Nourish Northwest

I am all for the pumpkin craze that happens every fall. In fact, I use pumpkin year round in things like quesadillas, muffins and waffles for the kids. It’s so nutritious and easy to use. I had to share this recipe we made for dinner last night because it was such a creative way to utilize the vegetable. Although it has a touch a cinnamon and a dash of maple, it’s very savory. It’s time to cosy up and enjoy a bowl of pasta with creamy pumpkin marinara! Recipe adapted from cookieandkate.com.

I make this recipe on repeat in the fall and it is such a hit with both my family and clients. You can use any winter squash, pumpkin or even sweet potato that you have on hand. I’ve made it with delicata, butternut and pumpkin and loved the subtle flavor differences in each one. This is the perfect accompaniment to any soup or stew. Enjoy!

Don’t let summer go by without making this Mexican Street Corn salad! All the flavor of traditional elotes but no grilled required and a little less messy (not that that really matters). It’s just so damn tasty and a great additional to any summer meal while corn is at is peak!