Butternut Squash & Spinach Tart

The winter blues have set in. Though it has been a mild winter, it has done nothing to alleviate my yearly winter woes. I'm never certain for the reason. Perhaps I lack a good dose of vitamin D or maybe I've simply been too sedentary for too long. Whatever the reason may be, the results are always the same. My dark summer tan has faded, turning my skin fair and transparent. I've gained a few pounds from indulging in my favorite comfort foods. Maybe the worst of all, the only time I spend outside is to run from my car to the house not more than twice a day.

Oh, how the winter blues have set in.

I've spent the last few days brooding, giving in to my jaded mood because fighting it just takes too much energy. I'm not proud of these foul inclinations, where I shirk responsibilities and snap at anyone who dares to come close. I've been lying around, finding myself curled up next to a book or television remote. I've eaten the pantry clean, a feat of which no one should be proud. I've avoided sending emails, baking, or taking photographs for fear I should spread the mood to you.

Even so, my blues always reaches the point where enough is finally enough.

This morning I awoke to a warm winter sun streaming through the windowpanes, the diffuse light brightening my world and giving a spark of light to my dark mood. I ate a grapefruit, giving myself a little vitamin C with a side of TLC. I took a shower to wash away the matted hair and days spent in sweatpants and thick sweaters. Then, I did something I haven't done in a long time. I left the house.

The cure to the winter gloom, thankfully, is never too far away.

This Butternut Squash & Spinach Tart is so fresh and vibrant it can breathe hope into the worst of winter blues. Spinach, roasted butternut squash, and half a pound of Gruyere cheese come together to create a hearty, colorful meal. The sweet squash contrasts beautifully against the salty cheese, with the rich buttery crust rounding out the flavors. This tart makes for a perfect Sunday meal, when you have a few moments to prepare it. Ever adaptable, pumpkin may be substituted for the squash and your favorite hard, melting cheese could be used in place of the Gruyere.

Click to read more ...

Thanksgiving Menu and Roasted Butternut Squash & Apple Soup II

As Thanksgiving eve draws ever near (and our thawing turkeys take up what little space is left in the refrigerator), I've just started warming up my oven for a long evening of baking. Certainly I've switched the knob to preheat, but many a motivational speech has also been given. My oven has a mighty important job to do in the next 18 hours. If there was as much pressure on me to perform, I'd wish for a cheerleader too.

Tonight, however, I've decided to share a different kind of recipe with you. It has nothing to do with Turkey Day and does not pair well with sweet potato casserole and spoonfuls of gravy. In fact, I've specifically chosen not to share a Thanksgiving recipe with you (if you are lucky enough to cook the feast, the very last thing I want to do is send you off to the grocery store again). This particular recipe, instead, is reserved for after the holiday. Once tomorrow's long period of gluttony is over, I think I might need a little detox for a couple days (and maybe you feel this way too).

When that happens, this Roasted Butternut Squash and Apple Soup will be waiting for you.

I've actually posted a very similar recipe before, but this time around I've made a few changes that might have made it even better. It features a puree of roasted vegetables and is filling enough to keep you satisfied until the next meal. Plus, since this is a vegetarian soup, I'm absolutely certain it would go perfectly with a side of leftover turkey sandwiches.

But, since Thanksgiving isn't over yet (and thousands of calories are still sitting in my kitchen waiting to be eaten), I would like to share my traditional holiday menu with you. Our house was chosen this year to host the main event and although it isn't nearly big enough to hold the 20 invited guests comfortably, I'm certain we'll manage just fine. Food does bring everyone together—figuratively and literally.

Thanksgiving Menu

Appetizers
Honey Rolls
Whole Wheat Rolls
Spicy Pumpkin Taco Dip

The Main Event
Turkey (the star of the show)
Ham
Cranberry Sauce
Grandma's Famous Stuffing (I could eat this and only this all day and be completely satisfied)
Mashed Potatoes & Gravy
Sweet Potato Casserole
Green Bean Casserole
Fruit Salad

Desserts & Snacks
Honey Cinnamon Roasted Chickpeas
Ranch Roasted Chickpeas
Pumpkin Spice Latte Cheesecake
Cranberry White Chocolate Tarts
Chocolate Gingersnap Tart
Pumpkin Cupcakes with Cream Cheese Frosting (for the kids!)

Since I was aptly placed on dessert duty (and I can't seem to keep myself away from the butter and sugar), it turns out there will be nearly as many desserts as real dishes. Typical me. I just hope my guests leave room for dessert. I'll even settle for "willing to look for extra space that may or may not exist" (are you listening, dear relatives? Save space. It will be worth it, I promise).

If you came here this evening looking for a few last minute Thanksgiving recipes, I urge you to check out How Sweet It Is's list of 101 Thanksgiving Recipes. Oh, this is such a beautiful list!

What Thanksgiving dish do you most look forward to?

Roasted Butternut Squash and Apple Soup is a sweet and hardy soup. It features a thick puree of roasted vegetables, where the squash and apple take center stage. A little bit of cinnamon and nutmeg help to round out the flavors. This soup is delicious and nutritionally sound, making this a good meal for any autumn day. The flavors of the mushrooms and celery are hidden beneath the squash and apple, which makes this soup easily adaptable (you could easily add cauliflower or any other vegetable with a subtle flavor to pack in more nutrients).

Click to read more ...

Savory Sundays: Roasted Butternut Squash and Apple Soup

I am a reluctant vegetarian. When I moved to Montreal, it became clear that meat was much more expensive than I was used to. Almost $5 more per pound, to be exact. As I am a poor college student with empty pockets, meat was not going to be on the menu. Not when a block of tofu is $2 and will feed me for days. My fate was sealed. Vegetarian, I became. Not necessarily out of desire, but out of necessity.
Coming from cattle country, meat is cheaper than vegetables. The standard dinner table fare is meat and potatoes. I can say, with great certainty, that well over half the population of my home state has never tried tofu and never will. When I tried tofu for the first time, I can't say my attitude was any better. I held the package with two fingers and at arm's length from my body. But once I tasted it, I came around. Tofu and I have since become the greatest of friends.
But here's the twist. I have an unusual and dysfunctional digestive system. As far as my body is concerned, I might as well have been a vegetarian for years. After a couple months of going tofu, I have lost my ability to eat meat without consequence. And so here I am, stuck between two different realms of food. I am the reluctant vegetarian.
This vegetarian roasted butternut squash and apple soup is a nutritiously delicious. It is a thick puree of roasted vegetables, where the squash and apple take center stage. The flavors of the mushrooms and celery are hidden, which makes this soup easily adaptable. You could add cauliflower or any other vegetable with a subtle flavor to pack in more nutrients. This soup smells sweet and is warm and comforting on a cool, fall day.

Click to read more ...