Sage Butter Roasted Butternut Squash with Creamy Cheddar Orzo

I love when colder weather starts to set it and everything in the kitchen shifts to warmer spices and cozy dishes. This dish is definitely a new favorite cozy-comfort-go-to! Seriously…it’s vegetarian and even my husband liked it. That’s a *big* win!

First, you’ll melt some butter with fresh sage leaves and smashed garlic cloves. It smells insane and gives the butternut squash a delicious flavor. Then, right as your squash is starting to brown, you’ll start the orzo. The orzo takes 10-15 minutes and is just, wow. Really, really, good.

My husband, who does not like vegetables – I can’t even explain to you how he tries to avoid them – said he loved this dish. He even remarked that the squash was perfect to go with the orzo. I was floored, I tell ya!

Cider and Beer Braised Cheddar Bratwurst with Onions, Apples and Mustard

The idea for this recipe has been kicking around in my head for at least two years – I wish I had made it sooner! This one is definitely going to be in our rotation in the fall. The brats are savory and the touch of cheddar was the perfect combination with the nearly-caramelized onions and thinly sliced apples.

This recipe is so straightforward with minimal ingredients – the best kind, right? You start by searing the brats. Then, you’ll add the onions with butter and get them to that just barely caramelized state. Add some apple slices and sautee until they’re soft, then pop the brats back in with a cider and beer and let it all simmer together until the brats are cooked through.

That combination of the onions and apples really helps to ring in the fall season! And it’s such an easy recipe it’s perfect for a quick weeknight meal.

Favorite Fall Harvest Salad with Roasted Butternut Squash

I really, really love fall. I love sunny, crisp fall days, but I also adore rainy ones. Anyone else? I love a cozy meal while it’s raining outside. Something charming about it to me. This fall harvest salad with roasted butternut squash is so perfect for a day like today, where it’s raining and a little gloomy outside. Crunchy, a little sweet, *almost* healthy – I’ve got this one on repeat lately!

 

It’s such an easy recipe once you’ve roasted up your butternut squash. It’s also one of those non-recipe-recipes that I am so fond of, that is completely customizeable to your tastes! I love the squash with the gorgonzola and pecans, and the cranberries add a little sweetness, and the onions add a little bite. Yes, please!

 

Let me know how you make your own version of this salad!

 

Fall Harvest Salad with Roasted Butternut Squash

Yields: 4-6 servings, depending on serving size | Time: 35 minutes

Ingredients:

1 small butternut squash, cubed

1.5 teaspoon olive oil

1/4 teaspoon each: salt, pepper, allspice (optional)

1/4 cup pecans

1/8 cup dried cranberries

1/4 cup gorgonzola (obsessed with the one I found at Trader Joe’s – it’s beautiful and very tasty!)

1/2 small red onion, sliced thinly

1 pound, mixed greens

Dressing:

1 tbsp each: olive oil, balsamic vinegar, mustard

salt, pepper to taste

 

Directions:

Preheat the oven to 400°. Prepare a pan with foil & cooking spray or a silpat (my preference). Peel and cube your butternut squash and place in a bowl. Drizzle olive oil over squash and sprinkle spices. Toss gently to evenly coat the cubed squash. Place on the baking sheet.

Once your oven is preheated, place the sheet in the oven and roast the butternut squash for 20-30 minutes. Shake the pan at 10 minutes and at 20 minutes, check for doneness.

While your squash is roasting, combine pecans, cranberries, gorgonzola, red onion and mixed greens in a salad bowl.

Combine dressing ingredients in a small bowl and whisk; alternatively, combine dressing ingredients in a small jar, close with a lid and shake until well combined.

Remove squash from the oven and let cool about 5 minutes. Dress your salad with the dressing and gently combine; add the squash gently.