'Tis the season for winter squashes! I love the variety of pumpkins and squashes in the markets now - my favorites being pumpkin pie pumpkins (those small round guys), buttercup pumpkin and when lucky enough to find them, kabocha squash aka Japanese pumpkin. Good ol' butternut squash is excellent all year 'round too and is particularly loved by my girls. All of these squash varieties can be used in this recipe. Choose your favorite and the flavor of it will shine through in this simple yet delicious sauce.Read More
When Autumn rolls around, I love going bloody bonkers for all the pumpkin-y things for about four weeks straight! I indulge in homemade pumpkin spice lattes, pumpkin waffles (I made some with my friend Natalie check out her site for photo evidence ;)), pumpkin scones and some pumpkin even sneaked into my morning smoothie which was absolutely delicious!
This year I opted for a pumpkin chiffon tart for Canadian Thanksgiving instead of the traditional pumpkin pie. I made a hybrid oats & gingersnap crust because I wanted the oats for healthier bulk and the gingersnap for the flavor and crispness needed to balance the pillowy filling. I really enjoyed this lighter version, so much so, I may go chiffon every year forward! Add to that a dollop of maple whipped cream and toasted pecans...you'll be happy you wore stretchy pants for Thanksgiving. And by you, I really mean me!Read More
I made this the other day because I had hella pumpkin puree to use up. It's only mid October and I'm still on my annual pumpkin (and pumpkin spice) bender and I wannit in EVERY. SINGLE. THING.Read More