Sydney makes snacks

OH MY GOURD.

This is about squash. and cinnamon. and curling up with a bowl of warm comforting vegetables.

wilted bitter greens. Cabbage, Kale, Fennel placed in a warm oven. Some olive oil, simple seasonings maybe some garlic. Just beginning to char on the edges but still tender.

roasted squash. Delicata, Acorn, Carnival. Warm autumn spices. Cinnamon, nutmeg, cloves. Throw in some garam masala if you have it on hand. Oven about 400, roasted until caramelized and cooked through.

pop of color. Beets, Carrots, Cranberries. whatever you have on hand. Roast it. Pureed it. Plate it up how you like.

simply seasoned vegetables paired with richly spiced squash for a nourishing gut loving autumn powerhouse.

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Ingredients:

• 1 lb summer squash, roughly chopped
• 2 tsp ginger (fresh/frozen)
• 1/2 tsp chili flakes (I used hot pot queen sichuan chili powder)
• 1/2 tsp turmeric
• 1/2 medium yellow onion
• 1 cup broth (I used chicken bone broth but do you :)
• 1/2 cup coconut milk. The kind you get in a carton, not a can. I would probably do a quarter cup since thats thicker but measure with your heart

Instructions

1. heat a saucepan over medium high heat. saute onions with a bit of oil. take your time here. the more they saute the sweeter they become.
2. once the onions have some color add the summer squash, chili flakes and turmeric. saute for a few minutes until soft.
3. add in broth. allow to come to a boil, reduce to a simmer for 5 minutes.
4. transfer to a blender with coconut milk.
5. blend until smooth.
6. top up with some fresh corn, fish, tofu whatever and serve.