Fall has arrived in earnest with it’s cooler temperatures, frosty mornings, and crunchy leaves.
The kind of weather that makes you want to spend the day in the kitchen making toasty warm things.
And what better things to cook on a cool fall day than squash and cranberries? I have an abundance of squash from the garden, and one of my students presented me with a huge bag of fresh-picked cranberries, and another bag of dried cranberries, from a cranberry farm his family owns. (I know, I am very lucky!)
I tried two new recipes this week-end and they were both amazing.
For dinner I made Cornbread and Cranberry Stuffed Squash. I made my cornbread partly with purple cornflour, hence the dark hue, but whatever the colour this was so delicious! The perfect amount of bread and seasonings, and I wish you could have smelled the kitchen when I was making the stuffing – so yummy!
The second recipe was for Sourdough Muffins. I have still not had a successful sourdough bread experience, but boy do I love my sourdough waffles, pancakes and crackers, and I have now added muffins onto the list of my favourites. I made the muffins as described and then stirred in about a 1/2 cup of homemade cranberry sauce, along with some ginger and allspice. I didn’t find the muffins sour tasting at all – just moist and spicy and full of cranberry goodness.
As much as I hate to see the warm temperatures go, I do enjoy seasonal cooking!
What are your fall favourites?