#How to Roast Squash Seeds

[northbirdblog]

Vegetarian Spaghetti Squash Taco Boats

[darkficsyouneveraskedfor]

The House Guest 5

Warnings: non/dubcon, and other dark elements. My username actually says you never asked for any of this.

My warnings are not exhaustive but be aware this is a dark fic and may include potentially triggering topics. Please use your common sense when consuming content. I am not responsible for your decisions.

Character: Bucky Barnes

Summary: an old acquaintance calls in a favour, leaving you with an unexpected house guest.

As usual, I would appreciate any and all feedback. I’m happy to once more go on this adventure with all of you! Thank you in advance for your comments and for reblogging ❤️

The speaker drones lowly, your playlist cycling through your most listened. You fall into your routine. You always liked cooking. It was always comforting. Your grandmother taught you all her favourite recipes whenever you came around. The familiar aromas bring back what can never truly be. 

You split the squash with a large knife, the thunk jarring you. You might not be the safest person in the kitchen but you’ve yet to do worse than a few nicks. You gut the seeds from inside and scoop in a heap of butter and brown sugar, then drizzle the rest with maple syrup. You’ll bake that while you work on the roast. 

The back door clatters and makes you flinch. Somehow, you almost forgot. That needling presence never really fades completely but you felt somewhat normal. 

You listen as Bucky lingers at the back door. He appears in the kitchen door as you look over. His grey jacket is streaked in dirt and his hands are similarly filthy. You give him a curious squint. 

“Got rid of that dead stump. Rot’s not good to keep around,” he explains. 

“Oh, right, you... wait? How did you do that? I was supposed to borrow Ian’s axe--” 

“Don’t need an axe,” he wiggles his vibranium fingers at you. “Gonna wash up. Anything I can help out with in here?” 

“Think I’m good,” you assure him, “I’m almost done.” 

“Mm, smells good,” he glances the pan of squash. 

“Hope so,” you reply. 

He watches you a moment before he turns away. His footsteps echo after him and fade into the soft music. You carry on, putting quartered onions and garlic cloves round the cut of meat. You baste and season, then put it all in the stove. 

You gather up the peels and seeds into your hands and head down the hall to toss it all in the compost. You get to the back door and clamour through, dumping it all into the barrel. You dust your hands off before you head inside. 

You didn’t notice the open door before. You’re slightly embarrassed as you glance over and catch Bucky lathering up his hands in the sink. You quickly flit away without another look. Oops. 

Cramped quarters are bound to get awkward but you hadn’t expected that sight. Bucky, shirtless, focused on his hands as he scrubbed away the dirt. You can see it vividly as you try not to think of it.  

The tortured flesh around his left shoulder, trimming the dark metal of his prosthetic, his other arm as hard as the other, firm and rounded with muscle. His chest full and just as taut, though his middle was softer. The little bit that stuck out over his pants and the extra layer of padding up his stomach filled him out, though there was strength woven into his entire body. 

You shake your head and swallow. You wipe down the counter and rinse off the used dishes and cutlery. You busy yourself and do your best to forget. 

You open the fridge and take out a bottle of sparkling water. You close it and nearly cry out as Bucky stands behind the door. He reaches up to grip the top of the fridge. He wears a fresh ribbed tank top, his arm flexing as he looms over you. 

“Mind grabbing me a beer, please and thanks.” 

“Uh, yeah, sorry,” you open the door again and take out a bottle of beer.  

“Sorry?” He echoes as the fridge closes with a nudge of your elbow, “for what?” 

“Um, nothing, just, didn’t hear you, I guess.” 

“Ah, so it’s not that Canadian thing you do?” 

“Canadian thing?” 

“You apologised for tripping earlier.” He shrugs as he accepts the beer. 

“Oh? Habit, maybe. I didn’t notice.” 

He chortles, “you know, I served with some Canadians. Good soldiers. They always show up.” 

“Wow, I... makes sense... my great grandfather served. Came back and drove a truck after,” you say. “My grandmother talked about him a lot but I was too young to remember him before he passed.” 

“Sorry,” he says, “ha, there I go, huh? Or is it eh?” You give him a look. He uncaps his beer and arches a brow. “What’s that for?” 

“What?” You wonder. 

“That look? Sam did say you could be a bit... never mind.” 

“He said I could be a bit what?” You twist of the plastic lid of your flavoured water. 

“Nothing, he always says shit, you know? Tells everybody I’m a grumpy old man. I’m old and I’m tired, not grumpy,” he insists as he leans on the counter and drinks his beer. As he does, he lifts his vibranium hand and picks at his thumb with the index. “Mm,” he pulls his lips off the neck, “you got a cuticle stick or something? This damn thing collects dirt like a broom.” 

“I might have something. Got Q-Tips,” you offer. 

“Whatever you got. I should probably clean this thing before dinner,” he says. 

“Sure, let me just go look.” 

You put your water down and squeeze past him. He doesn’t shy away, crowding you as you pass him. You don’t know if he’s just not paying attention or what.  

You go down to the bathroom and pull out the drawer. You wince as something rolls against the front. Shit. You really hope he wasn’t looking around already. You reach inside and take out the suction toy you shove it up your sleeve. Would he know what the silicon rose was? 

You search around and find a nail kit. You bought it thinking you were going to go camping but that never happened. Maybe next year. 

You dip into your room and tuck the silicon toy on the bookshelf then head back to the kitchen. You hand him the small case. “Brand new. You can keep it.” 

