What Does Fall Taste Like? Salted Caramel Apple Pie

Apples & Caramel.  Yes!  Salt & Caramel.  Yes!  So why not all 3?  Have you been apple picking yet?  You should go.  Right now.  It's not the best thing Bobby Flay ever ate for no reason.  Just sayin.

Salted Caramel Apple Pie

Modified from the Four and Twenty Blackbirds Version seen on "The Best Thing I Ever Ate"

1 recipe of double crust all butter flaky pie crust - I'm partial to this one
1/4 cup fresh lemon juice (if you use the bottled kind I won't tell!)
2-3 dashes of Angostura bitters (I didn't have this so I used spiced rum.  Not really the same idea but still good)
6-8 medium sized apples, cored and peeled - preferably courtland, granny smith and/or macintosh
1/3 cup sugar
2 Tbsp flour
1/2 tsp Saigon cinnamon
1/4 tsp allspice
1/4 tsp freshly grated nutmeg
1/4 tsp Chinese 5 spice
1/4 tsp ground ginger
salted caramel - recipe follows
1 beaten egg
raw or castor sugar
1 tsp Fleur de Sel

Line a pie plate with the prepared bottom crust.  If you like, cut the top into a lattice, or just leave as a single piece.  Place in fridge to rest while making the pie.

Preheat the oven to 400 degrees F.  Slice apples thin.  A food processor fitted with a slicing blade works perfectly!  Toss in lemon juice & bitters.

Mix sugar, flour and spices together and sift over apples.  Toss to distribute evenly.

Pack 1/3 of apples into prepared crust.  Brush with 1/3 of the caramel sauce.  Repeat.  Top with the final 1/3 of apples.  Cover with crust and crimp to seal edges.  Brush crust with a thin layer of caramel and egg wash.  Reserve remaining caramel for serving.  Sprinkle with castor sugar and salt.

Place pie plate on a sheet pan with sides to prevent the caramel from bubbling over onto the bottom of your over.  Bake for 20 minutes on the bottom rack, then reduce the heat to 350 for another 20-30 minutes.

When golden, bubbly and the apples are just cooked though, remove and let cool.  Serve with a drizzle of salted caramel sauce.

Salted Caramel Sauce

fantastic over ice cream or bread pudding

1 cup sugar
1/4 cup water
1 stick unsalted butter (1/2 cup)
1/2 cup heavy cream
1/2 tsp vanilla extract
1 1/2 tsp sea salt

Cook the sugar & water together in a tall, heavy saucepan over medium heat until sugar dissolves.  Add butter and bring to a slow boil.  Let this happily bubble away until its a deep copper color (Watch it so it doesn't burn!  Wisps of smoke mean it's time to start over).

As soon as you get that lovely roasty toasty brown, remove from heat and add cream and vanilla.  Watch it boil up like a witches brew then continue to simmer, stirring occasionally, until smooth.  Stir in salt.  Let cool.

Looking Forward to Leftovers...Part I

With all of the work that goes into making every Thanksgiving perfect, you deserve to be reaping the benefits for the following week. Yet all too often, leftovers just turn into turkey sandwiches and other monotonous duplicate meals, and after a few days you're sick and tired of reheat and reeat the same old thing, and you're ordering pizza while the leftovers languish and spoil in the back of the fridge. In the spirit of frugalness, in a waste not want not economy, we need to bring these leftovers to an unexpected place, where they will be transformed from the lovely but boring feast day foods into unrecognizable reincarnations. I hope that this series, which I will post throughout the week, will inspire you to think outside the leftover box, and enjoy your post-Thanksgiving time care free.

These waffles make use of leftover sweet potatoes or squash (both work well). If your leftover sweet potatoes aren't already mashed, just puree them first in a blender or food processor. Don't bother picking out nuts or marshmallows or whatever you like to put in, just puree it all together. Spices, even odd ones, taste great in this recipe so no worries about that either.

