October has dawned with most unseasonably clear sky and it does not really seem much like Autumn at all. October is a time for spicy, warming treats – a time when the wind rises and the air is full of leaves.
October is the month of our first-born son, it is a mellow month, a pretty pause between summer and winter full of bright, crisp, messy leaf-kicking days. Our first-born child is now a mellow, wise and wonderful young man full of warmth,humour and love.
I love seeing the world gradually go to sleep, leaves changing and falling all crunchy and crunchy. We decorate the outside with pumpkins and inside with bats. Hot porridge for breakfast, hot chocolate for tea on darker nights and being cosy beside the fire, candles in lanterns and cuddles on the sofa – all is heaven! If I was forced to pick just one favourite month I think it’d have to be October, I love it!
Heavenly too is cake made with butternut squash and the colour suits October perfectly. I was given a lovely glut of Bramley Apples and found a recipe on a lovely little blog that I follow called Mrs Twinkle (you will find her recipe there). I adapted the recipe slightly and here I give you my version of an Autumn Treat. Not too sweet and packed with fruity goodness and warming spices it is really good!
350g butternut squash, peeled, de-seeded and grated (about 1 medium squash)
2 apples, peeled and chopped
200g plain flour
100g rye flour
3 tbsp milk
1 ½ tsps of baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom seeds (ground)