“Oh, uh, thanks,” he accepts it, wiggling it between his fingers, “I’ll just go... take care of this.” 

He drinks again from his beer and sidles through the doorway next to you. You slip through and retreat to the stove as warmth blooms around it. Is it the cooking that’s making you sweat or something else? 

[kitchenwitchtingss]

RECIPES I KEEP IN MY ONLINE KITCHEN WITCH JOURNAL #2

I love making these oh my gosh.

Why?

It's really fun

It's been a while since my last one

I get an excuse to try yummy recipes

You all are way too good at what you do

It's fun x2

Teas, Drinks, And Syrups

🍊 Orange Peel Tea 🍊

Violet Lemonade

Coconut Summer Drink

Dandelion Honey

The Best Hot Spiced Cider recipe you’ll ever try

Apple Cider is basically a homesteading spell

Rose Lemonade Syrup

100-Year Garlic (Garlic Honey)

Fire Cider Spell for Winter Protection

Blackberry & Apple Jam

Witchy Recipes - Blackberry Lemonade

Baked Goods + Sweets

Prosperity Bread

Lavender Earl Grey Cookies

Easy Rosemary Focaccia Loaf for Love and Protection

Heavenly Lavender Scones

Honey Vanilla Peach Butter 🍑

Pumpkin Pie Dip 🎃

Vanilla-Pumpkin Cupcakes

Soups, Stews, And Dinners

Super simple secret potato soup

Forest Porridge

Heartwarming potato soup

Perfect Homemade Garlic Bread

Creamy vegetable soup

Springtime Soup

Stuffed Maple dijon glazed roasted butternut squash

Summertime stir fry

Sabbat Stuff

Litha Orange Honey Cake

Litha Thyme Chicken

Stuffed Apples for Mabon

Mabon Mug

Imbolc Pretzel wreath

Oatmeal Bread for Lughnasadh

Samhain Mulled Cider

Samhain Irish Apple Cake

Angel's Best

(my favorite recipe posts I've made over the years, plus backstories that sound like your grandmother's reminiscing over the past.)

LATE WINTER BUTTER ROLLS

My first post I ever made. I was pretty new to the tumblr community at the time. I loved kitchen witchcraft, and I'm the type of person who will ramble on about how much I love cooking and baking. This blog gave me an outlet to express my love of cooking, baking, paganism, and witcraft. And these rolls are very tasty, I make them to this day!

WITCHY TOMATO BASIL SOUP

Tasty, simple, and a crowd-pleaser. It's perfect for a beginner kitchen witch! It was also the second recipe I ever posted.

SWEET CREAM BUNS

It was a recipe given to me by one of my good friends at the time. Every time I make it, it gets devoured in less than 10 minutes. It was also my first recipe to get over 50 notes. I was shocked but ecstatic that so many people would even give it the time of day lol.

WITCHY THUMBPRINT COOKIES

These ones were just fun to make and delicious lol.

A WITCH’S COZY BUTTERNUT WINTER SOUP

A quick soup that feeds a lot of people during the fall season. Fall is my favorite season, so of course I'm very biased lol.

SAMHAIN PUMPKIN BREAD

I love pumpkin bread and apple cider... So why not combine the two? This one was definitely one of my favorites of all time. Moist pumpkin bread and chocolate chips have to be one of my favorite things on this planet. It also makes for the perfect gift for friends and family. Yummy!

ANGEL’S AWARD-WINNING LEMON POPPY SEED BREAD

I love dessert loaves of any kind, so naturally, this would be on the list lol.

MAPLE BUTTER COOKIES

Super simple comfort food! I love any time of cookie with brown sugar.

BRING ME POSITIVITY PECAN FRENCH TOAST BAKE

I love French toast, and I love positivity~

SAMHAIN SOUL CAKES RECIPE

These are really good! And traditional. If you celebrate Samhain, I recommend you make some soul cakes and have friends and family help decorate. I give the littles a bag of orange frosting and let them go crazy lol.

FEEL BETTER CHICKEN SOUP

One of my most recent is my witchy twist on chicken noodle soup!

[forkfulofflavor]

Roasted Butternut Squash Soup Ingredients: For the Soup: 1 butternut squash (3-4 pounds), halved and seeds removed 1 medium onion, peeled and quartered 1 head garlic, top cut off 2 tablespoons olive oil 1 teaspoon fine sea salt 1/2 teaspoon cracked black pepper 1 teaspoon fresh sage, chopped 1 teaspoon fresh thyme leaves 3 cups vegetable stock (or substitute with chicken stock or water) 1/2 cup heavy cream (or use cashew cream or coconut milk for a dairy-free option) Homemade croutons, for topping For Roasted Butternut Squash Seeds: Reserved seeds from butternut squash 1 tablespoon olive oil Salt, to taste Directions: Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Prepare Vegetables: Place the halved butternut squash, quartered onion, and garlic head (cut side up) on the baking sheet. Drizzle the vegetables with olive oil and season with sea salt, black pepper, sage, and thyme. Wrap the garlic head in foil before placing it on the baking sheet. Roast Vegetables: Roast for about 45 minutes or until the squash is fork-tender. Allow the vegetables to cool slightly. Blend and Reheat: Scoop the squash flesh out of its skin and transfer it to a stockpot along with the roasted garlic (squeeze out the cloves), onion, and vegetable stock. Use an immersion blender to puree until smooth. Reheat the soup over low heat until warmed through, then stir in the heavy cream. Adjust seasoning with salt and pepper as desired. Serve: Ladle the soup into bowls and top with roasted butternut squash seeds and croutons for added crunch. How to Roast Butternut Squash Seeds: After removing the seeds from the squash, rinse them in a colander to remove the pulp. Pat dry with a towel. Toss the seeds in a bowl with olive oil and salt. Spread them out on a baking sheet and roast at 350°F (176°C) for 15-20 minutes, stirring halfway through. (It’s normal for seeds to pop slightly while roasting.) Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes Kcal: 240 kcal per serving | Servings: 4 servings Roasted Butternut Squash Soup is a creamy, wholesome dish that captures the flavors of autumn. The caramelized sweetness of roasted squash combines beautifully with the rich taste of garlic and a hint of sage and thyme, creating a soup that is as comforting as it is flavorful. Finished with a splash of cream, each spoonful is smooth and satisfying. Ideal for chilly days, this soup can be garnished with homemade croutons and roasted squash seeds for extra texture. It’s simple to make, packed with nutrients, and perfect for warming up during the colder months. Whether as a starter or main course, this roasted butternut squash soup will surely become a fall favorite.

