Roasted butternut squash wedges crusted in parmesan, panko, lemon zest and herbs with a dill sour cream sauce. The parmesan panko mixture forms a salty, crunchy coating that is delicious with the mildly sweet squash.
My 4 year streak of not catching a cold is over. My immune system turned on me. Just like that. One day I’m basking in the glory of good health and the next I’m coughing my brains out. Desperately needing soup, I dragged my sick self to the kitchen and whipped this up. While chicken soup is a known cure-all, I needed something fast without… [Read more]
Butternut squash with sour cream, smoked paprika, a dash of cinnamon for good luck and chives. Just like a twice baked potato, the squash is roasted first, then the flesh is removed and beaten with sour cream and seasonings. It goes back into the squash shells with a sprinkling of bread crumbs for a second baking.
Clouds of gnocchi nestle themselves in a creamy sauce amongst sweet hunks of butternut squash, tender baby spinach, fresh herbs and Parmesan cheese. Swoon. Lately I am obsessed with gnocchi, little Italian potato dumplings that are soft and pillowy, kind of chewy and in my mind, so versatile. I can’t get enough of them – whether I tuck them away into soups, saute them with… [Read more]
I was chosen by my charming friend Joanne of Eats Well With Others to participate in a “Recipe Impossible” challenge. The premise was to use winter squash, one of her (and mine!) favorite things in the whole world, along with two ingredients that Marx Foods sent me as part of a ‘goodie’ box. The goodie box had eight ingredients in it:-fennel pollen-ginger salt-coconut sugar-powdered maple… [Read more]