Butternut Squash Bread Pudding

What You Need:

  • 2 tablespoons olive oil, plus more for the baking dish
  • 2 medium onions, chopped
  • 1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
  • kosher salt and black pepper
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon shopped fresh rosemeary
  • 6 large eggs
  • 2 cups whole milk
  • 3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
  • 1/2 pound Gruyère, grated (2 cups)

How to Make It:

Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage and rosemary. Let cool for 10 minutes. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Recipe adapted from: Real Simple

Sweet Potato Gnocchi

What You Need:

  • 3 pounds sweet potatoes
  • scrubbed Salt 2 cups apple cider
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 large egg yolks, beaten
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 4 sage leaves, coarsely choppedwee
  • 1/4 teaspoon nutmeg

How to Make It:

In a saucepan, cover the sweet potatoes with water, add salt and bring to a boil. Cover and simmer until tender, about 30 minutes; let cool slightly.Meanwhile, in a small saucepan, simmer the apple cider over moderately high heat until reduced to 1/2 cup, about 20 minutes.

Peel the sweet potatoes and puree them in a food processor. Transfer 3 1/3 cups of the puree to a large bowl. Lightly beat in the flour and egg yolks and season with salt and pepper. Spoon the dough into a pastry bag fitted with a 1/2-inch round tip. Working in 3 batches over a large saucepan of simmering water, pipe out the dough, cutting it into 3/4-inch lengths. Cook the gnocchi for 45 seconds. Using a slotted spoon, transfer the gnocchi to a baking sheet.

In each of 2 large skillets, melt 1 tablespoon of the butter. Add half the gnocchi to each and cook over moderate heat until golden, about 2 minutes. Add the garlic, sage and nutmeg and cook for 1 minute. Stir in the reduced cider and serve.

Recipe adapted from: Food and Wine


Savory Sweet Potato Biscuits

What You Need:

  • 1 pound sweet potatoes, scrubbed
  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 3 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 stick cold unsalted butter, diced
  • 1/3 cup whole milk
  • 1 egg yolk mixed with 1 tablespoon heavy cream
  • 30 small sturdy herb sprigs (sage and rosemary)

How to Make It:

Preheat the oven to 400°. Pierce the sweet potatoes all over with a fork. Set the potatoes on a cookie sheet and bake for 1 hour, or until tender. Let cool slightly. Using a spoon, scoop the potato flesh from the skins into a bowl and mash with a fork; you should have 1 1/2 cups of mashed sweet potatoes. Refrigerate until chilled. In a large bowl, mix the 2 1/2 cups of flour with the brown sugar, baking powder, salt and cayenne pepper. Cut in the butter with a pastry blender. In a small bowl, mix the sweet potatoes with the milk. Add to the dry ingredients and stir with a wooden spoon until all of the flour is incorporated; the dough will be quite sticky. Refrigerate the dough for at least 15 minutes.

Preheat the oven to 425°. On a well-floured work surface, pat out the dough until it is 1/2-inch thick. Using a floured 2-inch round or fluted cutter, stamp out as many biscuits as you can and transfer them to a parchment paper-lined baking sheet. Re-roll the scraps and stamp out more biscuits. Brush the tops of the biscuits with the egg wash and press a small herb sprig into each one. Bake the biscuits for about 20 minutes, or until golden. Serve warm or at room temperature.

Recipe adapted from:Susan Spungen and Food and Wine



Sweet Potato and Apple Mash

What you Need :

  • 1 large sweet potato, peeled
  • 1 red apple, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ tablespoon fresh sage
  • 1/2 tablespoon Rosemary
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • ½ teaspoon allspice (optional)

How to Make It :

Preheat the oven to 425˚F. Boil a medium pot of water. Cut the sweet potato up into ½ inch cubes. Then boil the sweet potato in the water for 5 minutes. While the sweet potato is cooking, cut the apple into 1 inch pieces. Place in a medium bowl. Then add the rest of the ingredients: olive oil, garlic, sage, rosemary, salt, cinnamon, nutmeg and allspice. When the sweet potato is done, strain and discard water, then place the sweet potato in the medium bowl with the rest of the ingredients. Mix well to combine everything. Pour the mixture into a casserole dish, spread the mixture out evenly in the dish, then place and bake in the oven for 25 minutes. Remove the casserole dish from the oven, and mash the sweet potato mixture with a potato masher. It’s okay if the mash is still somewhat chunky. Voila!

Recipe adapted from: The Little Hero Project 

Apple Chestnut Stuffing

What you Need :

  • 1 pound fresh chestnuts, peeled and chopped
  • 4 cups of cornbread, cut into 1” cubes and toasted
  • 2 sage leaves, finely minced
  • 1 large egg
  • 6 slices of bacon, chopped
  • 1 onion, chopped
  • 2 ribs celery, sliced
  • 2 – 3 apples, peeled, cored and chopped
  • 1 cup vegetable or chicken broth
  • salt and pepper to taste
  • butter for baking dish

How to Make It :

In a large bowl, lightly beat egg and add chestnuts, cornbread cubes, and sage. Set aside. In a large skilled, over medium heat, cook bacon. When bacon is nearly cooked, add onion, celery and apples and cook until onions are soft. Add to chestnut mixture and mix to combine. Add up to 1 cup of broth. Season with salt and pepper. Butter a 9 x 13” casserole dish. Lightly pack stuffing into dish and bake, covered, at 325, for 20 minutes. Remove cover and bake for an additional 10 – 15 minutes until stuffing begins to brown.

Recipe courtesy of Melissa Peterson

Roasted Fingerling Potatoes

What you Need :

  • 1 pound fingerling potatoes
  • 2 tablespoons extra virgin olive oil
  •  salt and pepper

How to Make It :

Ideas for seasoning:

• 5-6 cloves of garlic, crushed or minced • 1 tablespoon fresh rosemary, minced
• 1 teaspoon dried rosemary
• 1 tsp thyme leaves, chopped
• 1 large sage leave, chopped
• 1 tablespoon tarragon,chopped
• 3 tablespoons chives, chopped
• 3 tablespoons parmesean cheese
• finely grated lemon zest

  1. Heat oven to 425 degrees. In a large bowl, combine whole potatoes with oil, salt, pepper, and seasoning.
  2. Spread potaotes on baking sheet.
  3. Roast in oven for 20-25 minutes, flipping or stirring potaotes about every 10 minutes.
  4. Remove when potaotes are crispy golden brown on the outside. You may want to add more seasoning to taste or for garnishing.