Hello 2017! Oh, and hello readers! I haven’t been posting much lately, having taken a bit of a break for the holidays, which, I can’t even really call a break, because I actually had lots going on. I still have lots going on, and it’s all good, but life is definitely calming down, so I should have more time to post in the coming year. Truth be told, I’m pretty darn excited about the coming year. I’ll tell you a bit about it soon, but for now, let’s get right down to food! I throw together some version of chana masala pretty often, and when I say “some version,” I mean something totally inauthentic that’s super easy and tastes good. While butternut squash isn’t something you’d find in traditional chana masala, it goes pretty darn deliciously with all of the warming spices and hearty chickpeas. So maybe it should be? Just a thought! Also awesome about the addition of butternut squash is that you can just throw it right in with your simmering curry. No extra pots, no extra roasting, and if you’re super lazy and buy the pre-cut squash, barely an extra step. I know a lot of you guys are working on eating healthier this month, and I can’t think of a more delicious way to do so. If you’re looking to indulge (just a bit!), serve it alongside some homemade vegan naan.
