I love fall. Really, I do. I. love. fall.
I cannot wait to experience fall on the East Coast! Especially in NYC. Everyone always talks about seeing New York in autumn, so I am ready to see/feel/taste what it’s like. I’m sure seeing the colors of the leaves change in all the parks will be beautiful, feeling the temperatures drop to a pleasant and crisp range so I can bring out my scarves and boots will be lovely, and tasting all fall-inspired dishes will be heavenly. Oh so heavenly. So in the spirit of the arrival of the most glorious season, I thought I’d share a recipe featuring a favorite fall staple, butternut squash.
But before I get to that, nutrition fun (or not so fun) fact! Are you aware that supplement labels are held to no governmental regulations? While food labels are required by law to include the the common name of the product, distributer information, information about the product’s net contents (such as weight) and the nutrient contents of the product, supplements are held to no such regulations. I learned all of this in class this week, which made me stop and think twice about the importance of scrutinizing labels and being an educated consumer of all health related products. Maybe it will make you look more carefully at labels the next time you buy things too.
Supplement label regulations aside, butternut squash makes its fall comeback in this delicious dish! Nice segue, huh? This Caramelized Pear and Butternut Squash Pasta is scrumptious. Paired with a satisfying side of Sautéed Kale with Chopped Pecans made for a perfect meal.
The sweet pear, creamy squash and savory brussels sprouts combo is wonderful. With warm spices like cinnamon and nutmeg rounding out the dish, the flavors this pasta creates could not be more comforting.
And the kale. Oh the kale. So taste.
Caramelized Pear and Butternut Squash Pasta
Recipe adapted from How Sweet It Is
3 tbsp olive oil
2 tbsp unsalted butter
1/4 cup onion, chopped
3 cloves garlic, minced
1 anjou pear, sliced
1/2 butternut squash, peeled and chopped into 1/2 inch pieces
15 brussels sprouts, chopped
1 tbsp tarragon
1 tsp cinnamon
Sprinkle of salt and pepper
Pinch of nutmeg
3 tbsp balsamic vinegar
1/2 pound whole wheat spaghetti
1/2 cup fresh parmesan cheese
Start by heating the oil and butter in a skillet on medium heat. Once the skillet is heated add the onions, garlic, pear, squash, brussels sprouts, tarragon, cinnamon, nutmeg and salt and pepper and stir to combine ingredients and seasonings. Cook stirring frequently for 10 minutes, then cover and cook for another 10 minutes. While ingredients are covered and cooking, cook pasta by following the directions on the box.
Once the dish has been cooking covered for 10 minutes, remove cover and stir well. Then add in the cooked pasta and balsamic vinegar, stirring to coat. Then add the parmesan cheese and stir again, and let the mixture cook for about another 10 minutes, or until the squash is tender. Once it is ready, serve immediately and sprinkle with additional parmesan cheese. Enjoy!
Sautéed Kale with Chopped Pecans
1 tbsp olive oil
~4 large handfuls of chopped kale
1/3 cup red onion, chopped
1 tbsp balsamic vinegar
1/2 cup pecans, chopped
Heat oil in a skillet on medium heat. Once skillet is ready, add kale and onions and sauté for about 5-7 minutes. Once kale has wilted and onions have softened add the balsamic vinegar and cook for an additional minute for flavors to meld. Serve immediately and top with chopped pecans!
Respect your knives,