A Time to Give Thanks

Sunshine Squash

This weekend, Canadians around the world will celebrate Thanksgiving Day. Along with a feast and giving thanks surrounded by friends and family, it is time to put the garden to bed. With rain in the forecast this weekend, I have had a few very busy days to wrap up the yard and garden for the season. The lawns have been mowed, delicate plants have been moved closer to the house or into the greenhouse for when the temperature dips too low, the winter squash are in and the garden has been cleaned out, mulched and put to bed.

Butternut and Sunshine Squash Harvest 2014

I grew only two varieties of winter squash this year but the fruits are heavy and large. One of my favorite autumn recipes is 'Curry Roasted Squash' from my cookbook, 'For the Love of Food'. I double the recipe below and transform the leftovers into soup.

Curry Roasted Squash ~ Yield: 6 servings
1-1/2 Tbsp. olive oil
2 Tbsp. butter
1 Tbsp. curry powder
Pinch of hot pepper flakes
1/2 tsp. sea salt
1/4 tsp. coarse ground black pepper
3 pounds butternut or buttercup squash
1 Tbsp. minced fresh parsley 

Peel the squash and remove seeds. Cut into 1/2 to 3/4-inch cubes, set aside. Preheat oven to 375F. In a small saucepan over low heat; combine oil, butter, curry powder, pepper flakes, salt and pepper; heat 2 minutes stirring occasionally.
In a shallow roasting pan, toss squash with curry mixture until coated. Roast squash at 375F for 30 minutes or until tender, stirring occasionally.
Taste and adjust seasoning, sprinkle with parsley.

Now that the rain has begun, it is time to change gears to indoor work, in particular, time to start working on the chocolates and truffles for Christmas. More on that subject with photos in the weeks to come! 
I would like to take this opportunity to thank you for your encouragement and support.
Till next week, Bon Appetit and Happy Thanksgiving! 

Photos ~ Winter Squash in the garden and 2014 harvest ~ by Sally Rae