I’ve had this J. Crew faux leather pleated skirt on my wish list since it came out, so I was so excited when I stumbled across this similar one at Target while browsing online the other day!
I’ve been working on pairing down and rebuilding my wardrobe lately to only keep pieces that I absolutely love.
Over the years, I have definitely collected too many pieces that I liked or thought that they fit some sort of hole in my wardrobe or loved but didn’t fit right that ended up just sitting there unworn or maybe worse, I’d feel obligated to wear them.
So since I’m on a reduced student budget lately, I’ve been combing through my wardrobe to sell items that fit the above description and since I can’t spend much, really thinking through each and every purchase. And now, I have outfits like this one, full of pieces that I love and that are so versatile.
I also never would have considered pairing maroon pants with a navy vest, but I definitely love the combo!
Navy Vest: J. Crew Factory
Maroon Skinny Jeans: Loft
Brown Tote: Nordstrom (Madewell version)
J. Crew/Factory Vest Love:
I love making eggs in a hole on the weekend but was thinking the other day about a festive, less carb centric way to enjoy one and thought–why not use the ring of a delicate squash instead of bread? And so I did.
The delicata squash I had was a little on the small side, but I still absolutely love the way these turned out. Wouldn’t they be great for a fancy post-Thanksgiving brunch?
I’m definitely all for quick and easy recipes that look so much fancier than they are!
Egg in a Squash Hole
1 delicata squash round, seeds removed (about 1/4 inch thick)
Heat olive oil in a small frying pan over medium heat.
Add squash round. Sprinkle with salt, pepper, and rosemary, and cook for 2-3 minutes
Crack egg into the center of the squash hole. Cook for 2-3 minutes, until white becomes to cook through and then flip.
Season again with salt, pepper, and rosemary and continue to cook until all of the white is cooked through.
Remove from heat and enjoy!
Time: 8 minutes
I recently stumbled into a 40% off everything sale at Banana Republic while in Charlottesville last weekend, which was super exciting because I needed a new pair of dark skinny jeans and they just happened to have the perfect pair!
I also grabbed this cream sleeveless sweater off of the sale rack on a whim–it didn’t really look like much on the hanger but had cute white faux leather detailing and since I’m a sucker for all things (faux) leather accents these days, I decided to try it out.
I love that the sweater can be paired with all sorts of long sleeve tops for the winter but can also transition to spring/early summer without a base layer. I paired it here with my new jeans, favorite suede booties, and Bauble Bar statement necklace, another one of the most versatile items in my closet.
Cream Sleeveless Sweater: Banana Republic (grey version)
Long Sleeve Base Layer: Gap (similar)
Dark Skinny Jeans: Banana Republic
Statement Necklace: Bauble Bar (see more options below!)
Other Statement Necklaces I Love:
Happy Monday, everyone! How was your weekend?
I spent most of my weekend scrambling to get school work done before I take a week off for Thanksgiving to tour D.C. and just visit with my brother and his girlfriend. It definitely wasn’t relaxing but totally worth it to have a work free week while they’re here.
I also decided it was about time to tackle my squash situation, starting with a little butternut squash pasta. I often shy away from butternut squash recipes because they tend to be so cream and dairy heavy, so I was so happy to find a vegan friendly adaptable recipe.
The combination of the butternut squash with the vegetable broth was completely rich on its own, so even if you like creamy recipes, I don’t think you’ll miss it here.
On to the next squash recipe!
Butternut Squash Pasta
1 medium butternut squash, peeled and diced
12 ounces whole wheat spaghetti noodles
1 1/2 cups vegetable broth
1/2 yellow onion, diced
3 cloves garlic, diced
1/8 teaspoon nutmeg
salt, to taste
pepper, to taste
red pepper flakes, optional
Fill a large pot with water and bring to a boil. Add butternut squash and cook until soft, about 10-15 minutes. Remove squash, saving water, and set aside.
When the squash is done cooking, add the spaghetti noodles to the water and cook according to package directions. When done, drain and set aside.
Meanwhile, combine softened butternut squash and vegetable broth in a blender and puree until smooth.
Heat olive oil over medium heat in a large pan. Add onions and garlic and sauté until soft and aromatic, about 5 minutes.
Add butternut squash mixture to the onions and garlic. Simmer over medium heat until thickened to a sauce-like consistency, about 5-10 minutes. Season with nutmeg, salt, and pepper.
Stir in spaghetti noodles and top with red pepper flakes, if desired.
Time: 30 minutes
Adapted from Two Peas and Their Pod