Sweet Roasted Acorn Squash

This delicious acorn squash recipe is a perfect accompaniment to an Autumn meal. My mother and children fell in love with the rich, velvety texture and likened the taste to pumpkin pie!

You may want to consider adding another acorn squash, or doubling the recipe...my 4-year old begged for more!

This squash is best paired with a savory harvest dish. 

Trick: When cutting your acorn squash, use a sharp knife and a stable surface. Cut around the perimeter of the squash, avoiding the stem. Gently pull the squash open from the bottom, and the stem will separate on it's own. Cutting through the stem can be difficult and dangerous! 

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Sweet Roasted Acorn Squash

Prep Time: 10 Minutes   |   Cook Time: 70 Minutes   |   Total Time: 80 Minutes

Serves 4

Ingredients: 

• 2 Whole Acorn Squash 
• 8 tbsp Butter (salted, softened)
• 3/4 cup Dark Brown Sugar 
• 1/4 cup Maple Syrup
• 2 tbsp Cinnamon 
• 1 tbsp Nutmeg
• Sea Salt (to taste) 
• Cracked Black Pepper (to taste)

Directions: 

1. Preheat oven to 400°F.  Place a sheet of aluminum foil on the bottom of a baking dish or flat baking sheet to catch spills. 

2. In a small mixing bowl, combine butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and pepper. The mixture will resemble a thick paste. 

3. Place acorn squash halves on the baking sheet, cut side up. Generously coat the inside of squash with brown sugar mix; including the cut edges. 

4. Bake for 70 minutes or until flesh of squash is soft. 

5. Remove and let sit for 5 minutes. Drain excess liquid, and serve while warm. 

Vegetarian Enchilada Casserole

The word "Vegetarian" should be removed from this recipe, simply because it might scare away some of you meat-lovers, who cringe at the mention of a meat-free meal. This dish deserves the attention of carnivores and herbivores alike! It's that good...

Mexican food is one of my favorites. (You'll learn that I have a lot of favorites). There is nothing like a big dish of enchiladas fresh out of the oven. 

My meat-free journey has led to the discovery of some amazing recipes, and this is one of them. I don't often try to come up with alternatives to meat. I find that preparing veggies without trying to compare them to their fleshy adversaries is far more enjoyable, and this method keeps me from missing meat. My daughter worked alongside me in the kitchen, and together we created a feast that will bring even a steak-lover to his knees!

This meal combines a tasty blend of vegetables with the distinctive traditional enchilada flavor, topped off with gooey, yummy, cheese.  

Tips: Serve with homemade Mexican Rice (recipe forthcoming). I love using the disposable aluminum dishes for meals like this. If you buy the lasagna size instead of using a standard 9x13 baking dish, you will have enough to add another layer!

Tricks: I used canned sauce for this recipe, but if you're feeling especially motivated, find a homemade enchilada sauce recipe. Eventually I will update this recipe with a homemade enchilada sauce recipe that will knock your socks off!

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Vegetarian Enchilada Casserole

Prep Time: 30 Minutes   |   Cook Time: 1 Hour   |   Total Time: 1 Hour & 30 Minutes

Serves EVERYBODY! 

Ingredients: 

• 1-16 oz package Yellow Corn Tortillas*
• 2-15 oz cans Black Beans, Drained
• 1-10 oz can Enchilada Sauce - Mild Heat
• 1-10 oz can Enchilada Sauce - Medium Heat
• 6 cups Mexican Cheese Blend (Monterey Jack, Cheddar, Queso Quesadilla & Asadero)
• 2 cups Yellow Onion, Chopped
• 1-10 oz can Refried Black Beans
• 1 1/2 cups Frozen Whole Kernel Corn
• 1 Medium Red Bell Pepper, Finely Chopped
• 1 cup Chunky Salsa - Medium Heat
• 2 tbsp Extra Virgin Olive Oil 
• 1 tbsp Cumin
• 1/2 tbsp Chili Powder
• 1/2 tbsp Dried Oregano
• 1/4 cup Cilantro, Coarsely Chopped
• 1/2 tbsp Garlic Powder
• 1 tbsp Adobo (Goya brand, with pepper)
• Sea Salt (to taste)

*When preparing tortillas: 

       6 tortillas should be cut into quarters, these will be used for the corners of the pan. 

