In the early years of my Instagram life, one of the first food handles and blogs I followed was Love and Lemons. The food blog had simple, healthy recipes and it used lots of fruits and vegetables. Through many likes and attempts at the recipes, Love and Lemons published a cook book! (Woo!) I never bought the cookbook, and when my local library had it, I immediately borrowed it and extended it twice. From slaws to soups and curries - I love this book and I am buying it. The book is categorized by specific vegetables and fruits and it encourages the reader to use what they have: if you have a leftover eggplant, flip to the eggplant chapter and see what you want to make.
With the winter season marching strong, we naturally decided on a warm, homey and hearty meal: butternut squash red curry. We had all the prep and cook done in under an hour - all ready to welcome our friends over for lunch and enough to pack for an extra meal. I've made curries with potatoes, chicken, carrots, but never have I used butternut squash, a vegetable I really only use to make soup with. It felt refreshing and new to use it for not soup. With that said, let's hope winter ends soon.