Remember that viral baked feta and tomato pasta? Let’s run with that idea and bring it into fall. Sweet roasted butternut squash, salty feta and a little punch from lots of apple cider vinegar makes this the perfect warm topper for crusty bread. Leftovers on day two/three are arguably even better tossed with a few cups of cooked farro.
This might just be my new go-to autumn app.
(Want to watch a reel of me making this on Instagram, head here.
IMHO, there is no dish as belly and soul-comforting as a pasta bake.
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.
Continue reading “CRUSTY BAKED RIGATONI WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS”
Have I waited long enough since Thanksgiving to post a squash recipe? Ready or not, here is one for kabocha squash that you need to try. Served over milky burrata and topped with pumpkin seed oil, it’s next level.
Continue reading “RIAN’S ROASTED BUTTERNUT SQUASH SOUP WITH GARAM MASALA, SAGE AND THYME”
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.
Continue reading “A Guide to Squash: How to Choose and Cook Gourds”