheets top to bottom, halfway through. after 1 hour flip the chips over and continue to bake them until they’re browned and crunchy, about 30-40 minutes.
remove the chips as they bake and become crispy (some chips may take longer to crisp up), transfer them to a cooling rack to cool completely.
once all chips are baked and crunchy, serve with a good sprinkle of flaky salt, and a good dip (like hummus!).

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OATNOG! (AKA, OAT MILK EGGNOG) / December 20, 2019 by Lindsey | Dolly and Oatmeal

OATNOG! AKA, OAT MILK EGGNOG) | dolly and oatmeal

this post was created in partnership with Planet Oat. all thoughts and opinions, as always, are my own.

the holidays, but christmas in particular, is taking on a bit more of a magical vibe this year. with amesy at 3, he gets the idea of santa clause, the north pole, decorating, stockings, etc., etc. we got our tree the other day, and for the first year he was actually interested in decorating it. he carefully picked out which ornament he wanted to put on the tree, then jotted over, climbed up the ladder, and carefully (and without wanting any help), placed it on a branch of the tree, ending with a very proud: TA-DA! i did it! when he woke up the next morning to find the tree all lit up, he exclaimed: it’s beautiful! so all the things i swore i would never do as parent are coming back to bite in me the butt, because honestly, it’s just the sweetest thing. and if a few decorations, and festive lights make his face beam, then i’m all in 100 million percent!

i’m finding myself getting into the holiday spirit even more just because i know it makes ames so happy. i think it’s true what they say, that holiday cheer is kinda contagious. i’m finding myself doing things that i would'n’t typically do. like making eggnog! while i’ve never had any issue with eggs, and actually love them (when cooked). i don’t love the idea of downing raw egg yolks. as such, i wanted a version that quick, and thick and creamy just like a traditional eggnog. enter: oatnog! if you’ve ever tried oat milk you know that it’s creamier than many other plant-based milks. that’s why it’s my go-to here. especially Planet Oat’s extra creamy oat milk. it’s rich, creamy, and full-bodied. and it also has a delicious, yet neutral flavor which i find important since we really want that eggnog flavor to shine here. it’s a great milk alternative for any recipe, really.

i love making eggnog, mostly because it’s so diverse. while you can certainly drink it there are so many other ways of utilizing it! my personal favorite is heating a bit up and adding it to a tea or coffee latte for a holiday twist. you could add it to overnight oats, cook your oatmeal in it. it could also be used in the batter for french toast. the list goes on and on! i hope you get the chance to make this one!

big holiday hugs!

oatnog | gf (vegan option)

-this recipe can easily be doubled, especially if you’re serving a crowd, or if you want a big batch to last throughout the week.

-i also love using it in a tea or coffee latte. simply heat up a serving, froth with an electrical frother, and pour over your brewed tea/coffee.

-for a nut-free version, simply swap the cashews for 1 cup coconut cream, and you’ll be good to go!

print the recipe

| makes roughly 3 cups |

1/2 cup raw cashews, soaked at least 4 hours, rinsed
2 cups Planet Oat Oatmilk (extra creamy)
1 vanilla bean, scraped (or 1 teaspoon pure vanilla extract)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt

to garnish (optional):

fresh nutmeg, grated on a microplane
cinnamon sticks
pomegranate seeds
chocolate shavings

method

place all the ingredients in the cup of an upright (preferably high-speed) blender. whiz on high for 2 minutes, until smooth and creamy. pour oatnog into a large lidded jar and refrigerate for at least 3 hours. place a large ice cube in each glass, pour in oatnog, garnish as desired. oatnog stays best in a lidded jar for up to 5 days.
if serving warm, pour oatnog into a small pot over medium-low. stir, and heat until steaming. serve it in a big cozy mug, and garnish as desired.

