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Mushroom & Squash Pasta

What you need:

  • 1-2 small squashes or half a large
  • 4 oz mushrooms
  • Pasta of your choice, I used pappardelle
  • 1 shallot or half an onion
  • 4 tbsp butter
  • arugula or other greens like kale, chard, spinach
  • salt & pepper
  • Cheese to grate, Lanchengo

Boil water for pasta, and saltlike the sea.

Slice your squash very thin if you are making this with long noodle, make bite sized pieces if you are using a short pasta like penne. In a large pan over medium, heat a little butter and begin to cook squash. Slice the shallot and mushrooms. After 5 minutes, add those to the pan as well. Cook everything until it softens.

If you are using fresh pasta, wait till your mushroom sand squash are almost cooked to drop pasta into water. If you are using dry pasta, drop in water when you start cooking everything else.

When your pasta is almost done, add 3 tbsp butter to pan and melt. Toss pasta in pan with everything else to coat till it glistens. Serve with grated cheese and while hot!

Broccoli Cheddar Soup

What’s better than a warm cup of soup on a cold rainy day?

What you need:

  • 1 broccoli crown
  • 2-5 small, medium carrots
  • 1 medium onion
  • 1 small celery root or 2-3 turnips (or other veggies)
  • 3 tbsp flour
  • Salt & Pepper
  • 3 tbsp butter
  • 3 cups chicken stock
  • 2 cups milk
  • 8 oz cheddar cheese
  • crusty bread for serving

Chop the carrots, onions, and celery root, turnips, or potatoes into bite sized pieces. The larger the pieces, the chunkier the soup. Tear the florets off the broccoli stalk. Trim florets into bite sized pieces, and slice the stalk thin. (Yes, you can eat the stalk!) 

Put a nice glug of oil and cook the carrots, onions, and root vegetables for 5 minutes until softened but not caramelized. Season with salt, pepper, and paprika. Melt the butter in the pot, then add the flour. Toss everything together coating the veggies. 

Then add broth and milk to pot and season. Bring to a simmer and cook for 15 minutes. Meanwhile, char your broccoli. Heat a dry cast-iron skillet over high heat. Cook the broccoli, turning occasionally, until the surfaces are blackened & charred. 10-15 minutes. Let cool on a large plate. Do this in batches.

Gently stir the broccoli and the cheddar cheese into the soup. Serve warm with crusty bread! 

You can always add the herb of your choice to add some pizzazz. Or top with crispy bacon.

Olive Oil Mashed Potatoes

You can use olive oil or sunflower oil for this recipe. It’s a twist on a classic. Mix in other root vegetables like turnips or carrots!

What you Need: 

  • 1 lb yukon gold potatoes, or your preference
  • 1/4 cup Olive Oil, plus more for serving
  • 2 tbsp heavy cream or yogurt
  • Salt + Pepper to taste
  • Optional 1 garlic clove made into paste

I find Yokon gold potatoes to be  the best for mashed potatoes. They  are buttery, golden, and give the perfect texture! I like to leave the skin on when mashing, it adds texture and has a high dose of fiber and vitamin C. If you prefer you can peel the potatoes. Either way, palace your potatoes in a large pot and cover with 2-3 inches of water. Bring to a boil and cook for about 15 minutes until potatoes pierced with a fork fall right off. Drain. 

If you want to add garlic, now is the time. Mince the garlic clove until it becomes paste and place in the bottom of a large bowl. Pour the warm cooked potatoes in the bowl as well. Sightly mash with a hand masher. Season with salt and pepper and add in half of the olive oil. Continue to mash until the potatoes begin to break down. Then season more and add the rest of the olive oil. You control the seasoning level and consistency! I like a well mashed potato with some fluffy chunks left intact. 

When your mash is almost where you’d like it, then add the heavy cream or yogurt and incorporate. (I don’t always have heavy cream in the fridge, but I always have plain thick yogurt which adds a nice tang.) Taste and Season again. Serve in a large bowl with a healthy glug of olive oil to finish off the mashed potatoes!

You can scale this recipe up if you wish.

Burnt Broccoli with Chili Vinaigrette

Charring broccoli is how I learned to like this veggie!

What you Need:

  • 1 broccoli crown, florets separated from the stems & stems peeled and shaved lengthwise
  • 1 fresno chili, sliced thin
  • ¼ c red wine vinegar
  • ½ c  olive oil
  • ½  tsp honey
  • Salt & Pepper
  • Toasted or candied nuts for serving

Seperate the broccoli florets from the stems into bite sized pieces. Slice the stem very thin and set aside.Heat a dry cast-iron skillet over high heat. Cook the broccoli, turning occasionally, until the surfaces are blackened & charred. 10-15 minutes. Let cool on a large plate. Do this in batches.

Meanwhile, whisk the rest of the ingredients together to make the vinaigrette. Toss the blackened broccoli and the sliced stems with  ¼ cup of the vinaigrette. Top with candied or toasted nuts.

Serve warm or cold. 

