Tuesday, September 6, 2011

Our weather has suddenly turned cooler and there is definitely a hint of fall in the air. I am loving it and thinking of autumn dinners. This recipe using butternut squash, one of my absolute favorite squashes, swirled with gouda cheese, sounds delicious. (I am hoping my daughter, Cary is reading this, because she is the greatest vegetarian cook, and  I will be seeing her next month. hint, hint). 

photo and recipe via The New Vegetarian Epicure

Recipe: Baked Butternut Squash–and–Cheese Polenta


One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick
2 tablespoons extra-virgin olive oil, plus more for the pan
1/3 cup pine nuts
1 large onion, finely chopped
1/2 teaspoon dried sage, crumbled
Salt and freshly ground pepper
6 cups water
2 cups coarse polenta
Unsalted butter
4 ounces smoked Gouda, shredded (1 cup)
1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.
Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.
In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.
Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.
SERVE WITH Sautéed mushrooms, braised greens or tomato sauce.

I love the idea of topping it with sauteed mushrooms and some lovely kale with garlic as a side dish would be nice.

photo via fine cooking

Kale With Garlic 


1/4 cup olive oil 
1 head kale
5 - 6 cloves garlic, peeled and slivered
1/4 tsp crushed red pepper flakes (optional)

Wash and trim kale, removing thick stems. Chop coarsely and set aside in a large bowl

Heat oil in a large, wide and deep, saute pan. Add garlic and crushed red pepper flakes and cook for a minute or two.

Add chopped kale and stir to combine. Reduce heat
Cook 20 minutes, stirring occasionally

and to finish off this lovely fall meal, it's apple season so I would suggest apple crisp made with fresh tart apples. I love macintosh.

photo via savvy vegetarian

Honey Apple Crisp

6 cups apples (2 pounds)
1 tablespoon lemon juice
1/2 cup honey
1/3 cup flour
2/3 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon salt
1/3 cup butter
Peel and slice apples. Arrange in a greased baking dish. Sprinkle with lemon juice. Spread honey over top.
Mix flour, rolled oats, brown sugar and salt together. Cut in butter until mixture looks like coarse bread crumbs. Sprinkle evenly over top of apples.
Bake at 375 degrees F. for 45 to 50 minutes, until the apples are cooked and the crust is nice and brown. Serve warm.
This recipe is from're cooking!

Enjoy in a pretty outdoor spot with a vintage Autumn theme. Outdoor dining is a perfect place for all of those wonderful eclectic thrifting finds. 


Linking up today with 



  1. That looks fantastic. Bet it's wonderful and bet you are going to find out next month. :)
    Cher Sunray Gardens

  2. ummmm....yummy!!!! This looks like a recipe after my own <3 :D I love butternut squash, too.

  3. Speaking of pumpkin (or should I say butternut squash) Laura, that polenta dish looks amazing. I must try that.

    Thanks again for stopping by my blog.

    Anne @ Domesblissity xx


All verbal donations to my comment box are gratefully accepted. It is free for you and priceless to me.