Recipe by Krista A. Parr
The smell of roasting root vegetables and squashes with herbs and garlic is a hallmark of autumn in my kitchen. There’s something so cozy and grounding about this type of cooking as it heralds the season of spending more time indoors baking, making soups & stews and preserving the harvest through fermenting, canning and dehydrating. I also find that this season invites quiet introspection: a time to go inside, both literally and figuratively. To all those who are travelling on a fertility journey, regardless of what stage you’re at, may this Autumn bring you closer to yourselves through nourishing foods, thoughts and actions. As a side dish or main event, this simple, wholesome casserole-type dish feeds body and soul, and you can feel it as you savour every flavourful bite.