Goatse potluck

That sure does sound appetizing, doesn’t it? Our potluck themes definitely seem to be escalating. I suppose it’s not going to stop until we’re all fighting over toilets, sinks and buckets to puke in.

So, the themed dishes will probably give you a good idea of what goatse is if you aren’t familiar. If you find yourself googling this, the result will be not safe for work, lunch, eyes, etc. You have been warned.

The is the beefy stew pot pie I brought. There was another one, but this one was the best. Lol at the carrot floater.

I also brought roasted delicata squash. But it wasn’t on theme. So good though. If you’ve been ignoring these in the market, you need to fix that. No peeling!

Back to the themed dishes…excellent use of the slashes on the sourdough. I can’t remember what was under the bread. An Italian pasta thing I’m guessing.

Uh, hollowed out corn muffins with chili, I think:

Now we’re going to get a little more abstract:

What horrible thing will we come up with next?

White Bean and Kale Stuffed Delicata Squash

It is my habit to sit down, decide what I’m going to cook in a week, make up a list and shop from that. But sometimes I impulse buy veggies. Recently it was some nice looking organic delicata squash. Delicate have a lovely sweet taste, cook pretty quickly and don’t require peeling.

My usual go to dish for delicata squash is Tanya’s Asian Creation from How It All Vegan. Delicious, but I wanted to try something different. After consulting The Googles, I thought I’d try a stuffed squash dish, this White Bean and Kale Stuffed Delicata Squash. It’s sort of an Autumn dish, but it called to me since I have a sage plant growing outside. One of the only culinary plants that stands up to my neglect. Shout out to the rosemary bush too! The only ingredient in this recipe that isn’t already vegan  is the parmesan, which I just replaced with a vegan version.

The squash turned out to be really tasty. They’re also pretty healthy with your orange and green veggies, a nice protein and minimal oil. These would also be worth a bookmark for holiday meals. They’d make a nice main dish that could travel already stuffed and be baked off at the final destination.

We had them with a side of the leftover Artichoke Potato Gratin that seemed never-ending (but we did finally finish off, yay!)