“Jerusalem” Roasted Butternut Squash and Red Onion with Tahini & Za’atar

This dish, like so many I’m finding in the lovely cookbook Jerusalem, is a celebration of colors and flavors. The recipe is straightforward, the combination is so innovative (Who knew a tahini and lemon sauce would go so incredibly well with butternut squash?) and the results are beautiful, delicious, wowing. Ottolenghi and Tamimi, you’ve got me hooked on your amazing food.

Spaetzle with Roasted Butternut Squash, Pancetta & Sage

Spaetzle, or the German version of little dumplings, won me over at first bite. They’re heftier, more dense than Italian pasta, and their short, ridged, rustic shapes are so satisfying to sink your teeth into. Simply toss them in butter and herbs, and they make the perfect accompaniment to a hearty roast; they can also be dressed up with vegetables, meat, and/or cheese for a most delectable dish on their own.

Butternut Squash, Apple & Cranberry Stuffing

Today I made one last Thanksgiving dish to share here that combines tart dried cranberries, mellow butternut squash, sweet apple, and a sage-parsley-thyme seasoning. It turned out so colorful, aromatic, and flavorful that I think this will be a new traditional dish for us. I’m not sure there will be any left for tomorrow’s festivities! Happy Thanksgiving, everyone.

Allspice Beef and Butternut Squash Stew

All home cooks need a hearty stew in their arsenal, for those days when the simple steps of chopping, simmering, and stirring bring back a sense of calm and sanity, when the savory aromas wafting from your kitchen impart comfort, and warm oodles of nourishment can be ladled out and enjoyed by the bowlful.