Orange Vitamins

I already told you about the caprese salad (except to remark that it's still good the next day) and, although the pork tenderloin rubbed with Chinese five spice was perfectly roasted and utterly delicious, it's really all about the kabocha squash puréed with orange juice.

I roasted the squash with the idea of making soup but the weather was suddenly summer so I just peeled the squash and shoved it in the fridge, thinking we'd be back to spring in a few days.

Those days flew by and, apparently, summery weather is here to stay. So, I put it into the blender with a splash of OJ and whirled it smooth and silky. Gently reheated and served alongside the tenderloin, it gave us a healthy dose of orange vitamins, a taste treat and a perfect pairing for the pork.