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I am a food + product photographer & educator specializing in eco-friendly and sustainable brands. When I am not working with clients, I empower creatives to start their journey by sharing my knowledge on the business of food + product photography.
I don’t know you but I think butternut squash is one of the best fall / winter veggie (anything that starts with ‘butter’ can only be awesome, right?). And yet, I really don’t cook it very often. Two reasons: one it is a massive pain to peel and chop, and two, it is pretty big for 2 people. One day I had a squash that really needed to be eaten, but I didn’t have time to cook, so I just sliced it in half and baked it, and stored it in my fridge. That week, we ate butternut squash almost every night, each time using a different recipe, and it was awesome! Here are a few ideas of what to do with your cooked squash:
– 1/2 red onion
– turmeric to taste
– veggie broth
– cooked butternut squash
Peel and chop onion in cubes. Cook the onion in a stock pan in olive oil until translucent. Add turmeric and cook until fragrant. Cover with water and add half a tablespoon of veggie broth. Bring to a boil. Add cooked butternut squash until you achieve desired consistency. Simmer for a few minutes until the soup is hot. Use a hand blender to puree the onion and blend all ingredients together. Voilà.
This is one of my favorite recipe. Cheesy sauce and pasta yumminess with veggie benefits (read: no guilt)? Sign me up. In my house, pasta is a regular occurrence so this recipe has definitely become of of our go-to. Find the recipe here, and skip directly to step #4.
Another one of my favorite. This will not make you a full meal (although I have had this with a side salad and I felt pretty damn satisfied), but it makes a very nice side. It is perfect for when you have guests over and do not want to spend too much time in the kitchen but still want to serve something nice. Check out the recipe here and skip directly to step #4. PS. I like to replace the rosemary with “herbes de provence” for a little taste of home…
This recipe is great if you want to eat your baked butternut squash for one dinner or if you have a full half left. It is really super easy and quick to make and it is truly delicious. Find the recipe here and skip directly to step #6 (yes. 6). Final tip: before you cut the uncooked squash in half, stick it in the microwave for 30 to 60 seconds. It will cut through like butter. You’re welcome.
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Helping brands and businesses promote a happy, healthy and sustainable lifestyle through stunning food and product photography