To start, we had some bruschetta with an herb-lemon ricotta and sauteed Japanese eggplant. These were really simple and tasty.
For dinner we had a delicious pumpkin and butternut squash soup with curry and a mixture of other spices Damiano had brought back from India. It was thickened with coconut milk which gave it a really nice consistency. It was topped with some spiced, toasted pumpkin seeds which brought it all together. The base recipe was from the blog 101 Cookbooks, but we added a little twist by using extra spices, lemon, lots of ginger and two types of squash.
I like that our meal brought together some of the end of summer produce with some classic fall staples as well. As autumn starts, what have you all been cooking? Any ideas of things you'd like to make? Favorite fall dishes (savory or sweet) which you can live without? Leave a comment and let us know.
Happy cooking everyone!