Fall Flavors, Fall Fashions Perfect Pairings Contest: Final Day!

Pin on PinterestTweet about this on TwitterEmail this to someoneShare on FacebookShare on Tumblr

(Image above: Stuffed Acorn Squash from Post Punk Kitchen)

For the last day of our Fall Flavors, Fall Fashions Perfect Pairings Contest, our ingredient is SQUASH! Any kind of squash will do, as long as you pair it with an adorable ModCloth outfit that matches your recipe! Submit your squash recipe and matching outfit as a comment at the bottom of this post. Read complete contest guidelines here.

 

As our surprise guest blogger, Isa Chandra Moskowitz (co- founder of the vegan food blog Post Punk Kitchen, and author of such vegan cooking tomes as Vegan Cupcakes Take Over the World and Veganomicon) is sharing an amazing squash dish with us, and an adorable ModCloth dress to match! Thanks, Isa!

Outfit:

Keep reading for Isa’s vegan cornbread stuffing and roasted squash recipe! Ingredients:

  • 4 acorn squash, cut in half lengthwise, seeds removed
  • 1 recipe PPK Cornbread or Veganomicon cornbread, or your favorite recipe from a 9×13 pan
  • 3 tablespoons olive oil
  • 4 Cippolini onions, diced medium (use whatever onion you like – about 2 cups once chopped)
  • 1 cup pecans
  • 1/4 cup chopped fresh thyme (keep the soft stems on, just ditch the woody ones)
  • 1/2 teaspoon celery seed
  • 2 teaspoons dried sage
  • 1 teaspoon salt
  • fresh black pepper
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 2 red Bartlett pears, sliced in 1/4 inch slices (use whatever pear you’ve got)

Method:

  • Preheat oven to 375 F. Place the squash face down on a baking sheet lined with parchment paper. Bake for about 45 minutes or until easily pierced with a fork. You can proceed with the rest of the recipe in the meantime.
  • Cut cornbread into roughly 3/4 inch pieces. Place on a baking sheet and toast for about 15 minutes, flipping about halfway through. Remove from oven.
  • In the meantime, toast the pecans. Preheat a large heavy bottomed pan over medium low heat. Add the pecans and toast for 3 to 5 minutes, stirring often, until they smell toasty and are a few shades darker. Transfer to a bowl and roughly chop once cooled – I like to keep the pieces relatively large.
  • In the same pan over medium heat, saute onion in olive oil for about 10 minutes, until lightly browned.
  • Preheat the oven to 375 F.
  • Add the herbs to the pan and saute for about a minutes. Add the cornbread and sprinkle in salt and pepper. Mix with a spatula, it’s fine if you break the cornbread up with a spatula a bit. Drizzle in the oil and vegetable broth. If it seems too dry, add a little extra veggie broth.
  • Fold in the apples and pecans. Transfer to a lightly greased 9×13 pan and bake for about 45 minutes, until the top is lightly browned.
  • Serves 8.

Leave your outfit ideas and matching squash recipes as a comment below, and good luck! The Fall Flavors, Fall Fashions Perfect Pairings Contest ends at midnight EST, Sunday, October 18th, so get your submissions in soon!


185 Responses to Fall Flavors, Fall Fashions Perfect Pairings Contest: Final Day!

  1. MEG 10/15/2009 at 12:59 pm #

    Delicata Squash and Gruyere Dip

    1 Delicata squash
    About 1 cup of finely grated Gruy’re cheese
    1/2 cup milk or cream
    Salt and pepper
    1/2 teaspoon paprika or cayenne

    Heat the oven to 350’F. Cut the squash in half and scrape out the seeds. Turn the shells upside down in a pie pan, cover with foil and roast for about 45 minutes or until very soft. (You can also steam them in the microwave.)

    Scoop out the flesh while still warm and blend with the cheese, milk, and seasonings. Adjust seasonings to taste, and warm up again in the oven or microwave if the cheese does not melt completely.

    Perfect Pairing:

    Love ‘Em and Leaf ‘Em Top
    Flower Box Pin
    In Bloom Shorts
    Spectrum Flats
    Gold Peacock Feather Tights
    The Rory Cardigan

    http://fallpairings.weebly.com/index.html

  2. Dominique 10/15/2009 at 1:00 pm #

    Tex-Mex squash casserole
    courtesy of Homesick Texan *
    (sooo colorful and good!)

    2 yellow squash and 2 zucchini, cut into coins (4 cups)
    1 medium onion, diced
    2 cloves of garlic, minced
    1 jalapeno, diced
    2 tablespoons of butter
    1 can of Ro-Tel tomatoes, drained or two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno
    1 teaspoon chili powder
    1 teaspoon of cumin
    1/2 teaspoon of cayenne pepper
    1 cup of chicken or vegetable broth
    2 tablespoons of flour
    1/2 cup of half and half
    1/2 cup of sour cream
    1/2 cup of cilantro, chopped
    2 cups total of grated pepper jack and cheddar
    2 cups crushed tortilla chips
    Salt and pepper to taste

    Method:
    Preheat the oven to 350 degrees.

    Heat the butter in a large skillet on medium heat. When melted, add the squash, onion and jalapeno, and sauté until onions are translucent and the squash is soft, about ten minutes.

    Add the garlic, cumin, chili powder, cayenne, salt, pepper and cook for a minute. Then stir in the flour and cook until a light-brown past forms, about a minute.

    Now add the broth and tomatoes and stir until the mixture thickens, which should happen in a couple of minutes. Add the half and half, sour cream and cilantro and turn off the heat.

    In a greased casserole dish, layer the bottom with the crushed tortilla chips. Pour on top of the chips the creamy squash mixture and then cover the whole dish with the grated cheese.

    Cook uncovered for thirty minutes, or until top is brown and bubbling.

    Serves 6-8.

    Perfect Outfit to match:
    1.Telling Fortunes Tank in yellow
    2.Clover Jacket
    3.Dahlia Headband in red
    4.Dot The Leaf Necklace
    5.Age of the Industry Ring
    6.The New Black Skinnies
    7.Electra Heels
    and maybe the Santa Clara Handbag

  3. Lauren 10/15/2009 at 1:03 pm #

    Perfectly Spiced All-Homemade Pumpkin Pie

    Pie Base:
    10-15 tea biscuits
    ½ cup unsalted butter
    1Tbsp maple syrup
    ¼ cup brown sugar

    First, I crush the biscuits in a bowl with the bottom of a tumbler, taking care not to catch a glimpse of my Pure Mod-ness Dress, lest I spill some crumbs on it’s persimmon coloured perfection. I melt the butter in the microwave (30 seconds should suffice; enough time to powder my nose), then stir it into the biscuit crumbs, adding the syrup and sugar. Then I press it into the bottom of a 9-inch pie dish and leave in the refrigerator.

    Pie Filling:
    1 ¾ cup cooked pumpkin
    ¾ cup brown sugar
    ¾ cup whipping cream
    1 tsp ground ginger
    ¼ tps ground cinnamon
    1/8 tsp ground nutmeg
    1/8 tsp ground cardamom

    Instead of using canned pumpkin; I use the real deal! I carve the pumpkin out (obviously saving the shell for a well-carved Winston), all whilst wearing my Pumpkin Carving Heels. With their butterscotch and chocolate colours, my sweet tooth is dying to finish this delicious dessert. I steam the pumpkin for 10 minutes, until cooked. I then mix it up in the blender, the same way I’ve mixed up my outfit with a pop of colour by slipping on the Stephanie Leggings in Teal. In a large bowl, I mix together the pumpkin, sugar and cream (it’s OK; I can have as many helpings as I choose because my waist will always be cinched, thanks to the Poetry Prize Belt). I then add the spices for an extra bite – let’s hope my Aesop’s Fable Necklace in Fox doesn’t bite too!
    I pour the pumpkin mixture into the shell and bake at 450F for 15 minutes. I turn down the heat to 350F and bake for another 40 minutes. Once cooled, I scoop on some vanilla ice cream, and slip on the Holland , 1945 Jacket. Et Voila! Both my delicious dish and my original outfit are complete!

  4. Alaina 10/15/2009 at 1:03 pm #

    Pumpkin crumb cake!
    makes one 13×9 cake or 18 individual cakes

    Dry Mix
    1 cup sugar
    2 1/2 cups flour
    1 teaspoon salt
    3 teaspoons baking powder

    Cake Batter
    1/2 cup butter, softened
    2 eggs
    1 teaspoon vanilla
    1/2 dry mix

    Pumpkin Filling
    3 eggs
    1 1/2 cup pumpkin puree
    1 cup dark brown sugar
    2/3 cup milk
    2 teaspoons cinnamon
    1 teaspoon ginger
    1/2 teaspoon cloves
    1/2 teaspoon nutmeg

    Crumb Topping
    1/2 cup flour
    1/2 cup butter
    1 tablespoon water
    1/2 dry mixture (see above)
    1/2 teaspoon cinnamon
    1/2 teaspoon cloves
    1/2 teaspoon ground ginger

    Heat the oven to 350°F. Sift together the flour, sugar, salt and baking powder for the dry mix.

    Beat the butter until whipped and creamy and then beat in the eggs and vanilla. Beat in about half of the dry mix of flour and sugar. Set aside.

    Whip together the eggs, pumpkin puree, milk, brown sugar and spices for the pumpkin filling. Set aside.

    Mix the rest of the dry mix with a stick of butter, an extra half cup of flour, and the spices. Add a tablespoon of water and mix with fingers until loose and crumbly.

    Grease a 9×13 baking pan and pat the dough into the bottom. Pour the pumpkin filling over top and sprinkle the crumb topping over it.

    Bake for about 45 minutes or until the filling is set inside. Let cool for at least an hour before slicing.

    Outfit:
    Fashion Fractal Hat (somehow this is the crumb!)
    Boston Creme Pie Dress (Pumpkin filling!)
    Long Distance Calling Cardigan
    Poetry Prize Belt
    Storybook Ending Socks (moist cake bottom!)
    Candy Corn Heels

  5. Julia P. 10/15/2009 at 1:05 pm #

    Cinnamon Spaghetti Squash

    Ingrediants:
    1 spaghetti squash.
    Large sharp knife.
    Baking pan.
    Oven.
    Fork
    Cinnamon

    Recipe:
    Prick the spaghetti squash all over with a skewer so it will not burst while baking.
    Place whole squash in a shallow baking pan.
    Bake in preheated 375 F oven for 1 hour.
    When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
    Scoop the seeds and squash ’spaghetti strings’ from the center of the cooked spaghetti squash.
    Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.
    Sprinkle cinnamon to add flavor.
    Additional: You could add salt, pepper, and butter.

    Outfit:
    Make a Scene Tights
    Cydonia Dress
    Library Stacks Heels
    My Fair Locket

  6. baconista 10/15/2009 at 1:07 pm #

    Squash, yam and bacon soup:

    one 2-3 lb. butternut or acorn squash
    2 sweet potatoes
    3 thick slices double-smoked bacon, cut into small pieces
    1 medium onion, chopped
    2 garlic cloves, chopped
    6 cups chicken broth
    salt & freshly ground pepper to taste
    chopped fesh chives for garnish

    – Preheat oven to 425°
    – Cut squash in half lengthwise & place cut sides up in a baking pan with sweet potatoes.
    – Roast till squash & sweet potatoes are fork tender (about an hour). Scoop out flesh & reserve in a bowl.
    – In a skillet, fry the bacon till crisp & drain on paper towels.
    – Transfer 2 tablespoons of the bacon fat to a large pot over moderate heat
    – Add onions & garlic, stir till softened (about 5 minutes).
    – Add reserved squash & sweet potatoes, broth, and S&P. Stir and cook about 30 minutes.
    РTransfer the mixture to a blender or food processor, pur̩e & return soup to the pot.
    – Add 1/2 the bacon, stir over moderate heat about 2 minutes & adjust seasoning.
    – Ladle into bowls & garnish the tops with the remaining bacon pieces & a sprinkling of chives.

    A warm-n-fuzzy fall outfit to match:

    Marcia Coat
    Winter in the City Dress
    Retro Paisley Tights
    Bibliophile Heels
    Stylin Stag Ring

  7. Anjoli 10/15/2009 at 1:09 pm #

    Perfect pairing!

    Autumn Harvest Lasagna

    Ingredients

    * 1 medium onion, chopped
    * 4 to 6 garlic cloves, chopped
    * 1 tablespoon olive oil
    * 1 pound spicy Italian sausage, casing removed
    * 1 acorn squash, cubed
    * 1 butternut squash, cubed
    * 1 (28 ounce) can tomato sauce
    * 1 cup red wine
    * Kosher salt, freshly ground black pepper and spices, to taste
    * 1 pound ricotta cheese
    * 1 cup shredded mozzarella cheese
    * 1 cup shredded romano cheese
    * 2 eggs
    * 1 1/2 cups pumpkin puree
    * 1 pound cooked lasagna noodles

    Directions

    In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add squash and cook for 5 more minutes. Set aside.

    In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.

    In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well.

    Preheat oven to 350 degrees F.

    Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.

    Autumn Outfit:

    * 1 Frosting on Top shirt (perfectly layered like sheets of lasagna noodles!)

    * 1 Great Barrier Reef Skirt (a little something spicy in the mix, just like the sausage!)

    * 1 Longitude Tights in eggplant (like ricotta cheese, a necessary layer!)

    * 1 Slipstream Wedges (chunky goodness, just like the cubes of squash!)

    * 1 Twiggy Earrings (something bright and reminiscent of fall, like the pumpkin puree!)

    * 1 Indie Go Go Coat (something warm to cover it all up, like the cheese you sprinkle on top!)

    * 1 My Pet Octopus Cuff (something strange and unexpected, yet wonderfully perfect to bring it all together, like the red wine in the sauce!)

    Mix together well and serve it up!

  8. Norma KH 10/15/2009 at 1:10 pm #

    Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

    9 tablespoons butter
    3 tablespoons minced shallots
    1 cup roasted butternut squash puree
    Salt
    Freshly ground white pepper
    3 tablespoons heavy cream
    3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
    Pinch nutmeg
    1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
    12 fresh sage leaves
    1 tablespoon finely chopped fresh parsley leaves

    In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

    Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

    Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
    In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
    Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

    Outfit:

    Intarsia Earrings
    Wood You Cry For Me Necklace
    Amber Road Coat in Brown Houndstooth
    Applause is Welcome Dress
    White Poise Gloves
    Full Throttle Heels in Cameron

  9. Norma KH 10/15/2009 at 1:11 pm #

    Whole Wheat Pumpkin Pancakes
    (A friend of mine made these recently and shared some with me. I don’t think this is exactly the recipe she used, but I haven’t gotten a chance to copy down hers. However, these should still be delicious – even good when they’re cold!)

    1 C. whole wheat flour
    1/2 C. cake flour
    1 t. baking soda
    2 t. baking powder
    1/4 t. salt
    1 t. ground cinnamon
    1/2 t. ground ginger
    1/2 t. ground nutmeg
    1 C. buttermilk
    1 C. canned pumpkin puree
    2 eggs
    2 T. oil
    1 t. vanilla
    2 T. dark brown sugar

    In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

    Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.

    Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

    Notes: You may substitute all-purpose flour for the cake flour if that’s all you have on hand. You may also use only whole wheat flour, just increase whole wheat to 1 1/2 cups and omit cake flour; pancakes will be just a bit heavier. Light brown sugar or white sugar may be substituted for dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and nutmeg.

    Outfit:

    Boreal Forest Top
    Picture Day Jumper
    Holland, 1945 Jacket
    Make A Scene Tights
    Speckled Thrush Earrings
    Cobweb Cuff
    Ship Shape Tote

  10. RachaelRaquel 10/15/2009 at 1:15 pm #

    Morrocan-Spiced Roasted Vegetables
    yield: Serves 12
    active time: 45 min
    total time: 1 1/2 hr
    This fragrant mélange mixes starchy tastes with sweet. The dish is like a stir-fry, only it’s done in the oven!

