Butternut Squash Custard

I look forward to the autumn season every year. The leaves and landscape beginning to change colors. The earth beginning to hibernate. The brisk smell of smoke and leaves hovering in the air. The dissonant sound of leaves clashing with cement underfoot. Drawing the hot chocolate out from the back of the cupboard. Snuggling under a warm blanket, sipping apple cider, and reading a good (cook)book. These are my favorite moments of fall.
Last weekend, I went rock climbing with a few friends. We drove an hour outside the bustling city of Montreal and into the heart of the Quebec countryside. I was floored. Coming from the plains of North Dakota, it is rare to see more than a small cluster of trees at a time. Quebec has thick forests that spread out for miles and miles over the gently rolling hills. And the colors! Dark greens, light greens, orange, red, pink. All in transition. Gorgeous.
It was one of those perfect fall afternoons. The sun was shining, the air was chilled, and the wind smelled heavily of the death before spring's rebirth. We traipsed through the worn forest paths to conquer the rocks.
And conquer them, I did.
There are very few moments more compelling than climbing a difficult rock face, reaching the top, bruised and battered, and being greeted with this. The sun setting over the vibrant forest beneath my feet. I was the queen of my own domain.
This butternut squash showcases the flavors of autumn. Cinnamon and nutmeg compliment the deep flavors of the squash beautifully. The caramelized sugar crust adds just the right amount of texture. This custard is comfort food at its finest. After a long day out in the brisk fall air, this hits the spot. Perfectly.

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Mixed Berry Crumble

I have a soft spot for neglected fruit. Slightly bruised, a little overripe, sitting quietly in the corner minding its own business. They might be a little imperfect. They might be a little flawed. They might not make the cover of any magazines. They might be just like me (and maybe you).
When I was last at the market, I spotted a small table full of all the overdue summer berries, looking for a good home. These were the leftovers. The unwanted ones. As if to prove my point, a smarmy woman walked by and remarked, "Oh, would you look at those. A mile past their expiration date if you ask me." Well, I wasn't asking her. And I bought them just the same.
Bruised fruit is absolutely perfect to make tarts, pies, and crumbles. When I made this crumble, I could hardly contain myself when they were baking in the oven. The fruit bubbled and boiled, filling the air with sweet scents. And these crumbles? They actually sung. The fruit crackled. It popped. It hissed with the glorious sounds of bubbling over. These crumbles are worth making for that and that alone.

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Tapioca Pudding

To me, tapioca pudding is a comfort food. The flavors are simple, the texture is interesting, and it goes just as well served hot on cold winter nights as it does served cool on warm summer afternoons.

Tapioca pudding is versatile. Anything from berries to bittersweet chocolate can be added for a unique flavor. I chose to make the traditional vanilla to give myself (and you) a base to build from. Though, like me, you might just find that the pudding has mysteriously disappeared before you have a chance to experiment.

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