I froze my herbs. Ate my leftovers. Packed the last of these Christmas treats to snack on on the plane. Threw myself out the door. And that’s the way 2016 – in London – came to a close. So just in case any of you have found yourself looking for the life-pause button and searching for the hours in your day evaporating into thin air, may these very last minute edible xmas treats come to the rescue.
Coffee concentrate is a more concentrated coffee, crafted using the cold brew method. I’ll let HER – pun intended – get into the nitty gritty with you. But I will tell you that as a non-coffee drinker, I blew my own mind with this Coffee-BBQ Sauce-Glazed Roasted Butternut Squash. [And I mean that as humbly as possible]. But, actually. It is so, yummy. And so party-season appropriate.
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.
