Well, winter is coming to a close and the feeling of spring is in the air! This is the time of year Oregon wakes up to rain, snow, and sunshine within a week (or day). Although the sun is starting to peak through and life is coming back to us all, we’re still in for a few more chilly nights and a dish like this is the perfect way to continue some of that winter comfort going while we plan for whats close ahead! I’ve been working on clearing out lots of invasive blackberry and ivy consuming an untouched part of our property and preparing my spring garden beds so a nice, warm, and comforting meal that both soothes the body and uplifts the mind is a perfect way to end a day just right. This is one of those meals that can be enjoyed any time of day though!
Strain Pairing: Since winter squash is high in limonene, a strain like Do-si-do or my favorite, Gelato have great middle of the road flavor profiles, bringing both sweet and earthy flavors (much like the rest of the dish). Both are also high in limonene which means they are great moof lifters and (despite the title) leave you with a very cerebral, creative, and focused head high with a relaxed body buzz. A few hours after eating this with my partner, we we’re both laughing to the point of happy tears at the silliest things, pure child-like joy! 🙂 If you’re looking for something more chilled out and sleepy, Banana OG or Ice Cream Cake are good strains to try.
Cannabis Ingredients:
- 1 tbsp on canna-butter, vegan butter, oil, or coconut oil (amount based of preference), divided
1tbsp of canna-butter w/ 20% strain = 60mg or 30mg per serving
Ingredients:
- 1 medium butternut squash (thick tops works best)
- 2-3 slices of applewood smoked bacon
- 2 tbsp goat cheese
- 2 tbsp fresh parsley
- Sprinkle of nutmeg
- Sprinkle of cumin
- Sprinkle of salt
- Sprinkle of white pepper
- Olive oil (or oil of choice)
Recipe:
- Preheat the oven to 400 degrees
- Stand the squash up from the bottom (cut to make flat if needed) and peel the outer layer off from the top down. **Since we’re just using the top part, peeling the round bottom isn’t necessary but optional
- Once the squash is peeled, trim off the top/stem and round bottom, then cut the squash in half (long). ** Feel free to save the round bottom OR cut it in half, clear the seeds out, and bake it as well for a separate preparation. Lasts in the fridge for a few days.
- Sprinkle the spices over the top and drizzle with olive oil. Adding an infusion here would cook out the THC so wait until the end
- Place the squash on a parchment lined baking tray and bake for 40-45 minutes or until its soft and easy to pull with a fork
- While the squash is in the oven, clean off your work surface and prepare the toppings
- For the bacon, start a few pieces (or whatever you can fit without overcrowding) in a large pan at medium-low heat. *While the pan heats up it will slowly release the fat from the bacon, so there is so need to season it w/ oil or butter beforehand*
- Cook the bacon on the first side for about 5 minutes or until the “sizzle” sound has toned down and the ends look crispy. Flip over and cook the other side for a few more minutes, sprinkling the brown sugar over top a couple minutes before taking it off the pan. Once it has cooled, chop it into bits.
- Adding some lemon juice to the chopped parsley gives it an extra citrus kick but this is optional
- When the squash is done pull it out and add your canna infusion. The amount is based of preference, and can be easily coasted on top. *If you’re using cold butter or oil, place small amounts equally within the folds and put the squash back in the oven. Only bake for a few minutes until the infusion is warm enough to melt.
- Once the squash is ready, plate and garnish with goat cheese, bacon bits, herb of choice. Serve immediately for a warm, comforting treat!