Pumpkin Cheesecake with Pecan Gingersnap Crust

Pumpkin Cheesecake with Pecan Gingersnap Crust

I have never liked pumpkin pie.

I know I’m not alone in that.

Because of pumpkin pie, I believed until well into my adulthood that I hated all pumpkin things.

Thank God I got over that!

But seriously, pumpkin pie is not the only way to enjoy your pumpkin this Thanksgiving. And why do pie when you can go cheesecake?

Pumpkin cheesecake is amazing and gorgeous, it’s creamy and tangy and sweet and warm with Fall spices. It’s basically Fall dessert perfection.

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Cardamom-Scented Delicata Squash with Yogurt Sauce

Cardamom-Scented Delicata Squash

There is so much to be thankful for!

Day 7: Thankful for new friends and birthday parties. Thankful for family visiting from out of town, for cuddles with Caitlin and s’mores around the fire pit.

Day 8: Thankful that my brother is home from his adventures in Africa!

Day 9: Thankful for the cool weather of Fall and the opportunity to eat fresh food seasonally, a blessing I know not everyone has. Thankful for Fall squashes.

Like the lovely delicata!

This month for the Secret Recipe Club challenge, I had the pleasure to peruse Culinary Adventures with Camilla, written the fearless leader of the group B exchange. Camilla cooks recipes from all over the world, which I love! But this month I really wanted to focus on Thanksgiving fare, and I couldn’t pass up the opportunity to try delicata squash, which Camilla says she cooks almost weekly when it’s in season.

This recipe combines two of my favorite things: a hint of warm, spicy cardamom, and sweet, starchy Fall squash. The end result is simple and basic, a perfect complement to the rich and saucy dishes that will litter the Thanksgiving table.

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Rainbow Baked Eggs

Rainbow Baked Eggs

As you may be aware, my husband and I have radically different food tastes.

If he could eat whatever he wanted for the rest of his life, he would be staring down a long succession of barbecues, charcuterie, spicy chicken wings, corned beef and cabbage, anything that goes well with rice (basically all Asian cuisines, especially dishes that are spicy and beefy and porky), Irish black tea, buckets of cola, mountains of fresh fruits covered in sugar to make them super juicy. I’d wager you would find nary a vegetable on the list, unless it appeared incidentally with the meat.

I, on the other hand, would be wolfing down cheese pizza by the pie, any dessert that has chocolate in it (especially cookies, brownies, ice cream, cake, tarts…oh my gosh, sweet tooth), butter, cheese, bread, buttery cheesy bread, salmon, crab cakes, ripe tomatoes, toasted nuts, Riesling, gallons of black coffee…and let’s throw in some salads for good measure. Because as much as I would love to eat nothing but foods half held together by butter, I definitely spend hours each week obsessing over how to eat more vegetables and be more healthy.

As you may imagine, this can make dinner time a little stressful (and it’s one of the reasons we love to eat out: to each their own!).

Thank God for eggs.

Seriously, thank you, God, for eggs. Because without eggs, Dave’s and my taste buds might have to declare war on each other.

And because of these eggs, I have a favorite little memory tucked away: Dave came home from work the day after I made these colorful eggs for the first time, and he announced: “All day long I was craving bulgogi. And then I realized that I didn’t want bulgogi. I wanted more of the eggs you made last night!”

(Cue victorious fist pump. Dim lights. End scene.)

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Butternut Squash Lasagna

Butternut Squash Lasagna

I am so excited about Spring, aren’t you? Spring flowers and warm weather and kicking a soccer ball around with my son in our backyard…

But sometimes I just have a hard time saying goodbye to Winter. Especially this year, when I basically avoided my kitchen all Winter unless company came over or I had a hankering for dessert.

So today, on the very last day of Winter, I just can’t resist sharing one final amazing dish with you: butternut squash lasagna.

This baby is so delicious, and so worth the effort! And because it is full of sweet squash instead of greasy meat and spicy tomato sauce, you could even get away with eating it in Spring. I’m just saying.

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Baked Brie with Pumpkin Butter

Baked Brie with Pumpkin Butter

Let’s talk about really easy, elegant appetizers. Appetizers that look like they took a lot of work, but in fact, took you about 5 minutes. Appetizers that are amazing and yummy and full of butter and cheese. Like appetizers should be.

Because it’s appetizer season!

(Around our house, we readily agree that the only reason to be excited about the Superbowl is good food.)

This baked Brie is so simple and so delicious! It will be a huge hit at any party, whether you plan to eat it on the couch in front of a big TV or around a table with a group of girlfriends.

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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pie

As a vegetarian, I often miss out on foods that other people rave about. Sometimes there is an easy substitution, like a delicious veggie burger. But sometimes, as with pot pies, I more often find that vegetarian versions are disappointing or weird than satisfying and comforting.

No doubt, to turn a meaty classic into a delicious vegetarian dish can be a challenge! It usually requires about a thousand more ingredients and a lot of extra time. Building a balanced flavor that is as hearty and satisfying to a carnivore as to a vegetarian is involved!

Part of this is definitely personal prejudice on my part. I’m sorry, but a potato is a starch! And, to be honest…peas are pretty darn close to a starch. So if those are the only “vegetables” in an already creamy and crusty pie, you’ve kind of lost me. If I am going to spend hours making crust and stirring fillings and then baking a pie, I want to be eating something absolutely stuffed with a rainbow of vegetables (and therefore nutrients), as thanks for my trouble!

Cue this pot pie, full of hearty Fall vegetables: butternut squash, carrots, brussels sprouts, and cauliflower are all at their best and brightest in the cool months! Add some browned mushrooms and onions for a nice, savory base, plus the most deliciously herby and peppery crust, and I honestly think you couldn’t ask for anything more!

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Squash Blossom Quesadillas

Squash Blossom Quesadillas

A while back, I mentioned that I am growing acorn squash this year! I have a little container vegetable garden on my porch, and almost everything I am growing is thriving.

Except, sadly, for my acorn squash. It all started out brilliantly: I had four plants that were green and leafy and growing like gangbusters. About a month ago, a crazy amount of blossoms started opening up and I got pretty excited for some squash to reveal itself. But…only two of the blossoms on all four of the plants sprouted squashes. After a while of not seeing any more little babies growing, I mentally threw up my hands and decided to start harvesting the blossoms. (Maybe that was my mistake? Who knows.)

Homegrown Acorn Squash BlossomsImmediately after harvesting my first bunch of blossoms, the plants started yellowing. I am not an experienced gardener, people. I was at a loss. Eventually I found that one of the vines was being eaten from within by a worm—and there went one of my two baby acorn squash (augh!). I still can’t figure out what’s wrong with the others.

So. Believe me when I tell you that these quesadillas were a labor of love. With these, I used up the last blossoms my poor, sad acorn squash seem like they are going to produce.

What a tasty way to go out!

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