Since I have a full house (literally - no walking room) of guests from afar for most Thanksgivings, breakfast the day after is just as important to plan for as the big meal itself. It's a final send off for my guests and it needs to be filling enough that they can get through the 6-8 hour drive with minimal stops, but not so heavy that they want to fall asleep at the wheel. These waffles, drizzled with dark amber maple syrup and served with a pumpkin spice latte, fit the bill perfectly.

Apple, Pecan & Sweet Potato Waffles

3 large eggs
3/4 cup milk
1/4 cup melted butter
1 cup leftover mashed or pureed sweet potatoes or squash
1 tsp vanilla or pecan extract
3 Tbsp sugar (I like brown or maple sugar for these)
2 cups whole wheat pastry flour
1 1/2 tsp backing powder
1/2 tsp salt
1/2 cup toasted pecan pieces
1 small apple, peeled, cored and diced into small chunks

Preheat a waffle iron.

In a large bowl, beat together eggs, milk, melted butter, sweet potatoes and extract until well blended. Sift in flour, sugar, salt and baking powder. Stir until mostly mixed. Add pecans and apples and stir until well combined. Add more milk if the batter looks too thick (should be a normal consistency for waffles, a little thicker than pancake batter).

Prepare waffles according to the directions that came with your waffle iron. Serve with maple syrup and either hot cider or pumpkin spice lattes.

A Not-So-Pumpkin Pie

In the search for Thanksgiving desserts, you're looking for something seasonal, traditional enough to put people in their comfort zone, but different enough to avoid being boring. In this quest, I also wanted to get rid of the glut of butternut squash that was building up from the CSA. Enter a pie, reminiscent of the classic pumpkin, but spicier, silkier, and I think tastier.


I prefer not to roast the halved squash, but cut it into chunks, which caramelize better, lending more depth of flavor to the dish. For a truly amazing, flaky and flavorful crust that doesn't get soggy, use this all butter version, made with no more equipment then a bowl, your fingers and a rolling pin. Although I've always made food processor or pastry cutter crusts, I've recently been converted back to the handmade version, which is infinitely more consistently great.

Gingered Butternut Squash Pie

1 9-inch blind baked pie shell, see preparation below

1 large or 2 small butternut squash, peeled, seeded and cut into large to medium sized chunks (enough for 1 1/2 cups puree)
1 cup tightly packed dark brown sugar
3 large eggs
3/4 cup low-fat evaporated milk
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly ground nutmeg
1/2 tsp allspice
1/4 tsp cayenne pepper
1/4 tsp salt
2 Tbsp all purpose flour
1 Tbsp melted butter
1 tsp vanilla

Preheat the oven to 400 F, with the oven rack in the middle. Oil a jelly roll pan and scatter squash pieces across it. Roast until soft and just slightly caramelized. Reduce oven temp to 350 and move rack to the bottom third of oven. Transfer squash to a food processor and puree until smooth. Add all other ingredients and puree for at least 3 minutes, until silky smooth. Pour into prepared pie shell. Bake for 50-60 minutes (check after 30 min to see if you'll need to shield the pie crust with some aluminum foil). The pie is done when you can insert a toothpick in the middle and it comes out clean. Transfer to a cooling rack and cool completely before serving (this step is really important because it doesn't fully set until cool). Serve with whipped cream.


Tender, Flaky All Butter Pie Crust

6 oz all-purpose flour (about 1 1/3 cups but you really ought to weigh it)
1 tsp sugar
1/3 tsp salt
8 Tbsp cold unsalted butter, cut into 1/2 inch cubes
3 to 4 Tbsp ice water

Combine flour, sugar, salt and butter in a large bowl. Toss, then rub the butter bits with your fingertips, slowly smearing the butter into the flour. You want to form small flaky chunks in the mixture. Once all of the butter has been incorporated this way, Sprinkle ice water over the dough and use your hands to push and mix it together, adding more water if necessary, until the dough just sticks together when you press it into a ball. Gather all of the dough into a disk, plastic wrap it and stash it in the fridge for at least an hour or overnight.

