I know it’s not Tuesday, but I have these Maple Habanero Squash Tacos. And are you really going to deny them for the sake of an alliteration? I’m not. I’m not bound to food holidays. I like to live my life on the edge, so yeah, I’ll eat a taco on a Wednesday, tuck into one on a Sunday, and yes, even chow down on a Thursday – Tuesday’s natural enemy. I’m not exactly sure why I think those days are enemies, it just feels right. And yes, I agree this intro is fairly unhinged but I promise these tacos are not. Buttery squash wedges glossy with a maple habanero glazed tucked into warm corn tortillas and finished with a blistered jalapeño crema. There’s no way to say no to these any day of the week.

There was a bite in the air this morning and consequently, there will be tea in my cup all day long. Winter no longer feels like some distant nightmare. And this is all fairly jarring considering it’s been plus 20°C for most of the month of October. I’m not a fan of winter, it’s well-documented on this blog. But I do love the cozy season for one reason – the food. I adore dead of winter fare. Mostly because it’s carb-heavy and carb-heavy is my preferred diet. So if I can wrap whatever I’m eating in some kind of bread, I can and I will. And I plan on doing that, without apologies, from here to March…and potentially April and May. I do live in Canada after all. So let’s kick this carb-fest off with these naan-swaddled Tandoori Pumpkin Paneer Wraps.