Good recipes to share with friends.
Freshly picked winter squashes are filling boxes and lining shelves right now. It’s autumn! To be honest, squashes intimidate me. They have thick skins and dense meaty parts that are hard to cut. But, they’re delicious and every year I improve a little bit on my squash-cutting skills. The trick – well-sharpened knives. Still, it’s a bit of a pain, but I worth-while one. If anyone has any suggestions, please leave them in the comments.
One useful tip I’ve heard is that you can use a vegetable peeler to remove the skin. I’ve had moderate success. It works decently with butternut squash, if the skin hasn’t become too thick, but acorn squash? Forget it.
I was never able to grow pumpkins as a young girl. I tried growing these veggies for two years; both years were met with failure. Of course, I think it less a case of them being hardy and more a case of me not giving them the love (read: food and water) they needed. I did, however, successfully grow zucchini this year, so that’s something.
While we’re on the topic of gardens, here’s a song by Gardens & Villa called “Orange Blossom”. They have such a blissful sound. I relate it more to summer-time than autumn, but music doesn’t have to be “in-season” to be enjoyed:
Now, here’s the recipe. I’m super happy about developing it with a delicious mix of herbs and flavours. There were plenty of trials, and my BFF was more than happy to endure them all, until finally I came out with this perfect version. I hope you enjoy it too!
Stop, Squash And Casserole
Good for a small, 8 person potluck