Sweet and Spicy Squash and Cream Cheese Buns

a brief break from book tour

Well, I did exactly what I said I didn’t want to do and that was go silent on here while I was on book tour. A month ago I was optimistic about having quiet alone time in my hotel rooms where I could write recaps of my restaurant pop-ups and share my favorite questions from book talks. Or tell you about how my mom made a room cry (happy tears) while I was in Ohio. But the last few weeks have felt like a blur and the few moments of peace in between events I did have were spent decompressing and soaking in how grateful I felt to even be able to go out on a book tour and connect with some of you in real life. If I got to meet you during the tour, I’m so happy I had the opportunity and so thankful you came out!

I am planning a fun recap post and detailing all the amazing things I’ve been able to eat while traveling, featuring Chinese Enough inspired dishes from my pop-ups and food found out in the wild. The book tour isn’t over though so I’m waiting to incorporate the last few stops!

After a week at home, Reuben, Olive, and I are hitting the road tomorrow for the next leg of the book tour: Portland, OR! I’ll be at Xiao Ye Friday and Saturday night for their Chinese Enough collab dinner, Mom’s Spaghetti is on the menu and I’m so excited! Reservations are nearly sold out, but there are a few left later in the evening if you’re interested! Then on Saturday morning at 10am I’ll be speaking on a panel about first-generation food for the Portland Book Festival! It’s going to be a great weekend! I won’t even mind the rain.

I apologize for the lack of recipes this month but I promise to make it up to you in November! We have two big cooking months ahead! I have Cincinnati Chili Udon, Hong Kong Baked Pork Chop Rice, and holiday menus in the queue!

I couldn’t let a Bun of the Month slip by me though. So enjoy these Sweet and Spicy Squash and Cream Cheese Buns. They are like a fluffy savory danish. The cream cheese is flecked black pepper and the buns are toped with thin rings of spiced (not really too spicy) delicata squash that get both tender and slightly crisp in the oven. I love how the rings of squash form this really pretty rosetta effect. A honey glaze gives them a bakery quality shine and that initial taste of sweetness when you take a bite. It’s October in a bun and I hope you love them as much as I do!

Sweet and Spicy Squash Buns

Makes 10 buns