At this time of the year, when the leaves turn shades of ochre and there is a bite in the air, I crave comfort food. Perhaps it is something about wearing cosy, woollen jumpers, snuggled up on the couch that creates these cravings. I particularly enjoy cooking with Squash in any way I can. Squash is the hero vegetable of Autumn. A simple squash roast in the oven will suffice on some days like I did here. But for those days when I feel like something sweet for a slow brunch on the weekends, only pancakes will do. These roasted squash pancakes drizzled with rosemary infused maple syrup are not only delicious, healthy but a great way to get a vegetable intake in the mornings, particularly for kids.

Brunch is my favourite meal of the day yet I recently realised that I have not added one single post about this meal on my blog. It’s the one meal which I can completely enjoy and indulge in on the weekends. Breakfast during the week is rushed and involves me multi-tasking whilst eating breakfast. More often than not, I’m standing up doing something else, whilst gulping down my breakfast so I can head out the door in time for work. So come the weekend, I’ll make an effort. I like that it’s ok to have either a sweet or savoury dish (or both) for this meal.