Casse­role makes the most of squash

Among more than 100 recipes in fam­ily cook’s The Sim­ple Bites

The Observer (Sarnia) - - LIFE - JU­LIAN ARM­STRONG ju­lia­n­arm­strong1@gmail.com

Squash is at its best now, and this recipe lets you take ad­van­tage of it. Con­sider the casse­role a con­ve­nience food be­cause you can make it ahead of time and bake when needed.

Aimée Wim­bush-Bourque, Mon­treal fam­ily cook, has in­cluded it as one of more than 100 recipes in The Sim­ple Bites Kitchen (Pen­guin, $32).

The casse­role flavours har­mo­nize with var­i­ous meats, in­clud­ing turkey, mak­ing it a good can­di­date for Christ­mas din­ner.

Wim­bush-Bourque, who blogs at Sim­ple Bites, makes a per­sua­sive case in this, her sec­ond cook­book, for spend­ing lots of time in the kitchen with chil­dren, in­tro­duc­ing them to the plea­sures of cook­ing.

It’s a user-friendly book, beau­ti­fully il­lus­trated by pho­tog­ra­phers Tim and An­gela Chin.

Veg­etable com­bi­na­tions are

par­tic­u­larly imag­i­na­tive. Other ex­am­ples in­clude: spinach lasagna stuffed pep­pers, root veg­etable cider stew, roasted tomato and lentil soup.

SUP­PLIED PHOTO

Squash com­bines with ap­ple and leek in an easy-go­ing fall casse­role that may be made in ad­vance of bak­ing.

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