       9 tortillas should be cut in half, these will be used for the edges of the pan. 

       8 tortillas should remain whole, these will be used to fill in the center of the pan. 

Recommended Toppings: 

• Avocado
• Lettuce
• Tomato
• Sour Cream 
• Black Olives

Directions: 

1. Preheat oven to 375 °. 

2. In a large skillet, heat olive oil over medium-high heat. Once warm, add onions and red bell peppers. Cook for 3 minutes, stirring frequently, until onions and peppers are slightly soft. Add cumin, chili powder, and oregano. Stir. 

3. Add black beans, corn, and cilantro. Stir. Cook for 5 minutes. Add garlic powder and Adobo. Stir. Add salsa and sea salt. Reduce heat and cook for 3 more minutes while stirring occasionally. Remove from heat.

4. Lightly coat the bottom of a 9x13 (or lasagna size disposable) baking dish with enchilada sauce. You can alternate using mild and medium heat. Prepare your first layer of tortillas as shown: 

5. Layer your casserole as follows: 

1. Refried Black Beans 
2. Cheese 
3. Bean/Veggie Mix
4. Tortillas
5. Enchilada Sauce
6. Bean/Veggie Mix
7. Cheese
8. Tortillas
9. Enchilada Sauce

6. Place dish in oven, and bake for 40 minutes. 

7. Remove from oven and add a final layer of cheese. Return to oven and bake for 15 more minutes, until cheese is bubbly. 

8. Remove from oven. Cool for 10 minutes (or if you're like me, impatient and starving, cut after 4 minutes and disregard the fact that the casserole hasn't set. Don't worry, the layers will run together in  hodgepodge of deliciousness.....no, seriously; let it cool). 

9. Top with recommended ingredients and enjoy! 

Simple Sautéed Portabellas

This mushroom recipe is a wonderful substitute for a meat-based entree. Portabella mushrooms are relatively new to the culinary world. These matured cremini mushrooms, originally imported from Italy, were discarded until the 1980s because they were thought to be over-grown. 

The size of portabella mushrooms allows for a variety of uses; you can find them grilled, stuffed, sautéed, and baked. They have a rich, earthy flavor, and their thick, hearty texture allows them to serve as a fulfilling stand-in for meat. 

This recipe is super simple and delicious! Mushroom lovers will appreciate the flavor; strong without being overpowering. 

Tips: When cooking portabella caps, you do not need to remove the gills underneath unless you plan to stuff them. The gills produce a dark liquid, which doesn't alter the taste of your dish, but may alter the appearance. If you do not want to stain your food, you can easily remove them. Look for portabellas that are firm. Avoid the selection if it is slippery with a moldy smell. Before use, wash gently then pat dry with paper towels.  

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Simple Sautéed Portabellas

Prep Time: 10 Minutes   |   Cook Time: 8 Minutes   |   Total Time: 18 Minutes

Serves 4

Ingredients: 

• 4 Portabella Caps, Sliced
• 3 tbsp Extra Virgin Olive Oil (more as needed)
• 1 Large Yellow Onion (sliced thick) 
• 2 Cloves Garlic, Minced
• 1 tbsp Dried Oregano
• 3 tbsp Freshly Grated Parmesan Cheese
• 3 tbsp Freshly Grated Asiago Cheese
• Sea Salt & Pepper (to taste)

Directions: 

1. Warm olive oil and garlic over medium heat in a large skillet. Be careful not to burn garlic! 

2. Add mushrooms, onions, and oregano to the skillet. Stir occasionally, cook until mushrooms are soft and darkened on both sides and onions are dark around the edges (onions should not be cooked until translucent or mushy). 

3. Remove from heat, drizzle with olive oil and season with sea salt and pepper. Sprinkle with cheeses and serve while hot.