Even though butternut squash is available year-round, now in its peak season, this simple combination uses the late-season tomatoes and squash with a cumin touch to give it a slightly exotic twist.

Butternut squash
Serves 4

2 butternut squash - seeded and cut lengthwise in quarters
Oil for coating the squash
3 cups chopped tomatoes - can use cherry tomatoes, cut in half
3 tablespoons butter
1 teaspoon ground cumin
Salt and pepper
Sour Cream for serving

Preheat the oven to 375 degrees

On a parchment-lined baking sheet, drizzle the squash with a bit of oil, season with salt and pepper

Roast for about 40 minutes or until the squash is easily pierced with a knife

While the squash is roasting, combine the tomatoes, butter, and cumin in a saute pan over medium-high heat and stir until the tomatoes become soft and fragrant, season with salt and pepper

To serve, spoon the tomatoes over the squash and top with a dollop of sour cream.

Fresh Fig and Almond Cake

Fresh figs baked into a moist almond cake - perfect for breakfast or an afternoon treat with a cup of tea or coffee. Choose soft ripe figs for the best result.

4 eggs, separated
½ cup sugar- divided in half
½ teaspoon almond extract
Dry ingredients - combine, stir and set aside
1½ half cups almond flour
1 teaspoon baking powder
½ teaspoon salt
Oil for preparing the pan
8 ripe figs, cut in half
½ cup sliced almonds
Powdered sugar

Preheat the oven to 350 degrees

Line the bottom of a 9" springform pan with parchment and coat with oil

In a standing mixer, whip the egg whites until just foamy and gradually add ¼ cup of the sugar and whip until the whites hold a soft peak - set aside in a large bowl

Using the same bowl (no need to wash), combine the egg yolks, sugar, and almond extract and whip until the yolks become pale yellow about 3 minutes

Using a large spatula, fold in the dry ingredients into the yolks

Then fold in the egg whites

Spoon batter into the prepared pan and smooth the top

Place the figs, cut side up in a circular pattern, pushing them lightly into the cake batter

Sprinkle with the slivered almonds

Bake the cake for on a lined baking sheet for about 30 minutes

Let the cake come to room temperature before unmolding

To serve, sprinkle with powdered sugar