The air has turned crisp — at least by south Louisiana standards.
Everyone can’t wait to spend as much time outdoors as possible. And I vow this year, despite the hectic school schedule, to spend more time in this beautiful weather sharing a great meal or two with good friends and neighbors.
Fruits and vegetables are as bountiful in fall as they are in the spring and summer seasons. So let’s fix some delicious dishes with produce that’s ripe for the picking in our area.
That means sweet citrus, creamy squashes and rich leafy greens. All you have to do is visit a farmers market or the nearest produce stand and you’ll be inspired to cook an entire meal.
This week, I’m cooking with butternut squash. This pasta recipe is filled with fresh veggies. My other recipe is for Satsuma Shortbread Cookies, made with those small, sweet, easy-to-peel seedless citrus fruits.
True fall weather lasts for only a short time in our area before those dark winter days begin, so get out there and soak up as much of it as you can. Jump in a leaf pile, play some touch football in the yard and go hiking with the kids.
As the sun sets, gather your family or friends, sit out on the back porch and enjoy a warm meal made with locally harvested produce and a lot of love.
Butternut Squash Pasta
Makes 4-6 servings. Recipe is by Teresa B. Day.
2 cups butternut squash, cubed
2 tablespoons olive oil, divided
1 pound ground Italian sausage
2 garlic cloves, minced
1 small onion, chopped
1 small red bell pepper, chopped
4 cups fresh spinach leaves
1 cup heavy cream
½ cup shredded Parmesan cheese
2 teaspoons salt
1 teaspoon black pepper
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8 ounces cooked pasta
1. Heat oven to 400 F. Place cubed butternut squash on a baking pan then drizzle with 1 tablespoon olive oil. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Roast for 20 minutes or until tender.
2. Brown sausage in …….