Sprout & Pea

As excited as I was to roast my first leg of lamb the other night, I still wanted to eat my veg­gies. We received an adorable baby acorn squash with our CSA and still had a but­ter­nut squash lay­ing around from a pre­vi­ous veg­gie box so we roasted them both and decided to make a nice mash as a side for our lamb. Since the cashew cream worked so nicely in the vegan risotto I recently made, I decided to try adding it to this mash in place of but­ter. I always love the fla­vor of car­damom in the win­ter and thought it would go nicely with the orange fla­vor in the lamb so I mixed some into the squash along with some honey and mashed it all together. Read more:

I love nights when spon­tane­ity takes over and before you know it you’re sit­ting down enjoy­ing a big home cooked meal and a mil­lion laughs with a few of your clos­est friends. Sun­day was one such night, and I wanted to make some­thing spe­cial for the won­der­ful folks gath­ered around my table, so I decided to get fancy and break out the truf­fle oil. I also had a big but­ter­nut squash lay­ing around that I had for­got­ten to include in a veg­gie roast the other night, so I wanted to fig­ure out a way to incor­po­rate it into the meal. Read more: