Roasted squash soup with pumpkin seed oil
November 8, 2016
I love fall and its gorgeous colours and try to bring them into the kitchen and onto the plate. The golds, reds and greens of beautiful pumpkins and winter squashes are regular visitors here. Roasted, baked, made into soups, added to salads, used in pancakes, waffles or muffins, I don’t think a day does by without a touch of one pumkin or another in what we eat at home. The leftover roasted squash from the... View Article