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We harvested a hearty pile of pumpkins, butternut and other winter squash from our garden. As they sit outside curing, I am slowly bringing them in and roasting them until tender, then blending them into smoothness and turning them into new creations.
The Nacho Cheese becomes dinner when paired with both Broccoli and Baked Potatoes. But, it also travels well for a lunch with Pico de Gallo, Black Beans, and Homemade Tortilla Chips. The Butternut Mac n Cheese with Trees uses up pumpkin in one of those hide-it-from-the-kids ways, while the trees are a playful way to enjoy broccoli.
The Sage + Squash Egg Bakes with Greens and Toast, adds a bit of savory, pumpkin-y goodness to your morning. While the Pumpkin Muffins can be frosted with a Maple Cream Cheese to become ‘cupcakes’ or simply enjoyed as breakfast, too.
With summer officially over and soup season in new gear, the End of Summer Soup with Roasted Tomato + Kale Salad celebrates the transition. The Feta Stuffed Meatballs with Skillet Zucchini + Potatoes with a Tomato Plate also helps the season to wind down nicely.
Meanwhile, the Pecan Tilapia with Creamy Roasted Potato + Apple Salad is all about fall. Package extras of the salad up take on the go with simple Hard Boiled Eggs.
May your days get brighter with every falling leaf, pumpkin, apple and more!
Cook seasonally. Eat consciously. Live well,
