Crisp mornings and cool nights mean fall is totally here.
In the kitchen, this means it’s comfort food time! Soups, stews, casseroles and slow cooker meals are now making their way onto my weekly menu. Hallelujah!
This week, I was inspired to use squash after a phenomenal dinner at Yours Truly. One of the courses featured a variety of roasted winter squash served with house-made yogurt, and a drizzle of fragrant honey.
I’m a simple gal though, and will just stick to plain old b.nutt for this recipe.
This prep technique has always served me well, though the real ticket is having a sharp knife.
I like to use homemade stock whenever possible. It’s really easy and delicious. Promise I’ll show you how I make it one day!
The immersion blender is one of my favourite kitchen tools. A regular blender also works, but leaves more dirty dishes. Blech.
Now, grab a nice crusty piece of bread with butter, put on your Snuggie and hunker down for a nice bowl in front of the fire.