Tag Archives: Butternut Squash

Butternut Squash Tart with Rosemary Crust


Picking a recipe is never easy.  There are thousands of recipes on any given website and among any collection of cookbooks.  And then, when cooking for a crowd, things get only more complicated, as more and more tastes, allergies, and preferences must be accounted for.

Among the vast collections of recipes, this one stood out almost immediately.  I love a good homemade crust.  Caitlin loves a good gourd.  The addition of fresh rosemary (from our own herb garden out back) was an additional selling point.  Beyond those considerations, Continue reading


Weeknight Spaghetti with Roasted Butternut Squash

This meal answers that important, incessant, weekday question.

After braving our respective routes — Caitlin, the Red Line, I, the Beltway — we arrive home around 7:00 p.m., tired from the day’s activities.  After a quick moment of reprieve, we often head down to the apartment gym to get some much-needed exercise.

Once we’re back upstairs, the question rears its head.  The question that creeps into our minds every night, demanding an immediate answer.  The question is bandied about Continue reading

Cincinnati Chili

Every city it seems, has its signature dish.  In Boston, it’s that eponymous Cream Pie; in Baltimore, it’s crab cakes. For Philadelphia, it’s cheese steak, and in Saint Louis, toasted ravioli.  In my home town, rich in culinary traditions, it could be any number of dishes, from gumbo to jambalaya, to po’boys and muffulettas, to beignets and pralines.

Here in Cincinnati, chili carries the day, with residents swearing their allegiance to one of two local brands.  Just as I-75 divides the city into East Cincinnati and West, chili divides the city between Gold Star and Skyline.

But after two months living here, I still had not tried either of the nearly ubiquitous chili shops.  So when Caitlin came to Cincinnati Continue reading

Butternut Squash Layer Cake

It’s easy to get side-tracked in this modern world.  Text messages, phone calls, and e-mails demand our constant attention.  Or, as it may be, distract our attention from the tasks at hand.  Answering e-mails, flowing with the speed and strength of an angry river, evokes a triage center, with each incoming e-mail mentally sorted by its degree of urgency.  Phone calls and text messages are no better, and the dangers associated with driving and phoning are well-documented.

Video games and the Internet are different species of the same beast.  Punching controller buttons will always be more entertaining than punching the clock.  And when the project at hand is growing tiresome, the browser icon is always a quick click away.  There is always a headline to read or a score to check.  There is always something out there, in need of your attention.

I’m not sure how it happened, but somehow this post got neglected.  I should, of course, distinguish between Continue reading

Butternut Squash Pancakes

After making cranberry sauce for Thanksgiving, I needed to find a use for all the leftover sauce.  When I noticed the leftover butternut squash purée sitting idly in its tupperware container, I decided to kill two birds with one stone.

I based this recipe off my earlier recipe for pumpkin pancakes, added the cranberry sauce, and called it Continue reading

Maple-Roasted Winter Squash

Cooking offers the chance to learn something new.

Sometimes, it’s a new cooking style – broiling or deep frying, perhaps.  Other times, cooking offers the opportunity to try a new spice or a new vegetable.  When I learned the difference between sweet potatoes and yams, I went out and bought two different types of yams.

Not surprisingly, when I learned the difference between the different types of winter squash, I went out and bought three different types of squash.  Among them were two varieties I had never tried: acorn and ambercup.

Roasting different varieties together has its advantages.  It offers the chance Continue reading

Roasted Winter Vegetables


Spring officially arrived a few weeks back, but from the look of it here in St. Louis, you would never know it.  Between a light snowstorm to start the week, and freezing rain at week’s end, the thaw of Spring remains in hiding.  Given the wintry conditions, I decided a few winter vegetables would make a suitable side.

Roasting over high heat gives the vegetables a crisp outer skin while keeping the inner flesh moist.  The  high heat also serves to caramelize the natural sugars in the sweet potatoes and carrots, for a sweet, yet healthy, cold-weather treat.

If you like, Continue reading