the book is organized by the main vegetable, and although the author eats meat
this book is plant recipes.
it was the baked pumpkin with parmesan that caught my eye.
a friend gave us butternut squash, so we used that instead.
slice the squash or pumpkin, and in a bowl grate parmesan, mix with parsley, some white bread crumbs, crushed garlic, and lemon zest. coat pumpkin with olive oil, pour toppings on, and bake at 375 until soft. serve with sour cream mixed with fresh dill and lemon zest.
beautiful food.
joy to you.
I've had my eye on this cookbook recently. Your baked butternut squash looks great!
ReplyDeletePopping in to say happy week to you, my dear! That book looks great! I'm always trying to beef up our veg (so to speak!), and think of them as the main...there is no giving up of meat in this house. Can't wait to try this squash!
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