This recipe comes from Cooking Light, and it’s so simple you’re going to wonder why you didn’t think of it yourself. Simply roast butternut squash with balsamic vinegar, then toss it with fettuccine, pine nuts, chopped fresh sage, arugula, and Parmesan cheese. Without really trying to, we’ve been eating a lot of vegetarian meals lately, [...]

December dinners tends to be hearty and heavy. In a good way. I need chicken and dumplings and sausage and potatoes to keep me warm under turtleneck sweaters and snow boots. Sometimes, though, I need a break from weighty winter food. Enter roasted butternut squash orzo with wilted spinach and dried cranberries. We eat a [...]

(We were so happy to get back in our kitchen after we returned from Germany. Time to start sharing some recipes! Trip recaps will resume shortly.) Squash is more than a front porch decoration placed alongside pumpkins and gourds. Acorn squash can be roasted with maple syrup and brown sugar; butternut squash can be baked [...]

Here’s a new recipe to add to your autumn rotation. We served ours with slow-cooked pork, broccoli, and pumpkin ale. Next time we’ll add more nutmeg, because you really can’t have enough of that spice during this time of year! Ingredients 2 1/2 Tbsp Wegmans basting oil, divided (if you don’t have basting oil, use [...]