These were a HUGE hit at our Paleo dinner party last Saturday. The combo of sweet and savory paired beautifully with our pan-seared roasted pork chops, and they’d also be great as a fall/holiday dish. I highly recommend peeling/prepping your squash ahead of time… it’s not the most fun thing to do, and it seems to take a little longer than you’d think. Not much fun when you’re trying to pull together your dinner at the last minute.
I LOVE a good dinner party. Seriously. I honestly can’t imagine what I enjoy more on a weekend night than having friends in our home, eating food we’ve prepared, drinking good wine, and having a great time. Pre-Paleo, this was a pretty regular occurrence: whether it was hors d’oeuvres for 30 for my husband’s birthday or an intimate multi-course meal, I reveled in cooking for others. (We’ll just ignore the fact that my typical menus included bread-and-cheese trays, fried risotto balls, Italian pasta with cream sauce, and loads of gluten-rich baked goods. No one needs to know… it’s our little secret.)
In fact, one of my original reasons for resisting the change to a Paleo lifestyle was that I wasn’t sure I could still create delicious, gourmet food that was both Paleo and appetizing to our guests. I couldn’t have been more off-base! The Paleo lifestyle has such an incredible range of possibilities for creating incredible food, and I’m beyond excited to keep experimenting.