The Garden Still Feeds Us Through the Winter

Harissa-roasted squash, Brussels sprouts and leeks with goat cheese and pepitas

I now really finished the last of my butternut squash. I had cubed it and stored it in the fridge for a couple of weeks. I roasted it with some leeks and Brussels that were past their prime and topped everything with goat cheese and toasted pumpkin seeds. Delicious! The next morning, for breakfast I had the leftovers over sauteed kale, topped with a fried egg. So good.

Before it went into the oven