Roasted Butternut Squash Pasta with Crispy Sage

Seriously, I just can’t stop making things with squash this fall. They’re so delicious, need almost nothing for flavor and can be used in a ton of different meals. This butternut squash pasta is a great way to get at least one serving of veggies in with your dinner, and it’s amazingly rich for how healthy it is. Plus: crispy sage. Mmmmmm.
– 1 lb. pasta
– 1/2 a large butternut squash
– 1 carrots, peeled
– about 10 sage leaves
– 1/2 small vidalia onion, diced
– 1/4 tsp. ground nutmeg
– 1/4 C. freshly grated parm
– 1.5 C. chicken (or vegetable) broth
– 1 tbsp. EVOO
– 1 tbsp. butter
– kosher salt & freshly cracked black pepper
1. Roast your butternut squash, then add the 2 peeled, oiled carrots to the tray about 30 minutes into the roasting process. When roasted, peel the squash & roughly chop it, and chop the roasted carrots.


2. Meanwhile, in a saucepan, melt 1 tbsp. butter over low heat. When it starts to brown and bubble, add the sage leaves. Let the leaves get crispy, then remove and set aside on a paper towel to drain. Sprinkle with a little kosher salt.


Continue reading “Roasted Butternut Squash Pasta with Crispy Sage”

How to Roast a Butternut Squash

 Ohhhhh, there is just nothing better than butternut squash from the farmer’s market. You roast this, you can make a million different things from soups to salads to breakfast sandwiches to burritos and even pasta (but that’s our next post). I’m 100% of the mindset that it’s one of the world’s most perfect foods – super flavorful, chock full of nutrients, plus a really pretty color that sounds like something J.Crew would name the orangey version of one of their wool pencil skirts. 

Sometimes I buy a squash and roast it sections at a time, especially when I’m just making something for Brendan and me. You can do that or roast this all at once – either way, get that oven up to 425.

– 1 butternut squash

1. If you’re roasting the whole squash, poke a couple holes in it with a fork and throw the entire thing in the pre-heating oven. Continue reading “How to Roast a Butternut Squash”

Fall Breakfast Sandwich – Roasted Butternut Squash, Fried Egg, Bacon, Crispy Sage

The first Sunday brunch in the new place really made it feel like home. Bren and I woke up, got a ridiculous grocery order to stock the fridge, and then put together this incredible breakfast sammie. Roasted butternut squash serves as a savory base, bacon crisped within an inch of its life added the crunch and saltiness, fried egg made it breakfast-y, and the browned-butter crispy sage was the perfect topping. We made some Zummo’s coffee, halved a grapefruit and brought everything out to our awesome sun porch to have breakfast while listening to a Sunday morning Motown playlist and reading the Sunday edition of the Scranton Times, which Brendan dominated today.

I’m writing this from the porch and currently 100% content with life. Make this breakfast sandwich and enjoy your Sunday!

– 2 whole-wheat english muffins, halved and toasted
– 1.5 cups of butternut squash
– 4 eggs
– 4 slices of bacon
– 8 sage leaves
– 3 tbsp. butter
– 1 tbsp. EVOO
– Kosher salt & fresh black pepper

1. Preheat the oven to 425.

2. Cut off probably 3 inches of the top of a butternut squash (so you don’t waste the rest of it), then rub the cut side with a little bit of EVOO.

3. Place the squash cut-side down on a baking sheet, roast for approx. 40 minutes. Take out of the oven and allow to cool while you put everything else together.

4. In a larger pan, add the bacon over medium-high heat. Flip when the underside starts to get crispy, pushing the bacon around the pan to make sure it gets cooked and crispy.  Remove and drain on paper towels.

5. Meanwhile, in a non-stick or enamel skillet, melt 1.5 tbsp. butter and 1 tbsp. EVOO over medium heat.

6. Crack the eggs, one at a time, into a ramekin. Add to the skillet when the butter/oil mixture starts to be shimmery and have tiny bubbles. 

