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Tag: butternut squash

Hands off: Roast Squash Soup

On Sunday afternoons, I usually make a soup for lunch. Sometimes it’s with fresh produce that I’ve just bought at the farmer’s market, but more often it’s with leftover stuff from the week. A way to “clear out the old and make way for the new”, if you will. As such, these soups are rarely planned and shopped for, and it’s more a case of finding things that go together, or even finding things that don’t, and forcing them to. Read more…

Presentation time: Squash Boats with Quinoa Salad

I don’t do a lot of “presentation” with my cooking. In a lot of ways, that’s not really like me; as an art-school girl who went from fashion to photography to interior design, I’m big into aesthetics. But I prefer to rely on a pretty bowl or the natural vibrance of my ingredients to add interest to my meals. I guess I’m just lazy. Read more…

On bad luck and good lunches: Quinoa Squash Salad

The moral of today’s story is: always check your mail as soon as you receive it. While this probably isn’t particularly helpful advice in the case of say, bills or junk mail (because who wants to open those in a hurry?), I certainly wish that I’d followed it last week. Read more…

Time to bake: Stuffed Autumn Focaccia

I seem to be in a baking mood lately. Maybe it’s the turning of the seasons, but ever since we’ve come home from holiday, I just can’t get excited about salads, stir-fries or gratins. I’ll have to curb this habit soon lest I become so doughy that I can’t fit into my winter coat, but for now it’s all cakes, cookies, and breads at casa Kitchenist. Still, I try to sneak in some veg where I can. I’m not whizzing beets into brownies or anything, but with savoury baking at least, there’s room for experimenting. Read more…

Not my Mother’s (or Sister’s) Lunch: Squash and Kale Tart

Squash and Kale Tart

I always like Sunday lunch to be an event. Even if it’s just Andrew and me, I tend not to turn to leftovers at this particular time of the week. Instead, it’s a time for experimenting with new recipes, often elaborate multi-step ventures. For lack of a better word, I like my Sunday midday meal to be “fancy”. Read more…

And I’m Telling You: No-Butter Apricot and Almond Cake

Apricot and Almond Cake

Some recipes are just meant to find us.

When I borrowed my sister’s copy of Red Velvet & Chocolate Heartache, the “healthy cake” cookbook I reviewed the other day, she informed me that she’d “decided” I should make this recipe: Sunken Apricot and Almond Cake. Seeing that it called for tinned apricot halves, I immediately rejected the idea (if there’s anything I dislike more than cooked fruit, it’s canned fruit). Instead, I turned my attention to finding something else to make. Read more…

To Come Home to: Squash and Chickpea Curry with Naan

Squash with Chickpeas, Lemongrass and Coriander

There’s something about traveling that makes your own habits, culinary or otherwise, glaringly obvious. It’s only when you’re taken out of your day-to-day routine that odd quirks, individual preferences and (at times) OCD tendencies come to light. Read more…

Predictably Perfect: Roasted Squash with Whole Wheat Pasta

Roasted Squash with Whole Wheat Pasta

We all have our favourite flavours, right? The ones that keep tempting us, year after year, and become mainstays in our home cooking. Also the ones that as food bloggers we have to watch ourselves on, lest we become known as “the girl who writes that goat’s cheese blog“. Read more…

An unEasterlike Dinner: Squash and Onion Tart

squash and onion tart

I’m sitting here, having a slice of leftover tart for lunch, and thinking about how entirely inappropriate this meal was for an Easter dinner. I wanted to bring something to my sister’s celebration on Sunday, both to contribute to the table and so I’d have something “special” to eat myself. (She was cooking a ham, and I’m loathe to make a vegetarian meal out of side dishes alone. As good as the boiled buttered cabbage and scalloped potatoes were, they weren’t going to do me for such a festive occasion.) But the vegetables in the tart I made were so completely unspringlike- much more appropriate for Thanksgiving than for Easter. Read more…

Butternut, revisited: Butternut Squash Muffins

muffins

In the autumn, when the leaves begin to fall from the trees and the days get shorter and cooler, most people (the type with varied interests and a healthy grasp on reality) are prone to melancholy. Foodies, however, see this change in a more positive light. A new season means new produce to buy, new recipes to try, new realms of gastronomic pleasure to explore. Summer’s remaining wares might start to look a little stringy and tired, but right around the corner is the most delicious season of all: harvest. Read more…