Ah, Fall. When you are eating seasonally as all of us have been this year, you learn to appreciate the different fruits of each season, even each portion of each season. Early summer and the beginning of our CSA season brings garlic scapes and green onions,the blooming of summer brings corn, tomatoes, chiles, and squash blossoms. Fall, although it is normally considered a season when things hibernate, has its own vegetable pleasures as well. Squashes and potatoes abound.
I have my own personal go-tos when it comes to squash and potatoes, and I usually rely on those as we enter this wonderful season of comfort foods, stick-to-your-ribs meals. This year I have entered two new dishes into my repertoire-- one, a slow-cooker black bean and butternut squash chili, is healthy and we will definitely be eating a lot of it. The other, a recipe for a flan de calabaza (pumpkin custard) given to me by my grandmother, is definitely more decadent and we will make it for special occasions (as well as share the recipe with all of you!).
Recipes after the jump!
