A house favorite, NEVER disappoints! I was first introduced to this dish by my sister in law when I was over for dinner. It's just a very cozy, warming kind of meal that's packed with lots of vitamins! Give it a try with or without a pasta/grain. I've made this as a side dish and as an entrée.

ROASTED BUTTERNUT SQUASH, SAGE AND RED ONION PASTA
1  3-4lb butternut squash
1  bunch sage
1  medium - large red onion
2-3 cups thinly sliced curly kale (optional)
extra virgin olive oil
salt and pepper to taste
red pepper flakes (optional, though highly recommended)

Preheat oven to 375º
Prepare squash, peel/de-seed and cube into bite sized pieces.
Peel and chop onion (1/2”  - 1” pieces)
Combine onion and squash in a large bowl. Tear the sage into pieces and toss liberally with extra virgin olive oil.
Once oven is preheated, spread squash and onion mixture on a baking sheet in a single layer. Season with salt and pepper to taste.

Roast vegetables for about about hour. Vegetables should brown a little.

Meanwhile cook your favorite pasta according to directions on the box. (We have used orzo, campanile, farfalle, quinoa penne pastas and all worked well!
While the pasta is cooking sauté the kale with a little olive oil over a medium heat, stirring often. Set aside once cooked through, about 5 mins.

Toss the cooked pasta and veggies (squash, onions and kale) in a bowl and season with salt, pepper and red pepper flakes (recommended) to taste. I also usually give it an extra “once around” of extra virgin olive oil.

NOTES: 1. You could also add some pecorino romano. 2. This last time I grated some fresh nutmeg over the squash before putting it in the oven.

I have no idea why, but I had a big craving for some coleslaw today! It didn't help that I saw great mounds of cabbage at the farmers' market either. I ended up with a, larger than intended, head of green cabbage. Then came the fun part...what to make with it! First things first...gotta get some creamy coleslaw marinating. There are so many different ways to make coleslaw, this version has apple and carrot for sweetness and apple cider vinegar for a tang.

CREAMY COLESLAW with APPLE
2 cups green cabbage, sliced thin
1/2 small sweet apple (gala works well), peeled and minced
2 tbsp minced white onion
1 small carrot, shredded or grated
2 tbsp light mayo or soy-free veganaise
4 tsp apple cider vinegar (to taste)
fresh cracked salt

Combine all prepared ingredients in a large bowl and mix well. Season to taste, adding more vinegar, salt or mayo...
Let marinate for at least a half hour before serving.

TIP: To add a nice texture to the coleslaw you can also julienne slice some of the apple.

I was inspired to create this recipe first by a delicious bean salad I had out for dinner the other night and then spotting a beautiful butternut squash at the farmers market this week...probably the last one I'll have this season! Basically I took these two "ingredients" and combined them with a light and fresh dressing of lemon juice and extra virgin olive oil. The combination worked perfectly!

BUTTERNUT SQUASH AND BEAN SALAD FOR ONE
1/4 cup black beans
1/4 cup white beans
1 scallion, sliced
2 tbsp red bell pepper, minced
1 tbsp red onion, minced
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 romaine heart leaves roughly chopped
1/2 cup roasted butternut squash, cubed
1/4 avocado, diced
crushed red pepper flakes (optional)

Prepare all ingredients from beans through lemon juice. Combine these ingredients in a small bowl and set aside to let marinate.
While the beans marinate prepare the romaine, squash and avocado.
Combine all ingredients in a large salad bowl, top with fresh cracked salt and pepper (and optional red pepper flakes).
Toss well seasoning to taste. Enjoy!