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.

Taste of Autumn Pumpkin & Pear Soup

Autumn flavors of pumpkin and pear complement each other in this hearty soup. No sweetener or cream is necessary, as the roasting brings out the pumpkin’s sweetness, and the pear amplifies it.

Creamy Roasted Pumpkin, Pancetta & Sage Pasta

Fall is definitely in the air. Strolling through backstreets of Berlin, I see yellowing leaves swirl and tumble from the trees and crunch underfoot. Another hearty, warming meal with seasonal flavors of fall is in order tonight.