Kale, Pear and Roasted Delicata Squash Salad

Well hello November!

I’ve never been one to herald the arrival of this dismal time of year, but this month we’ll transition into our Halifax home and I am filled with anticipation for that new chapter. I’ll be sharing more on our move soon (here’s a sneak peek at our lakeside cottage), but for now we need to talk about this salad I’ve been making on repeat.

Since the cooler weather has arrived, I’ve certainly been cooking more sheet pan dinners and slow cooker suppers, but I’m also embracing fall greens with gusto. It might be my favourite season for building a hearty salad, and as you will see, I like to pile just about everything on the plate.

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How to make a soup tureen from a squash

If you’re like me, you keep a fairly trim collection of serving dishes and the ones you own are multi-purpose to save on space and money. I’m a big fan of oven-to-table cookware for that exact reason.

Here’s what I don’t own and probably never will: a soup tureen. I’ve seen them in kitchen stores, usually taking the shape of an enormous head of cabbage or a rooster. The fact is, I’m not even sure if soup tureens suit my style. I certainly don’t have a place to store one, especially if it only is used a handful of times a year.

Ebay lists gazillions of pumpkin-shaped soup tureens, but why not just make your own out of a real pumpkin or squash? That is what I did recently for a weekend dinner where butternut & leek soup was the main event.

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