    Ingredients
    • 2 pounds shallots, halved (or quartered if large)
    • 4 tablespoons olive oil
    • 4 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
    • 4 large red bell peppers, cut into 1/2-inch-thick strips
    • 2 pounds sweet potatoes, peeled and cut into cubes
    • 1 tablespoon coarse salt
    • 4 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cinnamon
    • 1/2 stick unsalted butter, cut into bits

    Preparation
    Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

    Icarus Dress
    Cardinal Points Necklace
    Santa Clara Handbag
    Jagged Little Heel

  11. Cameron 10/15/2009 at 1:19 pm #

    From-Scratch Pumpkin Spice Pancakes

    Ingredients
    1 cup all-purpose flour
    2 tsp baking powder
    1 tsp baking soda
    4 tsp sugar
    2 tsp pumpkin pie spice
    1/2 tsp salt
    1 1/4 cups milk
    1 large egg
    2 tbsp butter, very soft, plus more for the frying pan
    2 tbsp pumpkin puree

    Whisk together the dry ingredients. In a separate bowl, combine butter, egg, and milk. It’s OK if the butter doesn’t completely combine with the other ingredients, but do your best! Add wet mixture to dry mixture and mix. Add pumpkin, and whisk until blended. Let stand around 10 minutes.

    Butter the bottom of a frying pan or skillet. Pour a pancake-sized portion of batter onto pan. Cook until pancakes look bubbly and edges seem cooked and somewhat browned. Flip and cook until browned.

    Serve with whipped cream, pure maple syrup, or both!

    Outfit:
    Applause is Welcome Dress
    The Marcia Coat
    Cut it Out Flats
    On Golden Wings Earrings
    The Lita Clutch in Luna
    Anemone Ring
    Vanilla Skies Parasol

  12. Bridget 10/15/2009 at 1:22 pm #

    Butternut Squash With Apples and Pecans

    2 medium sized butternut squash
    1/4 cup brown sugar
    1/4 cup melted butter
    2 granny smith apples
    1/4 cup chopped pecans
    1. Preparing the Squash:

    Preheat oven to 350 degrees. Cut butternut squash in half and scoop out the seeds. Put water in two 10 X 13 baking dishes. Place squash in dishes with the cut side facing up. Bake in the oven for 45 minutes. Remove from oven and allow to cool. When butternut squash are cool enough to handle, peel and cut into small chunks.

    2. While Butternut Squash is Cooling:
    Wait until you remove the butternut squash from the oven to begin this step. Cut the Granny Smith applies into small pieces. You can peel them before cutting if you want, but I like to leave the peels intact. Melt the butter. Mix the butter, brown sugar, chopped apples, and chopped pecans together in a small bowl.

    3. Assembling the Casserole

    Place chunks of butternut squash in another 10 X 13 casserole dish. Spread the butter, sugar, apple, pecan mixture over the squash, distributing as evenly as possible.

    4. Cooking
    Bake for 30 minutes, or until casserole is warm and bubbly.

    *******************************
    This is a warm and wintery meal, so the outfit to match is:
    -Bayou Rose Skirt (the reds and the browns are a perfect match)
    -pumpkin carving heels
    -Boutique Crawl Cardigan
    -Marie Antoinette Ring
    Throw on some black tights and and Midway Jacket for a little edge, and you have the perfect outfit fo Thanksgiving with the family

  13. Alejandra E. 10/15/2009 at 1:27 pm #

    ROASTED HAZELNUT AND BUTTERNUT SQUASH
    SOUP

    1 medium butternut squash (acorn squash or fresh pumpkin)
    1 small onion, chopped
    1 tbsp. butter
    1/2 cup whole roasted hazelnuts (almonds, walnuts, or pecans)
    1 qt. chicken broth (best fresh)
    1 cup whipping cream
    White pepper
    Salt
    Fresh grated nutmeg
    1 c dairy sour cream
    1/4 c. coarsely chopped roasted nuts

    Halve squash lengthwise; remove seeds. Place cut side up in shallow baking dish. Bake in 400 degree oven about 1 hour or until soft. Don’t add water. Scoop out pulp; set aside. In a large saucepan, cook onion in butter until tender. Stir in squash and 1/2 cup nuts. Stir in broth. Cook over medium low heat for 30 minutes. Transfer about 1/4 of soup to blender container. Cover; blend smooth. Repeat with remaining soup. Return to saucepan. Stir in cream and season with some white pepper, nutmeg and salt. Bring just to boiling. Remove from heat. Season to taste. Ladle into bowls, topping with a dollop of sour cream and some of remaining nuts.

    Outfit:
    Honor Roll Dress
    Storybook Ending Socks
    Library Stacks Heels
    Band on the Run Shades in Metallics (Tortoise)
    Queen of Sparta Cuff
    Aesop’s Fable Necklace in Fox

  14. Whitney Hickam 10/15/2009 at 1:27 pm #

    Spicy Squash Pasta. Mmmm.

    Ingredients
    Serves 4 to 6
    2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut
    1/4 cup extra-virgin olive oil, plus more for drizzling
    Coarse salt and freshly ground pepper
    2 small garlic cloves, minced
    1/2 teaspoon crushed red pepper flakes
    1 teaspoon finely chopped fresh thyme
    1 teaspoon thinly sliced fresh sage
    1 teaspoon finely chopped fresh rosemary
    1 pound perciatelli or bucatini
    3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish
    3/4 cup fresh ricotta cheese
    Finely grated Parmesan cheese

    Directions
    1.Preheat oven to 400 degrees. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.
    2.Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.
    3.Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well. Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.
    4.Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.

    the perfect outfit!:
    Time To Waist Jeans
    The Layer Tee in Troposphere
    Ginger Button Sweater
    Olive and Twist Pump
    Wild At Heart Necklace
    Stagecoach Purse

  15. Jessica Sporek 10/15/2009 at 1:27 pm #

    Calaveras y diablitos
    (or Jessica´s Mexican Pumpkin Pie, currently taking Mexico by storm!)

  16. Rachel 10/15/2009 at 1:29 pm #

    Outfit:
    A Work of Art Dress
    Betsey Johnson Love at First Tights in Red
    Toulouse Lau-Wees
    The Scarlet O’Handbag
    The Pop-lar Pendant

    Recipe:
    ZUCCHINI AND YELLOW SQUASH LASAGNA

    2 cup sliced zucchini
    2 cup sliced yellow squash
    2 tbsp butter
    1 egg, beaten
    1 1/2 cup lowfat ricotta or cottage cheese
    1 1/2 cup Mozzarella cheese, shredded
    1/4 cup Parmesan cheese, grated
    1/2 cup chopped fresh parsley
    1/2 pkg lasagna noodles, cooked
    1 (16 oz) jar spaghetti sauce

    Saute zucchini and yellow squash in butter until tender crisp. Combine egg, ricotta or cottage cheese, 1 cup of the Mozzarella cheese, the Parmesan cheese and parsley. Spread half a cup of spaghetti sauce on the bottom of an 8″ square pan. Place a layer the lasagna noodles on the sauce. Layer half the vegetables and half the cheese mixture on noodles. Spoon 3/4 of a cup of spaghetti sauce over the layers. Repeat layers of lasagna noodles, vegetables, cheese mixture and remaining spaghetti sauce. Sprinkle with rest of the cheese. Bake at 350 degrees for 30 to 40 minutes.

    Yummy!

  17. Stacey J 10/15/2009 at 1:31 pm #

    Autumn Veggie Bake

    2 peppers, sliced (red and yellow)
    1 zucchini, sliced
    1 onion, wedged
    1 yellow squash, sliced
    2-3 parsnips, sliced
    3-4 red potatoes, quatered
    1 tablespoon olive oil
    1 clove garlic, minced
    salt and pepper to taste
    1/2 cup balsamic vinegar
    2 tablespoons brown sugar
    1 tablespoon soya sauce

    1. Preheat oven to 400 degrees
    2. Mix cut veggies in a large bowl. Add in olive oil, salt and pepper, balsamic vinegar, brown sugar and soya sauce. Combine.
    3. Put on cookie sheet.
    4. Cook for 20 minutes then flip veggies. Cook for another 15-20 minutes.

    Outfit:
    Stormy Skies Coat
    Pure Mod-ness Dress
    Well-Heeled Heels in Navy
    The White Straps Belt
    Cuff Love
    Isabella Locket

  18. Lyssa 10/15/2009 at 1:34 pm #

    POSH SQUASH SOUP

    The best part about fall is being able to curl up on the couch with a bowl of steaming soup.
    I love this recipe for doing just that in our cold Canadian autumns 🙂

    Ingredients:

    – 1 1/2 cups water
    – 1/2 cup brown rice
    – 1 unpeeled butternut squash, halved and seeded
    – 1 tablespoon olive oil
    – 1 large yellow onion, chopped
    – 1 1/4 pounds spicy turkey sausage, casings removed
    – 1 cup frozen corn
    – 2 cans chicken broth
    – salt to taste
    – 1 tablespoon ground black pepper, or to taste
    – 1/2 cup heavy cream
    – 2 tablespoons mascarpone cheese
    – 2 teaspoons minced garlic
    – 3/4 cup of white wine
    – handfull of walnuts

    Method:
    1. Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9×13 baking dish.

    2. Place the butternut squash into the prepared baking dish, cut side down.
    Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.

    3. Meanwhile, place the rice and remaining 1/2 cup of water and 1/2 cup of wine into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.

    4. Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage and remaining wine. Cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.

    6. Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.

    7. Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. Stir in the heavy cream slowly and simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

    8. Add the mascarpone cheese and walnuts to the top just before serving – and enjoy!

    To pair with this fabulous soup and match the fall colours outside, I chose:

    The Boston Cream Pie Dress
    Make a Scene Tights
    Library Stacks Heels
    Magnum Opus Bracelet
    Pining for Plumage Earrings
    … and to top it all off (just like the soup, everything needs a good topping)
    The Style Spy Trench

    Thanks Mod Cloth for this contest and Happy Fall Everybody!

  19. Heather 10/15/2009 at 1:40 pm #

    Funny, I’m currently eating stuffed butternut squash for lunch. And I’m not vegan by any stretch, but when I make vegan stuff for others, nothing can beat Isa’s books!

    Anyway,

    Pumpkin Whoopie Pies from the Baked cookbook are awesome:

    Cookies:

    3 c. all-purpose flour

    1 tsp. salt

    1 tsp. baking powder

    1 tsp. baking soda

    2 Tbsp. ground cinnamon

    1 Tbsp. ground ginger

    1 Tbsp. ground cloves

    2 c. firmly packed dark brown sugar

    1 c. vegetable oil

    3 c. pumpkin puree, chilled (I admit – I did not chill my pumpkin puree. Still turned out pretty darn good though.)

    2 large eggs

    1 tsp. pure vanilla extract

    Cream Cheese Filling:

    3 c. powdered sugar, sifted

    1/2 c. unsalted butter, softened

    8 oz. cream cheese, softened

    1 tsp. pure vanilla extract

    Cookies:

    Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

    In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add the pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

    Drop heaping tablespoons of dough on prepared baking sheets, about 1″ apart. Bake until cookies are just starting to crack on top and a toothpick inserted in the center comes out clean, about 15 minutes. (I baked my mini pies using a teaspoon of batter for 9-10 minutes.) Let cool completely on pan.

    Cream Cheese Filling:

    Sift powdered sugar into medium bowl; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Scrape bowl down and add vanilla and powdered sugar. Beat until smooth. (Filling can be made a day ahead and refrigerated. Let stand at room temperature to soften before using.)

    Transfer filling to plastic bag-turned-pastry bag and snip end. Pipe a large dollop of filling on the flat side of half the cookies. Sandwich the remaining cookies, pressing down slightly so that the filling spreads to the edges. Transfer to baking sheet, cover with plastic wrap, and refrigerate at least 30 minutes before serving.

    AND OUTFIT:

    Need for Tweed Dress (this screams squash to me, really!)
    Sidewalk Cafe Flats in Noisette
    Longitude Tights in Eggplant
    Ship Shape Tote
    Compass Rose Necklace
    Hoot-notism Ring
    Waxing Crescent Earrings

  20. Jessica Sporek 10/15/2009 at 1:43 pm #

    Calaveras y diablitos (oops, my computer sucks!)

    Pumpkin Preparation (makes 2 9 inch pies):
    -2 medium sized pumpkins (roughly 8-10 pounds)
    -3-4 sticks of cinnamon
    -1 stick of vanilla
    -20 cloves
    -1tsp of fresh ginger
    -1 large sauce pan with 8-10 cups of wáter
    Cut the pumpkin into small pieces (the smaller you cut them the faster they´ll cook) and add them to the sauce pan with water, cinnamon, vanilla, ginger and cloves and boil for up to 1 hour (again, depends on how big the pieces are). Check every 20 minutes by sticking a fork into the pieces; if they come apart with ease, they are done cooking. They should fall apart like over cooked potatoes! Remove pieces from the pan and let cool, then remove the meat from the skins, put in a bowl and cover. Let sit over night to cool.
    Crust Preparation:
    The easiest is to buy pre-made graham wafer pie shells or make your favourite pie pastry.
    THE PIE:
    -1-1.5 cups of heavy cream
    -1tbsp of ground cinnamon
    -1.5 cup sugar
    -2tsp ground cloves
    -2-tsp ground nutmeg
    -1/4tsp salt
    -1 egg
    Blend all ingredients, including pumpkin, but excluding egg. Taste the concoction to adjust spice/sugar levels to your preference. Once happy with the flavor, blend in the egg and pour into a large bowl. Evenly distribute the pie innards between the 2 shells until they are almost heaping (they will not spill over while cooking), then place in a 400 F oven for 40 minutes. Check the pies by putting a toothpick into the middle. If toothpick comes out dry, pies are done. If not, reduce heat to 350 F and cook for another 15-20 mins. Enjoy.

    Soda Fountain Dress (black)
    Pumpkin Carving Heels
    The Ra Necklace
    Alchimedes Bracelette
    Out of Africa Bag

  21. Andrea 10/15/2009 at 1:45 pm #

    Creamy butternut squash soup!

    Ingredients –
    4 cups cooked, mashed Butternut Squash
    2 (14 ounces) cans Chicken Broth
    1/2 teaspoon Sugar
    Salt
    1 (8 oz) carton Whipping Cream, divided
    1/4 teaspoon Ground Nutmeg

    Preparation:
    1. Combine mashed butternut squash, chicken broth, sugar, and a pinch of salt in large saucepan.

    2. Bring to a boil over medium high heat.

    3. Gradually add half the whipping cream.

    4. Reduce heat to low. Cook until heat through.

    5. Beat remaining whipping cream.

    6. Top individual servings with dollop of whipped cream.

    7. Garnish with sprinkling of nutmeg.

    I’m thinking the Gamine shorts in Audrey with a pair of the Just Teasing tights underneath, topped off with the Migration Top and bottomed off with the Library Stacks heels would be the perfect outfit to compliment the soup!

