Though a lot of what I enjoy about food blogging lies in the creation and development of new recipes, it also pleases me greatly to write recipes for classic dishes and timeless combinations. This is where recipes like Pumpkin and Sage Soup come into play. Trust me, you’ll not be able to help but enjoy this autumnal favourite.
A couple of blog posts ago I mentioned a rather large marrow that our family had recently entered into possession of. This dish is what I came up with. There seems to be little one can do with marrow, other than stuff it. To be honest, it is a rather tasteless fruit despite it being a member of the generally tasty squash family. However, it does have a great juicy quality about it which, when combined with appropriate ingredients, is rather pleasing. Indeed, in culinary terms one should consider it something of a blank canvas. I’m not sure if the Americans among us know exactly what a marrow is. Happily, I have recently been advised that it is essentially an overgrown courgette – zucchini to you defacers of the English language.
Butternut squash is one of my favourite fruits and in many respects an exceedingly suitable ingredient for a risotto. If applied correctly, squash can convey impressive flavour, smooth texture and vibrant colour. The best way to achieve this is to purée the fruit before stirring it in, thus conveying every one of its favourable traits. Believe me, this silky, luxurious risotto is destined to impress.
Last week I bought a squash along with a couple of sweet potatoes with the intention of roasting them for dinner one day in mind. However, it seemed to me as though this alone couldn’t be counted as a complete plate of food. So, when I saw the picture of roasted squash and sausages sitting atop the recipes topic on WordPress, my mind was made up. This is such a quintessentially autumnal dish; the squash is certainly only available at this time of the year, while the sweet potato is more readily available. Not only this, but it is also incredibly satisfying to eat, with the heat provided by the sausages cutting across the sweetness of the squash and sweet potato.
Before we get onto the soup may I ask you, my beloved readers, whether your blog has also become akin to a full time job? I seem to find myself spending hours making sure every post is as good as it can be, commenting on other blogs, replying to comments on my blog – it really can take it out of you. Having said that, I’m still very much enjoying my blogging experience and shan’t be going anywhere for what I hope is a considerable period of time. However, I may no longer have the time to reply to every single comment simply because I’m now getting so many of the damn things I can’t keep up. Actually, I say “the damn things” but actually I love each and every one as it means you’ve actually taken an interest.
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.