Confessions of a Grandma

I love squash so this is a great time of year for me to enjoy local produce in a satisfying meal.   This morning I had pumpkin bread made with cranberries and pumpkin seeds for breakfast.  My lunch was baked delecata squash with apple and walnuts, sprinkled with chia seeds.  Tonight, I have pumpkin pudding for dessert.  Last week I made a baked squash stuffed with vegetables and bulghar wheat and a creamy pumpkin polenta that I ate at every meal until it was gone--it was that delicious. I hope I don't turn yellow. I went to the natural food store to get some fresh nutmeg and some fresh cardamom.  Both go well with winter squash.  I keep going to the spice drawer and sniffing it.  I like being able to buy spices from the bulk bins because I can get small quantities that I will use up while they stay fresh tasting and so fragrant.  I've had my share of those tin boxes of spices that stay in the cupboard for five years....