butternut squash

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Happy Christmas Eve! It’s one of the most wonderful weeks of the year for many, and it often includes lots of delicious and festive food. Last weekend, as I watched the snow fall out our kitchen windows, I pulled together a silky, simple soup that would make a great Christmas side dish. It’s one of those make-to-taste types of soups where adding your favorite ingredients just makes it better. roasted butternut squash

Mine started with roasted butternut squash; I love how roasting brings out the flavors! Once the butternut squash was roasted, I set it aside and prepared my Granny Smith apple and onions, which I sautéed together in a little olive oil.

granny smith apple

apple and onion

I love the tart/sweet flavors imparted by a Granny Smith in the soup! To mix in even more flavor, I added a few generous shakes of Hot Madras Curry Powder. You know I love my curry!

hot madras curry powder

When the onion and apple were soft, I added in the butternut squash and enough chicken stock to cover everything, allowing it to bubble for a little before I tossed everything in the blender to blend until smooth and creamy. The final touch for the soup this time was a splash of cream. However, the soup is great and creamy without, if you wanted it healthier. Just sub veggie broth and leave out the cream to make it vegan. The flavor in this soup definitely comes from everything but the cream!

heavy cream

Butternut Apple Soup

I ended up enjoying this soup reflecting on the past year and all of its blessings and challenges. I am long overdue on a post, but our new home definitely captures blessing and challenge in one place, on a daily basis! We absolutely love it, but it also always seems like there’s something to do!

decorated fireplace

Still, it’s a great place to cozy up; I can’t stop looking out the windows, where we have so much more open space than we are used to. Though I am not a fan of snow, I can’t help but marvel a little at the Winter Wonderland around us.

winter wonderland

winter wonderland

And getting up in the morning is a little easier with this view. It’s made me stop each day to be thankful that I get to see another sunrise, even when I am groggy and the last thing I want to do is run through a full day again. Boston sunrise

I am spending tonight as I spend every Christmas Eve, with my family at my uncle’s house; I can’t imagine doing it differently. It is definitely one of those blessings I count on every year and am so grateful for.

Whether you are celebrating Christmas or not,  I wish you a day that is warm and full of love and blessings that continue year-round. Merry Christmas!

Tags: butternut squash, holidays, side dishes, soup. recipes

If you are looking for a wicked easy Thanksgiving side dish, or even just a healthy, seasonal vegetarian lunch. then this little mix of dried cranberries, quinoa, and butternut squash is for you. In an effort to be slightly healthier and order less takeaway (We are failing.), I have been trying to put together a handful of simple ingredients to make dinners that turn into lunch leftovers.

dried cranberries

This very simple dish starts with quinoa, cooked according to the package instructions, while chunks of butternut squash are roasting in the oven.

maple syrup

The dressing is a mix of apple cider, a tiny bit of maple syrup, olive oil,  and hot paprika. It sounds a little weird, but it reminds me of this harvest salad I made many moons ago. For this quinoa recipe, I made just enough dressing so that the quinoa wasn’t dry and there was some nice flavor. I mix everything to taste; it’s the only way to get a recipe just perfect for you!

butternut squash, quinoa, cranberries

Once the quinoa and butternut squash are done, mix in the dried cranberries and dressing. Mixing the cranberries into a warm quinoa softens and plumps them up a bit, making for a nice texture. The final step for this salad, once it’s at room temperature, is to crumble in some goat or feta cheese, depending on your preference. There you have yourself a delicious and nutritious side dish, lunch or light dinner.

butternut squash, quinoa, cranberries

I know it’s not very exciting, and definitely not an exact science, but it’s meals like this that I create on the fly that keep me from giving up on cooking entirely when I would much rather call for a pizza.

What are some of your favorite on-the-fly easy meals?

Tags: butternut squash, recipe, side dish, Thanksgiving, Vegetarian, vegetarian recipes

Pairing a wine with this dish was a ton of fun. Chock full of butternut squash, mushrooms, white beans, parmesan shavings, and truffle oil, this warm salad is intended for cool fall nights. If it was chilly out, I would pair this with a Cabernet Franc, hands down, to bring out all of the earthiness.

To my pure delight, however, it still feels like summer! Now if only we could make the sun stay out longer. . . Since the night was still nice and warm when we sat down to dinner, and since I have been on a Riesling kick since Riesling #WineChat, I paired this dinner with an Austrian Riesling. There will certainly be time for reds and winter white wines, (Speaking of, this article on fall white wines on Palate Press is a great resource.), but a cold glass of Riesling did the trick with this dinner.

This is a very simple, rustic dinner, inspired by a similar, amazing salad I had at a Venge wine dinner years ago. The most time consumed is for the roasting of the butternut squash. I tossed a couple of cups of butternut squash cubes in oil and roasted them for 20 minutes at 380.

butternut squash

I then added in chopped baby bella mushrooms and roasted everything together for another 10 minutes.

image

The other steps in this recipe are easy. Drain and rinse a can of cannellini white beans.

white beans

Toss with the roasted butternut squash and mushrooms, then top with truffle oil and parmesan shavings. I like this Monini White Truffle Oil because it offers concentrated truffle flavor at a great value.

white truffle oil

The end result is a delicious, hearty side or main dish full of flavor. You could always add in some chicken or chicken sausage for more protein to round the meal out, though I found myself pretty full after a bowl of this dinner and a glass of wine.

warm fall vegetable salad

Flavors like this definitely make the earlier sunset a little more bearable and remind me of the good parts of changing seasons.

Have you found any new fall recipes lately?

Tags: butternut squash, dinner, Food, food and wine pairing, healthy comfort food, healthy dinner, mushrooms, truffle oil, Vegetarian

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