7. I cooked 2 eggs at a time. Gently add each one to the pan, let them set a bit, and then cover with a lid to steam it all together. This takes about 5 minutes – in about 3, uncover the pan and add a little kosher salt and freshly cracked black pepper to the eggs.  When finished (you can cook them as long as you want for yolk consistency – I cooked the yolks all the way through, but might try this again with the yolks a little runnier), remove with a spatula to a plate and cook the other 2 eggs the same way.

8. In a different, smaller pan, melt the butter slowly over medium low heat while the eggs are cooking. When it starts to get a little brown (brown – not black, otherwise throw it out and start over), add the sage leaves and shake the pan while the butter coats them and they get crispy.

9. Remove the skin from the butternut squash, cut into chunks and add to a bowl. Mash. This needs nothing as apparently butternut squash is the world’s perfect, most tasty food when roasted.

10. Toast the english muffin halves, then assemble – a spread of the butternut squash, then the bacon, the fried egg and top it all with a couple of crispy sage leaves.


11. Serve and watch your boyfriend be completely impressed by how you’re changing his entire opinion of squash. Happy Sunday.

Chicken, Black Bean, Kale, Roasted Butternut Squash, & Avocado Enchiladas

Say you have friends over on Monday, and you make an enormous roasted chicken. Then let’s say you have a ton of leftovers, since apparently an 8 lb. roast chicken is way too much for 4 people. And let’s also say that you would like Mexican food, but not turkey tacos, since although they are delicious, you make them all the time.  

Enchiladas??  Okay.

These were so tasty, and so filling, and I was able to convince myself that the kale, squash, and avocado made them healthy (enough). I thought the roasted butternut squash might add too much sweetness, but it ended up acting as sort of a binder for the filling, and lending just a little bit of flavor. This recipe uses a  tomatillo sauce that I found in the store, so if anyone has a tomatillo recipe they love, I’m all ears. These keep, and reheat, really well. I think they might actually even be good cold.


– 1 lb. shredded chicken
– 2 cups kale, “ribs” removed and roughly chopped
– 1 15.5 oz. can black beans, rinsed and drained
– 1/2 roasted butternut squash
– 1 small avocado, diced
– Mexican cheese – I was able to find a small wheel of “quesadilla cheese” in the grocery store which was perfect
– 2 cups tomatillo sauce
– Smaller-size flour tortillas
– 1 small onion, diced
– 2 tbsp. EVOO
– kosher salt or Herbamare
– Fresh-squeezed lime juice
– Sour cream, for topping

1. Roast your butternut squash. This is really easy but takes a little time. First, heat the oven to 400. The just take the whole squash, with a couple of holes poked into it, into the oven for about 15 minutes.  The squash will soften, and make cutting it a slightly less terrifying experience.
2. After 15 minutes, cut off the bottom of the squash, then cut it down the middle and scoop out all of the seeds.

3. Rub a little olive oil on the cut side of each half of the squash, then place cut-side down on an ungreased baking sheet.

4. Cook at 400 for approx. 30 – 45 minutes (depending on the size of the squash). Remove from the oven and let cool a bit.  The skin of the squash will peel right off, and you can then cut the squash into chunks for this recipe, or salads, or soup, or whatever.

5. While the squash is roasting, dice an onion.  The easiest way to do this is to cut the onion in half, then make vertical cuts along the onion’s natural lines.  When you then cut the onion, it will dice itself naturally.

6. Heat a large skillet over medium high heat, add 2 tsbp EVOO, and when hot, cook the onion until soft. 

7. Add the rinsed and drained black beans, chopped kale, and chicken. Stir to combine.
8. Add about 1/2 C. of the tomatillo sauce to the bean/kale/chicken/onion mixture for some flavor. Taste and adjust seasoning.

9. When the mixture is cooked, add the roasted squash and the avocado. Stir gently to combine.

10 Lower oven heat to 375.  In a microwave, heat the tortillas (4 at a time) in paper towels, for approx. 45 seconds.

11. Spread approx. 1/2 C. of the tomatillo sauce over the bottom of a large baking pan.

12. Assemble your enchiladas – spoon filling into the middle of a warm enchilada, grate some mexican cheese over the filling, and squeeze a little lime juice over it as well.  Roll up the enchilada and place in the baking pan seam-side down.

