It’s definitely fall in North Carolina. It’s chilly in the mornings, the humidity vanished literally overnight, and I can already see a few trees starting to turn. It’s getting darker earlier and earlier, and the morning light in my office is noticeably different from last week.
The minute the hot weather breaks, I start craving cheesy casseroles, thick soups, and pumpkin pie. It’s some weird instinctual thing I guess, maybe passed down from my Midwestern parents, who came from a land of cheesy casserole. As I’ve gotten older, and started doing my own food shopping, this becomes the time of year where it’s impossible to leave the grocery store without a squash or a pumpkin in tow. As much as I love them cut in half and roasted, it’s starting to get a little boring. Since I don’t eat a lot of dessert, it feels like I’m missing out on a lot of the pumpkin madness, since I can’t enjoy a nice pumpkin cookie, cake, or pie. So, I thought I’d put together a little round up of savory pumpkin and squash dishes honor of those who feel the same way.