Vegan roasted butternut squash bread with cheesecake swirl

As a food blogger, I feel a very serious obligation to post relevant, seasonal recipes that inspire you to use local produce and give you a sugar rush while you’re at it. I’m very good at the latter, I like to think, but the former is somewhat of a struggle. I have a tendency to make things with OMG LOTS OF CHOCOLATE AND CARAMEL AND OMG OMG and not a single fruit or vegetable in sight. Which is kind of okay. Lots of normal, sane people like OMG LOTS OF CHOCOLATE AND CARAMEL AND OMG OMG, even if the rest of society is always like

Vegan butternut squash pancakes with homemade rosemary pancake syrup

Yo. I think I’m about to become one of those people who practically shits themselves over the seasonal changes and general passing of time this time of year, because damn. Where did fall go? How is it the day after Halloween already? And why is Dunkin Donuts starting to promote their annual sugarfest of holidy-themed flavors when before it’s even Thanksgiving?!

Like seriously...sugar “cookie”-flavored lattes with motherfucking sprinkles on top...in November? For fuck’s sake, man. You really could not wait to break out the eggnog and peppermint mocha, could you?