I fully appreciate it’s May, but lately I can’t stop thinking about Autumn and Halloween. I can’t wait for crunching leaves, hot chocolate, scarves and Horror films. To help ease my misplaced seasonal cravings, I decided to adapt one of my favourite Autumnal meals: Cheesy squash and sage cannelloni. Usually made with pumpkin, it works just as well with any squash and is as delicious in Summer.
We’re now well into October which means cosy nights, comfort food and pumpkin featuring heavily in everything. One of my favourite things to make at this time of year is pumpkin soup, as it’s quick and easy to prepare and tastes amazing.
I used one of the pumpkins we picked ourselves and turned the left-over pumpkin into a serving bowl which helped keep it warm on the table and made for quite a cute Autumnal centrepiece.