13. Step and repeat.

14. When all the enchiladas are in the baking pan, pour the remaining cup of tomatillo sauce over the top of them, then top with approx. 1/2 C. of shredded Mexican cheese.

15. Bake, covered with aluminum foil, for approx. 20 minutes, or until the cheese is melted and bubbly.

16. Serve with lime wedges, sour cream, salsa, etc. Ole.

Kale, Roasted Butternut Squash, Apple & Parmesan Salad

This salad is all fall. The sweetness of roasted butternut squash and thin slices of apple blend perfectly with the kale dressed in a simple lemon vinaigrette, and topped with curls of parmesan. We had this alongside a tuna chickpea salad for a filling, healthy lunch. Kale is incredibly good for you on so many levels, and I try to work it into as many recipes as I can while it’s available in abundance at our Scranton Farmers’ Market (my favorite grocery place in town, BY FAR. Have you found your local farmers’ market yet?).

– 1/2 head of kale, “ribs” cut out and discarded, leaves torn into pieces
– 1/2 butternut squash, roasted
– 1-2 apples (gala, macintosh, etc. Any sweeter apple will work)
– shaves of parmesan cheese (thin pieces of fresh cheddar would also work)

Lemon Viniagrette
– Juice of 1/2 lemon (approx. 1 tbsp)
– 2 Tbsp EVOO
– Kosher salt and pepper to taste

1. Get the squash roasting. The easiest way to do this is to punch a couple of small holes into a whole squash (with a fork, or similar) and throw the whole thing in an oven at 400 for about 20 minutes.  After this time, the squash should be soft enough that you can cut off the bottom without any trouble, then slice it in half and scoop out the seeds.


2. Rub a couple of drops of olive oil on each cut side of the squash, then place cut-side down on a baking sheet. Roast at 400 for approx.30 – 45 minutes, depending on the size of the squash.

3. Meanwhile, prep the kale. After washing thoroughly, cut out the “ribs” and discard, then roughly tear or cut the kale into similar-size pieces.

4. Wash the apples, then cut them into thin slices. Delicate slices as opposed to larger chunks will give this salad a refreshing little bite with every forkful.

5. When squash is finished roasting, remove from oven, peel the skin (this should come right off if the squash has been fully roasted), then cut squash into chunks.

6. Whisk together dressing, then add to the kale and massage into the kale pieces (kale can be kind of tough, so massaging the dressing into the leaves will make them a little more chewable). Add squash, apples, and gently stir to combine. Top with parmesan (or cheddar) and serve as either a side or a main dish.

Roasted Butternut Squash and Kale “Au Gratin”

It’s butternut squash season!!  I look forward to this every year. Butternut squash is the basis for some of my favorite fall recipes, from soup to sides to main dishes. This side is savory due to the roasted squash and a light dusting of parmesan cheese, and has an added punch of health benefits with the addition of the kale. I could have eaten this on its own instead of as a side. It was great.


– 1 large butternut squash, roasted and cubed
– 2 cups kale, de-stemmed and chopped
– 2 cloves garlic, diced
– Freshly grated parmesan, approx. 1/4 cup

1. Cut the butternut squash in half. I’ve learned that the easiest way to do this is to poke a couple of holes in the squash while it’s still whole, and throw it in the oven at 400 for maybe 15 minutes.  It should soften enough in that time that you can cut it in half, lengthwise, without feeling like you’re going to cut off your fingers accidentally.

2. Scoop out the seeds and stringy stuff at the bottom of the squash. Rub each half with a little olive oil, and place cut-side down on the baking sheet. Roast for approx. 30 – 45 minutes (depending on the size of the squash). Peel and cube squash – it should still be a little firm, but if not, don’t worry about it too much. Lower oven temp to 350.

3. In a saute pan, heat 1 tbsp olive oil, and add chopped garlic. Stir until fragrant, approx. 90 seconds. Add chopped kale and stir to combine until wilted. Set aside.

4. Lightly mist a baking pan with olive oil, then add kale/garlic mixture and cubed squash. Stir to combine, then top with the grated parmesan cheese. Bake at 350 for approx. 10 minutes, or until cheese is melted.