My favorite cookbook right now is Winter Food, by Jill Norman. It's full of simple, seasonal recipes, that explore a variety of ingredients and dishes from different cultures. I'm going to try as many of these recipes as I can over the next few weeks.
Last week I bought green beans for the niçoise, but didn't end up using them. When I came across this recipe I knew I had to try it.
Roast the squash, blanche the beans, and toss the chopped endive in a lemon, mustard and olive oil dressing. Top with toasted pumpkin seeds. Simple and delicious.
