The squash are infiltrating my kitchen! They always seem like such hard work to me. All that peeling and seed scooping. But when I actually switch off that myth whispering-devil in my mind, it’s the easiest and most rewarding winter vegetable to cook with! Squash are packed with vitamins, a beautiful bright splash on your plate and sweet to anyone’s palate – kid or adult! It also lends to cooking for lots of people, or making a bit pot of soup to stock in the freezer.

This recipe was an experiment in venturing away from my traditional squash soups and stews. I had crumble topping and filling left over from Sense & Savor that were begging to be used. The holiday potluck at work today was a perfect excuse to conjure this fabulous dessert that kindles the nostalgia of pumpkin pie.

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I also got to christen my beautiful new, sunflower yellow Le Creuset Enameled Cast Iron round braiser, a wedding present from our dear friends! It’s amazing – I feel like a true cook, with durable, smooth,functional and beautiful dish ware! It can go on the stovetop or the oven, lid as well. Magnificent.

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