Maple Roasted Delicata Squash with Quinoa

Move over, peaches and tomatoes, we're deep into apples and squash season.

I'm a huge fan of delicata squash because the skin is edible, hence no peeling required for people who are lazy like me. I wish they were more readily available at grocery stores.

Roasting squash is my go-to technique, as the squash gets caramelized in the oven. I love tossing grains right onto the baking sheet of the roasted vegetable because it takes on the flavour of the caramelized squash.

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March Blues

March is when I start to get antsy - winter is not quite over, yet it's not quite spring. I'm desperately itching for warmer weather, some sunshine to pass these dreary grey days.


Cooking-wise, I've been uninspired. I'm at the point of the year where I'm tired of root vegetables and cabbages and ready to pounce on the first sign of delicate leafy greens. I finally opened my jars of strawberry and raspberry preserves, which has me dreaming of summer. I'm counting down the months until peach season is here.

Can you tell I am a summer baby?


The weather has been warm enough to start the flow of the maple sap. I visited a maple sugar bush, ate piping hot pancakes doused in melted butter and maple syrup. Fact: pancakes are so much better eaten in a non-heated cabin after a good work out.


I am going back into hibernation until the air smells sweet of spring showers.

Until then.