 Winter in Canberra and a bitter cold snap, coupled with feeling poorly, brings out the mother bear in me. Almost instinctively I have a yearning to stock the larder (or should I say, the cave) with the 'bear' essentials and hibernate for the next few months. Thank goodness for weekends and the cuddly warmth of the kitchen hearth. Come in from the cold to the comfort of this week's quick and tasty recipe, inspired by my love of simple, honest and nourishing food (and a recent post by Bhavani on her beautiful blog A Meandering Mango ). Snuggle up with daddy bear and the cubs, and enjoy! ROASTED PUMPKIN, APPLE, ESCHALOT & HERB MEDLEY 4 wedges of pumpkin, skin on 2 Granny Smith or Golden Delicious apples, cored and quartered, skin on 3-4 eschalots, peeled, left whole 4 cloves garlic, peeled 6-8 sprigs of fresh thyme 4-5 fresh bay leaves porcini salt or freshly ground Himalayan rock salt, to taste freshly ground black pepper, to taste extra virgin olive oil, for brushing Persian fetta, for garnish Preheat oven to 190-200 degrees C. Arrange the wedges of pumpkin, apple and eschalot, together with the garlic cloves, bay leaves and sprigs of thyme on a lined baking tray. Brush liberally with olive oil and season to taste with salt and pepper of your choice. Roast for an hour until the vegetables are golden and tender, brushing with extra oil during cooking. Crumble the fetta over the vegetables, then serve. Serves 4. The beauty of an all-in-one-dish baked meal like this is that if you'd like to add meat you can, for example, simply toss in some Frenched lamb cutlets that you've brushed with olive oil and lemon juice. You can also add some halved Beurre Bosc pears; or perhaps wedges of carrot or potato or sweet potato for extra vegie power. Stock up the cave with the 'bear' essentials... Come in from the cold to the comfort of this dish...  You might also enjoy...
 What are your 'bear' essentials for the cold months, and do you feel the urge to hibernate, or are you at your best and most active in Winter?
Lizzy
14/6/2013 02:23:46 am
Peter, thank you kindly. The lamb cutlets are a bonus! 14/6/2013 12:13:06 am
Roast pumpkin is complete winter comfort isn't it Lizzy? As you say, this would be delicious with lamb. Incredibly clear, beautiful photos as always!
Lizzy
14/6/2013 02:25:14 am
It is indeed, Jane, and soooooo economical really. Thank you for your very kind words about the photos. Lovely of you to say. I usually love winter too, but given my ill health (gah!!!) I am not enjoying it at all. You are right about the harsh summer.
Lizzy
14/6/2013 02:25:31 am
Janie, thank you so much. xo 14/6/2013 08:40:54 am
This is Opposite Day. While we are dealing with 99 degrees you are offering me fall produce and it's so hot I wish I was not wishing for fall to come soon!
Lizzy
14/6/2013 02:46:14 pm
Laughs to self... I agree... meanwhile you are making THE BEST cocktails and light and luscious desserts. Thanks for stopping by ; ) 14/6/2013 09:48:26 am
Healthy, cosy comfort food - gorgeous. I love roasted pumpkin as a savoury dish, but adding apples or pears is a great idea. Peter's lamb idea sounds a perfect accompaniment too
Lizzy
14/6/2013 02:46:52 pm
Thanks Kellie, me too! Tonight I will roast the rest of this pumpkin and make a beautiful, nourishing pumpkin soup.
Lizzy
14/6/2013 02:47:29 pm
It does indeed. Wow, almost every other day? Did your family grow them? Thank you kindly for stopping by ; ) 14/6/2013 12:07:37 pm
Super nice comfort food! We bears up in the northern hemisphere are busy eating salmon and foraging for berries, but in a few months we'll all be snuggled up and wanting warm and soothing dishes like this. Good stuff - thanks.
Lizzy
14/6/2013 02:48:38 pm
Ah, such a pleasant analogy.... I could do with some berries and salmon about now. Thanks so much for visiting my cave ; ) 14/6/2013 12:14:22 pm
Lovely meal indeed Lizzy, and perfect for our cold weather! I love a good roast to keep the winter blues away :)
Lizzy
14/6/2013 02:49:00 pm
Yes indeed, Bec, thank you for visiting... and great to chat yesterday. Trust you received my email. 14/6/2013 12:20:20 pm
Gorgeous photos, Lizzy. I'd be happy to share your cave to enjoy this. :)
Lizzy
14/6/2013 02:49:12 pm
Thanks lovely! Come on in!!!
Lizzy
14/6/2013 02:49:27 pm
Me too, Laura! Thanks for stopping by. ; )
Eha
14/6/2013 06:23:32 pm
Fantastic recipe and so easy! Bought my first pumpkin for the season yesterday and just have to make this comfort food for me, a few friends and a Sunday relax tomorrow, whatever else was planned! What with the cheese atop it should make a very satisfying dish!!
Lizzy
14/6/2013 07:08:16 pm
Sounds perfect!!! Enjoy ; )
Lizzy
15/6/2013 09:45:47 am
Hi Serena... thanks for your kind words... and for stopping by. Envious of your home grown pumpkin. ; ) 15/6/2013 02:08:34 am
Sorry to hear you are not feeling better. I cant even contemplate how you must get up in the morning with that cold Lizzie. Lovely idea to roast some pumpkin of course, the oven will always warm you up. Hope you are feeling better soon x
Lizzy
15/6/2013 09:47:06 am
Hi there, thanks so much for your very kind well wishes. I must say, for a person who is an early riser (5.30am ish usually), sleeping until 10 or 11am each day is bizarre, but I am unwell, so I guess it's to be expected. Thanks for visiting xo 15/6/2013 03:09:56 am
Love the photos - wrong season for Canada, but weather - pretty much great for this dish, today. the flavour combination would be deadly. Tucked away for the fall.!
Lizzy
15/6/2013 09:47:43 am
Thanks Valerie... yes, a good one to tuck away for the fall in your neck of the woods. Loving your rhubarb recipe!
Lizzy
15/6/2013 03:11:45 pm
Thanks Celia.... are you telling me you're not growing them? 16/6/2013 11:14:54 am
i would never hingk to pop some apple (or pear as you also suggest) in with my roast veg. i shall have to try it next time.
Lizzy
17/6/2013 08:58:35 pm
Indeed it does! Try some apple or pear with pork chops and cider too! Oooh, and some braised red cabbage. Watch this space for the recipe. Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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