When winter hits you like a ton of bricks, I don't know about you but this body is craving ALL the comfort foods. Having never made mac and cheese before in my life - shockingly - but eaten plenty of variations throughout my time in America, I decided pretty promptly that it would be the perfect way to salvage this abundance of roasted pumpkin. And to bring along for our firework-watching-in-the-freezing-cold-for-two-hours picnic. BEST DECISION I EVER MADE.
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.
I can never remember to make Granola, until I actually want Granola, by which time it is far too late to make any, and I just don’t have the freedom to purchase beautiful artisanal granola to satisfy each craving. A friend once said, through necessity is born genius. Not claiming to be genius by any means, but merely to say that through this existential-granola-dilemma, a solution was born: Shortcut Granola.
