360g pasta shells
1 kg butternut squash or pumpkin
8 garlic cloves
180g feta cheese
2 big handfuls of baby spinach
1 handful walnuts
1/2c extra virgin olive oil
8 sprigs of thyme
salt and pepper to taste
chili flakes (optional)
1.Preheat oven to 200° C/400°F.
2.Peel and shop butternut squash or pumpkin into 2 cm cubes and add to an oven safe dish.
3.Add garlic cloves in their skins, thyme leaves and olive oil. Season with salt and pepper and mix all together so oil is covering all the ingredients.
4.Add the block of feta in the middle of the dish and place all the pumpkin mixture around it evenly.
5.Season the feta with thyme leaves and a drizzle of extra olive oil.
6.Put in the oven for 25 minutes until pumpkin is cooked and feta has softened.
7. When the pumpkin has 10 minutes left on the cooking time, start to cook the pasta in heavily salted water. As always, don’t forget to save some pasta water on the side.
8.Remove oven dish and gently peel garlic cloves from their skin. Using a fork, mash the garlic cloves in the same oven tray.
9.Break up the feta cheese and stir into the mixture.
10.Add spinach then top with the cooked pasta with a good splash of pasta water.
11.Mix together to create a beautiful creamy sauce. If it’s too thick or dry, add more pasta water.
12.Top with chili flakes and crumbled walnuts right before serving so that they stay nice and crunchy.
2c butternut squash, diced
1c apples, diced
6 Tbsp olive oil, divided
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1 tsp kosher salt, divided
1 tsp black pepper, divided
8 slices French bread
1c ricotta cheese
4 cloves garlic, minced
8 fresh sage leaves, chopped
2 Tbsp balsamic reduction
1.Preheat oven to 425°F.
2.Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves,1/2tsp kosher salt and 1/2 tsp black pepper.
3. Place in an even layer on a baking sheet and into the oven for 15 minutes.
4. While the squash and apples are roasting, brush the sliced bread with 2 tsp olive oil, set aside.
5.Combine the ricotta cheese with the remaining 1/2 tsp black pepper and 1/2 tsp kosher salt, set aside.
6.In a small skillet, add the remaining 2 tbsp olive oil over medium high heat.
7. Add the garlic and sage leaves, saute’ for 1-2 minutes.
8.Remove from the heat and toss with the squash and apples when they come out of the oven.
9.Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
10.Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
11.Drizzle with the balsamic reduction.
12 pound turkey thawed
6 tbsp unsalted butter cut into 1 tbsp pats
1 1/2 yellow onions peeled and halved
4 garlic cloves peeled
2 tsp salt
2 tsp dried thyme
1 tsp dried sage
1 tsp dried rosemary
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp ground mustard
1.Preheat your oven to 325° F.
2.In a bowl, combine the salt, thyme, sage, paprika, pepper, ad ground mustard until evenly incorporated.
3.Remove the turkey from its packaging. From the bird’s cavity, remove the neck and the bag containing the gizzards and heart. (You can keep these items to make stock or discard them.)
4. Use a few paper towels to dry off the skin of the bird and inside the cavity.
5.Lift the skin over the turkey breast (on the side closest to the legs) and slide your hand under the skin separating it from the breast meat. Do this on both sides of the breast.
6.Insert three pats of butter under the skin on one side of the turkey breast spreading them around evenly. Repeat on the other side.
7.Sprinkle the dry rub all over the turkey- breast, legs, wings, anything you can see. Using your hands press the rub into the skin a little. If you have any extra rub, sprinkle it inside the cavity.
8.Place the onion halves and garlic cloves inside the turkey’s cavity.
9.Transfer the bird to your roasting pan. (I like to use a pan with a rack to keep the bottom of the turkey from getting soggy.)
10.Take a good-sized piece of foil and place it over the turkey breast. (You want to make sure to the foil piece is big enough to fit over the whole breast.) Press down and mold the foil to the breast, let the ends stick out if the foil’s a bit big.
11.Place the turkey in the oven and roast for 2 hours. Carefully remove the foil from the turkey. Increase the oven temperature to 400°F and cook the turkey for another hour, or until the internal temperature of the breast reaches 165°F and the skin is golden and crispy.
12.Remove the turkey from the oven and let it rest for 30-45 minutes before carving.
1/2 stick butter
4 cups brussel sprouts halved
4 cloves garlic minced
salt and pepper to taste
1 cup heavy cream
1 cup parmesan cheese shredded
1.Preheat oven to 425°F.
2.In a skillet, melt the butter then add the brussel sprouts. Season with salt and pepper. Add in minced garlic.
3.Cook the brussel sprouts until they have turned golden brown around the edges.
4.Pour the cream into the skillet. Let it simmer while stirring the brussel sprouts until the cream thickens and it starts to bubble.
5.Add the creamy Brussel sprout mixture into a buttered baking dish. Top with shredded parmesan cheese.
6.Bake at 425°F for 15 minutes, or until the cheese is a beautiful golden brown.
7. Serve with love!