  22. RachaelRaquel 10/15/2009 at 1:47 pm #

    Porterfield Pumpkin Bundt with Snow White Glaze
    Pumpkin bundt
    • 3 1/3 cups sifted all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 3/4 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground nutmeg
    • 3/4 teaspoon ground ginger
    • 1/2 teaspoon ground allspice or mace
    • 1/8 teaspoon ground cloves
    • 1 1/2 cups granulated sugar
    • 1 1/4 cups dark brown sugar, packed
    • 1 cup canola or light olive oil
    • 5 large eggs, at room temperature
    • 2 cups canned unsweetened pumpkin
    • 2/3 cup orange juice or milk (or buttermilk if using)

    Snow White glaze
    • 1 1/2 cups sifted confectioners’ sugar
    • 2 tablespoons honey
    • Scant pinch of salt
    • 2 to 3 drops fresh lemon juice
    • 1/4 teaspoon vanilla extract
    • 2 to 3 tablespoons milk or cream, or as needed
    • Garnish: 1/4 cups chopped walnuts, optional

    Make pumpkin bundt:
    Position rack in lower third of oven. Preheat oven to 350°F and bake 65 to 70 minutes. Prepare the pan as directed.
    In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.
    Add the granulated sugar to the large bowl of an electric mixer and crumble in the dark brown sugar, breaking up any clumps with your fingers. Add the oil and 2 eggs and beat until blended, then beat in the remaining eggs and the pumpkin. Scrape down the bowl and beater.
    With the mixer on the lowest speed, alternately add the juice or milk (or buttermilk if using) and the dry ingredients. When everything is blended, scrape down the bowl, then beat a few seconds longer until the batter is smooth and creamy.
    Scoop the batter into the prepared pan. Bake for 65 to 70 minutes (or for the time indicated for your altitude in the chart) or until the cake has risen, is springy to the touch and is cracked on top, and a cake tester inserted in the center comes out dry. Cool the cake in its pan on a rack for 20 to 25 minutes.
    Slide a knife around the pan sides and the top of the tube to release the cake. Top the cake with a foil-covered cardboard cake disk or a flat plate, invert, and lift off the pan. Peel off the paper, if you used it. Cool the cake completely.
    Make glaze:
    Whisk together all the ingredients until smooth and creamy. Add a drop more of milk if necessary. The glaze should have a soft, just slightly runny (but not liquefied) consistency. Use the glaze as soon as it is prepared.
    Spread the glaze on the top of the cake, letting it drip down the sides. While the glaze is still soft, sprinkle on the nuts, if desired. The glaze hardens as it dries.
    Applause is Welcome Dress
    My Fair Locket
    Madame Bovary Ring (White)
    Vegas Odds Heels
    Betsey Johnson Love at First Tights

  23. Leah 10/15/2009 at 1:48 pm #

    Butternut Squash Soup
    1 whole Large Sweet Onion
    1 whole Butternut Squash
    Salt
    Pepper
    Olive Oil
    1-½ cup Chicken Broth (or Vegetable If Meat-free)
    1tsp fennel seed
    ½ tsp Garlic Powder
    ½ tsp Freshly Grated Nutmeg
    ½ tsp Dried Sage
    ½ tsp Thyme
    5 Tbs Unsalted Butter
    Croutons, Sour Cream, And/or Chives
    Preheat oven to 400 degrees. Peel squash and onion. Chop into uniform chunks, approximately 1 inch cubes. Place on a sheet pan. Sprinkle with salt and pepper and olive oil. Toss all together with clean hands to coat evenly. Roast for about 45 to 50 minutes or until the squash is soft all the way through.
    Place vegetables in a food processor and process until it is thick and resembles a paste. Drizzle in broth until it reaches desired consistency (for a thicker soup, use less broth). Depending on the size of the food processor, you may wish to do this in two batches.
    Pour vegetables and broth into a pot on medium heat. Add garlic powder, nutmeg, sage, and thyme. Cut butter into chunks and stir in. Allow soup to come to a boil and stir. If the soup is too thick, add more broth. If it is too runny, allow the soup to boil, uncovered, until it thickens.
    Serve with croutons, sour cream and/or chives on top as garnish. Cream or milk may be substituted for a richer soup.

    Perfect Pair:
    Dinner Party Dress
    Longitude Tights in Eggplant
    Beyond Basic Cardigan
    Locket and pearl necklace
    Studmuffin Booties

  24. Genevieve 10/15/2009 at 1:50 pm #

    Butternut Squash Soup with Cumin and Coriander
    2 tbsp olive oil
    1 tbsp unsalted butter
    1 medium onion
    ½ tsp kosher salt
    ¾ tsp ground cumin
    ½ tsp ground coriander
    14 ½ oz can diced tomatoes with their juices
    freshly ground black pepper
    flesh of 2-lb butternut squash
    3 cups chicken broth
    1 tbsp plain yogurt or heavy cream per serving for garnish
    1 tbsp minced parsley
    Heat the oil and butter in a heavy soup pot set over medium heat. Add the onion and salt and sauté for 2 minutes and then cover and let sweat until translucent, about 3 min. Uncover and cook, stirring occasionally, until the onions begin to brown, 3 to 5 min. Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, season with a few grinds of pepper, and cook for 2 min. Cover and simmer for another 10 minutes. Peel the roasted squash and add the flesh to the pot, breaking it up with a wooden spoon. Add the chicken broth, cover, and bring to a simmer. Adjust the heat to maintain a simmer and cook, covered, for 30 min. Let cool slightly and purée in small batches in a blender or a food processor (don’t fill the vessel more than one-third full and vent the lid or you risk getting splashed with hot soup). Taste and add more salt and pepper if needed. Return the soup to the pot and stir occasionally over low heat until hot. Garnish each serving with a spoonful of yogurt or a drizzle of cream and a sprinkling of the minced parsley.

    To Match:
    Bayou Rose Skirt
    Brown-eyed Girl Blouse
    Stone Cold Mary Janes in Camel
    History Girls Bag
    Foxglove Earrings
    Centerpiece Ring
    Heart on Your Sleeve Bangles

  25. Chelsea Urquhart 10/15/2009 at 1:55 pm #

    Stuffed Acorn Squash
    (this is so good as a dessert for a party, no one else will have it, and its so good!)

    1 large acorn squash, halved and seeded
1 cup water
3 tablespoons butter, melted
1/2 to 1 teaspoon lemon juice
1/2 teaspoon cinnamon
2 tablespoons cup brown sugar, firmly packed
1 large Granny Smith apples peeled, cored, chopped
1/4 cup chopped nuts of your choice
    Heat oven to 350 degrees F. Place squash, cut side down, in a large baking pan or dish; pour water into bottom of pan around the squash. Bake 20 minutes. Remove from oven.
    Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, and chopped apples. Divide mixture evenly among partially cooked squash and return to oven for 30 minutes or until tender when flesh is poked with a fork. Sprinkle with chopped nuts to serve.

    Outfit!

    You Are My Sunshine Skirt
    Best Friend Tank in Saffron
    The Saloon Vest
    Mod Goldenrod Glovelettes
    Chic Chevron Tights
    Fiddle Boots
    Amber Waves Of Grain Necklace
    Burst of Spring Earrings
    Ciao Bella Glasses
    Outfi

  26. Rachael 10/15/2009 at 2:10 pm #

    Pumpkin Bread Pudding with Maple Caramel Sauce

    Bread pudding
    2 cups half and half
    1 15-ounce can pure pumpkin
    1 cup (packed) plus 2 tablespoons dark brown sugar
    2 large eggs
    1 1/2 teaspoons pumpkin pie spice
    1 1/2 teaspoons ground cinnamon
    1 1/2 teaspoons vanilla extract
    10 cups 1/2-inch Challah or Hawaiian bread (add more for thicker texture)

    For bread pudding:
    Preheat oven to 350°F.
    Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
    Fold in bread cubes.
    Transfer mixture to 11×7-inch glass baking dish.
    Let stand 15 minutes.
    Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

    NOTES: Add more pumpkin for custard texture.

    Maple Caramel Sauce
    2 cups whipping cream
    3/4 cup sugar
    1/2 cup pure maple syrup
    1/4 teaspoon maple flavoring

    Combine cream, sugar and syrup in heavy medium saucepan.
    Stir over medium heat until sugar dissolves.
    Increase heat and bring to boil.
    Reduce heat to medium-low and simmer sauce until caramel colored and reduced to 1 3/4 cups, whisking occasionally, about 35 minutes.
    Mix in maple flavoring. Cool slightly.

    NOTES: Can be made 3 days ahead. Cover and chill. Re-warm over medium heat, stirring; add 2 tablespoons hot water if necessary to dissolve any crystallized sugar.

    PUMPKIN BREAD PUDDING OUTFIT:
    Piazza Dress
    Hocuspocus tights
    Pumpkin Carving Heels
    Waxing Crescent Earrings
    Stamp Of Approve-Owl Ring

  27. jodi 10/15/2009 at 2:10 pm #

    OUTFIT:

    – Foundations Top
    – Saffron Sophisticate Skirt
    – Amber Waves of Grain Necklace
    – Lady Slipper Orchid Socks
    – Baccarat Heels
    – Modern Marilyn Sunglasses
    – Vanilla Skies Parasol

    —————————————-
    RECIPE:

    LEMONY ZUCCHINI – SQUASH – GOAT CHEESE PIZZA

    – 1 batch pizza dough or a store-bought pizza dough
    – 1 lemon
    – 4oz goat cheese, at room temperature
    – Few leaves fresh basil, in thin slivers
    – 1/2 medium squash, sliced as thinly as you can pull off (approx 1/8-inch)
    – 1/2 medium green (or yellow?) zucchini, sliced thinly also
    – Drizzle of olive oil
    – Salt and pepper to taste

    Preheat oven to 450 degrees. Roll pizza dough into a thin 12-inch circle and lay it on a tray or stone that has been dusted lightly with cornmeal.

    In small bowl, stir together the goat cheese with the juice of half your lemon. Season it with salt and freshly ground pepper, and spread it over your pizza dough. Scatter fresh basil slivers over the cheese.

    Arrange your squash & zucchini coins in concentric circles over the goat cheese spread, overlapping them slightly. You can alternate their colors, if you’re feeling fancy. Squeeze the juice of the second half of your lemon on top of you zucchini, then drizzle with olive oil and finish with more salt and freshly ground black pepper.

    Bake in preheated oven for 10 to 15 minutes (your baking time will vary, so please watch), or until the edges of your pizza are golden brown and the squash & zucchini look roasted and a little curled up at the edges.

    Serve with a refreshing Tom Collins!!

  28. Rachael 10/15/2009 at 2:11 pm #

    PUMPKIN ROLL WITH CREAM CHEESE FILLING!

    Pumpkin Rolls

    2/3c pumpkin
    1c sugar
    3/4th c. flour
    ½ tsp. baking soda
    ½ tsp. cinnamon
    ½ tsp. pumpkin pie spice
    3 TBS. canola oil
    3 eggs

    Preheat oven 375 degrees
    Grease cookie sheet
    Mix ingredients to a creamy batter.
    Pour batter evenly over cookie sheet
    Bake 12-15 min.
    Cool cake
    Sprinkle wax paper w/ powder sugar
    Place cool cake on powder sugar wax

    FILLING:

    1 8 oz. package cream cheese
    1 tsp. vanilla
    1c. powder sugar

    Whip until creamy
    Spread evenly over cake

    Roll up
    Place in foil & refrigerate

    PUMPKIN ‘n’ CREAM OUTFIT:
    Lady Chatterley Dress
    Candy Corn Heels
    Betsey Johnson Lonely Hearts Tights
    Osprey Headband
    Sparkle in the City Purse

  29. Sarah 10/15/2009 at 2:14 pm #

    Citrus Cake
    For the cake:
    3 large eggs
    ½ cup sugar
    2 cups finely grated butternut squash
    1 cup self-rising flour
    1 ¼ cups almond flour (ground almonds)
    1 tsp baking soda
    ¼ tsp salt
    2 oranges
    2 lemons
    For the middle:
    3 tbsp lemon curd
    For icing:
    ¾ cup powdered sugar (sifted)
    2 tbsp butter (room temp)
    2 tbsp fresh orange juice
    Directions:
    Spray the base and sides of two 8-inch circular cake pans with non-fat cooking spray. Cut out circles of parchment paper to line the bottoms of the pans. Spray the paper also.
    In a large mixing bowl, beat the eggs and sugar with a handheld mixer for 3 minutes, until it is pale, light, and fluffy. Add the butternut squash and mix until well combined.
    Preheat the oven to 350 degrees (it takes way too long to grate the butternut squash, if you preheat at the beginning, you will be in a very hot kitchen)
    In a separate, smaller bowl, zest the oranges and lemons with a microplane and add to the flour, almond flour, baking soda, and salt. Use a fork to mix.
    Combine the dry with the wet in the large mixing bowl.
    Divide the batter evenly between the 2 pans and bake for 30 minutes
    While the cakes are baking, beat the softened butter into the sugar using a wooden spoon until it is a stiff paste. Add the orange juice and mix until well combined. Refrigerate until needed.
    Cool the cakes in their pans for 10 minutes, then remove the cakes from the pans and chill in the refrigerator for 20 minutes.
    Top one layer of the cake with the lemon curd and then layer the other cake on top of that.
    Spread the icing over the top layer of cake and sprinkle with any remaining orange and lemon zest.
    10 servings is 220 kcal/serving.
    Creamy Citrus Outfit:
    Pure Mod-ness Dress
    The White Straps Belt
    It’s a Crewel, Crewel Scarf
    The Ivory Tower Coat
    Brown Peacock Feather Tights
    Full Throttle Heels in Cameron

  30. Nicole B 10/15/2009 at 2:20 pm #

    Recipe:
    Sherried Kabocha Soup with Spiced Pepitas

    Spiced Pepitas

    * ½ cup pepitas or shelled pumpkin seeds
    * 1 Tbs. olive oil
    * 2 tsp. agave nectar
    * ½ tsp. smoked paprika
    * ½ tsp. salt
    * 2 Tbs. chopped cilantro

    Soup

    * 1 Tbs. olive oil
    * 1 medium onion, thinly sliced (1 cup)
    * 2 cloves garlic, minced (2 tsp.)
    * 2 tsp. smoked paprika
    * 1 bay leaf
    * 2 Tbs. dry sherry
    * 1½ lb. kabocha squash, peeled, seeded, and cut into 1-inch pieces
    * 2 cups low-sodium vegetable broth
    Directions:
    1. To make Spiced Pepitas: Preheat oven to 350°F. Line baking sheet with parchment paper. Toss together pepitas, olive oil, agave nectar, paprika, and salt in small bowl. Spread on prepared baking sheet, and bake 10 to 12 minutes, turning occasionally. Cool. Break pepitas apart, and toss with cilantro.
    2. To make Soup: Heat oil in large pot over medium-high heat. Add onion, sauté 5 to 7 minutes, then stir in garlic, smoked paprika, and bay leaf. Cook 1 minute more. Add sherry, and cook 2 minutes. Add squash, vegetable broth, and 1 cup water. Bring to a simmer, cover, and reduce heat to medium-low. Cook 25 minutes, or until squash is tender.
    3. Remove bay leaf, and purée soup in food processor or blender until smooth. Season with salt and pepper, if desired. Serve sprinkled with Spiced Pepitas.

    Outfit:
    Soda Fountain Dress in Ginger
    Crème Caramel Coat
    Meeting in Manhattan Heels
    Syracuse Cardigan in University Hill
    Champagne SuperNecklace

  31. Charity S. 10/15/2009 at 2:26 pm #

    “Posh Squash” casserole (this was the original name not trying to copy the above soup similarly titled!)

    what you’ll need:
    8 medium Yellow Squash, sliced
    1/2 Green Bell Pepper, seeded, chopped
    1 small Red Onion, chopped
    1 (8 ounces) package Mexican Processed Cheese

    preparation:
    1. Add sliced squash and chopped onion to saucepan. Cover with water.
    2. Cook over medium heat about 10 minutes or until vegetables are tender.
    3. Drain vegetables into colander. Return to saucepan.
    4. Add cheese and cook until cheese melts.
    5. Spoon into large, buttered baking dish.
    Bake 15 minutes in preheated 350 F. oven.

    and to follow the Mexican theme…
    outfit:
    Hacienda Dress in Nighttime
    Carriage Ride Wedges
    Satine Tights
    Should I Stay Or Should I Bow (sans the gemstone please)
    Age of Industry Ring

  32. Kierrina 10/15/2009 at 2:30 pm #

    Pumpkin Cheesecake – From Scratch
    Ingredients:
    Small, deep orange colored pumpkin
    3 tbsp cinnamon
    2 tbsp nutmeg
    1 tbsp ginger
    To make the crust:
    1 ½ cups of crush graham crackers
    3 tbsp sugar
    1/3 cup melted better
    For the Cheesecake:
    4 packages cream cheese
    1 cup sugar
    1 tsp vanilla
    4 eggs
    1 ½ cups pumpkin mix

    METHOD:
    1. Cut the pumpkin into small pieces, keeping outer shell on. Cook in boiling water until soft. Let cool before peeling the outer shell off. Mash, add spices.
    2. Preheat oven to 325.
    3. Crust: Mix ingredients until crumbly. Press into springform pan. Bake in oven for ten minutes to set.
    4. Soften cream cheese with blender. Add sugar and vanilla. Mix eggs in one at a time. Mix until smooth. Add pumpkin, reserve a little to spoon across top. Pour into pan, spoon remaining pumpkin on top and use a knife to make a swirl design. Bake for 50 minutes. Remove from oven, carefully run knife around the edge of the cake to loosen cake from pan. Loosen the springform and let cool.

