Do you have a certain food or a way of cooking that instantly brings back a memory of someone? Or a specific time in your life? Or a place you might have visited? 

I have so many.

Whenever I make blackberry pie I think of summers as a kid with my grandma picking blackberries. Empty Dairyland 2 gallon buckets in hand, her dressed like it was winter in the middle of summer so she could take on the prickle bushes and get to the best berries. 

Or plantains. Anytime I cook them I'm instantly taken back to a beach in Nicaragua. 

I bloom saffron on an ice cube before I use it because a friend shared it brings out more of the flavour better.

I fold dumplings the way a friends’ mom showed me and I can only hope to get as good at is as she is.

There's something magical about that. 

How food and cooking can instantly evoke a memory.

I've been re-reading The Kitchen Whisperers and it's reminding me once again that when we cook, we never really cook alone. 

"My kitchen is noisy with chatter. Swirling around me in that room are voices from other kitchens, other lives, nudging me, reminding me, making me smile. It's how I became a cook, how most of us do - hearing the words of a mama, a wise writer or a savvy friend, remembering their wisdom, and repeating their moves. These messages from the past help make us the cooks we become."

- Dorothy Kalins

Maybe there's a certain kitchen tool that makes cooking that much more enjoyable because someone made the suggestion.

Or a handwritten recipe from someone that might not be around anymore but you can picture the exact way they used to make it and you’re following in their footsteps with your own two hands.

You make something a certain way because of them sharing their wisdom that then becomes a part of you.

Alone in the kitchen? Impossible.

Cook This Now: Hasselback Squash

Hasselback anything makes me happy. And if you have no idea what I'm talking about, let me tell you - it’s a technique (typically done with potatoes) of making thin slices but not cutting through an ingredient completely giving more surface area for cooking. More surface area means more opportunity for a beautiful mix of texture and those little slits are perfect for getting creative with flavours.

There's also something very calming about taking the time to lovingly add the cheese or herbs into all of those little spaces. 

And potatoes don't need to get all the fun so here's a squash version that I LOVE! I'll give you the technique and some of my favourite flavour combos but as usual, feel free to play around with your own. 

If you're uncomfortable with your knife skill just take your time and remember the more you practice the better it feels so keep going.

Hasselback Butternut Squash

•  1 medium butternut squash, halved, deseeded and peeled

• salt and pepper

• olive oil

• optional flavourings I like:

  • sliced chili, sage and maple syrup

  • parmesan cheese (sliced with a potato peeler), bay leaf

  • rosemary, honey and walnuts

  • toasted pine nuts and goat's cheese (I sprinkle these on at the end after the squash is cooked)

Place the squash on a cutting board with the fatter end facing you. Starting at the top, make horizontal cuts down the squash leaving about half and inch at the bottom to keep it in tact. Continue to make thin cuts all the way down the squash until you reach the bottom. Pay attention when you get to the bottom, the squash may move around on you as you go. 

Place the squash half on a baking sheet and repeat with the other half. 

Add flavourings you like using your fingers to open the slits. If you have difficulty, use the tip of a pairing knife to create some space. 

Season with salt and pepper and drizzle with olive oil.

Bake the squash at 375* for 35 minutes or until the squash is soft in the centre and browned on the tops. You can turn on the broiler for a few minutes if you want to get them a little crispier and a more golden brown top. 

Serve immediately.

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