Last week I picked up some gorgeous delicata squash at the farmers market a few blocks from my office. I placed them on top of my fridge with the intention of using them for a creamy soup. However, I found a recipe for roasted squash that really appealed to me, so the soup will have to wait! The recipe for Delicata Squash Stuffed with Cherry-Apple-Almond Couscous is in the Vegan Yum Yum cookbook and it is total comfort food. Tim and I served the squash with some garlickly Brussels sprouts fancied up in our cast iron skillet. It’s not even cold in Portland right now, but this meal made me wish it was.
Oh, and there’s still time to enter my giveaway!!!