Three very different recipes this week: (1) @nytcooking Houseman’s Roasted Kabocha Squash salad with pickled currants, sumac, fennel seed, cilantro, lime, and feta. So. Many. Flavors! (2) Then baked squash seeds (because duh I cooked all the squash this week) some plain and some with chili powder and berbere spice (look it up!). A lil thicker than pumpkin but still good. Must remember to keep in an airtight container in the future or they absorb the moisture from the environment and don’t stay crisp. (3) And last but not least, @eatingwell mag’s double pumpkin cream roll with pecans and crystallized ginger. It was good but not knock your socks off. Not sure if worth the trouble but it was still tasty. Not sure what to alter tho! And then, as inspired by @xastris, shots of my #shitshowkitchen! This is AFTER some clean-up also. Anyway, I’m trying to stretch my skills and expand my repertoire! #kerryinthekitchen #cooking #baking #sumac (at Capitol Hill, Seattle 98102) https://www.instagram.com/p/CIcEvF8hTwmKGDAKoIxC-W3w5cqit9hAbesOdU0/?igshid=fhfy5254ggxd