Nothing says fall like a terrific squash! On this week’s The Chef’s Pantry, Anna is bringing you the bounty of the season with a few of her favourite recipes.
Tetsukabuto Vegan Bisque
Ever heard of a tetsukabuto squash? It is much like butternut.
Anna exhibits you the right way to take the tasty tetsukabuto and switch it right into a scrumptious vegan bisque that can heat the stomach and the soul.
Mediterranean Harvest Salad
Anna roasts up sugar pumpkins for a scrumptious, fall-inspired Mediterranean harvest salad.
This salad is the right solution to spotlight the pumpkins, which add slightly sweetness to the hearty dish.
Sugar pumpkins are smaller and sweeter than the standard adorning/carving selection and are much less fibrous, which makes them a terrific alternative for cooking. Plus, they are a great source of Vitamin A and fiber.
Additionally see: Anna’s simple homemade salad dressing
And, we won’t neglect the seeds! And in any case that jack-o-lantern carving, create a scrumptious snack or garnish with toasted pumpkin seeds. Anna exhibits you ways.
For full particulars, watch the complete episode above.