Taça de Colheita com Couves de Bruxelas e Abóbora

The kabocha squash steals the show—it’s sweet, caramelized, and the maple-thyme combo makes the whole bowl smell like autumn. Two types of squash feels like a treat, and the balsamic drizzle ties the roasted sprouts together perfectly. I’ve already ordered it twice this week.

I wasn't expecting the black cherry balsamic to be this good, it cuts the sweetness of the maple-roasted squash perfectly. The butternut pieces were tender but still held their shape, not mushy at all.

The kabocha is the real star here—it’s sweet and tender, and the maple-thyme coating actually comes through in every bite. I’ve reheated this for lunch three days in a row and it still holds up without turning mushy.