Fall = Gourdfest. Well, around my house anyway. Each fall, we host a party where all things gourd-related are celebrated. I am talking about pumpkin beer tasting, butternut squash soup, pumpkin hummus, and roasted delicata squash with red onions. All the fall flavors make me so happy but having some of my besties in the house puts it over the top.
What my friends may not know is how many recipes I test before Gourdfest. I want the food to be as memorable as the laughs and good times that we enjoy. This year, one of my first test recipes is this Roasted Squash and Pear Sandwich. Doesn’t that sound like perfect fall food? Yet, such an unusual sandwich idea.
Let’s talk about butternut squash. Are you a fan? I was a little bit intimated by butternut squash at first. I mean, could winter squash BE any more difficult to cut through? But, I learned a little secret about butternut squash. When you are shopping for butternut squash, look for one that has long neck compared to its bulbous end.
Then, just cut through the stem end and cut again at the end of the long neck before the bulbous end. From here, all you need to do is peel the skin with a vegetable peeler. For this recipe, slice the neck into 1/2” slices.
After that, you have a decision to make, do you want to tackle the bulbous end or just chuck it into the compost bin? No judgment here no matter what you decide. Sometimes I will peel the skin off with the vegetable peeler and then use a spoon to scrape out the seeds. Other times, I won’t be feeling it at all, and will just quarter it and throw it into my compost bin.
The next component is a perfectly ripe pear sliced thin and a red onion also thinly sliced. The surprise ingredient is the miso mayo. Are you a miso fan? My first experiences with miso was in soup form at Chinese restaurants. Miso is made from fermented soy beans. You know anything fermented is good for you, right? Gut health and all that. Miso paste can be found at Asian markets and sometimes in the ethnic food aisles or produce section of some grocery stores. Miso adds that umami flavor which is rich, deep flavor.
If you decide to buy miso paste (and you should) here is a recipe for miso soup so you can use up your stash. The video below is from The Happy Pear where twin Irish brothers post articles and videos featuring easy vegan recipes.
How to Make Roasted Squash and Pear Sandwiches
Want more sandwiches?
I like this healthier version of Picadillo swaps out ground beef for lentils. Lentils are inexpensive to buy, low in fat, high in fiber, and full of protein. By sautéing aromatics like onion and garlic with chili powder, cinnamon, Italian seasoning, cocoa powder, and tomatoes, you can achieve a rich flavorful broth to coat the lentils.
The addition of mushrooms also lends meaty texture to the chili which may keep the carnivores at the table from grumbling. The smoky flavor comes from chipotle chili powder. If you like extra heat and smoke, you could add a chopped up chili pepper and some of the sauce from a can of chipotle chilies in adobo sauce. The chili is meatless which is perfect if you have vegetarians coming to party and hearty enough that the carnivores may not miss the meat.
For greens, I like to use raw greens which are hearty like chopped Romaine or kale. Or, sometimes I will use sauteed greens like Swiss chard or spinach. But, I often substitute other veggies in my bowls like roasted broccoli, Brussels sprouts, or cauliflower. This isn’t science, just use what you like!
Don’t bother with take-out when you can make fried rice at home in no time at all. The secret is to cook your rice ahead of time. I usually cook it the day before I want to make fried rice but sometimes I will prepare a batch of rice and once it is cool I put it in a freezer bag and freeze it for future use. When you make fried rice you want the rice to be cold and a little dried out, so, it is preferable to not cook it just prior to making fried rice.
Another great thing about preparing fried rice at home is that you can customize it so it is exactly the way you like it. Add the veggies, protein, or flavors that you love. You can use this recipe as a base and then make it your own by preparing it just the way you want.
Broccoli and cauliflower sometimes bore me. I need novelty. I like to mix things up a little in order to keep it interesting. Once the garden is done and farmers markets have packed it in for another year I crave variety in my produce. One way that I satisfy that craving is to grocery shop at ethnic markets.
I used the baby bok choy in noodle soup, sautéed with onions, peppers, and mushrooms in a frittata, and stir-fried in a delectable sauce of garlic, ginger, soy sauce, and sesame oil. Baby bok choy is easy to prepare by rinsing it under water in a colander and let it drain. It can be chopped into thin ribbons or in this recipe the bok choy is sliced in half lengthwise.