Let the dough soften slightly before rolling by sitting out at room temp for 5-20 minutes (5 if it's been chilling for an hour, 20 if it's been a day or so). You want the dough to be cold and firm but still fairly easy to roll. On a floured countertop, roll the dough out into a 10 or 11 inch round (about 1/8 to 1/4 inch thick. Transfer to a pie plate and crimp the edges (for the wheat inspired crimp seen here, use kitchen shears to snip the folded over edges of the crust in abut 1/2 inch at a 45 degree angle every 1/2 inch or so around the entire edge. Then fold alternating sections in and out to resemble the grain). Prick bottom and sides with a fork and chill for one hour.

Preheat the oven to 425 F while you allow the crust to warm up a bit from the fridge (not too long - should be moderately cold still). Line the crust with aluminum foil and weight it with dried beans. Bake for 15 min in the middle of the oven, then reduce heat to 375, remove the foil and beans and let bake for 5-7 minutes more. Cool on a rack while you make the filling.

Apples & Spice & Everything Nice

I don't need to tell you again how much I love fall, how I smile more in cooler air, how cider sets my heart a flutter, the smell of wood burning stoves gets me out of bed on the most difficult mornings, how the colors in the treetops continue to inspire and drive me. Surely I've said enough about this while extolling the virtues of butternut squash salads and tarts, warm spiced nuts, melt in your mouth pot roast, and gooey pear laden pumpkin spice sticky rolls.


And as if you haven't gotten enough apples with apple crisp and cider donuts, I'm back to overdose you and every friend I can gather on my favorite fruit. This time it comes in the form of a lovely carrot cakesque layer cake, complete with cream cheese frosting. While this is no friend to the calorie counter, it will be a welcome guest at any fall birthday or dinner party, and it's currently auditioning for a role in my annual Thanksgiving line up.

Apple Spice Cake


2 medium Gala, Fugi, Braeburn or other sweet firm apple, peeled and cut into 1/3 inch cubes
2 Tbsp cognac (you can substitute bourbon or caldavos)

2 sticks (1 cup) unsalted butter at room temperature
1 cup sugar
1 cup dark brown sugar
3 jumbo eggs
1 tsp vanilla extract
1 tsp pecan extract (if you can't find it use almond or more vanilla)
3 cups all purpose flour
1 1/2 cups unsweetened applesauce
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp freshly ground green cardamom (one of those ingredients that you can leave out, but it will be missing some depth)
2 cups toasted pecan halves, divided

8 oz cream cheese at room temp
1 stick unsalted butter at room temp
1 tsp vanilla extract
1 tsp pecan extract
pinch of salt
3 cups powdered sugar


After dicing the apple, allow it to macerate in the cognac for about an hour (the addition of macerated dried apple is also great in this).

Preheat oven to 350 degrees F. Butter and flour two 9 inch cake pans. In the bowl of an electric mixer, beat the butter until soft then cream in the sugars. Beat in each egg, one at a time, followed by the extracts. Sift in 1 cup flour and mix, then add 3/4 cup applesauce, mixing again, followed by another cup flour and remaining applesauce. Finish by sifting in the remaining flour with baking powder and soda and spices. Mix until just blended. Crumble in 1 1/2 cups toasted pecans and add macerated apples, then stir to combine. Divide evenly between 2 cake pans and bake for about 50 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.

To make the frosting, blend cream cheese and butter until creamy and soft. Add extracts and salt, mix thoroughly. Sift powdered sugar into cream cheese mixture and beat until well combined. Apply liberally between and around cake layers. Top with remaining 1/2 cup pecans.

Getting Baked...Twice!

I've had a glut of scallions and potatoes from the CSA lately. Although normally I would turn to Loaded Potato Soup, it's been approaching 100 degrees in Baltimore and soup is just not an option. So I turned instead to Twice Baked Potatoes - admittedly the oven does get some use, but it's not nearly as bad as standing over a simmering pot. This is classic American - like overstuffed potato skins - a guilty pleasure. They're just so good!