    Outfit:
    Trifle Dress (Additional sizes)
    Dots and Daisies Tights in Brown
    Venti Heels

  33. Emily F. 10/15/2009 at 2:33 pm #

    *Butternut Squash Coleslaw with Honey Goat Cheese Dressing:

    4 ounces fresh creamy goat cheese, room temperature
    1 1/2 tablespoons honey
    3 tablespoons extra-virgin olive oil
    2 teaspoons apple cider vinegar
    1/2 lemon, juiced
    Kosher salt and freshly ground black pepper
    1 medium butternut squash
    1/2 cup dried cranberries
    1/2 cup toasted walnuts
    2 tablespoons chopped parsley leaves

    Directions
    In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.

    Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

    *Outfit to rock while eating all this delicious-ness:
    Oktoberfest Dress
    Grammar School Knee Highs
    See Ya Later Boots
    Stylin’ Stag Ring
    Osprey Head Band
    Wuthering Heights Locket
    Stagecoach Purse

    Bon Appetit!

  34. Katie 10/15/2009 at 2:35 pm #

    Whole Pumpkin with Cream

    1 medium pumpkin or several small squashes (1 per person)
    Up to 50g Gruyere chease, grated
    Up to 1 litre double cream
    a knob of butter
    salt and black pepper

  35. Laura G 10/15/2009 at 2:41 pm #

    Vegan Thai Tofu Butternut Squash

    Ingredients:

    * 1 butternut squash, 2 – 3 lb
    * 2 stalks celery or 1 fennel bulb
    * 2 medium carrots
    * 1 jalapeno pepper, seeded. If you don’t have it, use 1/8 – 1/4 tsp cayenne
    * 2 thin slices raw ginger, peeled, or 1/2 – 1 tsp dried ginger, if you don’t have fresh
    * 2 Tblsp sunflower oil
    * 1/2 tsp ground cumin seed
    * 1 tsp. ground coriander seed
    * 1/2 tsp turmeric
    * 1/2 tsp ground fennel seed
    * 2 cups coconut milk (recipe below)
    * 1/2 tsp salt
    * 1/2 lb firm tofu
    * 1/2 cup blanched toasted almonds (recipe below)
    * Fresh cilantro and/or basil leaves for garnish

    Coconut Milk:

    * Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender for 30 minutes
    * Whiz at high speed for 5 minutes
    * Strain through cloth lined seive – press hard to get out all the milk
    * Reserve the liquid and discard the solids

    Blanched Toasted Almonds:

    * Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
    * Drain and rinse in cold water
    * Slip off the skins and spread out to drydry
    * Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
    * Or roast dry in the oven on low, 250 – 275 degrees, stirring frequently

    Sliced Tofu:

    * Use 1/2 of a 1 lb block of firm tofu
    * Rinse and pat dry
    * Cut in 2″ X 1/2″ X 1/2″ sticks
    * Keep covered in the fridge until you need them

    Directions:

    1. If you’re serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
    2. Heat ghee or oil on med. in a large shallow saucepan
    3. Mince the fresh jalapeno and ginger, if you’re using them
    4. Cut the squash in thick rounds, and peel by cutting down around the sides
    5. Remove the seeds, and dice in 1″ pieces
    6. Thinly slice the celery or fennel,and carrots
    7. Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
    8. Add the remaining spices, and stir another few minutes
    9. Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
    10. Add the tofu and toasted almonds, and simmer another 5 minutes

    Thai Sweet and Savory Outfit:

    Wine and Dine Sweater
    Wingardium Leviosa Top
    PYT Skirt
    Venti Espresso Heels
    Stitched to Perfection Tights
    Fashion Fractal Hat
    Queen of Sparta Cuff

  36. Danielle 10/15/2009 at 2:44 pm #

    This recipe is from Alton Brown from the food network. It’s really simple, classic, and warm just like the outfit paired with it!

    Butternut Squash Soup:

    Ingredients

    * 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
    * Melted butter, for brushing
    * 1 tablespoon kosher salt, plus 1 teaspoon
    * 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
    * 3 cups chicken or vegetable stock
    * 4 tablespoons honey
    * 1 teaspoon minced ginger
    * 4 ounces heavy cream
    * 1/4 teaspoon nutmeg

    Directions

    Preheat the oven to 400 degrees F.

    Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

    Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

    Outfit:
    Wine and Dine Sweater
    Saffron Sophisticate Skirt
    All the Cage Heels

  37. Shannon 10/15/2009 at 2:48 pm #

    RECIPE:
    Butternut Squash and Vanilla Risotto (to cure those Nor’easter blues)

    * 4 cups vegetable broth
    * 1 large vanilla bean
    * 3 cups peeled cubed (bite sized) butternut squash, about 12 ounces (about 1 medium sized squash)
    * 2 tablespoons butter, plus 1 tablespoon
    * 3/4 cups finely chopped onion
    * 1 1/2 cups Arborio rice
    * 1/2 cup dry white wine
    * 1/4 cup freshly grated Parmesan
    * 1/2 teaspoon salt

    In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

    Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Serve
    immediately.

    OUTFIT:
    Love Birds Dress in Wheat dress with the Syracuse Cardigan in University Hill sweater and the Razzle belt. Cat walk stilettos, and we the purple purse. The key Wee necklace worn as a bracelet (use chain to secure the fruit or let it dangling down the front of your hand)!

  38. April 10/15/2009 at 2:50 pm #

    This is one of my favorites! It’s so easy to make, and I haven’t met anyone who hasn’t loved it after eating a bite!

    Classic Baked Acorn Squash Recipe
    Print Options

    * Print (no photos)
    * Print (with photos)

    Ingredients

    * 1 Acorn squash
    * 1 Tbsp Butter
    * 2 Tbsp Brown Sugar
    * 2 teaspoons Maple Syrup
    * Dash of Salt

    Method

    1 Preheat oven to 400°F.

    2 Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

    3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

    4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook or you’ll have a hard, untasty squash. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

    Outfit:
    En Plein Air Top – This reminds of the green and orangish-yellow color of acorn squash! Sweet, romantic top goes well with such a sweet and delicious baked acorn squash
    Justify My Lace Skirt- Really pretty skirt… the lace trimming the bottom reminds me of the squash seeds you have to scoop out! Really compliments the top as well.
    Goldfinger-less Gloves- for the chilly weather we’ve been having and it also reminds me of the golden yellow color of the squash!
    Make a Scene Tights- another great golden color, which matches the gloves and the flesh of the squash!
    Studmuffin Booties- a great fall boot to wear with this outfit!
    Oceanic Hoops- less is more when it comes to this outfit and the recipe. These hoops remind me of the rippling skin of the acorn squash and the waves of buttery, sugary splendor hitting your taste buds!

  39. Nicci 10/15/2009 at 2:53 pm #

    Warm Pumpkin Snuggly
    *1 can of pumpkin (mashed, unsweetened), about 16 oz
    *1 10 oz can of evaporated milk
    1/2 cup brown sugar
    1 T vanilla
    3 eggs
    1 t cinnamon
    1/4 t (each) ginger,nutmeg,cloves

    Heavy whipping cream / powered sugar to taste/dash of vanilla – whipped to peaks

    Combine all ingredients in a blender. Puree. Grease 6 custard dishes and pour mixture into prepared dishes. Bake at 350 degrees Fahrenheit until set (test with fork for doneness). You can actually eat this mixture at any level of done-ness, just make sure the eggs are thoroughly cooked! Top with homemade whipped cream and a sprinkle of cinnamon. Perfect for a cold fall night.

    Recipe for an equally perfect outfit for a fall night at the movies with your honey:

    1. Creamy Hepburn Blouse

    1. Vanilla extract colored Paddle Boat Cardigan

    Turn the heat up to: Sexy Back Skinny Jeans

    Spice it with a shake of cinnamon colored Quit Meshing Around Heels

    Top it off with the super-sweet Sincerely Yours locket.

  40. Jen 10/15/2009 at 2:54 pm #

    Roasted Butternut Squash, Sweet Potato and Maple Soup

    1 pound peeled and diced butternut squash
    3/4 pound peeled and diced sweet potato
    1 large sweet onion, roughly sliced
    3 tablespoons olive oil
    1 teaspoon cinnamon
    1/2 teaspoon fresh grated nutmeg
    1/4 teaspoon mace
    1/2 teaspoon smoked paprika
    Salt and pepper
    6 cups chicken or vegetable stock
    3 tablespoons Marsala wine or sherry
    1/4 cup maple syrup

    Heat the oven to 400 F and line a sheet pan with parchment that has been sprayed with non stick spray.

    In a large bowl mix the squash, sweet potatoes, onion, olive oil, cinnamon, nutmeg, mace, and smoked paprika until everything is evenly coated. Season with salt and pepper. Spread on the prepared baking sheet and roast until the squash and sweet potatoes are very tender, about an hour to an hour and fifteen minutes.

    During the last twenty minutes of roasting heat the chicken stock over medium heat until it simmers. Reduce the heat to low and cover with a lid.

    Working in batches, add the roasted vegetables to a blender and add a few ladles of stock. Puree until very smooth.

    Add the puree back to the pot with the remaining broth. Stir in the marsala or sherry and the maple syrup. Bring to a simmer.
    Serve with a drizzle of heavy cream.

    Outfit:
    *Soda Fountain Dress in Ginger
    *Citizen Coat
    *Library Stacks Heels
    *Knock on Wood Ring
    *Pining for Plumage Earrings

  41. Kendall Darfler 10/15/2009 at 2:59 pm #

    Butternut Squash Muffins

    * 1 cup grated butternut squash
    * 1/4 cup brown sugar
    * 3 T maple syrup
    * 2 cups whole wheat flour
    * 2 tsp. baking powder
    * 1/4 tsp. nutmeg
    * 1/2 tsp. salt
    * 3/4 cup (1%) milk
    * 1 egg, lightly beaten
    * 1/4 cup canola oil

    Preparation –
    Place paper baking cups in a 12 cup muffin tin. Mix the grated squash, brown sugar and maple syrup together in a medium bowl and let stand for 10 minutes. In a large mixing bowl, mix the flour, baking soda, nutmeg and salt together until well blended. Stir the squash mixture into the flour mixture. Add the milk, egg and canola oil. Stir until the dry ingredients are completely moistened. Spoon the batter into the prepared muffin tin, filling each cup to about two-thirds full. Bake in a preheated oven at 350° for 20 to 25 minutes or until a toothpick inserted in the center of the largest muffin comes out clean.
    Add frosting and a touch of mint if desired.

    Sweet outfit to match:
    Applause is Welcome Dress
    Stone Cold Mary Janes in Camel
    Centerpiece Necklace in Baby Blue
    The Lita Clutch in Luna

  42. Kt 10/15/2009 at 3:05 pm #

    Impress Your Boyfriend’s Father Guiness Pie
    (Serves: 3-4 )

    Ingredients-
    Filling:
    1lbs ground beef
    4 tbsp butter
    1 large sweet onion, chopped
    3 cloves garlic, chopped
    half a butternut squash, trimmed and cut into 1″ cubes
    1 1/2 cups sliced baby bella mushrooms
    1 tsp sea salt
    1 1/2 tsp ground pepper
    1 tbsp thyme
    2 cups or 1 can of Guiness Stout
    3 tbsp Worcestershire Sauce

    Pastry Top:
    Be too stressed to be expected to make pastry dough and buy Pepperidge Farm Puff Pastry Shells
    1 yolk, lightly beaten

    Begin by drinking supplementary Guiness from the four pack you bought. Then preheat the oven to 375 degrees. Separate the pastry sheets, covering each one with a piece of plastic wrap. Thaw the shells at room temperature about 30 minutes.
    While shells are thawing take a large deep pan and heat 2 tsp of butter over a medium heat. Add the chopped onions and garlic to cook while stirring frequently. (Approx. 8-10mins till onions become clear.)
    Add squash and mushrooms to the pan along with the remaining butter. Cook, stirring frequently, until the mushrooms become dark in color. (Approx. 15 mins).
    Add salt and pepper to the ground beef and mix. Add meat and thyme to the pan and cook, stirring frequently, on a high heat for about five minutes.
    Add the Guiness and the Worcestershire Sauce to the pan and leave to cook on medium heat, stirring occasionally, until the liquid has reduced about 1/3rd. (Approx. 15- 20mins.)
    Take a large casserole dish and pour all the contents into it. Place the dish into the preheated oven and bake for 20 mins. Carefully remove the dish from oven. Turn the oven heat up to 400 degrees. While oven is heating up a bit more, take the pastry shells and carefully place them ontop of the pie fillings in the casserole. Place them as close as possible to one another, but try to avoid over lap, or the pastry may not cook all the way through at those spots. Using a pastry brush, cover the tops of all the shells with the beaten egg yolk. Sprinkle a pinch of salt and pepper ontop of the wet shell tops.
    Once the oven has reached 400 degrees place the casserole back in and bake for an additional 20-25 minutes until shell tops are golden brown.
    Let cool 10 minutes and then serve to impress!

    Dress to impress:
    Soda Fountain Dress in Ginger
    Berkshires Cardigan
    Dots and Daisies Tights in Brown
    Muir Woods Booties

  43. Carter @ The Kitchenette 10/15/2009 at 3:08 pm #

    Butternut Squash Lasagna with Basil Bechamel

    Ingredients:
    1 tablespoon olive oil
    1 winter squash (at least 2-3 pounds total)
    1/4 cup butter
    1/4 cup all-purpose flour
    3 1/2 cups skim or 2% milk
    a pinch of nutmeg
    3/4 cup (lightly packed) basil leaves
    12 no-boil lasagna noodles
    2 cups part-skim shredded mozzarella
    1/3 cup grated Parmigiano-Reggiano
    Preparing the squash:
    Peel the squash using a sharp knife. (You can alternatively use a vegetable peeler, but I find that a knife is quicker.) Pitch seeds, or set aside to roast at a later date. Cut the squash into 1/2 inch cubes, toss with olive oil, and season with salt and pepper. Add squash to pan, and cook over medium-high heat until squash starts to caramelize at the edges, about 5 minutes.

    Once the squash starts to caramelize, add 3/4 cup water and simmer over medium-low heat for 5 minutes.
    If you have the time (or have the ability to plan ahead, a quality I do not possess) you could roast the squash instead of cooking on the stove. Roasting the squash would really enhance the flavor of the dish, and would be pretty hands-off. Cube the squash as mentioned above, season with salt and pepper and toss with olive oil, and roast at 400 degrees until cooked through.
    Transfer cooked squash to a food processor and pulse until smooth. If you have a small food processor, you may want to do this in two batches.
    Making the Bechamel:
    Melt butter over medium heat in a large saucepan. Once the butter has melted, add the flour and whisk for approximately 1 minute, or until the butter and flour are incorporated and the raw flour smell is gone. Gradually whisk in the milk, and bring to a boil. Reduce heat and simmer for 5 minutes, or until the sauce coats the back of a spoon. Whisk in the nutmeg. Transfer half of the sauce to a blender, and add the basil. Blend basil and bechamel until smooth. Return the basil sauce to the rest of the bechamel in the saucepan and stir to incorporate. Season sauce with salt and pepper to taste.
    Note: When blending hot liquids, always make sure that you crack the lid of the blender while blending, otherwise your hot liquid will explode all over you… ouch. And not quite as much fun as margaritas all over you.
    Assembly:
    Preheat oven to 375 degrees. Put a layer of bechamel in the bottom of the pan, and cover with 1 layer of noodles. Spread squash puree over the noodles, and sprinkle with cheese. Repeat sauce, noodles, squash, cheese 3 more times. (Note: You can stop here, cover with foil, and freeze for up to a month if you prefer.)
    Tightly cover lasagna with foil and bake for 40 minutes. After 40 minutes, sprinkle on the parmigianno-reggiano and remove the foil; allow to cook for an additional 15 minutes uncovered, until the top of the lasagna is golden brown. Let stand for 15 minutes before serving. Serves eight as a main course.

