Sweet Home Allegra

My Mister makes these up a dozen at a time and we rewarm them for dinner for days. Peel a couple of butternut squash and slice the necks into 1/4” medallions. Reserve the round ball sections around the seeds for soups, veggie pot pies, etc, by de-seeding, dicing and freezing. In a large bowl, toss the squash medallions with olive oil and salt and pepper and lay on foil on cookie sheets. Roast at 400° for 30 minutes. Make a scrumptious guacamole. For us this means perfectly r

This casserole is the nexus of my lifelong passion for Mac and Cheese, love for roasted vegetables, mission for breakfast (even if it’s for dinner 🤣) and gratitude for exactly the right herb and spice. This also has a WOW factor presentation, so get ready for amazement! Choose a big baking dish, 9X13. This will make 15 small servings, 12 if larger portions. Prepare the baking dish by coating the bottom and sides with olive oil and a sprinkle of kosher salt. This is fabulous

Creamy, spicy and finished off with the squash’s own roasted salted seeds, this soup is for when you are really craving complex autumn...