Butternut Squash Recipes

Butternut Squash Recipes / Love & Lemons

It’s officially fall here in Austin. It’s drizzly and cold outside (well, cold-ish) and that makes me want to do nothing more than roast cozy squash-y things in the oven. Here are a bunch of my favorite butternut squash recipes – what are yours?

Butternut Squash Walnut & Sage Pasta

Butternut Squash Kale & Quinoa Stew

Butternut Squash Croquettes

Butternut Squash & Leek Risotto

Butternut Squash Breakfast Hash

Butternut Squash Recipes / Love & Lemons Butternut Squash Recipes / Love & Lemons

Rosemary Roasted Veggies

Butternut Squash & Tart Cherry Quinoa

Butternut Squash Black Bean Chili

Vegan Butternut Squash Stuffed Shells

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Butternut Squash Recipes / Love & Lemons

Maple-Balsamic Roasted Brussels Sprouts

Maple-Balsamic Roasted Brussels Sprouts

Let the Thanksgiving countdown begin! This year we’re starting with the vegetable that everyone used to hate that everyone now loves – Brussels sprouts! This recipe is a spin on one of our first-ever blog posts where I roasted the sprouts with a combo of balsamic vinegar and maple syrup – they become nicely sweet and caramelized and have a great tang from the balsamic vinegar. The photos were so bad that I would have deleted it by now if it weren’t for the continuous emails I still get about that recipe.

Maple-Balsamic Roasted Brussels Sprouts

The basic concept of this recipe is the same – Brussels sprouts are roasted in the oven with maple and balsamic. This time I added roasted onions and farro to make this side dish a little more substantial, and I added cranberries and pecans because they’re so festive for fall. It’s all tossed with fresh lemon juice and a little Dijon for extra brightness. I really love the balance of flavors and textures here – it’s perfect as a holiday side dish or as a delicious weeknight dinner.

Maple-Balsamic Roasted Brussels Sprouts

Bonus – if you end up with leftover farro and Brussels sprouts, you’re already halfway to having Farro Fried Rice the next night!

Maple-Balsamic Roasted Brussels Sprouts

Julia Turshen’s Afternoon Lemon Cake

Julia Turshen's Afternoon Lemon Cake

“This not-too-sweet, very simple cake is perfect for that ‘it’s four o’clock and I need a little something with a cup of coffee’ moment,” says Julia Turshen about this recipe and I completely agree. I’ve had a little slice of this every day this week and it’s been delightful.

This recipe comes from the book Small Victories. If think you’re not familiar with Julia Turshen’s work, you probably actually are – she’s co-authored books with Gweneth Paltrow and Mario Batali, to name a few. During the month of November, she’s teaming up with a bunch of bloggers to share recipes and help raise money for No Kid Hungry’s Friendsgiving program.

She writes: “This cookbook, like most cookbooks, assumes that whoever is reading it has access to food and not only the desire, but also the time, energy, and means to cook. How great would it be if that were the case for everyone? I firmly believe that if you have the privilege of eating however much you want whenever you want, you should spend some time ensuring that others have the same opportunity.” You can click here to read more about it and give a little something!

Julia Turshen's Afternoon Lemon Cake Julia Turshen's Afternoon Lemon Cake

What I love about the recipes in Small Victories is that Julia has spin-off ideas for every recipe (I know how all of you love recipe options and I do too!). Her original Afternoon Cake recipe calls for orange, but since she said any citrus would work, I went with lemon… for obvious reasons.

Each recipe also comes with a little tip (the titular small victory). Here’s a tip she shared for cutting parchment paper to fit in a round pan, which is much easier than the way I used to do it:

Julia Turshen's Afternoon Lemon Cake

Rip off a piece of parchment that’s a bit bigger than your pan. Fold it into a square then fold it in half to make a triangle and fold it in half again to make an even more narrow triangle. Place the tip of the triangle in the center of the pan. Use scissors to cut off the excess parchment that extends beyond the pan. Unfold the parchment and, voila, you have a perfect circle that fits into your pan.

Julia Turshen's Afternoon Lemon Cake Julia Turshen's Afternoon Lemon Cake Click here to check out this sweet book 🙂

Small Victories by Julia Turshen

A Fall Wine Party (& a video!)

A Fall Wine Party A Fall Wine Party

A few weeks ago I threw this simple, fun Friday night wine party. Here in Austin, it was the first day of fall (read: the first day that the temps dropped below 90 degrees)… I invited some of my closest friends, served up some fall-inspired appetizers and (to keep things easy!) opened up a few boxes of Bota Box wines.

Here was my menu:
– Roasted Butternut Squash Crostini w/ Sage
– Assorted Cheese Platter
– Pumpkin Hummus (recipe below)

A Fall Wine Party A Fall Wine Party

I roasted cubes of butternut squash and topped them onto crostini with lemon ricotta and fried sage. This is my go-to fall appetizer. It’s also a wonderful starter before your Thanksgiving dinner.

I LOVE assembling pretty cheese boards. This time, I went with a combination of blue cheese, white cheddar slices, goat cheese, and a few others that looked great at the cheese counter that day. I filled the platter with grapes, rosemary crackers, and cranberry-hazelnut crackers. I also made pumpkin hummus, which is great because it can be made well in advance.

A Fall Wine Party

I decorated with a few pumpkins and had Jack string some lights from the tree.

A Fall Wine Party

If you come to my house often, then you know that I usually have a Bota Box in my fridge – their packaging makes it possible to store wine for a really long time, so I find it super convenient. For a party, it’s a great solution because you don’t have to mess around with tons of empty bottles, and it’s also very affordable.

A Fall Wine Party A Fall Wine Party A Fall Wine Party

Get the recipe for my Pumpkin Hummus below!

A Fall Wine Party

All in all, it was a fun evening with friends, although little anxious Annie didn’t know what to make of it all. She hung back by the door waiting for snacks to fall on the ground.

A Fall Wine Party

Vegan Pumpkin Waffles

Vegan Pumpkin Waffles

Happy Halloween! I hope you all have some fun plans today. Jack and I were never big H-day partiers. We have stand-by costumes in the event of an impromptu party. Mine is Alice in Wonderland with a too-short dress that probably doesn’t fit anymore, and Jack’s is “guy riding an ostrich,” but that guy (the costume, not Jack) is in our storage unit.

So tonight I think we’ll be hanging out at home, handing out candy to trick-or-treaters, and most likely eating these pumpkin waffles for dinner. Sounds like a pretty good Halloween to me!

Vegan Pumpkin Waffles

We’ve been eating these waffles a lot lately – they’re lightly sweet and pumpkin-spiced. But the #1 reason I love waffles so much is that they freeze well. I like to freeze a big batch and keep these on hand for whenever that weekday waffle craving hits.

Vegan Pumpkin Waffles