    Full recipe with pictures can be viewed at: http://the-kitchenette.com/2009/10/14/butternut-squash-lasagna/

    And for my outfit, I’d go with the “And Toile a Good Dress,” as this is a special-occasion lasagna for a lovely dinner party with friends. I’d pair it with the “Brobdingnag Locket,” and “Well-Heeled Black Heels,” with black tights preferably!

  44. Sassy Scot 10/15/2009 at 3:08 pm #

    ‘Better than Pumpkin Pie!’
    (Butternut Squash Pie!)

    INGREDIENTS
    1 1/2 cups peeled and cubed butternut squash
    1 cup lightly packed brown sugar
    1 tablespoon cornstarch
    1 egg, beaten
    1 cup evaporated milk
    1 teaspoon ground cinnamon
    1 pinch ground allspice
    1 pinch ground cloves
    1 pinch ground ginger
    1 pinch ground nutmeg
    1 (9 inch) unbaked pie shell

    DIRECTIONS
    Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
    Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center. Serve with hot tea and milk in Owl Warm and Cosy Tea Set.

    Matching outfit:
    German Chocolate Dress
    Woodward Cardigan
    Grammer School Knee Highs
    Chorus Line Flats
    Shirley Holmes Trench
    History Girls Bag
    Night Lilly Headband
    Don’t Leave Me Stranded Circle Scarf
    Dad Knows Best Watch
    Snowy Owl Ring

  45. Rebecca 10/15/2009 at 3:10 pm #

    Butternut Squash Soup
    1 Butternut squash, about 2 pounds
    2 tablespoons peanut oil
    1 cup chopped onion
    1 1/2 teaspoons chopped garlic
    1/2 cup thinly sliced carrot
    1/2 teaspoons ground cumin
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1 tablespoon finely minced jalapeno pepper
    2 cups chicken stock
    1/4 cup heavy cream

    Directions
    Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth.

    Outfit to fit a warm autumn soup for a chilly day:
    All Buttoned Up Vest
    Coyote Pretty Tee
    Sexy Back Skinny Jeans in Jessica
    My So Called Heels
    Gilded Acorn Pendant

  46. Zoe 10/15/2009 at 3:11 pm #

    Curried Butternut Squash Soup with Mango

    1 medium butternut squash, peeled, seeded, and cubed
    1 mango, peeled and cubed small
    1 sweet potato, peeled and cubed
    ½ onion, chopped
    1 leek, sliced
    1 carrot, chopped
    1 container (32 oz) vegetable stock
    2 bay leaves
    1 tsp curry powder
    1 tsp fresh rosemary, minced
    1 tsp each ground ginger, cinnamon, and cayenne pepper
    Salt and pepper to taste

    Heat 2 tbsp olive oil in a large saucepan over medium heat and sauté onion and leek until translucent. Add carrot, sweet potato, and squash, and sauté 5 minutes or until lightly browned. Add mango, reserving ¼ of the cubes for garnish, then add stock, bay leaves, curry powder, rosemary, ginger, cinnamon, and cayenne. Bring to a boil and simmer 30-45 minutes, or until vegetables are soft. Puree soup until smooth, either with an immersion blender or by transferring to a stand blender in batches. Return to heat and warm through, then adjust seasoning as desired and serve topped with reserved mango cubes.

    Outfit:
    Soda Fountain Dress in Ginger
    Dots and Daisies Tights in Brown
    Perfect Palate Bag
    Olive and Twist Pump
    Mata Hari Necklace
    Arabian Nights Bangle

  47. judy 10/15/2009 at 3:13 pm #

    Roasted Butternut Squash Soup

    Soup Ingredients
    1 tablespoon olive oil
    1 large butternut squash (about 3 pounds), halved and seeded
    3/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    6 cloves garlic
    4 thyme sprigs
    3 tablespoons unsalted butter
    1 large yellow onion, chopped
    3 shallots, chopped
    4 cups chicken or vegetable stock
    1/4 cup heavy cream

    Crouton Ingredients
    1 tablespoon unsalted butter
    1 cup 1/2-inch-diced white bread

    Additional Ingredients
    1 tablespoon crème fraîche
    1 tablespoon minced fresh chives

    1. Preheat an oven to 375°F. Line a baking sheet with parchment paper. Rub the olive oil over the cut side of the squash and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Place the squash, cut side down, on the prepared pan. Tuck the garlic cloves and thyme sprigs under the cavity of the squash. Roast the squash for 50 to 60 minutes, until soft and caramelized. Remove from the oven and let cool. Reserve the garlic cloves and discard the thyme. Scoop the butternut squash flesh from the skin, coarsely chop, and set aside.

    2. Melt the butter in a Dutch oven or soup pot over medium-high heat. Sauté the onion and shallots for 7 to 10 minutes, until they begin to brown. Add the roasted butternut squash, the reserved garlic cloves, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and sauté for 5 to 7 minutes, until the squash begins to caramelize and stick to the bottom of the pan. Pour in the chicken stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes. Puree the soup until smooth with a hand-held blender or in a food processor. Return to the pan if necessary and stir in the cream. Taste and adjust the seasoning.

    3. For the croutons: Melt the butter in a small sauté pan over medium heat. Stir in the cubes of bread and toast, stirring, for 5 to 7 minutes, until golden brown.

    4. To serve, ladle the hot soup into warmed shallow bowls, dollop each with 1/2 teaspoon of crème fraîche, and sprinkle with the croutons and chives.

    Cute OUTFIT:
    -Marshmallow Fluff Dress (to match crème fraiche)
    -Ice Queen Earrings (to match crème fraiche)
    -Solar Flare Cardigan (to make squash soup)
    -Cocoa Beach Wedges (to match the squash soup)
    -The Bumble Bee Bag (to match both squash soup and white cream)

  48. Katie 10/15/2009 at 3:15 pm #

    Sorry my first post did not work here is my full entry and outfit choice!

    Whole Pumpkin with Cream
    1 medium pumpkin or several small squashes (1 per person)
    Up to 50g Gruyere cheese, grated
    Up to 1 litre double cream
    a knob of butter
    salt and black pepper
    Slice the top/s off the pumpkin/ squashes (3/4 of the way up)
    Retain top for use as lid
    Scoop out all the seeds and fibres
    Place pumpkin in an oven proof dish
    Fill bottom 1/3 of pumpkin with Gruyere
    Put in the cream fill until the cavity is 2/3’s full
    Add sprinkle of nutmeg, salt, pepper and a knob of butter
    Replace the lid and place in oven (190c, Gas Mark 5) for
    45 mins/ 1hr ¼
    Don’t worry if the pumpkin has deflated it will still taste great!
    Serve squashes individually in their own bowls and spoon the
    Pumpkin into soup bowls

    Clothes to wear while cooking and eating this yummy soup
    1. Soda Fountain Dress in Ginger
    2. The Rachel Cardigan
    3. Olive and Twist Pump
    4. Hearthside Tights
    5. Out of Africa Bag
    6. Aesop’s Fable Necklace in Cat

  49. Lindsay 10/15/2009 at 3:17 pm #

    Butternutty Rice Casserole

    For Squash
    1 medium-sized Butternut Squash
    Two tablespoons Butter
    4 teaspoons Brown Sugar
    A pinch of salt

    For Rice
    2 Cups Long-Grain Rice (I tend to go with jasmine rice)
    1/4 Cup Crushed Cashews
    1 Tablespoon Butter
    1 Can Coconut Milk
    1 Cup Water
    1 Cinnamon Stick
    1/4 teaspoon salt

    For Carmelized Onion
    1 Spanish Onion
    2 tablespoons Butter
    2 tablespoons Sugar
    ½ teaspoon Salt

    Other
    One medium sized ball of fresh mozzarella

    Preheat Oven to 400 degrees.

    Halve squash and place on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt. Roast 25 minutes, until flesh is fork-tender.

    While squash is cooking, prepare the rice. Rinse rice in a sieve under cold running water to clean, drain well.

    Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.

    Stir in coconut milk, cashews, water, cinnamon, and salt and bring to a boil.

    Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

    While rice is cooking, carmelize onion in a skillet. Over low heat, cook onion with sugar and butter, allowing it to become pliant and take on a rich brown. In my opinion, the trick is to not over-tend the onion. The whole process should take about 15 minutes, but it is variable.

    Once your squash is tender, remove it from the oven and allow it to cool. Remove skin and cube squash, to comfortable bite-sized pieces, putting it aside.

    Cut the mozzarella into flat rounds, putting it aside.

    Grease a medium sized casserole dish. Mix rice and squash. Then layer the onion and mozzarella on top. Place the dish in the oven to cook until cheese is melted. Serve with a large spoon for a hearty fall dish that is sure to satisfy on a chilly night. Goes deliciously with a nice cup of hot spiced apple cider.

    An Outfit to Match:
    Pokrifiki Dress
    Boutique Crawl Cardigan
    Seamstress Heels
    Fendler’s Barberry Tights
    Nova Scotia Necklace
    The Sonnets Charm Bracelet

  50. Rachel C 10/15/2009 at 3:17 pm #

    Chocolate Zucchini Bread

    ¾ cups butter, softened
    3 large eggs
    2 cups sugar
    2 cups grated zucchini (2 large)
    ½ cup milk
    2 tsp. vanilla extract
    2 ½ cups flour
    2 ½ tsp. baking powder
    ½ tsp. salt
    1 ½ tsp. baking soda
    1 tsp. cinnamon
    1/3 cup cooking oil
    ½ cup cocoa

    Beat butter until creamy, adding sugar slowly. Combine zucchini, milk, and vanilla. Combine flour and next five ingredients; add to butter mixture alternating with zucchini; beginning and ending with flour. Spoon batter into loaf pans. Bake at 350 for 50 minutes. Cool in pans for 10 minutes; finish cooling on wire racks. Yields: 2 loafs
    So, so good! Tastes like a moist chocolate cake!

    Outfit to match:
    German Chocolate Dress
    Peek a Back Cardigan
    Chocolate Ganache Flats
    Girl with Pearl Earrings

  51. Rachel C 10/15/2009 at 3:21 pm #

    Cucumbers in Sour Cream

    (yes, cucumbers are a type of squash)

    2-3 medium cucumbers, peeled and thinly sliced
    2 scallions, diced
    1 cup sour cream
    2 tbsp. apple cider vinegar
    1 tbsp. sugar
    1 tsp. dill weed
    salt and pepper

    In a medium-sized bowl, combine the cucumbers and scallions. In a small bowl, mix sour cream, vinegar, sugar, dill, salt and pepper until well blended. Toss over cucumbers and scallions; chill for at least an hour. Serve cold.
    The perfect dish for the end of summer. Cool and refreshing!

    Outfit to match:
    Dewey Decimal Dress
    Olive and Twist Pump
    Newbury Street Jacket
    Betsey Johnson Lonely Hearts Tights

  52. Jess 10/15/2009 at 3:26 pm #

    Sometimes the best things in life are the simplest!
    This recipe is one of my favorites and it’s so easy…

    Classic Baked Acorn Squash

    Ingredients
    1 acorn squash
    1Tbsp butter or substitute
    2 Tbsp brown sugar
    Dash of salt

    (Optional)
    *bit more sweet*
    2 teas maple syrup
    Or
    1-2 teas cinnamon

    *for a savory squash*
    2 teas chili powder

    Method:
    1. Preheat oven to 400 degrees F.
    2. Using a strong chef’s knife, cut the acorn squash in half, lengthwise, from stem to end.
    3. Using a spoon, scoop out the seeds and strings.
    4. Pray a baking pan with some cooking spray. Place each half in the baking pan, cut side up.
    5. Place your ingredients into the center of your squash.
    6. Bake for 1 hour to 1 hour 15 minutes, until the squash is soft and tops are browned. Remove from oven when finished and let cool before serving

    Serves 2 to 4

    *Outfit*
    Robotzilla tee
    Long Distance calling card-igan in international
    Don’t leave me stranded circle scarf
    Time to waist jeans
    Roanoke Boots

  53. Angelica 10/15/2009 at 3:28 pm #

    Outfit:
    The Layer Tee in Mesosphere
    You Are My Sunshine Skirt
    Jewel of the Nile Sandals in Topaz
    Key Wee Fruit Necklace
    Candy Dish Sunglasses

    The perfect recipe for transitioning from the hot summer days to the cool fall nights. 🙂

    Stuffed Squash

    4 small acorn squash, 1 to 1 1/4 pounds each
    2 tablespoons unsalted butter, cut into 4 pieces
    1/2 pound ground pork
    1 tablespoon olive oil
    1/4 cup chopped onion
    1/4 cup chopped celery
    1/4 cup chopped carrot
    1/2 cup white wine
    1 1/2 cups cooked rice
    1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
    1/2 cup toasted pine nuts
    1 1/2 teaspoons dried oregano
    Generous pinch kosher salt
    Freshly ground black pepper

    Makes 4 servings

    1. Preheat the oven to 400 degrees F.
    2. Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
    3. In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
    4. Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

    YUM!

  54. Gwendellyn 10/15/2009 at 3:31 pm #

    Candied Yams

    6 large bright orange sweet potatoes/yams
    1 lb. dark brown sugar
    1 stick of butter
    2 cups of miniature marshmallows
    1/4 cup of white sugar
    2 teaspoons of salt

    Wash and peel potatoes. Chunk potatoes into 2 inch disks. Put potatoes in a pan and cover with water. Add 2 teaspoons of salt and 1/4 cup of white sugar to the potatoes and water. Cover. Boil until potatoes are fork tender (approximately 30 minutes). Drain potatoes.

    Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter.

    Bake for 20 minutes in 350 degree oven. Sprinkle with marshmallows. Return to oven and bake until marshmallows are brown.

    Perfect Pairing:
    -Trifle dress
    -Anna Von Diederitz Coat in Snow
    -Betsey Johnson Love at First Tights
    -Full Throttle Heels in Cameron
    -Semi-Charmed Necklace
    -Coup de Coeur Watch Ring

  55. Rachel F. 10/15/2009 at 3:34 pm #

    Retro.Simple.Delicious:
    All that Modcloth is to me

    OUTFIT
    Soda Fountain Dress in Ginger
    Holland, 1945 Jacket
    Just Teasing Tights
    Candy Corn Heels
    Squirrel Power Earrings

    PUMPKIN SOUP

    Ingredients:
    3lb (1.5kg) Pumpkin
    2 oz (50g) Butter
    Salt & Pepper
    A Pinch of Nutmeg
    1 tsp White Pepper
    2 pints (1.2 litres) of Milk
    1 tbsp Plain Flour

    Directions:
    Peel the Pumpkin and cut it into small squares. Place them into a large saucepan of salted boiling water and boil until quite tender. Strain and rub through a fine sieve.

    Bring to boil the Milk. Melt the Butter in another saucepan and stir in the Flour until smooth. Add the pinch of Nutmeg and the White Pepper. Pour in half the boiling Milk by degrees, stirring all the time. Add the Pumpkin pulp and mix well. Add additional Milk until it makes the consistency of single cream. Lastly, season with Salt & Pepper to taste.

