Farmers market find

I have never, in my 22 years, had brussels sprouts before! (Since when are the slept brussels sprouts??)  So, when I stumbled across them at the farmers market, I had to have them! Have you ever seen brussels sprouts on the stalk? They are adorable, tiny little cabbages.
 Farmers market find
 Farmers market find
The first thing that I did was cut the little bitty bites off the stalk and put them in a strainer
 Farmers market find
I then pealed off all of the nasty looking outer leaves (this took a while…)
 Farmers market find
Brussels sprouts & my favorite- Butternut Squash!
After tossing them in olive oil and salt & paper, I roasted them individually at 375 degrees for about 40 minutes
 Farmers market find
The sprouts were alright. The squash was amazing, as usual.
I like how they turned out, but preferred the squash.
Question(s) of the night:
Do you like Brussels Sprouts?

Do you prepare them in a different way?

10 Minute Spaghetti Squash

 10 Minute Spaghetti Squash
steamy microwaved squash!
 10 Minute Spaghetti Squash
seeds removed
 10 Minute Spaghetti Squash
 10 Minute Spaghetti Squash
 10 Minute Spaghetti Squash
 10 Minute Spaghetti Squash
I recently made spaghetti squash for the first time! I decided to make it last minute, and found that you could make it in the microwave! All I did was poke several holes in it and place it in a microwave safe dish. I microwaved it for 7 minutes and let it cool for 5. We then sliced it open and removed the seeds, leaving the “spaghetti” to be forked out. It was good! I will try making it in the oven next time, but this was a great last minute meal! When I have kids (in the way distant future) I will be mixing this into regular spaghetti, they’ll never figure it out!

Roasted Butternut and Bacon Pasta

Over the weekend I made this- it was amazing!! The sweet and salty worked so well together. I have been itching to make it again! I highly recommended making this- it would make a great side or main course.
 Roasted Butternut and Bacon Pasta
vegetarian
Whatcha Need:


1 butternut squash, about 1½ lb, halved, seeded, peeled, and cut into bite-sized cubes
1 yellow onion, diced
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
kosher salt and freshly ground pepper
½ lb orecchiette, penne, or fusilli
5 slices thick-cut apple wood-smoked bacon, chopped
2 tablespoons chopped fresh sage
¼ cup pine nuts, lightly toasted
½ cup grated Parmesan

How to do it:

Preheat the oven to 400°F On a rimmed baking sheet, toss together the squash, onion, and oil, then spread it in a single layer. Cut 1 tablespoon of the butter into bits and dot the squash evenly. Season with salt and pepper.  Roast, rotating the pan front to back about halfway through cooking, until the squash and onion are golden and tender, about 45 minutes.

Bring a large pot three-fourths full of salted water to a boil, add the pasta, and cook until al dente, according to package directions. Drain, reserving 1 cup (8 fl oz/250 ml) of the cooking water. Cover the pasta to keep it hot.  While the pasta is cooking, heat a large sauté pan over medium heat. Add the bacon and sauté until most of its fat is rendered and the bacon is crisp on the edges but still chewy at the center, about 4-5 minutes. Pour off all but 1 tablespoon fat and return the pan to medium-high heat. Add the sage and sauté for 30 seconds. Add the squash and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the pine nuts.

Add the hot pasta, the remaining 2 tablespoons butter, and ¼ cup (2 fl oz/60 ml) of the hot pasta water and stir to combine. If the pasta seems dry, stir in a little more pasta water. Season to taste with salt and pepper. Transfer to a warmed serving dish and sprinkle the cheese over the top. Serve right away.
 Roasted Butternut and Bacon Pasta
with bacon

Pumpkin Cheesecake

 Pumpkin Cheesecake
 Pumpkin Cheesecake
 Pumpkin Cheesecake
 Pumpkin Cheesecake Pumpkin Cheesecake
Chris had been eying this pumpkin cheesecake recipe for a while, so we finally made it this weekend! It turned out great- we’re planning on making it again for Thanksgiving!


Whatcha Need:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream
How to do it:
For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
(we skipped the last sour cream step)
Have a great Halloween everyone!