If you have 1/2 a squash left (after making the flatbread or the pasta), try making this chili. It’s hearty and spicy. Ours turned out a little sweet — adjust the recipe accordingly. http://cookieandkate.com/2012/butternut-squash-chipotle-chili-with-avocado/
Adam and I made this pasta with butternut squash, thyme, and caramelized onions for dinner — delicious!
Lauren and I had this for dinner last week and really loved it! The mint added a particularly rich flavor to the pasta that was different than anything we’d had before. Hope you like it!
David and I discovered this at a neighborhood restaurant. I adapted a recipe with ingredients I had on hand.
Filled with delicious fall flavors, this flatbread/pizza is a staple in our house. The ingredients can be prepared easily ahead of time, and make for a quick work- or school-week dinner. You will need: A flatbread/pizza dough of your choosing Light poppyseed or sweet vidalia onion dressing (Newman’s or Ken’s works well, approximately 2 tablespoons) Caramelized …
A classmate (friend!) of mine made these and brought them to class earlier this week. Really yummy! Just wanted to share the recipe in case anyone was in a baking mood this weekend. We would bake, but we’re oven-less until Monday. http://www.marthastewart.com/314728/iced-hermits
This is one of our standard dishes. It’s the equivalent of a pantry dish. The reason we weren’t too specific about the ingredients is because it kind of works with whatever you have. Green onions only…great! Top it at the end. No spinach, yes kale, yum. The keys are really grits (or polenta), black beans, …
Adam and I had this for dinner tonight, it was so good! Flavorful, especially with the salty sweet combination of olives and apricots, and easy to make. We definitely recommend it!!
Yum. See the recipe for a suggested pairing.
What did you have for dinner?