Roasted Delicata Squash + Updates

We had our last heat wave of summer this past weekend and now it's looking like fall is really on the way here in the Pacific Northwest. I'm excited to welcome gloomy skies, colder weather and holing up in my favorite coffee shop while I work on my last big projects of 2015. We are truly entering the final part of the year—and it's widely exciting—because this past year has been a tough one for many people and I know many of us are ready for a fresh start. Good news, though, last night there was a cosmic shift—a solar eclipse and new moon—that has opened up the opportunity for great healing and transformations to take place. From my favorite Mystic Mama: this is a time of seeing clearly, of trusting, of connecting deeply with the Source and stepping further gracefully on ground that previously might have tripped us up. Time to activate our knowing and trust it will guide us through. I woke up this morning feeling this shift and felt compelled to blog and share a fall inspired recipe of roasted delicata squash + updates and random tidbits that have been on my mind recently, so apologies in advance for an overload of thoughts. Your always welcome to skip along to an easy and seasonal recipe for delicata squash.


A couple of weeks ago I was out to coffee with some of the lovely ladies from Seeko Designs (an amazing company and one of my site's sponsors!) The two girls I was hanging with, Carolynn and Holly, mentioned how much they loved my blog but they also mentioned that they couldn't quite pinpoint my blog focus. Is it a food blog? A health blog? A blog about me? Here's the thing, I started this blog over four years ago. Since then, this blog, along with myself, has undergone many transformations and evolutions. At one point I was curating images from Pinterest, another time I was Paleo blogging and then I was AIP blogging. I even dipped my toes in beauty blogging. While I didn't put much thought into the name in the beginning of my blogging journey other than It's me, Charlotte just stuck and resonated with people, it's had a funny way of being the perfect name for this space. It's me, Charlotte it is a reflection of the evolution of who I am as a human being. A reflection of my passions for health and wellness, journalism, photography, lifestyle, entrepreneurship and travel. It is a holistic lifestyle blog that celebrates vibrant living. This is my space where I write and provide imagery in hopes that what I learn and find inspiration in adds value to your life.


Many of you probably know that I was doing quite a bit of AIP blogging. Over the course of one year, I followed the Autoimmune Protocol to help reduce my Hashimoto's symptoms and to heal my gut. Wow! What a wild ride that year was. I learned SO much about food and cooking. I've never eaten so many vibrant vegetables in my life. I've also healed so much. I've reduced overall inflammation in my body, reduced antibodies and many of my Hashimoto's symptoms are much better. Am I in remission? No, not yet. But my gut has healed up a great amount and I've been able to introduce a variety of new and beautiful foods back into my diet. Because of that, I can't say I am AIP anymore. And quite frankly, after one year of identifying as AIP, it has been enough for me. During my trip to Copenhagen I found new perspective on health. I have always struggled with perfectionism, and when it has come to my health, I've been on an exhausting 'treadmill' of striving for optimal health. During my travels, I realized that there is no such thing. No one will ever have perfect health, because health is fluid. It's constantly changing. And whether you have autoimmunity or not, there will be days when you feel fabulous and days when you don't feel your best. And guess what? That is totally ok. Yes, I am still making healthy decisions for my body by eating a nutrient dense, gluten-free diet, I'm exercising regularly, sleeping well, focusing on quality relationships and so on. My health journey will constantly be evolving. I will always be biohacking my own body, trying new things, seeing what works—because to me, that's fun and exciting. And this blog will still very much include healthy recipes and tips for living well and being your best self, so don't worry there, it's just that I am moving away from being dogmatic about diet. However, I will always be gluten-free because it is essential for managing Hashimoto's. At this point, I'm dabbling a bit with eating a macrobiotic diet—balancing my carbohydrates, protein, and fat to meet my own personal needs and goals. I'm having fun with that. Like I said, I will always experiment with different ways of fueling my body because to me, it is so fun.


Delicata to be exact. My super galpal and boss lady friend and founder of Autoimmune Paleo, Mickey Trescott, and I have been spending a lot of time together while we work on an incredible project this fall. Mickey recently introduced me to the beauty of delicata squash and all I can say is that I'm totally smitten. Delicata is beautifully buttery and incredibly nourishing. It is also a great source of carbohydrates, which is something I'm focusing on increasing in my diet. I recently started tracking my meals using My Fitness Pal because I was curious about the balance of my diet and wow, I realized that being paleo has caused me to eat extremely low carb, which is not advisable for people with Hashimoto's. Carbohydrates are especially necessary for women because they help keep hormones regulated. So suffice it to say, I've been increasing my carbohydrates in my diet, aiming for 40% carbs, 30% protein and 30% fat overall per day. Basically a macrobiotic diet. Again, I love biohacking so I am experimenting with this. Now on to the recipe...

Roasted Delicata Squash


  • 2 small delicata squash
  • 2 teaspoons ghee
  • 2 teaspoons fresh rosemary, minced
  • 1 teaspoon pink salt


  1. reheat oven to 400F.
  2. Wash and dry squash, since you will be eating the skin (it's the best part!)
  3. To prepare the delicata squash, cut the ends off of each squash and then using a sturdy knife, cut the squash in half-length wise. De-seed the squash using a spoon. Next, cut each squash half into 1/2" moon shaped pieces, as seen in the pictures.
  4. Place squash moons on baking sheet and toss with ghee + pink salt. Spread squash moons evenly so each has enough space to roast. If you overcrowd the pan they will steam instead.
  5. Roast for 20 minutes, or until soft. Use a spatula to flip halfway through.