Butternut Squash Pizza

So good! I know it sounds weird – it’s so yummy you will thank me! The perfect fall pizza pie.

  • 1 pizza crust (several recipes to choose from on the blog)
  • 8 oz Gruyere, grated
  • 8 oz butternut squash, peeled and sliced thin
  • 1 Meyer lemon, sliced thin
  • Sage leaves
  • Truffle or olive oil

Preheat oven to 500 with pizza steak or stone inside.

Bring a small pot of water to a boil, add lemon slices and blanch for 2 minutes. Remove from water and set aside.

Roll out dough, drizzle with olive or truffle oil. Top with 3/4 cheese, butternut squash, lemons, sage and the remaining cheese.

Bake for 8 minutes or until crust in brown and cheese is melted.

Serves 4.

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Polenta with Mushrooms

Polenta in the pressure cooker is a game changer – it comes out perfect! I sautéed some mushrooms added some air fried sage and served it with a salad – yummy! If you leave off the cheese this one is vegan.

Polenta:

  • 5 c chicken stock or veggie stock
  • 1 1/2 c polenta
  • 3/4 tsp salt
  • 1 bay leaf
  • 3 tbsp butter or olive oil
  • Grated Parmesan

Stir all ingredients together in multicooker and cook on high pressure for 15 minutes. If it’s too thick stir in a little milk or water and cook on sauté for 5 minutes stirring a few times.

Mushrooms:

  • 1 lb of mixed mushrooms
  • Olive oil
  • Salt and pepper
  • Sage leaves

In a large skillet heat a little oil and add the mushrooms and cook over medium heat, stirring occasionally – until they are crispy. Season with salt and pepper. Move the side, spray sage leaves with olive oil and cook sage leaves until crispy.

Spoon polenta onto a plate, top with mushrooms and a little grated Parmesan.

Serves 4.

Corn Cakes with Summer Salsa


These are from Melissa Clark's Dinner Cookbook. So good! If you can get fresh corn use it!

1 c corn kernels
1 egg
1 c buttermilk
3/4 c cornmeal
1/4 c flour
1 tsp baking powder
1 tsp salt
4 tbsp butter, melted
1 bunch of sage leaves
3 cloves garlic, minced
1 lb tomatoes, diced
salt and pepper
Creme Fraiche for serving

In a blender of food processor combine corn, egg, buttermilk, flour, salt and melted butter – pulse until combined, let rest 5 min.

Melt 2 tbsp butter and fry sage leaves until crisp, drain on a paper towel.

Add tomatoes, garlic and salt and pepper to skillet heat over low.

Heat a skillet and spray with olive oil. Cook the pancakes 1/4 c – 3 – 4 min per side until browned.

Serves with tomatoes, fried sage and scoop of creme fraiche.

Serves 4 – 6

Butternut Squash Risotto

  
This risotto was made in the pressure cooker – it turned out perfect and so much less work!!

Ingredinets:
2 lb butternut squash, cubed
2 tbsp olive oil
4 tbsp butter
1 shallot, sliced thin
2 cloves garlic, minced
2 c arborio rice
1/2 c white wine
4 c chicken stock
1 c water
1/2 c grated pecorino
2 springs sage, minced
5 oz soft goat cheese
Salt and pepper

Preheat oven to 400.

Toss squash with olive oil and roast for 20 minutes until soft. 

Select sauté on your cooker, add 1 tbsp olive oil and 2 tbsp butter melt. Add shallot and cook until soft 3 – 5 minutes.

Bring stock and water to a boil in a saucepan.

Add garlic and rice to the cooker, stirring for 2 – 3 minutes to coat. Add wine and reduce by 1/2. Stir in 3 c stock, 1 tsp salt and sage. Seal up pressure cooker and select high or risotto and cook for 7 minutes. 

Once pressure has been released, return to sauté and l stir in pecorino, 2 tbsp butter and remaining stock. Crumble and stir in goat cheese, season with salt and pepper.

Serves 4 – 6.

Roasted Butternut Squash with Sage

IMG_9861.JPGThis is the ultimate fall pasta recipe, roasted butternut squash with sage and brown butter.

Ingredients:
1 butternut squash, peeled, seeded and cubed
Olive oil spray
20 sage leaves
8 oz pasta
4 TBSP butter
Parmesan cheese
Salt and pepper

Preheat oven to 400. Place squash on a large baking sheet, toss with salt, pepper and 10 of the sage leaves and spray with olive oil. Roast 20 minutes then use a spatula to toss. Roast another 15 – 20 minutes until nicely browned. Set aside.

Cook pasta according to package.

In a 12 inch skillet, melt butter over medium heat, watch it closely, as it starts to darken add sage leaves, remove them as the crispy up, add squash and pasta, toss to coat well, stir in sage leaves.

Serve topped with a little parmesan.

Serves 4.

Hassleback Potatoes

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A friend tagged me on FB with this recipe from Bon Appetite so I had to try it. Use a wooden spoon on either side of the potato to keep from slicing all the way through.

Ingredients:
4 – 6 small potatoes
½ c unsalted butter, melted, plus more for brushing
32 fresh sage leaves
Sea salt

Preheat oven to 400°. Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through (use a wooden spoon laid next to potato to keep from slicing through).

Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.
Brush potatoes all over with ½ c butter. Tuck 4 – 6 sage leaves into each potato; season with salt.

Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.

Serves 4.

Slow Roasted Pork with Mustard and Sage

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This is the perfect Sunday meal with lots of yummy leftovers for the week.

Ingredients:
2 lb pork loin
Salt and pepper
1/2 c dijon mustard
1/4 c chopped fresh sage
2 TBSP chopped marjoram
4 cloves garlic, minced

Salt and pepper pork. Combine remaining ingredients and rub over pork.

Cook pork in a slow cooker on low for 4 – 5 hours until easy to pull apart. Shred the pork and serves with salad and bread.

Serves 4 – 6.