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.
When asked to prepare a small feast of bite-sized eats for my God Sister's pre-wedding Pool Party... excitement, nerves, fear, pressure, thrill. All felt in equal measures. But as the baking (and food-photo shoot...) came to a close, and the guests got their hands on the first mini bundt cakes, watching their faces, their head nods, their satisfied smiles, it warmed me to the bone and was the perfect reminder as to why, from the bottom of my heart, I love and need to make food for the people I love.
