Three Cheese Butternut Squash Pasta Bake with Mushrooms + Chard

Three Cheese Butternut Pasta Bake with Mushrooms + Chard Recipe (via thepigandquill.com) #vegetarian #burrata #casserole

Some weeks ago I saw a Tasting Table video on Facebook I couldn’t resist. Jumbo shells, stuffed with roasted butternut squash and ricotta, topped with burrata and baked. It was undeniably appealing, instantly evocative of the frozen, cheese-stuffed jumbo shells my bestie Whitney and I used to heat up for summer lunches back when Costco was Price Club and we still owned more cassette tapes than CD’s. Looking in my fridge, I was heartbroken to remember using the last of our ricotta on that morning’s toast (with sliced pears and honey — never a bad idea) — but was blasted with hope in the form of plenty of parmesan and at least a cup’s worth of aged sharp cheddar, otherwise known fondly around here as “orange cheese” (and exponentially more appealing to a rapidly-approaching 2-year-old whose entire world seems to hang on the texture of her dinner). Taking the same tiny being into mind, I got the squash roasting and browned up a heap of quartered criminis — we’ve had weeks of late where they’re one of only things we’re certain she’ll devour — then wilted down a massive bunch of chard we’d just received in our CSA (in the same pan, no worries) and crossed my fingers … Read More

(vegan) caramelized red kuri pasta with white wine and olive oil + news!

A savory and surprisingly hearty vegan/vegetarian pasta ready in about 30 minutes (with GF variation). Find the full recipe at www.thepigandquill.com. #vegan #vegetarian #glutenfree #pasta #recipe #squash #fall

Pasta first — or news first? Let’s do pasta. Because, hello, it’s pasta. Or in Giada speak: PAHSS-teh. Luvluvluvluvluv. This one has been in the queue for only way too long. Back before I tricked you into making Thanksgiving in under an hour (you guys — it’s tomorrow. If you don’t have a game plan, you might want to click that link). Before I turned your delicata into a beautiful mess of garlicky stickyness that is anything but delicate. And waaay before I left the country to eat all the ham products ever made. (I’m losing track of these attempts to shove my Instagram feed down your throats, so maybe just do us both a favor and follow me already, please/thanks.) And in that time, I’ve probably made this dish thrice more. Because 1) I’m more than slightly winter-squash obsessed. And 2) it’s just THAT good. Savory squash and earthy sage and that background of sweet-salty nuttiness that comes from cooking down veggies to the point of caramelization — in wine and brown sugar, no less. Add in a heap of my favorite short-cut pasta (not to be mistaken with shortcut pasta, for which there is also a time and place), and … Read More

Chickenless Udon Noodle Soup (with Butternut Squash)

I was really ready to headline this post with something as rad Leave the chicken in the coop and the noodles in the soup! but I have a confession to make. This soup isn’t entirely chickenless. There’s, gulp, stock. I know, I’m a sham. I’m so sorry. If you veggie folk leave and never come back, I’ll understand. ‘Cept for I would so not understand. Please don’t leave. Just take a peeksie at the note below for a quickie vegetarian/vegan variation. All better? Good. Because I have another confession to make. I ah-door noodles. Maybe you recall my ramen rant? It’s a love affair I never want to see end. I love them prepared all ways — stir-fried, sauced. Swimming in pools of garlicky browned butter. Eff to the yeah. But when it comes to soup, I don’t want some flimsy noodle that’s going to slowly disintegrate into a soggy, starchy mess. I want something toothsome and chewy. That’s right, I want to chew my soup, ok? Trust me, it’s a joyful thing. Fortunately, udon does just the trick. It’s fast, substantial and wonderfully noodle-y. Oh, and did I also hear that Costco is now selling Ohana House Organic Udon Noodles … Read More

Recipes: Cranberry muff stuffers n’ veggies (aka Friendsgiving)*

One of my more cynical friends and charmingly resistant readers suggested part of the title for this post after partaking in the cranberry stuffing muffins written up below. Because why refer to something as a stuffing muffin when you can instead turn to the prose that is muff stuffer? It’s really quite excellent in its inappropriateness. But then I suppose me referring to anyone else on this Earth as inappropriate would be the very definition of kettle-pot name-calling. I digress. On Monday, Chris and I had a few friends over to to celebrate a bit of an impromptu Friendsgiving complete with festive food, free-flowing vino and an eclectic vinyl soundtrack. (Yes, we totally sat around and listened to records.) We started with easy-prep, store-bought apps (ummm, have you had Trader Joe’s Parmesan Pastry Pups?) and then kept things super simple with a dinner solely comprised of…sides. No turkey, no ham, no fancy something-en-croute. Just a big bowl of salad greens and these two low-maintenance, crowd-pleasing, holiday-friendly dishes. And it gets even better: because these guys bake at the same temperature and require very little prep, you can literally get dinner going in 15 minutes. While the sides bake, toss together … Read More