Tuesday, October 23, 2012

Brown Butter Spiced Winter Squash Bread

Oh boy. This was a good one. I think I easily polished off the whole loaf by day two.
The spices! The texture! Oh my I do adore this cakey bread.

The recipe comes from none other than my current favourite Ms. Heidi Swanson of 101 Cookbooks. I followed the recipe pretty much completely as is, except I used walnut oil instead of hazelnut, and I made my own garam masala-esque blend of spices (coriander, cumin, ginger, black pepper, bay leaf, cardamom, and clove).
One bizarre thing I did do though was NOT measure my squash. Yup, that's right, I chopped, roasted, and pureed it but somewhere in my zombie mom brain I didn't think about measuring the damn stuff. Oh well, turns out lady luck was on my side and this turned out great. Now the only thing is I wonder how it'll turn out the next time...

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Beet & Corn Hash

This post seemed have gotten lost in the shuffle somewhere. Seems a little out of place now that we're almost heading into November but it was delish so here it is nonetheless!

I love meals that really represent the transition of seasons, especially summer to fall. Lately I've been diving into fall produce while still trying to use up some of late summers best offerings. I feel like the addition of sweet fresh corn really adds a touch of summer to an otherwise heavy fall dish. 

No recipe this time, just hoping to inspire you to take a breakfast staple like hash and give it a good ol' seasonal twist!

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