INGREDIENTS: 1 kabocha squash, well-scrubbed, cut into 1-inch thick wedges (no need to remove skin) Sea salt and pepper, to taste 2-3 tablespoons extra virgin olive oil METHOD: Preheat oven to 425°F. Place kabocha slices in a large, zip-top plastic bag. Drizzle in the olive oil and salt and pepper generously. Seal the bag and...Read More

INGREDIENTS: 2 cups cooked Delicata squash, cooled and diced 2 tablespoons olive oil 2 cloves garlic, minced 1/2 onion, chopped 1/4 cup celery, diced 1 teaspoon marjoram 1 apple, diced (approximately 1 cup) METHOD: Bake squash, cut side down, for 35 minutes. Cool. Dice into cubes. In a large skillet or sauté pan, heat olive...Read More

Catherine says, “This is a real family favorite and very easy! We use this as a spinach ravioli filling on my husband’s side of the family. On my side of the family, we forget the pasta and use it as a holiday side vegetable dish. Yum!” INGREDIENTS: 2 cups cooked, chopped spinach, drained and squeezed...Read More

INGREDIENTS: 12 dinner rolls, 1 day old and broken into large pieces 1/2 cup wild rice, fully cooked and cooled 1 cup pumpkin flesh, cut into 1/2-inch cubes, cooked until tender* 2 cups heavy cream 3 extra large eggs 4 egg yolks 1/2 cup freshly grated Parmesan 1 teaspoon EACH fresh thyme, sage, and Italian...Read More

I love to take things from the sweet side of the kitchen and use them as a savory dish and the following recipe is an example. INGREDIENTS: 1 medium-small pumpkin, about 3 pounds, split and seeded 1-2 heads of garlic, broken up into individual cloves* 4 large eggs 2 cups heavy whipping cream 1-2 teaspoons...Read More

INGREDIENTS: 12 cups, cut into 1/2-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple of loaves of dense, crusty Italian or French bread 2 tablespoons Italian seasoning 1 teaspoon poultry seasoning (ground) 1 tablespoon sage 1 teaspoon thyme 1 tablespoon salt 2½ tsp. freshly ground black...Read More

This savory dressing recipe is more of a guideline than an exact recipe. You can create your own version using your favorite combinations of bread, herbs, dried fruits or nuts. Some years I like to use all sourdough bread, and other years I use a mixture of multigrain bread and french bread. Mostly, I use...Read More

This mashed medley of fall vegetables is a flavorful change from “plain” mashed potatoes. INGREDIENTS: 3 pounds baking potatoes, peeled and cubed 1 1/4 pounds parsnips, peeled and cubed 1 1/2 pounds rutabagas, peeled and cubed 7 cups chicken stock 8 whole cloves garlic 1 bay leaf 1 teaspoon dried thyme 3/4 cup butter, softened...Read More

The term “gratin” refers to the cooking vessel and the way it is used, not just the dish itself. Anything can be cooked “au gratin” and there are many variations of gratins – just potatoes, or potatoes mixed with other root vegetables, such as parsnip, turnip, or onion. Mushrooms, kale, artichoke hearts, and olives can...Read More

This dish is easy to throw together and has a big impact in the flavor department. Given that vegetable sizes are not exact, the measurements for the oil, butter, and salt are more of a guideline and should be adjusted as needed. Be sure not to have too much liquid in the pan bottom or...Read More