As autumn draws in, opportunities arise for slow roasting squash. As we speak, the air around me is filled with the aroma of sweet caramelizing squash juices meeting nutmeg, cinnamon, pepper, sage and thyme in their roasting pan. Doused in a light grapeseed oil with a splash of water, the whole deal took about ten minutes to prepare, but at 325 degrees, the cooking flavors will scent the air for the next 3 hours. Come supper time, I’ll be ready to blend the squash with caramelized onions and garlic and serve it with plain boiled organic short grain rice, macrobiotic-style. Would you like to join me?
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This was posted on Saturday, October 10th, 2009 at 10:35 am by Ysanne Spevack. To link here, use the permalink. You can follow any responses to this post through the 
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