And these are a few of my favorite things! Wishing you all a wonderful Thanksgiving with family and friends.
Autumn brings cooler weather, falling leaves and wonderful vegetables. I’ve become a huge fan of roasted vegetables and loved the idea of combining squash with Brussel sprouts. Adding cherries, nuts and honey were the icing on top of the vegetables.
This is a wonderful dish for a potluck, holiday and just an ordinary night at home.
4 cups Brussel Sprouts, ends trimmed, yellow leaved removed, halved
2 tablespoons olive oil
salt to taste
1.5 pounds butternut squash, peeled, seeded and dubbed into 1 inch cubes (about 4 cups)
1 tablespoon olive oil
3 tablespoons honey (or maple syrup)
1/2 teaspoon ground cinnamon
1 cup chopped pecans or halves
1/2 cup dried cherries (or Craisins)
optional: 2-4 tablespoons honey or maple syrup (I did not add additional honey)
NOTE: You can roast both the Brussel sprouts and the butternut squash on 2 separate baking sheets at the same time .
OPTIONAL: For more sweetness, add 2-4 tablespoons or honey or maple syrup…add slowly to desired amount of sweetness.
Adapted from Juliasalbum.com
Quinoa with roasted butternut squash, carmelized onions, pine nuts and feta…what’s not to like! I often try new recipes to share with others so my Book Club buddies were once again Guinea Pigs. This recipe takes a while to prepare but well worth the effort!
2 1/2 cups cooked quinoa
2 large onions, sliced
2 pounds cubed butternut squash
3 tablespoons olive oil
1 T. balsamic vinegar
French Vinaigrette salad dressing (add generous amounts of dressing to individual portions)
1/2 cup Feta cheese
1/2 cup pine nuts, toasted
Note: This salad keeps very well refrigerated for up to a week, but only without dressing. Add the dressing before serving.
Stuffed pumpkin (or in my case Kobacha Squash) was a novel idea I heard about from friends. I found this wonderful recipe and adapted it to use the Kobacha squash I’d recently purchased from Trader Joe’s.
It was a fun, and delicious, experiment and one I’ll try again, shaking it up with different ingredients. This is a great way to use leftover pumpkins from Halloween or Thanksgiving. A new tradition perhaps.
1 pumpkin (I used Kobacha squash), about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, shredded
2-4 garlic cloves (to taste) coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/3 cup heavy cream
Pinch of freshly grated nutmeg
Recipe Adapted from Epicurious.com
Squash season is here! While my garden has yet to produce zucchini or yellow squash, my friend Jan has been kind enough to share. Summer squash baked with onion, peppers drizzled with olive oil, seasoned with herbs and topped with melted Mozzarella is a summer staple.
1-2 small to medium sized zucchini, sliced
2 small to medium sized yellow squash, sliced
1 small onion, chopped
1-2 anaheim or green sweet peppers, chopped
drizzle of olive oil
optional: diced japanese eggplant
sprinkle of herbs of choice (I have used thyme, summer savory or this time I used Cantanzo Herbs)
Salt and pepper
Shredded Parmesan Cheese or cheese or choice
Recently I started a 10-day cleansing/detox diet that requires that I eat primarily fruits and vegetables. I love both but don’t have a strong vegan recipe inventory. One of the bloggers I follow, Lucys Friendly Foods, recently posted a wonderful Silky Squash and Rosemary Soup. I did not have fresh rosemary on hand so I used a wonderful spice blend from Savory Spice Shops, Cantanzaro Herbs, a mix of Garlic, lemon peel, marjoram, basic, thyme, rosemary and oregano. The results were yummy!
1 tablespoon olive oil
1 onion, chopped
2 sticks of celery, chopped
2 carrots, peeled and chopped
1 teaspoon Cantanzano Herbs (originally recipe calls for 2 sprigs of rosemary)
1 butternut squash, peeled, seeded and chopped
32 ounces vegetable stock
salt and pepper
1 cup pumpkin seeds
1 teaspoon Cantanzano Herbs (or finely chopped rosemary)
1/2 teaspoon salt
1 tablespoon olive oil
Recipe adapted from Lucys Friendly Foods
I am NOT a curry fan but my pantry held a lonely butternut squash and I was in the mood for soup. Every ingredient was on hand, except for the curry powder. Pal, Maribeth, to the rescue.
This recipe came from the cookbook, Colorado Classique, by the Junior League of Denver. WOWZA, is it good! I was so excited to share the news of this great recipe that I called older daughter, Megan, to extol the virtues of this wonderful fall soup. This recipe will officially become one of my new traditions.
BUTTERNUT SQUASH AND APPLE SOUP
2 onions, chopped
3 tablespoons of butter
2 ½ cups diced butternut squash
1 Granny Smith apple, peeled and chopped
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder
Pinch of grated (or ground) nutmeg
3 cups chicken broth
1 cup milk
½ cup half-and-half or heavy cream
Zest and juice of 1 orange
Salt and pepper to taste
Whipped cream or sour cream and chopped parsley for garnish
In a 3 quart saucepan, sauté onions in butter for about 5 minutes or until soft.
Add squash and apples and sauté for 3 minutes, stirring occasionally.
Add flour, curry powder and nutmeg. Cook for 2 minutes.
Add chicken broth, milk, half-and-half (or cream), and orange zest and juice. Simmer slowly, uncovered for 15-20 minutes or until the vegetables are tender.
Puree the soup in a blender or food processor. Season with salt and pepper and sugar. Serve hot topped with a dollop of cream and a sprinkling of parsley.
This soup improves with time. Prepare a day or two in advance and refrigerate until ready to heat and serve.