What an interesting combination of ingredients, Amanda!

Thank you, Deborah, for your answer: your words confirm my experience. I have an acorn squash in the oven right now and it is cut side down. Happy New Year!

Every year I find new squash varieties to try and love it! This year I bought a mini version of butternut and a brown version of kabocha. I haven’t cooked them yet, because I am still in the hoarding phase. I am also surprised by the lack of delicata squash: it’s a favorite of mine and also the quickest one to roast. A question for you, Deborah. I have always roasted squashes cut side down, but this year I have seen recipes which instruct to do it cut side up. I tried doing that with an acorn squash and was not quite happy with the way it cooked. Do you have any insight/experience to share on this topic?

Definitely use it on other grains too, Deborah. I always toast whole-grain barley this way and I recently tried rye. Also quinoa acquires a nice flavor when toasted.

I toast the oat groats first, as explained in this post http://briciole.typepad.com/blog/2010/04/dolce-di-ricotta-e-avena.html

I had never seen a Sibley squash before the photo in your article and then yesterday I saw one at our farmers’ market. It is the first time the farmer grows it, and I may have been the first person to get one. When it comes to winter squashes, I am a hoarder. I cannot confess how many I already have, but I can say that, besides the Sibley, I got an Iranian squash of a lovely pink color that I cannot bring myself to cook quite yet.

What a story, Deborah! I have actually never seen angelica around here, differently from chervil, but I certainly will keep an eye open for it. Are you going to plant more lovage?

I looked at the photo and I am already in love with the book. I am looking forward to diving into it.