I feel like i say i don’t like a certain food, only to realise that i do infact like it, haha. My tastebuds really do change, but i guess it is about how i prepare it as well.
I said i didn’t like brussel sprouts, turns out that i do. However i have been a little put off them (as i ate SO MANY brussel sprouts last autumn/winter), so even if i have seen them on “sale” at store, i haven’t been tempted to buy them. [The same thing happened with oats… i ate so much of it, that it took me several months to finally buy and enjoy oatmeal again].
In the past i said i didn’t like eggplant… well turns out that i do, if i roast it or stuff the eggplant and roast it.
And so many times in the past i have tried butternut squash but i just haven’t been a fan of it…. that was until i made THIS casserol which contained oven roasted butternut squash and i realised.. it was actually good. So i decided to give this vegetable another chance, maybe my tastebuds have changed. And all i can say, is that i am glad i gave it another chance because this soup was delicious!
Butternut squash and carrot soup with a coconutmilk base! And i think i am going to roast the other half of the butternut squash in the oven 🙂
One thing i don’t like about this vegetable… is trying to peel it/get rid of the skin. It feels like a very dangerous task trying to chop away the peel, and that makes me a little apprehensive to buy it too often, haha. I just need to find a good and safe way to peel this squash!