It’s a very rainy fall in Alabama. Halloween is long forgotten, but we can still find a great selection of pumpkins/ squashes in stores. My favorite is the butternut squash, and I try to come up with new recipes every time I serve it. Take this butternut squash and carrot puree for example……
1/2 butternut squash 1 yellow zucchini 1 yellow onion 1 cup baby carrots pink salt & black pepper 1/2 tbs sage 1/2 tbs rosemary 1/4 tbs coriander 2 tbs olive oil Cut the veggies, season them, sprinkle olive oil on top and place them in a oven safe pan. Roast them…
Almost like my mother makes them. First of all this recipe takes more than 30 minutes… multiply 30 by 4! And you need muscles or you make muscles, either way it’s quite a physical effort to make those thin-thin pie sheets. But in the end all the work it’s worth it. As I still had…
Now this is more like an autumn recipe… I used to hate any food that had squash or pumpkin in it, now I’m starting to love it. I’m probably just growing older and wiser… as a foodie. 🙂 You need: 1/2 butternut squash 1/2 acorn squash 1 yellow onion 7 small…
Culinary Epiphany 