I was supposed to be in South Carolina this weekend at a food styling and photography workshop hosted by Helene Dujardin and Clare Barboza. Like many others, my plans were affected by Hurricane Sandy. Since there are no direct flights to Charleston, I booked my flights so I would connect at New York’s La Guardia airport. Each day I checked the airline’s website to see if things would be okay until all flights through La Guardia were cancelled.
The airline was unable to get me there via another U.S. hub so I am spending my vacation at home. Believe me, I am not complaining while thousands of others have been without power and the basic services for days. I will take this time to catch up on chores and to count my blessings.
New York City is one of my favourite places in the world. It is a city filled with heart and determination. She pulled herself back together after 911 and she will repair herself from the ravages of this storm with the same unwavering spirit. My heartfelt good wishes go out to all who have been affected by this storm.
Sometimes comfort food can help us feel better in difficult times. Roasted squash and pumpkin means comfort and warmth to me.This recipe makes a wonderful fall side dish that can be enjoyed as part of a casual dinner or aside a turkey for Thanksgiving or other holidays.
Roasted Pumpkin, Butternut Squash and Pepitas
2 lb. pumpkin, peeled, seeded and cut into 1 inch cubes
1 large Butternut squash, peeled, seeded and cut into 1 inch cubes
2 tsp. ground cumin
1 tsp. ground cinnamon
Freshly ground black pepper
2 tbsp. canola oil
¼ cup flat leaf parsley, chopped
¼ cup pepitas, toasted
Combine cumin, cinnamon, parsley and canola oil in a bowl. Toss in pumpkin and squash and stir until coated. Transfer vegetables to a baking sheet and season with salt and pepper to taste.
Bake at 400 degrees F. for 15 to 20 minutes until tender.
Move vegetable to a serving bowl and sprinkle with toasted pepitas and a few sprigs of parsley.