I'm a Baby Food Chef

Hey, even babies need some culinary expertise in their life, right?

But seriously, folks, I implore you to stay with me, despite the fact that the following may or may not resemble what goes in and/or comes out of various baby orifices.

Well, except for the chicken, of course. Thank you in advance for your patience while I eat through the remaining chicken boobies. I'll be done soon, but in the meantime, I keep flashing back to the visuals from Food Inc. I won't go into detail, but let's just say that a chicken should not have the propotions of Pam Anderson.

Indeed, the purpose of the post is the delicious sauce, which stars a new friend of mine. You may have seen it on other blogs. What's green on the outside, orange on the inside and delcious all over?

Kabocha squash, of course!

In the spirit of hummus using-upping, I applied the logic behind Saturday's dinner to tonight's and came up with another great mixture, which I served over whole wheat cous cous, but it would work with anything--even on its own as a soup!

Kreamy Kabocha Sauce

• 1/2 of a medium kabocha squash
• ~ 2 tbsp hummus of your choice
• 1 cup liquid (I used unsweetened almond milk; broth would work well too)
• sprinkle of seasonings (optional - I threw in some Goya Adobo for fun, but the hummus may be enough flavor on its own)

2 servings

Just steam the squash until it's quite soft (10-15 minutes, most likely), cut/break it up and throw it in the blender with the other ingredients. Stop the blender a couple times to stir and taste until it is sufficiently delicious. :)

It'll stick to yer ribs!

EDITED TO ADD:

This lame-o post was saved by none other than new boyf-of-roomie, who scored himself major points just now by bringing me a CUPCAKE from Crumbs Bake Shop!

Holy chocomoley, dawg.

Dear reader, I don't think you fully appreciate the magnitude of this cupcake. Get closer.

Excuse me, I think I'll need a private moment with this.