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Kale to the chief

I’ve talked before about my unnatural love for butternut squash. Well, I have an even greater love: kale. Yes, kale is above and beyond all other vegetables for me. I could seriously eat it every meal of the day. 

Just thinking about it makes me salivate.


Here’s another variation on the butternut squash and kale pasta dish I posted before. I may or may not be having this for lunch as we speak. (Ok I am.)


Orechiette with kale, butternut squash, zucchini, and sausage (serves 1)


  • 1 link spicy Italian sausage (if you’re not big on spicy, you can use sweet Italian sausage instead), chopped
  • 1/2 cup kale, chopped
  • 1/2 cup butternut squash, cubed
  • 1 cup zucchini, chopped
  • 2 oz. orechiette pasta (feel free to substitute penne or rotini, or whatever shorter pasta you prefer)
  • 1 tbsp grated parmesan
  • 1 garlic clove, minced
  • 1 tsp olive oil
  • Salt for seasoning


Preheat oven at 400 degrees. On a baking sheet, lay out the butternut squash and zucchini, sprinkle with salt and olive oil, then roast for 20-25 minutes.

In the meantime, cook the orechiette. While the pasta is cooking, heat the olive oil in a skillet, then add the garlic. Once the garlic starts to brown and/or become fragrant, add the sausage and cook the sausage. Next, add the kale and cool until it’s wilted (make sure to sprinkle with salt so it helps with the wilting). Add the cooked pasta, then toss with the roasted veggies.

Top with grated parmesan and enjoy! Can be eaten right off the stove or at room temperature — your choice :).


Orechiette with kale, butternut squash, zucchini, and sausage

Orechiette with kale, butternut squash, zucchini, and sausage




Crack that butternut

It’s almost springtime, but every time I go into Trader Joe’s, I still see cubed butternut squash in their produce section — one of my favorite of the fall veggies!

Not sure how much longer I’ll continue to see this, so I’m going to take advantage while I still can. This recipe is my all-time favorite way to eat butternut squash, and I think you’ll fall in love with it too :).


Penne with roasted butternut squash and kale (serves 1)


  • 1/2 cubed butternut squash
  • 1 cup zucchini, cubed
  • 1/2 cup red onions
  • 1 cup kale
  • 1 oz soft goat cheese
  • 1 tbsp grated parmesan
  • 2 oz penne (I use whole wheat, because I like the heartiness of it)
  • 1 tbsp walnuts (optional, but highly recommended–especially if you have candied walnuts on hand–mmm!)
  • Salt for the pasta, and to season the veggies


Preheat oven at 350 degrees.

On a baking sheet, spread out the kale and sprinkle with salt and olive oil. Put in the oven for 5 minutes, just to soften the leaves and remove the bitter taste. Set aside and let cool, then crank the oven up to 400 degrees.

Now spread the butternut squash, zucchini, and onions onto the baking sheet. Roast the veggies for 20 minutes, until you get a nice, golden, caramelized exterior on the veggies.

While the veggies are in the oven, cook your pasta.

In a bowl, put in your goat cheese and grated parmesan. Now, start assembling everything, while everything is still warm. Toss in the kale, roasted veggies, then with a slotted spoon, slot in the pasta. Don’t throw away your pasta water. Toss everything together, then add a tablespoon of pasta water at a time, to thin out the sauce. You can add as little or as much pasta water as you’d like, depending on how thick you want your cheese sauce.

Sprinkle with crushed walnuts to garnish, and voila — time to eat!

I like this while it’s still warm, but it could also be good at room temperature. Up to you, based on your preference :).


Penne with butternut squash and kale

Penne with butternut squash and kale



How do you like them apples?

Forgive me, dear readers, I’ve been very, very bad about updating these last few months. In my defense, I’ve been hard at work on my book, so I haven’t been slacking, I swear!

But to make up for my negligence, I come bearing gifts… in the form of a new recipe. All is forgiven now?

Apple Walnut Cinnamon Pancakes (makes 4 pancakes)


  • 1 small apple, diced (convention says to use standard baking apples here–Granny Smith or Golden Delicious; I used Fuji because it’s my favorite! And also it’s because it’s all I had on hand… ;))
  • 1 teaspoon brown sugar
  • 1 teaspoon butter, plus more to brush pan for cooking, plus more to top pancakes with!
  • 1 tbsp walnuts
  • 1/4 cup flour (I used a combo of white whole wheat and oat; feel free to use your favorite)
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon (more or less, according to your taste–I used more than this :))
  • 1/8 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/4 c buttermilk
  • 1 egg white


Mix all the dry ingredients together (flour, baking powder, baking soda, salt, cinnamon, nutmeg). Add buttermilk, vanilla, and egg white, and mix until just incorporated (remember not to overmix!). Set aside.

Heat butter in a skillet (preferably cast iron) or griddle. Add the chopped apples, brown sugar, walnuts, and cinnamon, and toss until apples are nicely caramelized (1-2 minutes).

Add apple mixture to pancake batter. Heat a little more butter in the skillet or griddle, then start cooking the pancakes, turning over when the batter begins to bubble up.

Sprinkle more cinnamon on top, if you’re so inclined (I sure was!) and serve with butter and maple syrup. Then, get ready to go, “Mmm…” 🙂