Have you heard of The Food Matters Project yet? The short of it—a bunch of food bloggers have come together to cook and share recipes out of Mark Bittman’s cookbook, The Food Matters Cookbook. The brains behind this brilliant idea—Sarah from 20 Something Cupcakes and Kate from Cookie and Kate. Sarah explains the project best here. Rather than paraphrasing it, I’ll let her do the talking.
If you’ve never cooked a Mark Bittman recipe, I’m with you! [That is until this weekend.] And to be completely honest, I don’t even own the cookbook yet. It’s on my to-do list this week. Despite my many sweet buttery baked posts, which aren’t going anywhere, I’m a huge fan of eating well. And by eating well, I mean feeding your body the nutrients it needs—unprocessed vegetable based foods. I’ve never fully shared my food testimony with you before. Only little pieces here and there. But I think it’s about time. Just maybe not this week.
In the meantime, let’s talk squash. First Bittman recipe up to bat: Chipotle-Glazed Butternut Squash. And I’m already a believer in this project. I’ve been told Bittman’s recipes are unfussy and full a flavor. Right they were. But the artist in me didn’t follow the recipe exactly. Hopefully this wont get me kicked out of the club in the first week. For the full recipe, head on over to Sarah’s blog. She’s hosting this week. I highly recommend this citrusy, mexican flare, with a kick at the end, dish. For my notes, see below. I hope you’ll join along in this project! Food holds a big place in each of our lives. Lets make it count for good.
My side notes: The original recipe calls for skewers. I was racing against the sunset in order to snap a couple pics so I forwent the skewers. I also made my glaze in the VitaMix. Shortcut! And added the juice from half a lime plus a couple springs of cilantro to the glaze. After the squash roasted for an hour, I set the oven to broil for about 5 minutes to brown the squash a bit. It plates beautifully and tastes even better.
argh! i headed on over to sarah’s blog just as you said, but what i get is a wordpress error notification instead of the recipe. i’m so hungry for this….LOVE squash and LOVE chipotle….any chance you could just forward the recipe to me? i would sooooooo appreciate it. a lot. i’m just discovering you and it looks like a sweet journey.
Sorry about that! It looks like it’s now back up on her site. Not sure what happened. Let me know if you have any other issues, and I will send you the recipe. It’s a good one!
I think I’ll have to make this one. My husband loves butternut squash and equally loves chipotle pepper. Thanks for sharing!
What a cool project, definitely gotta check it out especially as I’m learning more and more about food. The info out there can be overwhelming but empowering as well.
And I must say I’m relieved your sweet buttery baked posts aren’t going anywhere.
Beautiful photos 🙂
March 11 (daylight savings) can’t come sooner, eh?
You took the words right out of my mouth!
Anything that will raise awareness about the food we eat gets my vote. And when it’s as yummy as butternut squash married with smoky chipotle peppers, all the better!
I love Mark Bittman and his approach to food and recipes. This was a great dish to start with. I have to look into getting the book.
This is a must try…this week!
Yummy and really yummy. I would like to taste this recipe as well as tasty. Thanks mate.
That is so pretty, and I’m definitely heading over to get the recipe!
Love this idea – so fun. Love love love the look of that butternut squash too. So tasty and colourful. Inspired.
Glad you enjoyed it! I agree, it does look so pretty on the plate. Glad to have introduced you to Bittman, he really is the best!
Love this and I love eating well too. Great idea, I’m looking forward to the great posts! It will be a great alternative to our Milk Bar Monday group, which is made entirely of sweet and rich desserts!
Love chipotle! Looks incredible!
That’s the beauty of Bitty “recipes”…okay any recipes…they’re really just a guide. I think he’d support your changes whole-heartedly. They turned out just beautifully :).
Lately I’ve been really into the spicy/sweet combo when it comes to my veg: squash, sweet potato, carrot, etc. Love the smokey flavor of chipotle too!
Oooh I love chipotle… this recipe has to find it’s way on to my table this week!
You may have been smarter to not use the skewers- I stabbed myself a few times 🙂
I love the lime addition– nice call! (Not to mention that if I could have a field of anything, it’d probably be cilantro.) You? The glaze really seems to make the colors pop. I’m so glad you made this for us!
This. Is. So. Beautiful. I. Might. Die.
This is one of my favorite books from one of my favorite cookbook authors. I got it right when it came out. Love the idea of the Food Matters Project.
Love this dish! I could eat it every day:)
What a beautiful dish! I’ve been looking for another butternut recipe. Thank you!
Oh, that looks fabulous! I am looking forward to more posts from this project because although I post 90% sweet treats, I have a similar real food philosophy.
i wish you would be my sister… 😉
This did plate beautifully and I love the shortcuts you’ve done. I always seem to follow a recipe and forget to think that way. It sure makes a difference on busy weeknights. xo Smidge
ps following you on facebook now:) and twitter:)