  56. Angelica 10/15/2009 at 3:42 pm #

    Outfit:
    Grecian Green Dress
    Croquet Sandals
    Eyedust in Cleopatra
    Wood You Cry For Me Necklace
    Dad Knows Best Watch

    Recipe best served with:
    It Takes Two Plate

    Butternut Squash Panzanella Salad

    Ingredients:
    4 cups (1-inch) cubes peeled and seeded butternut squash
    5 tablespoons olive oil, divided
    3 tablespoons capers, drained
    1 tablespoon chopped garlic
    Pepper to taste
    4 cups (1-inch) cubes baguette or other crusty bread
    1 1/2 teaspoons chopped sage
    Salt to taste
    2 tablespoons lemon juice
    1/2 teaspoon grated lemon zest
    1 tablespoon red wine vinegar
    4 to 6 cups chopped romaine lettuce
    1/4 cup thinly sliced red onion
    Queso fresco or feta cheese, crumbled (optional)

    Directions:
    1. Preheat oven to 375°F. Arrange racks in the upper and lower thirds of the oven.
    2. In a large bowl, toss together squash, 1 tablespoon of the oil, capers, garlic and pepper.
    3. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 30 minutes.
    4. Meanwhile, in a large bowl, toss together bread, 1 tablespoon of the remaining oil, sage and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes.
    5. Set both squash and bread aside as done to let cool to room temperature.
    6. In a large bowl, whisk together lemon juice, zest, vinegar, remaining 3 tablespoons oil, salt and pepper to make a dressing. Add lettuce, onions, squash and bread and toss gently to coat. Transfer to plates, top with cheese (if using) and serve immediately.

    Serves 4 to 6.

  57. Eleanor 10/15/2009 at 3:42 pm #

    Asiago and Squash Linguine

    * Olive Oil
    * Salt
    * 1 Tablespoon Butter
    * ½ cups Heavy Cream
    * 1 cup Asiago Cheese, Finely Grated
    * 1 whole Sweet Onion, Diced Or Medium Chop
    * 3 cloves Garlic, Minced
    * ½ pounds Linguine
    * 2 whole Red Russet Potatoes, Small Cubes
    * ½ pounds Butternut Squash In Small Cubes
    * 1 whole Pattypan Squash, Cubed
    * 1 whole Any Other Squash Variety You Like, Cubed
    * ½ packages Pre-cleaned Mushrooms
    * 8 whole Cherry Or Yellow Pear Tomatoes

    Preparation

    1. Heat enough olive oil in a large skillet to coat it on medium heat (4.5 on a 1-10 scale). Cut up the onion to be whatever size you prefer in your pasta and add it in the skillet. Mince the 3 cloves of garlic and add that as well. Stir every few minutes; these will sweat while working on the next step.

    2. Medium-dice the potatoes and add those to the skillet (they need to cook the longest). Continue stirring the skillet every few minutes and after a new ingredient is added.

    3. Cube the remaining squashes into bite-sized cubes beginning with the butternut squash and add each squash as you finish cubing it.

    Tip: For the butternut squash, it is easiest if you find it pre-cubed, as it is much more difficult than other squash varieties to break down; some grocery stores (Harris Teeter) have it near the mushroom section. If you find it, you will still need to cut those cubes into bite-sized cubes.

    4. Add a couple generous pinches of salt. The Asiago cheese will add some saltiness at the end so don’t go overboard here. If the skillet contents look dried out, you can add more olive oil.

    5. Cook the pasta in a medium pot of boiling water according to package directions.

    6. Cut the mushrooms and tomatoes into bite-sized pieces and add those to the skillet.

    7. When pasta is ready, drain it in a colander. Meanwhile, make a hole in the middle of the skillet and melt the butter. Add the heavy cream and half of the Asiago cheese. Stir to combine it with the entire skillet. Add the pasta and the remaining Asiago cheese and stir to combine everything. If it looks too sticky, add more heavy cream to desired consistency.

    8. Taste and add more salt, or pepper if you like, and serve! If you wish, garnish with some herbs like basil, savory, thyme, or sage.

    Outfit—

    Rise and Style Headband
    Birds of Paradise Earrings
    Boutique Crawl Cardigan
    Saffron Sophisticate Skirt
    Storybook Ending Socks
    Olive and Twist Pump

    http://elliebird-fernweh.blogspot.com/2009/10/modcloth-outfit-and-recipe-to-match_15.html

  58. Margaret 10/15/2009 at 3:43 pm #

    Outfit:
    The Izzie Sweater
    You Are My Sunshine Skirt
    The Draper Equestrian Hat
    Goldfinger-less Gloves
    Storybook Ending Socks
    Seamstress Heels

    Acorn Squash Soup

    INGREDIENTS

    * 1 small onion
    * 1/4 cup chopped celery
    * 2 tablespoons butter or margarine
    * 2 tablespoons all-purpose flour
    * 1 teaspoon chicken bouillon granules
    * 1/2 teaspoon dill weed
    * 1/4 teaspoon curry powder
    * dash cayenne pepper
    * 2 cups chicken broth
    * 1 (12 ounce) can evaporated milk
    * 3 cups mashed cooked acorn squash
    * salt and pepper to taste
    * 5 bacon strips, cooked and crumbled

    DIRECTIONS

    1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
    2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

  59. Kathryn 10/15/2009 at 3:44 pm #

    Butternut Squash Fries

    INGREDIENTS
    1 (2 pound) butternut squash, halved and seeded
    salt to taste

    DIRECTIONS
    Preheat the oven to 425 degrees F (220 degrees C).
    Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
    Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy

    Outfit:
    I Get Mis-Tee
    Chalet Skirt
    Turkish Delight Skarf
    Dots and Daisies Tights in Silver
    Great Lakes Boots
    Almost an An-Jewel Knit Hat
    Something Blue Earrings

  60. Cassie 10/15/2009 at 3:47 pm #

    I made the BEST squash dish two night ago. I got the receipe from shelterrific.

    Pasta with butternut squash, radicchio, bacon, and ricotta salata
    Makes 4 to 6 servings
    * 2 Tbsp. unsalted butter
    * 2 Tbsp. olive oil
    * 1/3 cup pine nuts
    * 1 lb. butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
    * 5 strips bacon, cut into ½-inch long pieces
    * 3/4 lb. radicchio, cored and thinly sliced
    * 1 box ziti
    * 1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)

    Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.

    Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add bacon and radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until the radicchio is wilted and tender and the bacon is crisp, about 5 minutes.

    Meanwhile, cook pasta in a pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.

    Serve topped with nuts and cheese.

    It was delicious. After my husband and I ate it we said it tasted like something from a fancy restaurant. So for that reason, I think it’s the perfect recipe for a cozy date night at home.

    My outfit for shopping at the farmers market for the ingredient and the following date night would be:

    Winter in the City Dress
    Longitude Tights in Eggplant
    Beyond Basic Cardigan
    Fiddle Boots
    Carillon Cloche
    The Uffizi Handbag

  61. Stephanie 10/15/2009 at 3:51 pm #

    Carmelized Winter Squash

    2 tablespoons pine nuts
    2 teaspoons minced rosemary
    2 teaspoons minced lemon zest
    1 1/2 teaspoons minced garlic
    2 tablespoons lemon juice
    3 tablespoons olive oil
    2 pounds peeled winter squash, cut into 1/2-inch cubes (5 cups diced)
    1 teaspoon salt
    Freshly ground black pepper

    1. Toast the pine nuts in a small skillet over low heat until lightly browned, about 4 to 5 minutes. Set aside.

    2. Combine the rosemary, lemon zest and garlic in a small bowl and add just enough lemon juice to moisten. Stir together with a spoon, crushing and smearing to make a thick herb paste. The garlic and rosemary should be extremely fine because they will need to cook in a flash.

    3. Heat the oil in a large nonstick skillet over medium-high heat. When it is very hot, add the squash. Sprinkle with salt and toss to combine, so the squash cubes are evenly coated with hot oil and seasoned with salt.

    4. Cover tightly and cook without stirring for 2 minutes. Remove the lid and stir the squash. The cooked sides should be starting to caramelize. Cover and cook 2 minutes.

    5. Remove the lid and toss the squash. Reduce heat to medium, stirring occasionally, until the squash cubes are just tender enough to pierce with a small sharp knife, about 5 minutes. The squash should appear somewhat glazed and browned on much of the surface but should not be so cooked that it falls apart.

    6. When the squash is cooked, sprinkle with the herb mixture and the remaining lemon juice. Toss to coat the squash, letting the herb mixture sizzle briefly and become aromatic. Taste and adjust the seasoning for salt, lemon juice and black pepper. Scatter the pine nuts over the squash and transfer to a bowl.

    Outfit:
    The Pumpkin Seed Tunic
    First Day Skirt In Study Hall
    Lillehammer Booties
    Cardinal Points Nacklace

  62. amelia 10/15/2009 at 3:56 pm #

    Oven Baked Squash and Sweet Potato Home Fries
    (My grandmother’s recipe—we’re southerners so this was originally a fry-in-the-bacon-grease situation, and I’m not knocking that; but unless it’s Thanksgiving I tend to bake these suckers in the oven.)
    1 lb thick-chopped, peeled sweet potato
    ½ lb thick-chopped zucchini
    ½ 1b thick-chopped yellow squash
    1 ½ c. corn (canned, frozen, or fresh)
    ½ medium sized white onion, diced
    4 slices bacon, crumbled
    2 ripe tomatoes, sliced; optional
    ½ tsp. paprika
    ½ tsp. cinnamon
    ¼ tsp. allspice
    coarse sea salt to taste
    First, preheat oven to 425 degrees. Peel sweet potatoes. (You may peel the squash, and zucchini if you choose—but the skins brown up well and add a little crispy crunch to the fries.)
    Line a baking sheet with aluminum foil. Fry bacon in a skillet until crispy. Set aside to cool, then crumble.
    Put potatoes, squash, and zucchini in a bowl. Add oil, paprika, cinnamon, allspice, and sea salt. Thoroughly coat potatoes, squash, and zucchini. Spread them out on the baking sheet in a single layer. Bake for 20-25 minutes, turning every 10 minutes.
    Simmer corn and onion in a pot until al dente. Set aside.
    When your sweet potato and squash fries are ready, pop them out of the oven onto a paper-towel lined plate. Serve warm with corn, onions, and bacon sprinkled in. Down South, we eat them with cool tomato slices on the side—but some Heinz ketchup sort of does the trick as well.

    matching ensemble:
    spruced up dress
    buffalo jill belt
    the goldie trench
    personal ad peep-toes in mauve
    quite contrary earrings

  63. Shannon C. 10/15/2009 at 3:58 pm #

    The Tastiest Squash Ever!

    I learned how to makes this from my mother, and it is one of my favorite fall side dishes.

    Butternut or Acorn Squash
    Light Brown Sugar
    Butter

    Preheat your oven to 350 degrees F.
    Clean any dirt off the outside of the squash, then halve it.
    Clean out the inside, removing all the seeds.
    Place in a glass baking pan of appropriate size. (Based on how many squash you are baking and how large the squash are.)
    Put butter and brown sugar in the center of each squash half.
    Bake until the squash is soft.
    Yum!

    Outfit to go with:

    Winter in the City Dress
    Gold Peacock Feather Tights
    Bow-sic Black Flats
    Aesop’s Fable Necklace in Fox

  64. Jenia 10/15/2009 at 3:59 pm #

    Yellow Squash Casserole

    INGREDIENTS

    * 4 cups sliced yellow squash
    * 1/2 cup chopped onion
    * 35 buttery round crackers, crushed
    * 1 cup shredded Cheddar cheese
    * 2 eggs, beaten
    * 3/4 cup milk
    * 1/4 cup butter, melted
    * 1 teaspoon salt
    * ground black pepper to taste
    * 2 tablespoons butter

    DIRECTIONS

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
    3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
    4. Bake in preheated oven for 25 minutes, or until lightly browned.
    servings: 10

    Outfit:
    Icarus Dress
    Euphrates Sandals
    Cobweb cuff
    Braid Marion Bracelet
    Intarsia Earringsjenia
    City of Angels Ring

  65. amanda 10/15/2009 at 4:00 pm #

    Easy Cheesy Squash Casserole:

    2 pounds yellow squash, cut in 3/4-inch cubes
    1 cup chopped onion
    1 teaspoon salt
    1/4 teaspoon freshly ground pepper, or to taste
    water
    4 tablespoons butter
    1 cup saltine crackers, crumbled
    1/2 cup milk
    1 cup shredded Cheddar cheese
    1/2 cup pecans, finely chopped, or buttered bread crumbs

    Preparation:
    Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.

    Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

    Outfit:

    Decoupage cardigan
    Best Friend Tank in Saffron
    Four Seasons Jeans
    Candy Corn heels
    The Fobulous Necklace

  66. Jack 10/15/2009 at 4:03 pm #

    The Recipe:

    Spaghetti Squash in a Chunky Tomato-Basil Sauce

    1 large spaghetti squash
    2 tbsp. extra-virgin olive oil
    1 medium yellow onion, finely chopped
    1 cup mushrooms, sliced
    1 green pepper, finely chopped
    1 cup cherry tomatoes, whole or halved
    1 28 oz can of stewed tomatoes
    2 cloves garlic, minced
    1 tsp dried basil
    1 tsp rosemary
    1 tsp thyme
    salt and pepper to taste

    Preheat oven to 180 C
    Use fork to pierce rind of squash in several places. Place squash on baking sheet and bake until tender (about 1 hour). Remove from oven and let stand until cool enough to hold. Cut in half lengthwise and remove seeds. Use fork to twist out strands.

    Heat olive oil in medium saucepan over medium to high heat. Add onion, mushrooms, peppers, cherry tomatoes; cook uncovered until tomatoes start to soften. Stir in stewed tomatoes, garlic, basil, rosemary, thyme. Add salt and pepper to taste. Let simmer 15 to 20 minutes, stirring as needed. Pour sauce over squash and toss.

    The Outfit:

    The Adventurist Skirt
    The Grey-t Lace Cami
    Isobel Cardigan, worn open
    Get To the Point Spectators in Brown
    My Aim is True Necklace

  67. Janet 10/15/2009 at 4:48 pm #

    Baked Scallop Squash

    1 c. squash
    Peel squash if skin is tough; cut up and cook until tender crisp.

    3 eggs, beaten
    1/2 can sweetened condensed milk
    1/2 tsp. vanilla
    1/4 c. melted butter

    Beat 3 eggs; add 1/2 can sweetened condensed milk and vanilla. Add cooked and drained squash and melted butter. Bake at 325 degrees until knife inserted comes out clean.

    Limoncello Retro Dress
    Pop Peep Toes
    Hibiscus Bangle

  68. Eíra 10/15/2009 at 4:55 pm #

    ¤Though jumping of joy into the kithen wearing my Pumpkin Carving Heels, today’s dish is Squash&Onion Pie. And once again, to be sure I will stay warm and comfortable in my Dots and Daisies Tights in Brown, underneath my Lilypad Princess Dress, I have with me Three Days of Peace Shrug. I am still flying from the Apple-dish from earlier, and make sure to include my Down Town Earrings in Green with the Spread Your Wings Headband in my hair. Armed with a Boho Bolo dusted eyes in Diva, I am ready to cook – again for 4 – and turn on some smooth Miles Davis – and the oven…

    ¤Ingredients¤
    Filling:
    1 squash – mediocre size. Not the largest – or the smallest you can find.
    1 big red onion
    1 small bundle of spring onion
    3-4 cloves of garlic
    4-5 eggs (depending on size)
    1 tbsp. of milk pr. egg – and then a slosh more.
    *optional: ginger – shredded fresh ginger.
    *optional: either a parsnip or a parsley root.
    Spices, like garam masala, tandoori, curry or what ever you like – basically – to add flavour to the mixture.
    Salt and pepper
    ca 50 gr. emmenthaler cheese
    a block of goats feta-cheese

    Pastry:
    100 gr. of spelt flour – could be a grained kind.
    100 gr. of cream cheese – natural flavour, I can recommend goats cream cheese.
    50 gr. of butter

    -¤How to¤-
    (4 prs.)
    Turn on the oven to pre-heat at 200 dg. celsius.

