As I mentioned earlier this week, we did a lot of brunching whilst we were in the States. The best place we visited was Iron Gate in DC, which I urge you to visit if you are ever in that fine city. On arrival, we were led through a quaint little courtyard and into a cosy back room, complete with roaring fire and presented with the brunch menu of dreams. I mean, seriously, just look at it. It was almost impossible to choose between so many incredible-sounding dishes, but I eventually settled on burrata with salsa verde and garlic ciabatta, crispy yeast doughnuts with orange blossom syrup, and the maple roasted squash. All of the dishes were fantastic, but that maple roasted squash stayed on my mind and, what with it being squash season, I decided to try and take a whack at it myself. This is an unusual breakfast dish, and could be served for lunch or dinner too, but it somehow just works. Whilst eating it at our breakfast table before work doesn't quite compare to eating it whilst sipping mimosas on honeymoon, it's definitely enough to bring a smile to my face early in the morning. Although, when I made it this time around, I managed to get pomegranate juice on my shirt and had to change, making me late for work with the most middle class excuse ever - be warned!