[bomberqueen17]

noodle bowl recipe/technique

When I'm not at the farm it's always a struggle to eat as many vegetables as my body wants me to eat. Like it's just confusing to go out and buy vegetables when you're really used to just kind of going to the walk-in cooler and being like "ok what have we got too much left over of, time to Eat That", and I need to overcome this by having a recipe in mind beforehand but one I can adapt if they don't have the thing I'm thinking of at the store. So I'm trying to collect not recipes so much as techniques, because I have this problem where it's hard for me to follow a recipe because I accidentally skip reading the middle of it. Ha.

(I saw a good post about how "measure that shit with your heart" is misleading and like, mood. I am a very experienced cook but I have attention problems and can't follow a recipe if I'm tired or distracted or in pain. So I'm trying to link to real everything is measured for you recipes where I can, so if you haven't made this before and don't know what it should look like, you've got a tested version with proper amounts to start with. Just like I do! And then once I have the technique down, and the relative amounts, I'm sharing my method, which is less so on the measuring and more on my mother's technique, which is "you put in enough and then cook it until it is done", which when I was new was so frustrating, but now that I am old, I know it is 100% based on practice. And that's all, there's no mystery, it's just "I've made it before and I know how it should look so you just make it look like that." Now that I can't reliably read a whole recipe and not miss a big whack of the middle of it, I rely so much on having practiced and generally knowing what things look like when they're "right". But it's not magic and I'm not measuring with my heart I'm measuring with my practiced eye and hand.)

Anyway. Rice bowls or noodle bowls are a fantastic way to just throw a bunch of vegetables into a nice yummy sauce over a good comforting starch and have that be a meal. I tend to do a noodle bowl, and then any left over ingredients get incorporated into a fried rice scramble thing later, so you can keep that in mind if you want to try this.

I found this recipe for butternut squash mushroom noodle bowls. And I tried it as written, and it wasn't bad, but for me, roasting everything in the oven was very hard to time and didn't turn out fantastically well. YMMV, but I have more experience sauteeing things. (My first attempt I also used bok choy instead of spinach so I roasted it separately on another sheet pan according to a technique I've done before for roasted bok choy; this approach would probably work just fine if you were paying more attention than I was; my main issue was that noodle bowl recipe linked above gives far too little time for the butternut squash to roast so mine was unpleasantly crunchy. It's wrong, give it longer, and so I found it best to just not try to squeeze anything else onto the sheet with it as that recipe directs.)

So I changed it up for a second try.

First thing I did was peel the butternut squash with a vegetable peeler (I find it easiest to do this if I kinda cut it in half crosswise first), then scoop out and set aside the squash guts, then cube the thing up and roast it on a sheet pan, drizzled with peanut oil and salt and set at 400.

That's gonna take like 45 minutes or so, so I set most of my timing around that. Check the directions on your noodles or whatever, figure out what order you've got to do those in. (Soba are best for the protein, but I had rice noodles and they needed a pre-soak and it messed up my timing, which is why I'm making this note here.)

dice an onion. preheat skillet, add oil, begin to sautee onions.

rinse and prepare bok choi or other green of choice.

when the squash is part of the way cooked (like 25 minutes or so, give it a stir and check it to see if it's softening at all), take the seeds you set aside. separate them from the guts (I squeeze them with my fingers out of the assorted gut-fibers, works pretty well), spread in single layer on small baking sheet. turn oven down to 350. drizzle seeds with sesame oil and a tiny bit of salt. put them in the oven for like ten to fifteen minutes. (Turning the heat down is my attempt to have them not pop and fly all over the oven. IDK if it'll work. Be prepared to wipe seeds out of your oven tomorrow morning. They're not messy at least they just fly everywhere.)

Now throw your mushrooms and some diced garlic into your onions and saute. Add the bok choi or spinach or kale or whatever as you're stirring. Cook it all down.

Now make your sauce-- I did not measure anything this go-round, I just grated a bunch of ginger (I keep my ginger root in the fridge and it's easy to microplane off whatever you need) into a wee prep bowl, then added soy sauce, some honey, a couple spoonfuls of water from the boiling noodles to melt the honey and clean the spoon, and then a spoonful or two of chili crisp ("happy lady sauce" [lao gan ma]) because i don't stock sriracha currently.

When your noodles are ready, turn the oven off. Drain the noodles and divide them into your serving bowls, top with squash, add sauteed veg, squash seeds, the sauce. top with sesame seeds.