Quick Pickled Radish & Carrot

This is an easy way to add zest to a salad!

You can use any combo of vegetables, this is a great way to use root veggies. Simply wash and peel the radish and carrots. Thinly slice, on the bias if you want to get fancy. Then toss with a dash of rice viengar or white wine. Season with salt and pepper. You can also add in sliced garlic, a seasoning like za’atar, or anything that strikes you as delicious!

Let marinate for a 10 minutes. Enjoy!

Fall Crudites

Change your mind about crudites! Or add these veggies into a simple salad.

It’s pretty simple…cut your favorite fall fruit and veggies and serve raw on a platter. Here we have ground cherries, carrots, watermelon radish, asian pears, and apples. I poured some olive oil and seasoned it with za’atar seasoning. Added a dollop of goat cheese for dipping as well!

Since you are serving the veggies raw, wash & peel them!

Squash & Greens Frittata

What I love about frittata is that you don’t need to make pastry, and it’s an easy dish for any meal!

What you need:

  • 1 ½ cups roasted squash (I like butternut for this recipe)
  • Half a bunch of greens like chard or kale, chopped into ribbons
  • 1 garlic clove, sliced
  • 4 oz  of cheese, I like chevre or lanchengo
  • 8 eggs
  • ½ cup milk or ¼ cup plain yogurt
  • ¼ tsp curry powder
  • Salt & Pepper

Preheat oven to 375 F

The key to a firm frittata is cooking the veggies you’re putting into it! In a 10 inch cast iron skillet, cook the garlic and greens for about 5 minutes, until wilted to half the size. Meanwhile, whisk  the eggs, milk or yogurt, seasoning, and curry powder together. If you are not using an oven safe pan, choose a small baking dish. 

Layer the greens, roasted squash, and pieces of cheese in your skillet or baking dish. Pour egg mixture over the filling. Bake  for 20-30 minutes  until the center is cooked. It should wiggle in the center, but not be liquid. Think cheesecake. 

Serve warm, or cold, or in a sandwich. Seriously, a dish for anytime!

Hasselback Butternut Squash with Sage + Maple Glaze

This is a easy showstopper, and a great alternative to sweet potato casserole on your Thanksgiving table!

What you need:

  • 1 butternut squash or 2-3 honeynutt squash (you can leave the skin on)
  • ¼ maple syrup
  • 3 tbsp butter
  • 2 tbsp apple cider vinegar
  • 6-8 sage or bay leaves
  • Olive oil
  • Salt & Pepper

You can halve the recipe and use the remaining squash for something else. (I would cube the other half of the squash and bake at the same time for 20 minutes.)

Preheat oven to 425 F, and put rack in top third.

Cut the squash lengthwise, peel, and scoop out seeds. Rub with oil, salt, and pepper. Place in a baking dish, cut side down. Bake until begins to get soft , 15-20 minutes. 

Meanwhile, bring the maple syrup, butter, vinegar, and 1-2 sage leaves to a simmer. Cook until reduced enough to coat the back of a spoon, about 6 minutes. Remove from heat and keep warm.

Transfer squash to a cutting board. Using a sharp knife, score the squash crosswise going deep, but not cutting all the way through. Think pages of a book. Return squash to baking dish, scored sides up. Tuck sage leaves between a couple of the cuts. Spoon maple glaze over the squash and bake for another 45-60 minutes. Every 10 minutes, glaze with more maple.

It’s done when tender and has a nice caralization from the glaze on top. Serve warm!

Mac n’ Cheese Stuffed Squash

Take your mac to a whole new level…and eat some veggies too!

What you need:

  • 4 tbsp flour
  • 4 tbsp butter
  • 3 cups milk
  • 3, 8oz pieces of cheese grated (6 cups)
  • A dash of nutmeg
  • Salt + Pepper
  • 1 pound radiatore pasta 
  • 2-3 winter squash, cut in half lengthwise and seeded
  • Oil

Preheat oven to 400 F

Lightly oil squash halves and lay cut side down on baking hseet, bake for 20 minutes.

Meanwhile, get your pasta water going, and cook pasta al dente. Grate all the cheese. You will get about 6 cups, reserve 1 cup for the topping.

Then make a bechamel  sauce (this is the secret to gooey mac):

 In a large pot melt the butter over medium high. Add the flour and cook  for 2-3 minutes until large bubbles form. Then gradually add 3 cups of milk  into the sauce. Do this is half cup increments. When the sauce thickens enough that when you draw your spoon across the bottom of the pan and you can see the bottom, then it is time to add more milk. 

Once you’ve created a nice thick bechamel sauce, add a dash of nutmeg and season. Take off heat and stir in the grated cheese. At this point your pasta should be ready! Add the pasta and stir to coat. Then fill your squash halves with the mac.

Bake for about 15 minutes until the cheese is bubbling and the top is golden. Serve warm!

If you are cooking for less than 6 people, you can cool and freeze the stuffed squash before baking. Then simple bake frozen when you want to enjoy them.