    First the pastry. Cream cheese, flour and butter is put together in a bowl, and worked together into a dough. The elasticity of this dough is best achieved if worked together by hand and not mixer.
    Put it in the fridge for later use, while you mix and prepare the filling.

    Filling:
    Eggs and milk are whisked together. Add the spices of your choice – aside from a little salt and pepper. I prefer myself to add the garam masala and the tandoori spice.
    Then the garlic – crushed, and the spring onions – cut into little rings.
    Set aside while you prepare the remaining squash, red onion, and the emmenthaler.

    Squash is rinsed, and shredded. The red onion is cut in halfs and then sliced into semicircle rings.
    The emmenthaler – on a separate plate – is also shredded.

    Now you are ready to put the pie togehter into a whole. First the dough, which neatly is worked into your baking tin or sheet. Make sure you really work it gently to not have any holes and to have an even surface before you add the filling and topping.

    The shredded emmenthaler goes next, in this delicious composition. Cover the surface with the cheese, not too thick a layer. Then add the onion semi-rings, even spread, and the shredded squash to cover the whole thing.
    Last thing before the mixed egg, is the goat feta-cheese. Crumble it and spread it gently on top of the squash. Finally you are ready to add the liquid, and you can use a fork to gently spread the onionrings, and make sure that there’s eggnugg around the edge of the pie’s content.

    Turn the oven down to 180 dg. celsius
    – and bake it – in the middle –
    for 50 min.
    Then check it, – to see if the mixed egg has come together. If not, turn it up to 200 dg Celcius again – and give it 15 min.

    Enjoy .D

  69. Eíra 10/15/2009 at 4:57 pm #

    PS:
    the optional ginger is added with the spices in the egg nugg.
    the optional root veggie is shredded and added along with the squash….

    🙂

  70. Adri 10/15/2009 at 5:02 pm #

    I learned how to make this while in Bologna, Italy, and (though it takes a while to prepare) it is delicious!!

    Roasted Butternut Squash, Chicken and Parmesan Risotto

    you’ll need:
    -2 Cups fresh butternut squash, diced into 1/2 inch cubes (see links above to properly dice one)
    -2 Tablespoons extra virgin olive oil
    -1/2 teaspoon kosher salt
    -1/4 teaspoon Lawry’s garlic salt with parsley
    -1 Tablespoon butter
    -12 oz bag Arborio rice
    -1 large onion, chopped
    -2 cloves fresh garlic, minced
    -4 Cups chicken broth
    -1/2 Cup fresh grated Parmesan Cheese
    -2 Cups cooked chicken, cubed
    -1/4 Cup fresh parsley, finely chopped
    -2 thin slices prosciutto, julienned for garnish (you can also substitute crumbled bacon for the prosciutto)

    instructions:
    1. Preheat oven to 400 degrees F. Place squash, olive oil, salt and garlic salt into a large bowl; toss to combine and pour onto a lightly greased baking sheet. Bake for 30-40 minutes.
    2. In the meantime, melt butter in a large saucepan or skillet over medium heat. Stir in rice and onion; cook and stir for 5 minutes, until onions are softened. Stir in garlic for 1 minute. Stir in ½ Cup of chicken broth, stirring constantly. As the broth gets soaked up, stir in another ½ Cup until broth, continuing this process until broth is used up and rice is cooked. Then stir in Parmesan cheese, chicken and parsley. Stir in butternut squash right before serving.
    3. Garnish each bowl with a pinch of prosciutto and a sprig of parsley if desired.

    italian-inspired outfit to match:
    Saarinen Dress
    Satine Tights
    Jagged Little Heel
    Cape Of Good Hope
    Birds of Paradise Earrings in yellow
    Archimedes Cuff
    City Of Angels Ring in gold
    Modern Marilyn Sunglasses in tortoise

  71. Sarah K. 10/15/2009 at 5:15 pm #

    recipe: stuffed acorn squash

    acorn squash (as many as you want!)
    multi-grain bread
    rasins/craisins
    small tin of corn
    brown sugar
    melted butter

    there are no measurements, because it depends on how much of each thing you want in each squash. :o) use your own judgement.

    first, cut the squash in half. boil until soft.
    tear up the bread into crumbs and put it in a bowl. mix in raisins and/or craisins, a little corn, and some brown sugar. add melted butter till the stuffing is sticky.
    put a little butter on the boiled squash halves. sprinkle brown sugar on them, then fill with stuffing.
    bake in oven at 300 degrees to desired tenderness.

    outfit:
    autumnal and delicious- just like squash!

    Dr. Quinn dress
    mini dots tights in Delphinium
    Syracuse cardigan in University Hill
    pumpkin carving heels
    Marie Antoinette ring

  72. Eleanor 10/15/2009 at 5:22 pm #

    Beautiful Baked Squash

    * 1 pound Zucchini
    * 1 pound Yellow Squash
    * 4 whole Roma Tomatoes
    * 2 Tablespoons Olive Oil
    * ½ teaspoons Lawry’s Seasoned Salt
    * 2 teaspoons Fresh Thyme Leaves
    * 5 Tablespoons Chicken Stock
    * 2 cups Fresh Bread Crumbs
    * 3 Tablespoons Melted Butter

    Preparation Instructions

    Slice squash, zucchini and tomatoes into 1/8 – 1/4 inch rounds. Arrange in an overlapping pattern in a quiche dish or 1 1/2 qt. casserole. Drizzle with olive oil. Sprinkle on the Lawry’s and 1 t. of the thyme. Pour the chicken stock over. Mix the bread, melted butter and rest of the thyme. Sprinkle bread mixture on the veggies. Bake 35 minutes at 350.

    You may want to do a “poke” test on the veggies, beginning at 30 minutes baking time. You know, to avoid the whole soggy-mushy-slimey thing. And if that isn’t a fabulous way to end a recipe . . .

    Outfit:

    Pretty Poppy Knit Hat
    The Goldie Trench
    Swiss Miss Dress
    Olive and Twist Pump
    Stylin’ Stag Ring

  73. Hannah Elisabeth 10/15/2009 at 5:37 pm #

    Ingredients
    1 cup flour
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon salt
    1/4 teaspoon ground allspice
    1 cup shredded/peeled squash
    3/4 cup (packed) brown sugar
    1/3 cup unsalted butter, melted
    1 large egg
    2 tablespoons grated/peeled ginger
    1 1/4 teaspoons vanilla extract, divided
    3/4 cup chopped toasted hazelnuts (divided)

    3 tablespoons whipping cream
    3 ounces white chocolate

    Preperation
    Preheat oven to 350°F. Spray 9×9 metal pan with nonstick spray. Whisk flour and next 5 ingredients. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in another bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Bake for about 30 mins.
    Boil cream over medium heat. Remove from stove. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread on cake and sprinkle on remaining 1/4 cup nuts
    Eat, with gusto! (can be made a day in advance)

    Outfit
    The Femme Bot Skirt
    Frosting on Top
    Venti Heels
    Margherita of Savoy Necklace
    Archimedes Cuff

  74. Alicia 10/15/2009 at 5:41 pm #

    My Recipe: Butternut Squash Muffins with Frosty Topping

    ingredients

    400g butternut squash, skin on, deseeded and roughly chopped
    • 350g light soft brown sugar
    • 4 large free-range or organic eggs
    sea salt
    300g plain flour, unsifted
    • 2 heaped teaspoons baking powder
    • a handful of walnuts
    • 1 teaspoon ground cinnamon
    • 175ml extra virgin olive oil

    for the frosted cream topping
    • zest of 1 clementine
    • zest of 1 lemon and juice of ½ a lemon
    • 140ml soured cream
    • 2 heaped tablespoons icing sugar, sifted
    optional: lavender flowers or rose petals
    • 1 vanilla pod, split lengthways and seeds scraped out

    Directions:
    Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases.

    Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.

    Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.

    As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping on to the cakes.

    Outfit to Match:
    Soda Fountain Dress in Ginger
    Library Stack Heels
    Dots and Daisies Tights in Brown
    Composition VII Hat
    We the Purple Purse

  75. Bengisu 10/15/2009 at 5:53 pm #

    ♥Butternut squash souffle♥

    ingredients:

    4 cups peeled, diced squash

    1 cup water

    1/2 teaspoon salt

    1/2 cup melted butter

    1 cup brown sugar

    1/2 teaspoon cinnamon

    1/2 cup evaporated milk

    1 cup marshmallows

    Method:

    Preheat oven to 350° F. Grease 1-1/2 quart casserole.

    Put squash, water and salt in saucepan. Cover; bring to boil; boil for 15 minutes or until tender. Drain; put in mixing bowl. Mash.Add remaining ingredients; mix well.

    Turn into casserole.

    Bake in pre-heated oven for 30 minutes.

    Enjoy!!!!!

    Outfit:

    World Beat Dress
    Nobel Style Prize Flats In Bronze
    Make a Scene Tights
    Champagne SuperNecklace
    Anemone Ring
    Birds of Paradise Earrings
    The Gold and the Bow-tie-ful Clip
    Band on the Run Shades in Metallics

    and the winner is ME! LOL!

    xoxoxoxoxox!!!!!

  76. Cara 10/15/2009 at 5:59 pm #

    Butternut Squash, Blue Cheese, and Rosemary Risotto

    Ingredients:

    7 cups (or more) low-salt chicken broth

    3 tablespoons butter
    1 1/4 cups finely chopped onion
    1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
    2 teaspoons chopped fresh rosemary, divided
    2 cups arborio rice (about 13 1/2 ounces)
    1/2 cup dry white wine
    4 cups (packed) baby spinach leaves (about 4 ounces)
    1/2 cup whipping cream
    1/2 cup freshly grated Parmesan cheese

    1/3 cup crumbled blue cheese (about 1 1/2 ounces)

    Preparation:

    Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

    Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.

    Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

    Outfit:

    Carriage Tour Dress
    Almost an An-Jewel Knit Hat
    Sincerely Yours Locket
    Fendler’s Barberry Tights
    Cotswolds Booties
    When Life Gives you Lemons Coat
    Madame Bovary Ring

  77. Sarah 10/15/2009 at 6:06 pm #

    Baked Rice with Butternut Squash
    Bake, peel, and cube the squash up to two days ahead.
    Yield
    6 servings (serving size: about 1 cup)
    Ingredients
    • 1 butternut squash (about 1 1/2 pounds)
    • 2 cups fat-free, less-sodium chicken broth
    • 1 cup water
    • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
    • 1 teaspoon olive oil
    • 1 cup diced onion
    • 2 garlic cloves, minced
    • 1 cup uncooked Arborio or other short-grain rice
    • 1/4 cup dry white wine
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • Cooking spray
    • 1/4 cup (1 ounce) grated fresh Parmesan cheese
    • Fresh thyme sprigs (optional)
    Preparation
    Preheat oven to 350°.
    Place squash on a baking sheet. Bake at 350° for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400°.
    Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.
    Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.

    OUTFIT
    Feeling Lucky Bag
    Refreshing Cardigan in Lemon
    Bibliophile Heels
    Little Sweetie Skirt

  78. gi 10/15/2009 at 6:10 pm #

    This delicious dish is great for a romantic dinner, then reheat the leftovers the next night for a Halloween movie marathon. It serves 8, so you can half the recipe, Or do what I do and just eat it for every meal for several days!

    Light some candles, open some red wine, and get cooking:

    BUTTERNUT SQUASH GNOCCHI

    Ingredients
    * 1 butternut squash (about 2 lbs.)
    * About 1/2 tsp. salt
    * 1/4 teaspoon ground white pepper
    * 1/4 teaspoon freshly ground nutmeg
    * 3 to 3 1/2 cups flour, plus more for shaping
    * 3 tablespoons butter, melted
    * 1/2 cup freshly shredded parmesan cheese (or other hard cheese, such as asiago or pecorino), plus more at the table
    * Freshly ground black pepper

    Preparation:

    1. With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn’t, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.

    2. In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use… Sometimes I puree it and use it as a sauce on the gnocchi), 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).

    3. Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.

    4. Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.

    5. Bring a large pot of salted water to a boil. Boil gnocchi until they rise to the surface, about 4 minutes; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl.

    Steam some fresh green beans or other freen vegetable as a side. Keep the gnocchi hot while you get dressed for dinner:

    *Soda Fountain Dress in Ginger
    *Color in Between the Lines Coat
    *Dots and Daisy tights in Brown
    *Full Throttle Heels in Cameron

    Don’t forget to accessorize!

    *Cherry on Top Purse
    *Buckle Up Bracelet
    *Crimson Ghost Bracelet
    *Golden Oldie Wristwatch
    *Stylin Stag Ring
    *Frosted Rosette Ring

    Gently toss hot Gnocci with butter or olive oil and top with cheese and a sprinkling of black pepper. Serve with extra cheese or some of the pureed butternut squash.

    Enjoy!!

  79. Kristen Renee 10/15/2009 at 6:16 pm #

    Glazed Squash Rings (goes great as a side to any dish!)

    Ingredients: 2 acorn squash, salt and pepper, 2/3 cup brown sugar, 1/4 cup soft butter or margarine

    Trim ends and cut squash crosswise in 1 inch slices; discard seeds. Cut slices in half:season to taste. Arrange in single layer in large shallow baking dish; cober and bake in oven at 350 degrees for 30 to 35 minutes or until squash is tender. Combine brown sugar and butter; spread over squash. Continue baking,uncovered for 15 to 20 minutes or till squash is glazed, basting occasionally. Serves 6.

    Outfit:
    Layer Tee in Troposhphere
    Ginger Button Seater
    Time to Waist Jeans
    Choolate Ganache Flats
    Crimson Ghost Bracelet

  80. Amanda L. 10/15/2009 at 6:20 pm #

    Vegan Squash-Corn Fritters

    Ingredients (use vegan versions):

    2 nice sized squash, grated (food processor)
    1/2 cup drained corn
    1 egg substitute (1/4 flour and 2 pinches of baking soda)
    2 tablespoon olive oil
    1/2 cup flour (or as much as you need to make the mixture thick)
    2 teaspoon onion powder
    1 teaspoon sugar
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon curry powder
    1/2 teaspoon cayenne pepper
    bread buns

    Directions:

    Mix all ingredients together. Fry in 1 tablespoon olive oil until golden brown(or however you like) Put it on bun with some hot sauce and you’re ready!

    Outfit

    hey ho let’s bow ankle jeans
    the goldie trench
    raindrops on roses boots
    boutiique crawl cardigan
    pretty poppy knit hat
    even cowgirls get the blues bag

  81. Sarah 10/15/2009 at 6:26 pm #

    Cheesy stuffed squash
    INGREDIENTS
    • 2 butternut squashes , halved and seeded
    • 2 tbsp olive oil
    • 500g pack minced lamb
    • 1 tbsp tomato purée
    • 1 tsp ground cumin
    • 100g couscous
    • 100g goat’s cheese or feta, crumbled
    • mint leaves, to serve (optional)
    DIRECTIONS
    • Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
    • Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
    • Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.
    OUTFIT
    The Goldie Trench
    Brown-Eyed Girl Blouse
    Short Stop Skirt
    Dot the Leaf Necklace
    Abracadabra Earrings
    Library Stacks Heels

  82. Molly 10/15/2009 at 6:26 pm #

    Butternut Squash Gratin with Goat Cheese and Hazelnuts! (not for the faint of heart)

    Ingredients

    * 3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
    * 2 tablespoons olive oil
    * Coarse kosher salt
    * 4 tablespoons (1/2 stick) butter, divided
    * 3 cups sliced leeks (white and pale green parts only)
    * 1 1/2 teaspoons chopped fresh sage
    * 1 5.5-ounce log soft fresh goat cheese
    * 1 cup heavy whipping cream
    * 1/2 cup hazelnuts, toasted, husked, coarsely chopped.

