Winter Squash Soup
It was cold this weekend (I know, I know, 50°F isn’t really cold), so I decided to make a warming winter squash soup out of pumpkin puree and a leftover half of butternut squash. It was a perfect for lunch on a lazy fall weekend. This soup is based on a recipe for winter squash … Read more
Easy Vegetarian Pasta
Sometimes I get lazy and don’t want to cook. It’s true. When just fits of laziness strike, I usually try to figure out something simple, delicious, and nutritious to make that doesn’t require a lot of time and effort and also uses whatever I happen to have in the fridge and pantry. This is one … Read more
The Best Pumpkin Bread. Ever.
Seriously, I mean it. This is, without a doubt, the best pumpkin bread I’ve ever made – or eaten. Ever. It’s deliciously moist and awesomely spiced without being overly sweet. This exquisite bread was adapted from Alton Brown’s recipe. I had extra shaved pumpkin – which I shaved from the inside of the pumpkins that … Read more
Easy Homemade Pumpkin Puree
Hands down, one of the best fall flavors has got to be pumpkin. Hands. Down. Especially when it’s mixed with delicious spices. Many scrumptious autumnal recipes – such as the classic Thanksgiving staple, pumpkin pie – often call for a can of two of pumpkin puree. I’ve used the canned puree before – Trader Joe’s … Read more
Roasted Butternut Squash
Butternut squash is a delicious fall essential, and it makes for an easy weekday side dish. I cubed half of a leftover butternut squash, roasted it, and mixed it with some feta cheese and fresh chopped mint. You could leave it plain (just salt and pepper), or toss the roasted squash with any favorite herbs, … Read more