This was awesome, and I have leftover cooked squash cubes I'm gonna put into another recipe later cuz if you're gonna roast a butternut you might as well roast a pretty big one. I particularly like using the squash seeds because they're so tasty and crunchy and deserve to be eaten rather than thrown out.

[iliveforyouilongforyouvesuvia]

The Arcana Recipes: Mazelinka’s soup

After making Asra’s French toast last week, here is Mazelinka’s roasted squash soup! Here’s the original post from the official account with the recipe:

And here’s another recipe anon sent me that’s almost exactly the same (thank you so much friend!!), only with more specific measurements and instructions:

I ended up doing a weird combo of both recipes, while adjusting different spices/aromatics because I was making enough for 20 servings for a community dinner XD

Pics of how it went and some observations below the cut!!

The first step was prepping and roasting the squash and onions. I chose to follow anon’s recipe on this one, roasting the onions and squash in the oven completely for an hour, instead of putting them in whole for ten minutes and doing the rest of the cooking in the soup pot. The last pic shows the onions and squash on the tray, the seeds I scooped out to roast later, and the olive oil and maple mixture to coat the vegetables with!

Here’s the before and after of the roasting:

I’ll be honest, I was a little leery of using maple syrup on roast vegetables, but it worked so well!! The sugar ended up adding to the caramelizing process and pulling out a whole new depth of flavor ^.^

Here’s the pot of onion and squash before and after they were blended:

I followed more of the official video with this step, mashing the soup inside the pot instead of using a blender. I made a similar choice of adding fresh ginger and garlic at this stage with the other spices and broth instead of roasting it, and letting the soup simmer for a while.

The result was delicious - hearty, spiced but not spicy, sweet-savory and very comforting. I made homemade dinner rolls to go with them too!

I can definitely see how a flavor profile and heartiness like this would match the soup Mazelinka makes in the story (minus the bone ash and sand)! It’s comforting, unbelievably delicious, more-ish, and ultimately very satisfying. I haven’t tried it Julian style by lacing it with sleeping meds yet, or traded it Portia style with a demon for information, but now I know how to make it in case I ever have to!

As for the squash seeds, I soaked them for half an hour, cleaned the pulp off of them, and let them dry completely before coating them in olive oil and roasting them at 275 for about 30 minutes. I added salt to taste afterwards and my younger siblings gobbled them down like popcorn XD

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

[sea-moon-star]

La Dolce Vita || JW

Pairing: Jackson Wang x f.reader

Genre: Fluff, Boyfriend!Jackson

WC: 0.5k

Summary: 11.15am (Grocery Shopping)

A/N: Thanks to BuzzFeed Thirst Tweets & Complex Snacked for providing top tier Jackson content hehe. Totally inspired by real events, this is me being accurate af lmao. 🌊🌙⭐️

-----------------------------------------

11.15am (Grocery Shopping)

Dating Jackson meant that you treasured every moment you had together. Owing to his busy schedule, even having him to yourself for an hour felt like a luxury. But often he had chores piled up that needed to be done in that same one hour. And so you'll had made it into a habit to do the most routine things together- from visiting the laundromat to cleaning the house. And he loved doing these domestic things with you, as he was able to shed the skin of being the famous star- Jackson Wang and instead was just Wang Jiaer around you. It meant doing most things together- with puppy Wang following you around everywhere you went. But grocery shopping was the one time you'll split up completely. He turns to the left aisle, you to the right aisle.

Jackson's grocery list

Almond Milk (1 carton)

Pasture raised eggs (2 dozen)

Avocados 3

Zucchini 1

Squash 1

Kale 1

Bell Peppers 3

Broccoli 2

Onions 6

Garlic (more is always better)

Extra lean (90%) beef 1

Salmon 1

Y/N's grocery list

Ramen (nongshim spicy red)

Whole Wheat Bread

Penne Pasta

Parmesan Cheese

Potatoes

Onions

Garlic (more is always better)

Tomatoes

Mushrooms

Chillies

Coke

Clearly, one could see how your food choices could be simply described as veg-junk-spicy and his as non veg-organic-bland. You'll were poles apart, in your palates and had made your peace with the fact. With you, wearing a mask everytime he cooked something that gave off a pungent smell while he rolled his eyes & refused to kiss you when you'd just eaten something spicy that led to your skin feeling on fire.

But before you made it to the cash counter, you smiled at the oppositely laid out carts as you noticed some things in his cart that belonged to you & vice versa. Snacks & desserts held the key to both your hearts. In his cart were your all time favourites- choco pie, lindt & nutella. And you'd curated a list of his childhood treats from China such as rabbit milk candy, shanzha & sunflower seeds.

You knew each other's preferences perfectly & had managed to rub off the taste on the other as well. You could tell in the way he smiled, a grin stretching from ear to ear that he was pleased with your decisions & you chuckled fondly, seeing that he had managed to remember your cravings.

"You do realize we've both picked the cereal and ice cream?" You giggled & said.

"Never too much of those, am I right?" He replied as he shrugged & walked forward to pay the bill as you shook your head & followed him, interlinking your hand into his as he squeezed your hand tight. And while he made small talk with the cashier, you captured a mental snapshot of this perfect little outing, for this was just as joyful and memorable as any other grand date you'd been on. Life with your boyfriend was truly "La Dolce Vita"- a sweet boy, with a sweet tooth & a shopping bag filled with sweets.

