Warmest Happy Holidays to You!

Happy Holidays 2013 © KETMALA’S KITCHEN 2012-13

Merry Christmas everyone!!!  Another holiday season is here and I truly don’t know where did the time go, do you?

As 2013 is winding down, I want to THANK YOU very much from the bottom of my heart for a fantastic year. Ketmala’s Kitchen could have not become what it is today without your continuing support and fervent enthusiasm. I truly appreciate it and look forward to cooking together soon.

In the meantime, I would like to share with you 2 of my super easy fast recipes to make in your own kitchen.

Start by making a little treat for yourself with this lovely Gingerbread Spiced Shake from my old time favorite foodblog Green Kitchen Stories, you could make it fast in the blender and enjoy it cold or warm. Just click on the link for the full recipe.

For a simple side dish, try my Spiced Roasted Delicata Squash and you won’t believe how easy it is to prepare and oh so good with its tender skin and creamy flesh.

Delicata Squash © KETMALA’S KITCHEN 2012-13

Roasted Delicata Squash © KETMALA’S KITCHEN 2012-13

Spiced Roasted Delicata Squash 


2 Delicata Squashes

3 garlic cloves, peeled and rough chopped

1 Tablespoon of fresh thyme or 1 teaspoon of dried thyme

2 Tablespoons of unrefined coconut oil, melted (or use oil of your choice)

1 teaspoon cumin, optional

1/2 teaspoon sweet paprika, optional

1/8 teaspoon cinnamon, optional

sea salt & freshly ground black pepper, to taste


Preheat the oven at 400 degrees Fahrenheit (200 Celsius) with the rack positioned in the middle.

Scrub the squashes with the skins on, trim ends and cut in half lengthwise, seed and slice into 1/3-inch half-moons, then cut again in half if desire (like in the picture) and put in a large bowl. Toss in the coconut oil with the squash to coat. Add the garlic, thyme, salt, pepper, cumin, paprika cinnamon, salt and pepper. Toss one more time to season well.

Line a large baking sheet with parchment paper, spread the delicata squash evenly in a single layer, roast about 35 to 40 minutes or until well browned on the bottom. Make sure to turn them after 20 minutes to brown the other side. Remove and serve warm or at room temperature. Can be served as side dish by itself or on top of salad, quinoa, rice, etc.

You could use acorn squash (with skin on), butternut squash (without the skin) and omit the spices if you wish, and use “herbes de Provence” (Herbs of Provence) or any other herbs available.

Serves about 6 people.

Winter Wonderland © KETMALA’S KITCHEN 2012-13
Icy Tree © KETMALA’S KITCHEN 2012-13

I wish you all a joyous Holiday and peaceful New Year filled with laughter, happiness, and good food surrounded with your loved ones.

With gratitude and love,




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