The nights are beginning to feel fall-like even if the days are still hot. Could not wait any longer
Butternut Squash with a basil-pecan pesto sort of topping to drizzle on.
For dessert I used my Dylan Hollis cookbook and made Pecan Dainties. Just three ingredients: Egg white (beaten until stiff), brown sugar, and pecans. Baked in a low temp oven. Came out pretty good.^^
