As I've noticed with many other foodies in the northern hemisphere, I've been re-discovering the extraordinary taste and versatility of winter squashes lately, along with their abundant nutritional benefits. While each of the typical varieties enjoyed in southwestern Ontario — butternut, acorn and pumpkin — have their own delights, I've yet to find anything to compare for flavor or ease of use than the long and slender pale yellow gourd striped with green known as the sweet potato or delicata squash. Easy to peel and seed, and with very little loose or stringy flesh to scoop out, the tender inside has a sweet potato bouquet that immediately welcomes the senses and an equally inviting mild and delicate sweet potato flavor.
The winner for December's festive photo challenge is Wendy of A Wee Bit of Cooking who submitted this gorgeous image of frost laden berries. Congratulations Wendy!
I will be hosting this month's edition of No Croutons Required. Even the most moderate among us tend to overindulge at Christmas time. Sweets are abundant, as are decadent savory delights. Accordingly, January is a time of cleansing, so this month we are asking for nourishing veggie soups. Any vegetarian soup creation is welcome, but the focus should be on vegetable concoctions. For a recap of the submission guidelines, please go here.
