Amy So I chose gourds without much thought. This could have been a disaster but by providence I managed to concoct a damn good dish. So Yay! I was in the produce section and noticed that they had some new offerings. One of which is vegetable noodles. Hell yeah. Now I don't have to invest in another one use appliance. I chose zucchini noodles and butternut squash noodles. That works. The packages for each contain recipes but I couldn't get jiggy with those. I wanted something more hearty and filling. I found a recipe in the October 2018 issue of Martha Stewart Living that I reworked a bit in order to use the butternut squash noodles. I am most pleased. NikitaI learned a valuable lesson this week: there are two different kinds of Gourds - ornamental vs. edible. I bought some ornamental gourds for a centerpiece on my buffet then bought some butternut squash to bake into this fabulously moist cake. I was suspicious of using a vegetable as my primary ingredient in a dessert but was reminded how incredible zucchini bread is. Today, I hosted a Wreath Crafting Soiree where I served snacks, pasta salad, and this Winter Squash Cake. Some went back for two pieces including myself, and I had the pleasure of hosting Jen (our other Saturday Bites contributor) & her daughter Jade. Jade, who doesn't eat squash, loved the cake! MWWWAAHHAHAAAAA!!! My work is complete. Check out the recipe for realz ya'll! GeorgiaMy life is all about pumpkin right now. I made this pumpkin streusel coffee cake this morning. After spending the day at the Festival of the Cranes I came home and had a little bite (or big) The flavor and texture was most pleasant. But.. pumpkin.. So of course it was selish JenI won’t be making a dish this week. I was going to make butternut squash because I LOVE it…but nobody else will eat it. :-/ Instead I’m working on a big Star Wars themed birthday party for my daughter Jetta who just turned 5! 😊 Until next week..
Happy Thanksgiving!! Amy, Nikita, Georgia and Jen
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