November 16, 2018

November 13, 2018

Roasted honeynut squash pie


Honeynut squash is roasted in the oven, pureed, and turned into the best winter squash pie ever in this twist on pumpkin pie. Honeynut squash have been popping up more and more in seed catalogs and at farmer's markets, and recently at our local Wegmans. They look like a miniature butternut squash with darker skin. But, they are the sweetest winter squash I've ever had. You can eat it plain without any additional butter or sugar - it's that yummy! The dense flesh and deep sweetness make it a perfect choice for pie. If you see honeynut squash definitely grab some and try this pie for Thanksgiving dessert or any other time you need a special autumn treat. This pie is lightly sweetened and lightly spiced so that the flavors of the squash really comes through. I roasted the squash first instead of just baking it to intensify the sweetness even more. It will serve about 8 people. Top it with some whipped cream, if desired.


November 9, 2018

November 9th Friday Frenzy Food & Craft Link Party

 
 It's Friday, so welcome to the Friday Frenzy! If you've never been here before, Friday Frenzy is the Best Food and Craft Link Party on the Web because:

November 5, 2018

Pumpkin Alfredo pasta with chicken


Creamy and savory pumpkin Alfredo sauce with sage, chicken, and pasta is a delicious autumn dinner. We've been gifted quite a few pie pumpkins this season, so I've been baking them, pureeing them, and freezing the puree. We use pumpkin puree all fall and winter not only pie, but for things like pancakes, muffins, pizza dough, brownies, smoothies, soup, and more. Now I've used it to make this super comforting pasta sauce. You can of course use canned pumpkin puree in place of the homemade stuff. Your sauce will probably be a little more orange if you do because the pie pumpkin puree is light orange in color so it almost disappeared into the cream and cheese.

This autumn-inspired dish is really delicious - all four of us like it a lot, and the two year olds had multiple helpings. It's so creamy with a hint of pumpkin, nutmeg, and sage for a nice fall twist! We will be making it again and again! This recipe will serve about 4-6 people, depending on age and hunger level, of course. You can serve it with a side salad and/or some crusty bread for dipping to stretch it more.


November 2, 2018