Twice Baked Stuffed Potatoes


4 large or 7 medium russet potatoes, scrubbed clean
olive oil

1 Tbsp butter
2/3 cup light sour cream
8 oz. shredded 2% sharp cheddar cheese
3 large scallions, sliced thin
6 slices hickory smoked bacon, cooked until crisp
1 tsp garlic powder
1 tsp freshly cracked black pepper
1/2 tsp salt
1 tsp ancho chile powder

Preheat oven to 400 degrees. Rub potatoes with olive oil and put on a baking sheet. Roast until cooked through, about an hour.

Using an oven mitt to hold the potato, slice down the middle and scoop the insides into a bowl, leaving a 1/4 inch of potato around the skins. Set aside skins and mash butter and sour cream into potato. Stir in 2/3 of the cheese, all of the scallions, bacon and seasonings. Refill the skins with the potato mixture, pressing it into the skins. Press remaining cheese on top. Bake for another 15-20 minutes at 350 degrees.

Return to Emilia-Romagna

It's been a while since I had the time to post a Daring Baker's challenge, and for some reason I was still struggling with the whole make a vegan dip and cracker thing. However, there was no way I could pass up a lasagna challenge, and I was curious to see how it would measure up to my own ultimate recipe. The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. Lasagne is one of my favorite foods and I've traveled through this region of Italy and miss it incredibly. I was so looking forward to the memories I thought this would bring back.


Sadly, it was deeply disappointing. While my recipe may be less authentic, its layers of flavor are richer and more crowd pleasing. L and I agreed that while the meat ragu would have been fabulous on some pappardelle, its complexity was lost when mixed with the spinach of the noodles and the creaminess of the béchamel. Most surprising was how strikingly different it was from my usual version, even though I make my own fresh noodles and a béchamel in mine as well!


So my verdict is, if you want to experience the pleasures of slow cooking demanded by a traditional lasagne, give it a try. But for my time, it was not worth the 6 hours when 1 hour yields a better result!

Lasagne Verdi al Forno


Serves 8 to 10

1 recipe Spinach Pasta cut for lasagna (recipe follows)
1 recipe Parmesan Herb Béchamel (recipe follows)
1 recipe Country Style Ragu (recipe follows)
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Preheat the oven to 350 degrees F. Grease a 3 quart shallow baking dish.


Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about two long overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese.


Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.


Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve.

Pasta Verde


In my opinion - this was the least tasty part of the lasagna - I recommend using a plain fresh egg noodle recipe, like the one I have here, but cut for lasagna

3 large eggs
6 ounces frozen chopped spinach, defrosted and squeezed dry - btw, the easiest way to do this is to stab the plastic bag all over with a fork, then squeeze so the water goes out the perforations - mess free!
3 1/2 cups all purpose unbleached flour


I used a Kitchen Aid mixer to make the dough, and its pasta attachment to roll it - however, the spinach was not about to mix in, even though it was finely chopped. I had to take it for a whir in the food processor.


Even after that, the dough did not roll out nicely. As soon as it got thin, the small bits of spinach would cause it to develop small holes everywhere, and it looked very lacy. When it cooked up, it was not very tasty and the texture was offputting.



Parmesan Herb Bechamel - my version

4 tablespoons unsalted butter
1 small shallot, minced fine
4 tablespoons all purpose unbleached flour
2 2/3 cups 1 % milk
3 Tbsp dried italian herbs
1/3 cup freshly grated parmaggiano reggiano
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste


Using a medium-sized saucepan, melt the butter over low to medium heat and quickly saute shallot until softened. Add the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth, then add the herbs. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with cheese, salt, pepper, and a hint of nutmeg.

Ragu alla Contadina


This sauce was incredible on its own and would have been better if its flavors weren't masked by everything else. They called for grinding up the meat - but I left it in small 1/2 inch chunks and it braised to gorgeous melt-in-your-mouth pieces! I thought the slow addition of stock and the milk was odd, but it came out incredibly rich and flavorful because of it. This part I will definitely make again!

