It feels good to build things. Like recipes, and lego houses, and new skills, and gardens, and bowls.
That pretty, imperfect bowl above was a result of my first ever ceramics class! Flawed and all, it feels better to eat out of than any of my other smooth surfaces. After going through a series of classes earlier this year, I tell you, playing with clay is fun.
I also built (well, really mainly smoothed and stained) the wood that’s placed beneath that bowl. My friend has a new woodshop space, and I’m thrilled with the future furniture ideas I hope to make happen there. Something about creating a tangible product really gets me. Perhaps that’s why I’m such a sucker for photography and recipe development.
This particular recipe was inspired by Two Peas and Their Pod. I love the duo approach they take to blogging. All I can say is, my future husband better be okay with food photography because a lot of that goes down in my life. But good eating, too.
This was delicious and so naturally creamy all on its own. It does have a touch of parmesan, but I even believe you could skip out on that if you wanted to take this vegan. Simply adjust the spices to your taste. One note, make sure to liberally salt the sauce. You’ve got a lot of pasta to season, and the salt will help to bring out the flavors of the squash.