First up, today is your LAST day to enter to win a full month of Siggi’s yogurt! Get on it!
So today I’m bringing you another blast from the past, I’m republishing an old burger recipe that is one of my absolute favorites. I also upgraded the recipe to make it, even more, ALL ABOUT FALL! I made squash buns, muahahaha, yes, squash buns.
Can I ask you something really quick? Do you suffer from VEGINTIMIDATION when you see all the new squashes and gourds at the store? Do you see them and think: What the H am I suppose to do with that? Why would I buy that? What if I don’t like it?
That is totally how I felt the first time I bought one and also why I don’t buy artichokes. I don’t care how many times I google it, I still don’t really get how to cook it. Delicata squash is a hundred thousand times simpler than that.
In fact, if you buy yours at Trader Joe’s they tell you how to cook it right on the package. Also known as fall foods for dummies packaging, but seriously, that’s probably the reason I bought one the first time. The thing is, delicata squash makes it’s more popular cousin, butternut squash, look like a high maintenance B*.
Other than the sweet creamy cornbread like taste of delicata squash, I love it because YOU CAN EAT THE SKIN. I didn’t always love the skin, but it grew on me. Especially because there is no mess about having to scoop it out of its shell. Nope, just slice right into it and roast it. Two ways to slice into it:
1) in half width ways, scooping out the seeds from the core, then slicing the rest into 1/2 inch rings
2) in half long ways, scooping out the core, cutting into wedges or baking as boats. If you bake as boats you can chose from one of two options- a) cut side down in 1/2 inch water 375F for 25 minutes b) cut side down on a greased baking pan at 350F for 45 minutes
[Tweet “Don’t suffer from vegintimidation! All those fall vegtables are easier to cook than you think! via @hungryhobby “]
After coming up with this idea, I wasn’t sure how the rings would hold up as actual buns. Turns out they were a total success, they held all the barbecue sauce right where I wanted it, which was perfect! I don’t have anything against bread, I just like to find new ways to get more vegetables in.
Plus, I wanted to douse it in allthesauce which has plenty of sugar in it. Extra sugar means I didn’t need the extra carbs from bread in this meal if you need more you do you, okay?
[Tweet “Paleo Autumn Turkey Burgers with Delicata Squash “Buns” via @hungryhobby”]
In other news, I’m headed to the doctor today to see if I can get this feeling of someone sitting on my chest to go away. I can’t remember the last time my asthma was this bad. I typically only use my inhaler 4 times a year, yesterday I used it 4 times in a day.
I thought I was tired from changing my sleep schedule but maybe it’s the fact I’m literally not getting enough oxygen. You know, just that vital little component that helps translate nutrients into usable energy. I basically just want to sit and stare at the TV and not do anything, aka zero productivity because I feel like crap. So, now it’s time to get loaded up with meds at the doctors.
Paleo Autumn Turkey Burgers
- Barbecue Sauce (I used Trader Joe's but I like this Paleo Version as well
- In a food processor (using shred attachment), or by hand, shred apple and carrots. (Or, if you are using pre-shredded, use the chop attachment or dice by hand to make the long strands smaller.) Squeeze apples and carrots dry of excess moisture in a paper towel.
- Chop parsley, green onion, and shallots (done easily by pulsing a few times in the food processor or chop by hand.)
- Combine apple, carrots, parsley, shallots, onion, thyme, garlic powder, salt and pepper mix well.
- Add the mix to the ground turkey with 1 egg, then portion out 5 burgers.
- Grill on stovetop on a grill or nonstick pan each side 3-4 minutes (until cooked all the way through, check temp to 165F) or use a George Foreman grill like we did. For the foreman same thing, cook each burger 8-10 minutes flipping halfway through.
For Delicata buns:
- Preheat oven to 400F.
- Wash the outside of the squash and dry throughly.
- Cut width ways to get 1/2 inch rings.
- Place parchment paper down on baking sheet and coat with cooking spray. Lay squash out evenly in one layer. Coat squash with another layer of cooking spray and sprinkle with garlic salt.
- Bake for 15-20 minutes or until fork tender and remove from oven.
Don’t forget it, click this link to pin it!
Do you suffer from vegintimidation?
What’s the best thing about the fall?
Fall running is my favorite! Stayed tuned for a recap on my training the last couple weeks tomorrow!