"Why so impatient, princess?" He asked as he noticed you tapping your feet & nudging him with your elboe to rush things along. So you smirked & whispered softly in his ear, "I'm just eager to go home & eat some ice cream. Preferably off your abs, like that genius Ahgase suggested in the BuzzFeed thirst tweets video."

"Should've known it was you!! Why go to such great lengths when you could've just asked babe." He crooned back, his gaze so sultrily that you were worried he'd devour you right then & there. And you stood there frozen, as red as the Hawthorne berries in your hand. Waiting & bidding the time, till you finally got home.

Jackson & Y/N's grocery list

Big white rabbit creamy candy

Roasted sunflower seeds (spiced flavor)

Shanzha (dried hawthorne berries)

Lotte Choco Pie

Nutella

Lindt Liquor Chocolates

BR Bavarian Chocolate Ice Cream

Kellogg's Frosted Flakes

THE END. 🌊🌙⭐️

[zacharyleigh316]

Pumpkin Eater

Suptober Prompt: Days 2 & 3 - Pumpkin Patch, Inspired | Pumpkin Eater | 1.4K | M | Read on Ao3 (or below cut)

It's no news that Sam Winchester hates Halloween, so when a hunt leaves them caked in wet, stringy squash guts, whilst standing in the remains of what used to be a glorious patch of pumpkins, he's reasonably upset. So what if Dean feels a little inspired to egg him on? Maybe he shouldn't make it so easy…

“I really hate Halloween…” Sam groaned, faced scrunched up in disgust as he painstakingly peeled pumpkin guts off of himself. 

He took a whiff of his flannel, soiled and freshly wet, and gagged, before sliding the garment off his shoulders.

“What,” Dean grinned, similarly covered, but not as moody as his little brother, “bathing in the insides of the great pumpkin king not your kind of party?”

Sam snorted and rolled his eyes. “Funny, Dean.”

“I dunno, I think we have enough left of this guy to make a couple of pies. What do you think, Cas?” 

Cas narrowed his eyes, glancing around the pumpkin patch they desecrated for their hunt, which had only concluded moments ago, and was, ultimately, the reason they all decided to .  

The monster they had been fighting, go figure, was ‘haunting’ the victim’s farm, and bringing the resident jack-o-lanterns to life–as if puppets weren’t already terrifying without being hordes of man eating  gourds–which in turn terrorized the locals, making this your run of the mill Halloween Town–yes, Dean made that joke, no, nobody thought it was funny (except him, of course). 

Just as Dean had the pleasure of putting the band Smashing Pumpkins to shame, by doing just that; except these were angry, possessed pumpkins, who, much to Dean’s chagrin, could care less about the music scene.

“Maybe take some of the seeds home, roast ‘em.” He suggested with an easy smile.

“I don’t think it’s wise to use these pumpkins for baking, Dean.” Cas replied, regarding Dean curiously.

Dean opened his mouth to retort, but Sam cut off the reply. 

“If I hear someone say the word pumpkin, or anything related to what just happened here, again, I swear to god I will end you.”

“You just said it though.”

Sam snapped a glare over at his brother, before storming off with a muttered, “I’ll go tell the owners the place is safe now,” leaving Dean and Cas standing in the field littered with the corpses of pumpkins.

“Well isn’t he just awfully cheery today,” Dean said sarcastically with a snort, watching his brother leave.

Once Sam was out of sight, he turned back to the carnage, and shook his head, letting out a disappointed sigh. “Damn, if only we didn’t smash all of them though. Could’ve taken a couple pumpkins home with us. Jack would’ve loved to carve them.”

Cas smiled and walked over to Dean, reaching up to pick some guts and seeds from his hair. “That would be nice, yes. How very thoughtful of you, Dean.”

Dean chuckled, brushing some chunks off the angel’s trench coat. “Naw, just thinking about what Sammy and I used to do, y’know, when it was just the two of us slumming it in motels, waiting for dad to come back.”

“Sam seems to have a very strong hatred for Halloween…”

Dean rolled his eyes, wiping off his machete with the bottom of his shirt. “He didn’t always. He used to love it. We even went trick-or-treating around the motel rooms. Dad woulda killed us, but it was worth the smile on that kid’s face. Guess I was inspired.”

“Well, I think you’re right, Dean. Jack would love to do all that, regardless of Sam’s opinion. And maybe not from this one, but I’m sure we can find another pumpkin patch, perhaps closer to the bunker, and take them there instead.” 

Cas looked around once more at the sad, smattered remains of this pumpkin patch, and let out a sigh himself. “Though hopefully we don’t have to destroy that one too.”

“I might not share the same reservations as Sam, Cas, but if we had to go through this again, I think I’d start hating Halloween too.” 

The two of them started walking back, side by side along the path, Dean grimacing at the squelching of pumpkin beneath their boots.

“It really is a friggin shame that all the pumpkins ended up being collateral damage.”

Castiel hummed, frowning down at the aftermath, at what had become of the poor man’s farm.

“But it’s monster free now, so.” Dean shrugged, and Cas turned his attention toward the hunter, the small smile returning to his face.

“And that he, and the townspeople, are now safe.”

 Dean beamed back at Castiel, green eyes twinkling with mirth. “Yeah, ‘course, Cas. That too.”

When they made their way back to the farmhouse, Sam was waiting for them out front, standing on the porch with his arms crossed, looking ever the soggy sourpuss, the bitchface still prominent on his face.

“Hope you didn’t talk to the guy lookin’ like that Sammy, like someone pissed in your wheaties.”