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil
2 ounces, finely chopped (a slice about 1/2 inch thick will do nicely)
1 medium onion, minced
1 medium stalk celery, minced
1 large carrot, minced
8 ounces boneless veal shoulder
4 ounces beef skirt steak
2 ounces Prosciutto di Parma
2/3 cup dry red wine - I used Shiraz
2 & 1/2 cups chicken or beef stock (homemade if possible)
2 cups 1 % milk
1 can San Marzano crushed tomatoes
Italian herbs, Salt and freshly ground black pepper to taste

Browning the Ragu Base:
Heat the olive oil in a dutch oven over medium-high heat. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Stir meats into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown.


Reducing and Simmering: Add the wine, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Stir 3/4 cup stock and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another 3/4 cup stock. Stir in the last 1 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir occasionally to check for sticking.

Add the tomatoes and herbs. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Working Ahead?
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Ringing in the New Year

2009. A year that promises big things for me. One of which, probably the most important, will be my wedding. After 8 years together, L and I are taking the plunge on a summer Sunday in an outdoor chapel in the bayside park where we spent our first day together and had that first, surreal, cinematic kiss. He knows me well, and the proposal came at my favorite time of year, renewing and emphasizing what is so special about the holiday season, surrounded by family and great food.

So it was hard to choose a dish that was worthy of such an announcement. In the end, it came down to something that represents our lives so well. This is classic us, simple but perfect, unpretentious,a little polish, a little hungarian, heart-warming, clean yet resounding flavor. It's made even better with homemade noodles, brought to you via my mom's christmas gift of KitchenAid pasta rollers and cutters.

This may seem less glamorous than other celebratory foods, caviar with smears of sauce or flashy meticulous layer cakes. But anywhere I've brought this, tucked into microwaveable containers for a hearty lunch, the tantalizing smell causes bystanders to beg for the recipe. I only hope it won't be disappointing in its simplicity and ease of preparation. Making your own noodles is of course optional, but so worth the extra 20 minutes. And I hope you, as everyone else I've shared this with, will return with rave reviews.

Cabbage and Noodles


fresh or homemade egg noodles, cut into fettucine according to manufacturer directions
recipe below

3 Tbsp unsalted butter
1 medium sweet onion, sliced
1 medium head savoy cabbage, shredded with thick parts and core removed
2 Tbsp caraway seeds
1/2 cup white wine vinegar (use the good stuff- here it really matters!)
12 oz ham steak, (precooked) cubed (this is also delicious with sweet turkey or pork italian sausage or brats)
3 Tbsp unsalted butter
salt and pepper to taste

Put the pasta water on to boil.

Meanwhile, melt the first 3 Tbsp of butter in a nonstick pan and saute the onion until softened. Add cabbage, reduce heat to medium-low and cover, stirring occasionally, until cabbage cooks down in volume and softens. About halfway through add vinegar and caraway and stir well. Meanwhile cook and drain pasta. When cabbage is tender, add ham and remaining butter and warm through. Toss with pasta. Adjust seasonings and vinegar to taste and serve hot.


Homemade Egg Noodles - modified from the recipe that ships with KitchenAid attachments

4 large eggs
3 1/2 cups all purpose flour
4 Tbsp water
1 tsp salt

Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on lowest speed until combined, then increase speed to 2 and knead for 2-3 minutes or until it starts to come together. Knead by hand for 2 minutes, then split into 8 pieces and flatten into 4-5 inch squares.

Roll out dough according to manufacturer directions. I like to roll it to a thickness of setting 5. Cut into fettucine by hand or with an attachment. Try to keep noodles separated because they want to stick together. To cook, place in heavily salted boiling water about 2 minutes. Noodles should float to the top of the pot.

A Case of the Munchies...

