JOURNAL

This winter squash soup is a delicious antidote to the cold, drying nature of winter: it’s deeply nourishing and chock full of ingredients that help your body stay warm and hydrated. 

I’m not sure if this is a cake or a bread. I guess it depends on the pan you bake it in. I’m not sure if this is breakfast or dessert. I guess it depends on the time of day you eat it— it’s perfect any time of day. 

This ultra moist loaf is my take on pumpkin bread. Kabocha squash is what I always wished canned pumpkin would taste like- rich, sweet, and complex, with a thick, custard-like texture. 

By Ana Ortiz Serves 2-4 The skin on delicata squash is thin and can be eaten. Ripe delicatas are cream colored and have dark green stripes. The q...