“Whatever, Dean. I just want to get home and take a shower. It’s going to take forever to get this stuff out, let alone the smell.”

“You mean to tell me you don’t want to smell like a yankee candle? Not a pumpkin spice bitch, Sammy?” Dean smirked, his cocky expression only growing at the umpteenth glare Sam sent him that afternoon, and the—albeit gentle—nudge to his shoulder Cas gave from beside him, which was meant to be chastising.

“I hate you.” His brother muttered, fleeing into the impala.

Dean laughed, turning to Cas with a wink. The angel only rolled his eyes.

“You shouldn’t tease him so much.”

“Aw, come on man, ‘m only having a little fun!”

“Yes, well, now he’s pissed off at you whilst in the car covered in pumpkin, getting it all over the upholstery.” Castiel said pointedly, looking smug now, especially as the color drained from Dean’s face and his laughter stopped. 

“Fuckin’ hell Sammy, I’ll kill you if you do anything to Baby!” Dean snapped, hurrying after his brother. 

Cas chuckled and followed closely after, at his own measly pace. When he got to the impala, the Winchester brothers were arguing, as they do. He slipped into the backseat, quietly amused by their antics, though, technically, this time he was at fault, having instigated it…but that was not of import.

“We’re all covered in it Dean! What do you want me to do, sit on the roof?”

Sam’s nostrils flared at his brother’s contemplative look, “Dean, I’m not doing that!”

“Well-“

“No, Dean-“

“You suggested-“

“I said no, Dean!”

“And I’m just saying-“

“I don’t want to hear it.”

Dean threw his hands up placatingly, and turned the impala on, grinning as she purred to life. 

“Just don’t rub it in. All the gunk.” He said as an afterthought, earning a huff from Sam. 

He wasn’t going to stop being in a pissy mood anytime soon, not that Dean was really helping matters either.

“We should probably shower too, Dean, after Sam does. It does get rather unpleasant after a while.”

Dean met Cas’ eyes in the rearview mirror and smirked. “Sure thing, sweetheart.” 

Cas looked back with a fond smile, only interrupted by Sam’s groan.

“At least wait until I’m gone, please.”

“What, are you homophobic now too, Sammy? Along with being allergic to anything Halloween?” Dean’s tone was teasing, and it got the desired reaction out of Sam. 

Was he purposely poking the bear as much as he could? Absolutely hell yes, he was, and loving every minute of it. Sam was his baby brother after all; he made it easy.

“Ugh, dude, our entire lives are Halloween. It’s Halloween everyday for us. Pardon me if I’m a little sick of it by now.” 

Sam shook his head. “And I can’t decide if the unresolved sexual tension was worse, or the resolved sexual tension is, seeing as I’ve had to witness, and experience, both firsthand!”

“Don’t hate the player, Samantha.” Dean joked, and Sam grimaced.

“We all know what ‘showering’ really means to you, Dean. Walking in on you is literally the worst. Talk about a jump scare.”

Dean laughed. “Just getting in the spirit, right Cas?”

“It appears we’re only aiding in Sam’s distaste of Halloween, though, Sam, I assure you, we don’t only have sex during the spooky season.”

“Yeah, hear that Sam? We ‘don’t only have sex during the spooky season’.” Dean parroted, shoulders shaking with laughter. 

Sam groaned again, and buried his red face in his hands. “I take it all back. I’d rather be back in the pumpkin patch fighting an army of squash than having this conversation.”

Dean grinned. “Happy Halloween.”

[thestudentfarmer]

Hello hello, sharing a bit of food post as promised the other day :)

I made squash noodles! Yes, I was inspired by tiktok, Food use inspiration can be shared and come from anywhere :) this was my first time making noodles of any kind and I'm glad I tried it out!

I used acorn squash and delicata squash. I washed, halved and gutted them. Saving the seeds for a snack for us this time.

Baked them at 350-375 *f for about an hour. I like using a roasting pan and cook a few extra at a time to save heat and supplies. I also like to bake some potatoes to cook for breakfast the next day.

Cooked up and scooped out into containers for various meals for the week. The shells I set aside for compost/chicken feed.

Mixed some scoops of both squash w/ flour. I didn't measure but I did add quite a bit more flour throughout. Mix it well till the dough is no longer sticky and is fairly smooth. It may take awhile, if you have a stand mixer I'd suggest using it to protect your wrists.

Smooth enough for me. I let the dough rest a few hours before cooking so the flour could get more springy. I don't think it's necessary but I just didn't have time to cook immediately and like how it came out.

Used scissors to snip them into peices and dropped straight into boiling salted water.

What they looked like after boiling. I tried one right after and it's a bit bitter. Definatly wouldn't suggest eating as is (though I can't say all squash pasta will be so! Could jsut be that I used delicata/acorn squash)

To finish off I used green enchilada sauce, some salt, pepper, garlic and cumin. Mixed w/ the pasta and some shredded pork and let it reduce a bit. Plated and topped with a sprinkle of cheese and a lil more Chile sauce.

Came out very good, even the most skeptic veggie eater of the house enjoyed it and asked if we could have it again sometime! :D

Was it good? Yes.

Would we eat again? Also yes!

Personal food idea/suggestion w/for these noodles?

Maybe a carrot soup broth w/ coconut cream or heavy cream would be good w/ the noodles.

Chicken noodle soup would be tasty too, just cook the noodle in the chicken stock to take advantage of the startchyness of the flour for thickener. Lil more black pepper. Garlic and use pumpkin or a bit more sweet squash for the squash puree.

