Autumn Inspires


One recent blustery Saturday I picked up these items from the Berkeley farmers' market. It just seemed like the perfect day for a combination of orange-fleshed squash, thyme, and chanterelles. It was anybody's guess at the time what would become of them. (Lovely squash and thyme courtesy of Annabelle at La Tercera Farm)

Some of the squash was cut into cubes and roasted. Then the mushrooms were sauteed with butter, olive oil, and thyme and everything was tossed together with pasta and goat cheese–with a drizzle of brown butter and a dab of Parmesan on top. On the side we had slow-cooked chard in olive oil with sliced garlic and a final squeeze of lemon. Simple and better than I even imagined.

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    The recipes and images on this site belong to Vanessa Barrington. Feel free to link here and if you’d like to use a recipe or image, please ask permission first. Thank you.