Spring? Is that you? I think it might be.... the sky is bright blue, the temperatures are warming up, and the snow is definitely melting. I am ready to whip out the summer dresses (check) go for a run (hear that, foot?) and... eat some buttnernut squash? I don't believe this "winter" squash nonsense. Squash is a spring food, too. And fall. And summer. There is no wrong time to eat squash.
In celebration of Easter, I decided to make my favourite eggiest dish: quiche, featuring roasted vegetables and a coconut oil crust. A little bit of spring, a little bit of winter, a little bit of summer, and some herbs and creamy ricotta to tie everything together. The roasted carrots, mushrooms and squash add some depth and colour to this quiche, complementing the light and fluffy egg and ricotta base.
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