Now on to the seeds, I prepared them similarly to pumpkin seeds.

Wash well, let dry and then use a bit of oil, seasoning of choice and cook 375-400* f till crispy on both sides.

Much smaller seeds. But equally tasty as pumpkin seeds, I kinda burnt these ones a lil bit, I got distracted with tidying the kitchen a bit.

Well that's it for now :)

🌱 🎃 Happy Homesteading, gardening and good cooking! 🎃 🌱

12 28 2023

[the-clumsywitchkitchen]

How to Make the Perfect Roasted Squash

Preheat oven to 400° F

Wash & cut squash lengthwise, take out seeds and guts of the squash (you can do this by vigorously scraping the little cavity with a spoon).

Add 1 to 1 ½ teaspoons of of olive oil in the cavity area of the squash, along with salt. Then rub into the squash, this is also a great time to place your intention(s) into it. Then add any other seasonings that you wish.

Place squash on baking sheet flesh side down, pour enough water to cover the bottom of the entire baking sheet.

Bake for 45-50 minutes and that's it!

Magickal Correspondence of Squash

These are the two types of squash that I find are most commonly used.

Butter Squash: Abundance, Creativity, Fertility, Vitality,

Acorn Squash: This squash's name came from the acorn, as it has a similar shape to an acorn. So I am using the same correspondences for butternut squash for acorn squash, just adding the correspondences of acorns to it.

- Acorn Correspondences: Good Fortune, Luck, Personal Power, Prosperity, Protection, Wisdom

References

Awesome on 20 - Kitchen Magick

The Magick Kitchen - Magickal Top Acorns

Witchy Connection - Herbs: The Magickal Acorn

[footballffbarbiex]

Pumpkin Carving.

actor: chris evans x undescribed female reader words: 826 warnings: mentions of nicking yourself with a knife while carving the pumpkin as per the request. i've tried not to go into detail but i'll put it here as a trigger warning. request: Chris Evans  |   250 - 500  |  You-Your   |   Okay so, I just thought about one Interview Chris did, saying that he wants to do all the traditional stuff with his future family. Just imagine, the reader isn’t from the US so everything about all those traditions in that extreme way is totally new to her. Chris is making it his mission to show you all those traditions, like pumping carving, thanksgiving etc. One evening you are coming home and just see those pumpkin on the kitchen countertop assuming that Chris wants to do something else with them. He then tells you that you’re going to carve the pumpkins, searching for ideas on Pinterest settling on making a competition on which is the best. In the process of carving, talking and goofing around you cut yourself (you can totally change that) saying it’s his fault. Resulting in a fluffy ending were Chris needs to take care of you and placing the pumpkins on the front porch and cuddling up on the sofa.

a/n: me? going over the word count requested? again? damn.

-

“I just…I don’t understand how you can feel festive at all here.” You say as you step out into his garden and stand next to his pool, overlooking the sweeping hills. The trees are slowly losing their green, reds and ambers begin to take over and while it looks beautiful, the weather makes it hard to appreciate the colour change without the bite in the air.

“It’s easier to understand when you’ve grown up here with it.” Chris replies as Dodger rushes out to see you. You’re about to bend to stroke him between the ears but Chris is behind you faster than you can begin to move, wrapping his arms around your waist and resting his head on your shoulder before you can.

“So…what makes it “fall” here then?” you ask, lifting your hands and dipping your fingers to make quotation marks as you use the american term instead of Autumn. When you lower your hands again, you can feel the soft fur of your boyfriend’s faithful companion and the occasional wetness as he licks at your fingertips.

“We go heavy on the pumpkin. Fall usually means Halloween and spiced lattes.”

“And if I don’t like pumpkin for anything other than carving, then what?”

“Oh baby, don’t say that out loud. People here would arrest you for such a thing. It’s going to be hard enough for you to say Autumn.”

“They love Brits here. Or so I’m told.”

“Some things can’t be ignored though.” Chris chuckles and presses a kiss to your exposed neck.

-

“If I weren’t here right now with you doing this, would you have bought pre-carved pumpkins and placed them on the porch?” You ask after the seeds and pulp is scooped from your pumpkin carcass. A large black trash bag is open on the table where the majority of it has gone, minus several pumpkin seeds to clean and roast for another day.

“I’m insulted you’d even think that,” Chris scoffs, lowering the knife and placing it on the counter top while the other hand presses to his chest in mock pain. Clearly used to doing this each year, his pumpkin is further along than you and has already traced the stencil and has begun to cut it out.

“Am I wrong though?” You challenge.

“Yes.” He picks the carving knife back up and begins to follow the line he’d pressed into the skin of the squash. “But only because there are no designated carve-your-own-pumpkin stores.”

“See, you’re missing out on an opportunity there.” You comment and he chuckles.

Before the suggested name is put forward, you feel yourself freeze up as the cold sting followed by hot lick radiates throughout the spot between your finger and thumb. The knife clatters to the counter but before you can begin to sway, Chris is right there behind you, arm around your waist and the other reaching out, hand gripping your wrist to keep your hand steady.

“Hey, hey, hey. You need to sit down. Don’t look at it. Don’t look.”

You don’t have a choice, and are currently unable to verbally object as your thoughts fade in and out while he leads you to a seat as you begin to shake. Waves of hot and cold are washing over you and you’re thankful that he’s supporting you upright.

He momentarily leaves you as he grabs a towel, pushing it under the faucet and only brings it over to you once it’s wet. “Hey, babe? Stay with me, you look ashen.”