At every dinner party, there's that period of time when the cook needs to put the finishing touches on the meal, when everyone has a cocktail, but as the host, you're wondering if you're keeping them waiting too long. An easy, make-ahead munchie can save the day, cutting hunger without filling anyone up.

Since Thanksgiving is the ultimate dinner party, and I have a huge group of starving people to fend off, I like to put out some really great cheese, an antipasto platter, crudite and these spiced nuts. It's all easy and store-bought except for the nuts. I make them the weekend before and all I have to do is plop em in a bowl and put them on the table. Take a glance back in a couple minutes and they'll be gone - but you'll be a hero.

Spicy Mixed Nuts


2 1/2 cups mixed nuts - any combination of whole almonds, cashews, macademia nuts, peanuts, pecan halves or walnuts
1 1/2 Tbsp melted unsalted butter
3 1/2 Tbsp dark brown sugar
2 tsp ancho chile powder
1/2 tsp cayenne pepper
1 tsp pumpkin pie spice
2 Tbsp maple syrup
1 1/2 tsp coarse kosher salt
1 cup mini-pretzels, broken up slightly

Preheat the oven to 350 F.

Spread out the nuts on top of a silpat* on a baking sheet and toast in the oven, stirring occasionally and checking frequently, until golden and fragrant, about 7 minutes.

Meanwhile, mix butter, sugar, spices and maple syrup in a medium bowl.

When nuts are done, empty them into the bowl, followed by salt and pretzels. Toss to coat, then turn back out onto the silpat. Bake for 10 minutes, stirring twice. Remove from oven and let cool.

These are good slightly warm, but if you cool them completely they'll last for a week in an airtight container (ready and waiting for the doorbell to ring!)


*A silpat is a silicone coated sheet pan lined that I strongly suggest you invest in if you do a lot of baking. If you don't have one, parchment paper will work, but it may stick a bit more and it can be awkward to work with.

An Autumnal Salad

I am a fan of summer salads. It's always nice to have something cool and crisp on a hot day, especially if it doesn't require the use of the stove. But when the weather turns cool and the days end sooner, the typical salad gets traded out for heartier fare. Fortunately, this dish encompasses the bright vinaigrette of a great salad with richer, more satisfying ingredients. Lentils provide great earthy texture, complemented by spicy keilbasa and creamy sweet squash. Delicata squash has become my newest infatuation, since it's skin is tender enough to leave on and it's flesh is richer and creamer, and altogether more, well, delicate in flavor than butternut or acorn. The mustardy bite brings it all together in a satisfying meal.


Black Lentil, Sausage and Squash Salad


1 medium delicata squash, seeded and cubed
ancho chile powder
Chinese 5 spice powder
garlic powder
salt and pepper
1 link of lite kielbasa, sliced down the middle
1 package Trader Joe's precooked black beluga lentils
1 1/2 tsp spicy white wine Dijon mustard
2 Tbsp Chianti wine vinegar (I actually used 1 Tbsp plus a Tbsp of orange muscat vinegar - but it's hard to find)
drizzle of maple syrup
1/2 tsp chile oil
1/2 tsp garlic oil
1/2 tsp pumpkin pie spice
salt and pepper

Preheat the oven to 400 F.

Toss cubed squash with some olive oil to coat and a generous sprinkling of chile powder, 5 spice powder, garlic powder and salt and pepper. Turn out onto a large sheet pan. Roast until squash starts to caramelize and even blacken slightly at some of the edges.

Meanwhile, grill the keilbasa over high heat, until nicely charred. Remove and wrap in aluminum foil to keep it warm. Reheat the lentils according to package instructions. Combine the remainder of the ingredients in a medium bowl and whisk to make the dressing. When squash and lentils are done, toss them in, followed by chopped keilbasa. Let sit for at least 5 minutes to soak up some of the dressing. Serve while just slightly warm for a punch of flavor.


P.S. As you can tell from the posting date on this, I've had it in the archives for a while, I just couldn't seem to get it typed out. Forgive me, there are more recipes on the way!