It would seem that squash and potato are making regular appearances in my salad world. What other time of year are they readily available!? I rest my case. This delicious salad consists of roasted acorn squash as the base, topped with sliced pear, blueberries, haloumi cheese, and pesto. As it is, this makes a great side salad or light meal. To add a little more sustenance, I added 2 heaping tablespoons of farro to each serving.
What constitutes a salad? Is it that it must contain something green? Then how can certain pastas be considered salad? Is it that it must be cold? Then how can there be warm salads? Whatever it may be, this dish has both green and is cold…therefore it must be a salad (no matter how little green there actually is).
Fall screams for squash. This is one of the most versatile ingredients a cook can use. With so many varieties, and so many flavour profiles, the combinations are endless. Here are a few ways you can cook squash: Go sweet and bake a delicious pumpkin inspired pie. Switch it up and use butternut squash and sweet potato! Use as a starter for fall soups. Try our Smokey Sweet Potato Leek Soup. Make a thick puree as a base for lamb or pork. Roast and slice into rings for a delicious side. Roast and stuff like we did here for a complete meal.
It’s Sunday night. I’ve got all the time in the world, but no great desire to cook something that requires: Time Effort A ton of dishes… which brought me to this soup. Easy, quick, and all you’ll use for dishes are knives, cutting board, one pot, and a spoon. Hallelujah!
Make a big batch of pumpkin spice for the season. Trust me, you’ll thank yourself later. Think of how quickly you will be able to whip up Pumpkin Spice Lattes, Gingerbread cookies, Pumpkin Pie, and yes my absolute favourite: Pumpkin Cheesecake.