You turn to look at the wall instead, gaze dropping to Dodger as he whines beside you - clearly sensing something wrong. Trying your best to ignore the feeling of Chris tending to your injury, He’s careful, his touch is tender and apologies flow when you hiss from uncomfortableness.

“It looked worse than it is,” he comments, turning your hand this way and that after applying some salve and only now do you chance a glance at it, The surrounding skin is red, a pearlescent shade where the cut itself is and a throbbing sensation continues to warm your hand. “

It’s certainly not in need of a bandage, even a band aid would be too much for it, but watching Chris take care of you brings a smile to your face.

“What are you smiling about?”

“You’re going to be a good dad, y’know? If this is how you look after me, then I just know you’ll be amazing.”

“Already picturing me doing the diaper changes and night feeds?”

“It’s not a bad thought, I’ve gotta say.”

Chris chuckles and chooses not to continue that train of conversation. “Do you want to sit here and look pretty or do you want to finish your pumpkin?”

“Mamma didn’t raise no quitter,” you lift your chin defiantly,

“That’s my baby,” he flashes you a smile, two fingers resting beneath your chin to angle it perfectly, he bends and presses the lightest of kisses to your lips.

[returntothesoup]

Recipe time boyos

Roasted butternut squash!

Okay!!!! So I am very picky with squash (texggstures) but I like it roasted so it’s not too squishy but kinda crispy on the edges.

You will need:

A butternut squash

Olive oil

Salt

Vegetable peeler

Knife (remember folks that a dull knife is more dangerous than a sharp one! A dull knife requires more force and if it slips it’ll fuck you up. Stay safe in the kitchen friends!)

Baking trays

Foil (makes for easier clean up but not necessary)

1. Preheat the oven to 425°F

2. Cut off the top and bottom of the squash

3. Cut off the like bulb part of the squash

4. Peeeeeeeel. This is my least fav part I hate how it makes my hands feel. If you’re not familiar w a butternut squash, there’s the peel and then kind of a white layer under that. Peel down till it’s all nice and orange

5. Cut the bull part in half and scoop out the seeds.

6. Cut the straight part of the squash (I guess the shaft???? But what a horrible way to describe it I’m so sorry)

7. Cut into slices (I do about 1/4 of an inch, I like them thinner and get more crispy)

8. Put foil on your baking trays then pour a little oil on the foil. I use a pice of squash to spread the oil around

9. Place your squash pieces on the tray. They can be close but don’t touch!

10. Light drizzle of oil on top of the squash and then gently salt

11. Bake for 28-40 minutes depending on the crispy level you like!

These are especially yummy when eaten with Dino nuggies!!!

When the squash is done, I do a little extra salt! You can add any other spices you enjoy!

Please let me know if you make these and enjoy!!!

Also feel free to let me know if there’s other things you’d like recipes for or any further details you’d like me to add to recipes!!!

Food is good and morally neutral!!!! Stay safe in the kitchen my dears!!🩷✨🩵🥰

[geekwiththegoggles]

Had a good day today and was able to get a bunch done. Got ahead a bit in my school work, laundry taken care of, even got dinner cooked for my mom and me (southwestern stuffed acorn squash and you KNOW you're jealous). Prepped lunch for work, AND I even got to make an experimental small batch of granola which included the seeds from the squash that I roasted.

I do like it when the brain agrees with the meds, ya know? Screw depression, it's so dumb how tired I get without it...

Good luck with the upcoming week, may y'all meet it where you can.

[stumblngrumbl]

so this pumpkin

was grown last year

it's been sitting in the garage for lack of any better place (i wish i had a root cellar but the ground here doesn't get nearly cold enough for that)

i came very close to turning it into pie in the late spring, but figured A would be coming home for a bit and she planted it so i'd leave it for her she'd said that was good but she came and went without touching the poor squash

so here three months later i look at the thing and i'm like, how can this still be good?

ok, wow. not one sign of spoilage, smells great.

a couple funny looking seeds - they'd tried to sprout but the pumpkin was too strong.

so i chopped it all up

and a few yams and carrots for more flavor

basted with butter and roasted, gets rid of a bunch of water so the pie will be totally custard, some pies have a strange juiciness to them, once you have roasted pumpkin pie you're doomed

i ran out of time today as i've been unfortunately working pretty close to my official 40/wk lately (my yearly average is considerably less which is how i get anything done around here but occasionally i have to perform)

so bagged and into the freezer, each bag will with added spices, egg sugar and cream.... maybe a crust lol make a pie

maybe i'll make one next week...

[bonesandthebees]

Oh I see you’re answering my glass asks now. I did have a busy day (and I have a busy evening too, when did my life get like this) so I haven’t been able to finish the last batch (you should have gotten the second batch today), but I’ll finish it tomorrow morning (I hope) (also, how many parenthesis can I fit into one sentence) (a lot).

P.s. my internship is done and it went really well, but this year is basically all internships so I’m still busy as fuck, which is why I still haven’t finished my analysis.

-🌲

I am trying to blaze through all your glass asks I have roasted squash seeds for energy

(the second batch was wonderful I'm about to start answering them now, I just laid in bed after waking up reading through all of them and it was a lovely way to wake my brain up)

aaaa I'm so glad the internship went well!!! and no worries if you can't finish the analysis, I love hearing your thoughts but there's zero pressure to ever send those in. I just love hearing what your thoughts are :) you could just send in a thumbs up emoji and i'd be like lets gooooo spruce likes it lmao