Welcome to the brand-new Food Matters Project, the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate. When I read the mission - cooking through The Food Matters Cookbook by Mark Bittman who espouses eating more plants, fewer animal products and processed foods, and the positive impact of those choices on us and our planet - I was in.
Each week we will all - here's the 'we', just over a dozen fellow foodie bloggers - cook the same recipe, posting our interpretations and adaptations. This week we were assigned Mark's Chipotle-Glazed Squash Skewers. [Recipe is below.*] Click here for our hostess's post.
I took some liberties, lots of liberties; I used carnival squash, added purple Hawaiian sweet potatoes and went with the miso-glaze option. Sort of. Oh, and I deconstructed the 'skewer' to create appetizer-sized skewers AKA a toothpick. Enjoy my take on this delicious dish!
1 carnival squash, peeled, seeded, and cut into 1-inch pieces