CRUSTY BAKED RIGATONI WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Posted on by Laura Geraty – By

IMHO, there is no dish as belly and soul-comforting as a pasta bake.

  • Oozy cheese enveloping every nook and cranny of noodles and vegetables
  • Loads of crispy bits – burnt cheese! toasted breadcrumbs! pasta “chips”!
  • Little surprises each time you dig your fork into the casserole

Need I say more?

Beyond the cheese and noodles, I like mine packed with vegetables. In fact, mine usually ends up being a 50/50 mix of vegetables to noods. This adds flavor and texture and allows me to pile my plate high without feeling like I have a brick in my stomach afterwards. When it comes to eating, I’m a volume girl.

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KALE PESTO PASTA WITH ROASTED BUTTERNUT SQUASH AND MINT

Posted on by Laura Geraty – By

Kale and squash are two of my kitchen staples in the fall and winter. In fact, they have already been so heavily in rotation around here that you’d think I was on a mission to see how quickly I can burn myself out. (For the record, I’m not even close.)

While they are a perfect match in salad, sometimes a girl just wants pasta – kale pesto pasta with roasted butternut squash and mint to be exact. The kale lends its signature grassy flavor to the pesto, which is captured by the curves and grooves of al dente fusilli. The deeply roasted butternut squash provides caramelized sweetness and the mint a hit of freshness.

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RIAN’S ROASTED BUTTERNUT SQUASH SOUP WITH GARAM MASALA, SAGE AND THYME

Posted on by admin – By

 

I love how easily adaptable Rian has made her butternut squash soup recipe. The only non-negotiable in her book is that you roast the squash, which concentrates and deepens its flavor. This should also be a staple for your Thanksgiving table every year. In fact, do yourself a favor and make a double batch the week before you need it and freezer the extra. Boom! An entire dinner course is in the bag.

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ROASTED WINTER SQUASH, FARRO AND GARLICKY KALE SALAD

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This is just a slight variation of a much-loved salad of ours from Food52. Like the best recipes out there, Food52’s dish can act as a road map. Sub roasted squash for the sweet potato like we did here, sub dried dates in for the pomegranate seeds; take it the Mexican route by leaving out the dried fruit, subbing in scallion for the roasted red onion, pepitas for the walnuts, and cilantro for the mint…you get the idea.

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A Guide to Squash: How to Choose and Cook Gourds

Posted on by Annie Baker – By

If you’ve walked around your local store you can’t help but notice a few things: pumpkin spice everything, halloween candy, and squash! I’d love to do a guide to the best halloween candy but that’s for another day. I’ve compiled a guide to help you determine which squash is best for your recipe and exactly how it should be cooked. The cool thing about these fall and winter gourds is they last a really long time, like six weeks to even a few months. And guess what? They’re technically fruit because they have seeds! Let’s get started.

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