I recently stopped by Caravan’s latest Bankside soft opening and devoured the most delicious roasted squash with miso, blue cheese and thai basil (weird, but fantastic). Shortly thereafter I read Tasting Table’s post on How to Cook with Squash Seeds; not bake nor roast, but cook. Intrigued. And as we all know, at this time of year, carved, hulled, decapitated pumpkins are a-plenty. Along with a little bestover imagination and fridge-find inspiration, this recipe was born.
While I’ve not yet decided whether or not I’m quite ready for the frosty weather, (not that autumn cares), it has given me another idea for using up this rather large quantity of carrots I’ve somehow landed myself with. (And turmeric, well, because I've been consuming it in abundance to ward off the masses of cold-infected humans that suddenly surround me).
If I could compote all the fruit in this fashion, I would (for flavour AND bestover inducing qualities). But I can't. Even with 2 fruit compotes - served at the nibs etc. popup atop nut butter and a Juice Pulp Breakfast Loaf - I still ended up with leftovers. That needed rescuing. Fast. So I tossed it all into a cake, shoved it in the oven and crossed my fingers...
