When I go to the market and see
all the different types of gourds and winter squash, all I want to do is
bring them home and play with them in the kitchen. There is something
architecturally fulfilling about taking a big edible thing like a pumpkin and
bringing out it’s simple pleasures, and presenting it in its minimally
fragmented glory. Here is an extremely easy dish you can make as a vegan
entree or an interesting side dish on your next holiday dinner table.
Read More