With the Halloween come and past, now is a good a time as any to focus upon some comfort dishes that folks associate with these generally cooling months, or really cold depending on your location (or maybe hotter if you’re on the other side of the equator.)
So it is either very appropriate or weird that the featured ingredient of the first post focusing on this theme is summer squash. By the way, the word summer in summer squash however is more of a reference towards the short shelf life compared to the more durable winter squash.
These are the lovely squash I picked up at the farmers market last week, and they’ve been waiting patiently in the crisper for me to get to them. Two green pattypans and five sunburst squashes to be precise.
Though a little bit small, I thought these would be great to make stuffed squash.
