What I Ate This Week + Maple Chipotle Squash Wedges Recipe

By Kiersten | Last Updated: March 25, 2014

Maple Chipotle Squash Wedges

I’ve been spending a lot of time talking about how much I’m going to miss summer produce once fall rolls around. And it’s true–I really will. But last weekend I bought my first winter squash of the season from the farmers market and then I remembered how much I love fall vegetables too. I’ll miss sweet corn and cheap zucchini, but I’m ready for butternut squash and bags full of fresh kale!

Maple Chipotle Squash WedgesMaple Chipotle Squash Wedges // I used a sweet dumpling squash, but a small acorn squash would work as well. Preheat your oven to 350 degrees and toss the squash wedges with half a tablespoon of oil (I used olive), 1/2 to 1 teaspoon of minced chipotle in adobo sauce (depending on how much heat you can tolerate), and a tablespoon of maple syrup. Places the wedges on a baking sheet and sprinkle with salt. Bake for about 45 minutes or until they’re tender, turning the wedges over halfway through cooking time.

Pesto Quinoa with Tomatoes & CornPesto Quinoa with Tomatoes and Corn // I substituted oven-roasted tomatoes for fresh in this recipe and I added some zucchini in too. Because: why not? A delicious, easy meal. When people tell me they don’t have time to cook healthy, this is the kind of recipe I want to show them. Cook things like this!

Sweet & Spicy Thai Farro SaladSweet + Spicy Thai Farro Salad // Salad is not usually something I get excited about eating, but this one is worthy of excitement. The dressing was light, sweet, and just a little bit spicy, which was the perfect compliment to the arugula, peaches, and nectarines.

Tempeh Lettuce WrapsTempeh Lettuce Wraps // I had been working on this recipe for a few weeks and I finally decided to stop trying. It was close to blog worthiness, but never quite there no matter what changes I made. Maybe try these Laotian Tofu Larb Lettuce Wraps instead?

Roasted Eggplant, Corn, & Red Poblano PepperRoasted Japanese Eggplant, Corn & Red Poblano // Yesterday I posted on Facebook asking if any of you had ideas for a side dish I could make with 3 Japanese eggplant and a poblano pepper. I got a lot of great ideas and I ended up adding some frozen corn (yes, frozen corn in August–I am horrible), roasting it at 375 degrees for about 20 minutes, and then adding fresh oregano and queso fresco. Weird? Definitely. But it was really good!

Blueberry Mint LemonadeBlueberry Mint Lemonade // Since I have the time now, I’m writing for Henry Happened again. Woo hoo! My post this week was about fruity, herbal twists on traditional lemonade. Go check it out!

Sahale CrunchersSahale Crunchers // I always want to snack on dried fruit and nuts, but I find that I have to make myself eat them because I don’t enjoy them very much. I am totally loving Sahale Crunchers, though. They’re a healthy almond-and-fruit snack that I actually want to eat. My favorite flavor is Cranberries, Sesame Seeds + Honey–the vanilla bean flavor made this almost taste like candy. Parmesan Cheese + Herbs makes a great savory afternoon snack and Cherries, Apples + Maple reminded me of trail mix with the chewy dried fruit. Although these are perfect for adding to salads, yogurt, and oatmeal, they didn’t last that long in our household–we ate them straight out of the bag. (Disclosure: I received samples, no payments or anything like that, and I wasn’t obligated to post about them here.)

Do you want to try Sahale Crunchers too? You can enter to win all 3 flavors of Sahale Crunchers on my Facebook page this week!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

Read more from Kiersten

Like what you see? Share it!


I’m doing a garden update next week! But no, I haven’t planted anything yet, and since I start from seed, I’m a little worried it won’t work out. It seems like every weekend, we’re either insanely busy or it’s raining. Sigh.

OOooh! I’m glad that you’re squashing! We actually have eggplant, pumpkin and squash year round and I always miss the ‘fall’ recipes on the blogsphere when the seasons change (cause they don’t here!) Lovely dish! In fact, all your food this week is crazy delicious 🙂

Well, I love when the seasons change, but having summer produce year-round would be pretty nice too! 🙂 It was a little bit windy and in the low 70s today, so I guess fall will be here soon!

Your food and recipes always look so so so so so good! We have tons of squash around here. It just keeps coming, which is a good thing. I am always looking for new recipes though.

Aw, I wish I had squash like that! My butternut squash plant got attacked by vine borers, but I cut off the sick part and I think it might survive. But still, the little squash on it are so small, I doubt I’ll get anything from it. ;(

Thanks for the mention! Too bad your tempeh wraps didn’t quite make it…I guess there’s only so many times you can remake a recipe when you’re the one eating it over and over again!
I’m almost ready for squash too…it’s like my corn of the fall season – a vegetable I can always depend on to enjoy every time!

I think it was because I was trying to make a peanut sauce with it. It was too thick. And then when I put less in, it wasn’t flavorful. No matter what I did, it would not work out! Maybe I’ll revisit it in the future. 🙂

The farmers market already has lots of apples and winter squash! This is kind of a good time because you can get summer veggies still, but you can also get fall ones. 😀

Leave a Reply

Your email address will not be published. Required fields are marked *