So I give to you, with bittersweet feelings, one of the last meals I cooked in that heavenly place, my roast pumpkin, fetaandpomegranate seed salad à la Lady Pad
So, after a couple of days with my folks I received a welcome home present from Riverford. This pistachioand slow roasted tomato rotolo is rousing in that the slow tomatoes tingle on the tongue with sharp sweetness and the pistachioand quark is a whack of aroma and colour which balances with the rich and thick spiced butternutsquash sauce
Drizzle with pumpkin seed oil and serve garnished with the pumpkin seeds, if using. Andwith all the miserable rain, wind and bone-chilling temperatures here in Hamburg I am in need of a warming soup
Toss the butternutsquash, garlic, and thyme with the olive oil, season with salt and pepper, and place on a baking tray (lined with foil for easier clean-up)
My SIL gives us a homegrown butternutsquash every year and while it can sit in a cool place for a few months, I prefer to at least roast the flesh, feed the squirrels with the peels andseedsand freeze what I do not immediately consume
Especially not when autumn salads can be as tasty as this warm roasted cauliflower andbutternutsquash salad with streaky bacon and caramelised pecans served with a sweet but sharp honey and balsamic dressing
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RoastedButternutSquash Salad with Parmesan and Warm Cider Vinaigretteby Victoria ChallancinBefore I launch into this wonderful recipe, let me first send my heartfelt prayers and good wishes to all of my Australian readers and all of Australia as the fierce wildfires decimate especially the southeastern part of the country and Tasmania
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