“You’re like a squirrel,” P. teased when he saw me add a plump orange winter squash to the large vegetable basket on the counter, which already held three or four others.
“I know!” I replied, feeling a little foolish for buying another red kuri squash. “I’m just afraid I won’t find one like this again.”
I tend to choose organic squashes so I can leave the skin on when cooking if I like.
On Saturday I made a soufflé au potimarron (Hokkaido squash soufflé). It rose beautifully and turned a perfect golden color. P. and I nearly polished off the whole dish between the two of us, even though the recipe serves four. “It tastes like flavored snow,” I laughed as I helped myself to another spoonful. “I can’t believe we finished it all.”
“It must have been bébé’s share!” P. joked.
I’ll have to make another soon and be quick with the photos so I can share it properly.
“Maybe I could make one for your parents when they come for Thanksgiving?” I asked. “Do you think they’d like a soufflé?”
“Who doesn’t like soufflé?”
One evening last week I baked this Hokkaido squash tart because P. and I would be out late. “It will reheat well,” I said in the car on the way to our birth class. Preparing for bébé has meant planning meals that are nourishing and easy to reheat—not that we ever need an excuse to cook.
The winter squash season is thankfully still going strong, and the holidays are approaching quickly. Are you already preparing festive foods? I’m planning red kuri lasagna for tomorrow night and a cake and an appetizer for our festive dinner later in the week. I can’t wait to get started. For now, though, we still need simple, nourishing meals to keep us going.
This vegetable tart is a great example of a comforting yet light autumn meal: easy to prepare and full of flavor. It’s ideal in the days leading up to larger holiday feasts, especially for those celebrating Thanksgiving.
My family in France always asks what we’ll be eating. “Vous mangerez quoi ?” my mother and sister-in-law ask with curious delight. Our conversations are often centered on food—it runs in the family.
“Lots of winter squash, for sure.”
I’m not complaining; I love it. Next time I should bake a proper pumpkin pie for them—they must try it.
Happy Thanksgiving to everyone, if we don’t speak before then!