SUMAC-ROASTED DELICATA SQUASH W/ ZIPPY GREEN TAHINI / December 5, 2019 by Lindsey | Dolly and Oatmeal

SUMAC-ROASTED DELICATA SQUASH W/ ZIPPY GREEN TAHINI | dolly and oatmeal

the holidays are upon us, and i’m still kind of gobsmacked that it’s december and that our little joey is almost 4 months old already! it was around this time last year we found i was pregnant and that we would be giving amesy a sibling. there something so magical about that brief period of time, about what life would be like in a year with another little being to love on and care for. fast forward a year, and by no means has it been easy (how could it ever be?), but the intense love i have for my boys is beyond measure - something i knew existed been could never imagine how it may feel. while we’re trying to live in the moment of baby bliss, frank and i often find ourselves having a conversation about who joey will be, if he’ll have a similar disposition to amesy, or be completely different. for the time being joey is the most happy little babe, always smiling (unless he’s hungry or sleepy), and always wanting to stand and sit up like a big kid. we think he’s trying to catch up to ames.

in any event, i wanted to come here and share this recipe. it’s equal parts warm and grounding, and zippy and bright. to be honest, i really don’t love roasted squash unless it’s drowning in a peppy sauce. and this side checks all the boxes - it could function as a leaf-less salad (i love those!), a side dish, or round it out into a main dish with your choice of protein. it also couldn’t be easier to prepare. we roast the squash, and while that happens everything else gets made: the sauce ingredients get thrown in a food processor (or blender) and whizzed up, and then there’s a quick (optional) chop of red onion, and parsley. toast up some sesame seeds, and toss in some pomegranate seeds and you’re ready to party. this may sound like a mashup of flavors, but somehow they all work together and compliment each other perfectly. and don’t skip the green tahini - this is the linchpin, really. we’re calling it zippy because indeed it it! with a good amount of lemon juice, lemon zest, and ground sumac it brightens everything it touches.

i hope you love this one ❤️

sumac-roasted delicata squash w/ zippy green tahini sauce | v & gf

you can use any squash variety here, or even sweet potato wedges (changing the cook time accordingly). the green tahini sauce makes extra which you’ll thank me for later. i like to pour it over anything and everything - even drizzle over hard boiled eggs for a quick snack/lunch. you may even want to double the recipe, it’s that good.

| serves 4-6 |

zippy green tahini (makes extra)

1/2 cup tahini
1/2 cup lightly packed cilantro
1/2 cup lightly packed parsely
2 tablespoons lemon juice
1 teaspoon ground sumac
2 cloves garlic
zest from 1 lemon
1/4 cup extra virgin olive oil
2-4 tablespoons cold water
salt & fresh ground pepper

sumac-roasted delicata squash

2 delicata squash, sliced into 1/2-inch thick rounds and seeds removed
1 tablespoon avocado oil
1 tablespoon ground sumac
1/2 teaspoon salt
fresh ground pepper, to taste

to garnish

1/4 small red onion, sliced thin
handful pomegranate seeds
chopped parsley
toasted black sesame seeds

method

make the green tahini. in a food processor fitted with a metal ‘s’ blade, combine the tahini, herbs, lemon juice, sumac, garlic, and lemon zest. with the motor running, drizzle in the olive oil, followed by 2 tablespoons of water. season with a few big pinches of salt, and some pepper. continue to pulse, adding more water as needed, until creamy. pour the sauce into a lidded jar. sauce can be made ahead and stored in the fridge for up to 2 weeks.
make the squash. preheat oven to 425°F and line a baking sheet with parchment paper.
in a large bowl, use your hands to combine the squash with the oil, sumac, salt, and pepper until the squash is coated. place them evenly on the baking sheet, making sure to not let them overlap. bake for 20-25 minutes, until tender and slightly caramelized on the edges. remove from oven and let cool slightly.
arrange squash rings on a platter or large plate. drizzle over a few spoonfuls of green tahini; top with sliced red onion, pomegranate seeds, chopped parsley, and sesame seeds. serve warm.