    Directions

    Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

    Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11×7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

    Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

    The colors of this tasty rich dish are lovely and so I wanted to try and capture that in the outfit I put together.

    -Applause Is Welcome Dress (perfectly captures the golden glow of the squash topped with the white of the soft melted goat cheese).
    -Long Distance Calling Card-igan in International (to keep me warm like the toasted hazelnuts).
    -Dots and Daisies Tights in Brown
    -Seamstress Heels
    -The Fob-ulous Necklace (to compliment the green of the leeks).

    I’m off to the market…the squash is calling.

  83. Shayla Silva 10/15/2009 at 6:30 pm #

    Squash & Pear Muffins

    Ingredients:
    *1 cup all-purpose flour

    *1 cup whole wheat flour
    
*1 cup sugar

    *2 tsp. cinnamon

    *2 tsp. baking soda
    
*1/4 tsp. salt

    *2 packed cups grated raw butternut squash or carrots

    *1/2 cup chopped pecans or walnuts
    
*1/2 cup raisins
    
*1/4 cup flaked coconut
    
*1/2 cup canola or light olive oil

    *3 large eggs

    *1/2 cup buttermilk or plain yogurt
    
*2 tsp. vanilla extract
    
*1 pear, coarsely grated

    Preparation:
    *Preheat the oven to 350°F. Spray pan with nonstick spray or line them with paper liners.
    *In a large bowl, stir together the flours, sugar, cinnamon, baking soda, and salt. Add the carrots, pecans, raisins, and coconut and toss to combine well.
    *In a medium bowl, whisk together the oil, eggs, buttermilk, and vanilla. Add to the carrot mixture with the grated pear and stir just until the batter is combined.
    *Fill the prepared muffin tins almost to the top. Bake in the oven for 25-30 minutes.

    My “Pear-Shaped” outfit:
    *The Perfect Pencil Dress in Klimt
    *Satine Tights
    *Full Throttle Heels in Lucy

  84. Sarah 10/15/2009 at 6:34 pm #

    Butternut squash soup
    INGREDIENTS
    • 6 tablespoons chopped onion
    • 4 tablespoons margarine
    • 6 cups peeled and cubed butternut squash
    • 3 cups water
    • 4 cubes chicken bouillon
    • 1/2 teaspoon dried marjoram
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon ground cayenne pepper
    • 2 (8 ounce) packages cream cheese
    DIRECTIONS
    1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
    2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
    OUTFIT
    Saffron Sophisticate Coat
    Raking Leaves Tank in Maple
    Saffron Sophisticate Skirt
    Candy Corn Heels

  85. Natalie 10/15/2009 at 6:52 pm #

    Vegan Stuffed Zucchini and Yellow Squash with Béchamel Sauce

    INGREDIENTS
    2 large or 3 small zucchinis
    2 large or 3 small yellow squashes
    2 tablespoons olive oil
    1 large onion, diced
    3 cloves garlic, minced
    ¾ cup white or cremini mushrooms, chopped
    ¼ teaspoon cinnamon
    ½ cup fresh basil, chopped (or 2 teaspoons dried)
    ¾ cup breadcrumbs
    ½ cup walnuts or toasted pine nuts
    ¾ cup crumbled soy cheese (optional)
    juice of one lemon

    2 tablespoons non-dairy margarine
    2 tablespoons flour
    1 cup soy milk
    dash of nutmeg

    chopped parsley for garnish

    DIRECTIONS
    Preheat the oven to 350˚F/180˚C. Cut the zucchinis and yellow squashes in half lengthwise. Fatter squashes are preferable because they can hold more stuffing, but whatever you have should suffice. Carve out the insides with a knife and a spoon, so there is an empty space ¼ inch or so away from the side. The squashes should look like rounded canoes. Steam these in a steamer or some shallow water in a large covered pot until softened but not thoroughly cooked. Place in a greased casserole dish.

    While the shells are steaming, chop up the mushrooms and the carved out insides of the squash and set aside in a mixing bowl. Sauté the onion in the olive oil on low to medium heat and, once it begins to soften, add the garlic, mushrooms, and chopped squash. Sauté for 5 minutes, then return vegetables to mixing bowl. Add the remaining ingredients for the stuffing, those being the cinnamon, basil, breadcrumbs, nuts, optional soy cheese, and lemon juice. Mix well and spoon into zucchini and yellow squash shells. You may end up with some spare stuffing, which can either be baked on its own in a ramekin or stored in the refrigerator (great for impromptu stuffed peppers the next day). Bake for 30 minutes, or until well heated throughout.

    While the squashes are baking, prepare the béchamel sauce. Melt the margarine in a small saucepan on low heat and whisk in the flour. Slowly add the soy milk, whisking continuously until sauce has thickened. Add a dash of nutmeg.

    When the stuffed squashes are finished baking, remove them from the oven and top with the béchamel sauce. Serve garnished with fresh parsley.

    OUTFIT
    Dress Side Story
    Personal Ad Peep Toes in lemon (yellow squash)
    Holland, 1945 Jacket
    Sewing Circle Glasses
    Spun Fun Bangle

  86. Natalie 10/15/2009 at 7:00 pm #

    Vegan Butternut Squash Risotto

    INGREDIENTS
    2 cups Arborio rice
    2½ cups vegetable stock
    1½ cups soy milk
    ¼ cup non-dairy margarine
    ¼-½ cup sherry (or white wine)
    Cheese substitute: ½ cup nutritional yeast, vegan cheese, or vegan parmesan (or some of all 3)
    1 large onion, finely chopped
    1 butternut squash
    4 sprigs fresh rosemary
    sage
    thyme
    ½ cup walnut pieces

    DIRECTIONS
    Heat the margarine in a saucepan on low heat and add the onions. Prepare the butternut squash by removing the skin and seeds, and dicing into ¼ inch cubes. Add squash to cooking onions and sauté on medium heat until onions are soft. Next stir the rice into the pot, and pour in sherry when it seems that the rice is about to start burning. Once the sherry has mostly cooked off, reduce heat to low and add the herbs and nutritional yeast or cheese substitute. Begin adding the vegetable stock and soy milk, stirring continuously. Instead of pouring all the liquid in at once, add it bit by bit as it is soaked up by the rice. Continue stirring as frequently as possible for twenty minutes, or until rice is cooked. You can serve this as it is, but for a fancier presentation cram individual servings into a ramekin or measuring cup and overturn onto plates to create a circle mold effect. Garnish with walnut pieces.

    For a healthier version of this recipe, you may use short grain brown rice, although the consistency will be less creamy. You can also add more vegetables with the squash to make it more nutritious, such as a diced green pepper or half a bulb of fennel. Adjust the amount of margarine to your own personal taste to make it more or less sinful.

    OUTFIT
    Saffron Sophisticate Skirt (butternut squash)
    Boutique Crawl Cardigan (rice)
    The Nina Cardigan in Favorite Game (I suppose I do eat out of a navy blue bowl..)
    Poetry Prize Belt (walnuts)
    Well-Heeled Heels in Navy (bowl)
    Lady Sage Gloves (herbs)
    Birds of Paradise Earrings in yellow (squash)

  87. Heidi Quayle 10/15/2009 at 7:00 pm #

    Pumpkin Roulade (courtesy of fabulous chef Ina Garten)

    Use a Seive to sift:
    ¾ cup flour
    ½ tsp baking powder and soda
    1 tsp each Ground ginger, salt, nutmeg, cinnamon

    Mix in flour mixture slowly with the wet ingredients
    Beat until mixed
    Spread out on a parchment paper covered cookie sheet
    Cook in the oven – temp? – until golden brown

    Once its out,
    Sift Confectioners sugar on a clean baking towel
    Roll cake and towel up together (softly) like a jelly roll
    Leave the cake to cool

    Filling:
    Mascarpone Cream 12oz
    1 ¼ cups confectioners sugar
    3 tablespoons of cream
    Blend/whip until light and fluffy

    Coarsely add in ¼ cup crystallized ginger to cream,

    Unroll the whole jelly roll styled pumpkin cake (still on the towel)
    Spread the cream mixture over the top, really thin

    To roll it again, keep it on the towel and roll carefully/slowly

    Refrigerate the whole cake on plate, then slice and serve

  88. Katie 10/15/2009 at 7:05 pm #

    For an Unbelievable Fall dinner try:

    Squash Casserole, for this recipe you will need the following:
    Ingredients
    2 pounds yellow squash, sliced
    1 small onion, chopped
    1 small bell pepper, chopped
    2 teaspoons olive oil
    1 teaspoon salt
    1 teaspoon white pepper
    1 1/2 pounds cheddar cheese
    1 cup Italian bread crumbs
    Directions
    Preheat oven to 350 degrees F.

    Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.

    Squash Outfit:

    Dot the leaf necklace, the Marcia Coat,Knock on wood ring, Limoncello Retro Dress, Just Teasing Tights,Personal ad peep toes in lemon,the bumble bee bag,Lady Sage Gloves.

  89. Heidi Quayle 10/15/2009 at 7:08 pm #

    I’d serve the Pumpkin Roulade (recipe above) wearing
    The concerto skirt,
    brown eyed girl blouse and
    unicorn princess heels

  90. Annette 10/15/2009 at 7:09 pm #

    Squash Parmesan

    Ingredients:
    6 small Crookneck or Zucchini Squash, sliced 1-inch thick
    1/4 cup Olive Oil
    1/2 cup grated Parmesan Cheese
    1 teaspoon Garlic Powder

    Directions:
    1. Preheat oven to 400 F.

    2. Arrange squash slices on bottom of large ceramic baking dish.

    3. Drizzle olive oil over squash. Sprinkle with Parmesan cheese and garlic powder.

    4. Bake 30 minutes until golden brown

    THE OUTFIT:
    Ivanka Skirt
    Boutique Crawl Cardigan
    Betsey Johnson Love At First Tights
    Catwalk Stilettos
    Remember Ring
    The Courtship Hoops

    We The Purple Purse

    .

  91. Emani 10/15/2009 at 7:12 pm #

    Autumn Root Stew

    Ingredients:
    1 butternut squash
    8 carrots
    1 butternut squash
    8 carrots
    4 sweet potatoes
    2 parsnips
    8 slices bacon
    1 (398 ml) can coconut milk
    1/2 cup water
    1/2 cup peanuts
    1 onion, diced
    2 teaspoons ginger, finely diced
    2 bay leaves
    1 tablespoon oregano
    1 sprig parsley
    1 teaspoon mesquite powder
    1 teaspoon chili powder (optional)
    1 teaspoon salt
    1 teaspoon pepper

    Directions:
    1. Slice the butternut squash lengthwise and place the two haves pointing upwards on a non-stick baking tray. Spooning out the seeds and put them on the tray beside the squash. Bake at 350F for 20 minutes or until the flesh is soft.
    2. While the squash is baking, put the bacon in a frying pan and cook it (though not to the point of being crispy). Remove the bacon and leave the bacon fat in the frying pan.
    3. Chop or tear the bacon into small pieces and set aside.
    4. Add the diced onion, diced ginger and peanuts to the bacon-fat frying pan and saute until the onions are translucent and the peanuts are a darker brown shade. Set aside with the bacon.
    5. Remove the squash from the oven and use a spoon to extract all of the flesh from the squash. Add the flesh and the toasted seeds to a large stockpot.
    6. Peel and cube the sweet potatoes, adding them to the stock pot.
    7. Peel and chop the carrots and parsnips, adding them to the stock pot.
    8. Add the water, can of coconut milk, bay leaves, parsley, mesquite powder, chili powder, salt and pepper to the stock pot and stir.
    9. Put the stockpot on a stove top element set on medium for 30 minutes and cover.
    10. Add the set aside onions, peanut, ginger, bacon and cook for another 10 minutes.
    11. Serve and set aside portions for later. Freezing or canning is recommended.

    Outfit:
    Brown-Eyed Girl Blouse
    Chocolate Ganache Flats
    Little Sweetie Skirt
    Osprey headband
    Business casual necklace

  92. Miss Kellie 10/15/2009 at 7:12 pm #

    Zucchini Chocolate Chip Muffins

    INGREDIENTS

    * 1 1/2 cups all-purpose flour
    * 3/4 cup sugar
    * 1 teaspoon baking soda
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon salt
    * 1 egg, lightly beaten
    * 1/2 cup vegetable oil
    * 1/4 cup milk
    * 1 tablespoon lemon juice
    * 1 teaspoon vanilla extract
    * 1 cup shredded zucchini
    * 1/4 cup miniature semisweet chocolate chips
    * 1/4 cup chopped walnuts

    * add to recipe box Add to Recipe Box
    My folders:
    * add to shopping list Add to Shopping List
    * Customize Recipe
    * add a personal note Add a Personal Note

    DIRECTIONS

    1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

    OUTFIT:
    Spruced Up Dress
    Decorative Arts Tights
    Library Stacks Heels
    Whirling Foliage Earrings

  93. Heidi Quayle 10/15/2009 at 7:16 pm #

    Rustic Autumn Veggie Soup

    1 small pie pumpkin (reserve seeds)
    1 pepper squash
    1 acorn squash
    1 eggplant
    3 yams

    Seed each and put on a cookie sheet. Splash some grapeseed oil and sprinkle with salt and pepper before roasting at 400 degrees for 40 minutes. The veg can easily be peeled from the thick skin, afterwards.

    Cube roughly

    Put the seeds on the pan (save on dishes) and roast them for 7 minutes, watching closely so they don’t burn.

    To make the stock:
    4 cups low sodium broth (your preference but I’d suggest chicken, turkey or veg over beef broth)

    2 stalks celery, chopped (leaves and all)
    1 large tin of diced tomatoes (Fresh even better)
    2 seeded, cored red pepper
    2 seeded jalapeno peppers (careful not to burn your hands or eyes

    Incorporate chopped roasted veg into the stock. Bring to a boil, season to taste with salt and pepper.

    Serve with sprinkled pumpkin/squash seeds on top just before serving

  94. Heidi Quayle 10/15/2009 at 7:26 pm #

    I’ve got to have something cozy to wear and curl up to the fire by while I eat my rustic autumn soup (above). So, naturally, I’d choose:

    Time to Waist Jeans
    Raking Leaves tank in Maple
    Isobel Cardigan
    Quit Mesching Around Heels (nothing cozy about them but they’re to amazing to leave out)

  95. Erika 10/15/2009 at 7:27 pm #

    A modified version of a classic side dish paired with a modified version of a classic outfit! From the outside in, a structured outfit with a few surprises, like my recipe – Outerwear in the form of the Chani coat and a pair of Full Throttle heels in lucy mimic the hard shell of an acorn squash by providing protection from the elements. A pair of Goldfinger-less Gloves peeking out from under the sleeves set off the golden hem of the Soda Fountain Dress in ginger, like the savory yellow meat of the squash. A pop of color in the red Pop-lar Pendant, the green Feeling Lucky bag, and the soft warm knee high Storybook Ending socks act as the surprising amalgamation of flavors of the apples, spices, garlic! Enjoy : )

    1 acorn squash, halved
    2 tbsp butter
    brown sugar
    1 fuji apple, diced
    fresh lemon juice
    a pinch each of cinnamon and fresh grated nutmeg
    1-2 cloves of garlic, minced
    4 cloves (or you can use a little bit of clove in powder form, but it really doesn’t retain flavor as well)

    Divide the ingredients listed above and put them in the cavity of the squash. Put one tablespoon of butter in each half, then sprinkle with brown sugar. Dividing the diced apple equally, place it in the cavity and follow by squeezing fresh lemon juice onto the apple. Sprinkle with cinnamon, nutmeg, and garlic, and then put 2 cloves in each half on the top of the pile, so you’re able to remove and discard them before serving the squash (they’re not dangerous to eat, as far as I know, but they are really potent and I cannot imagine eating a whole clove would be a pleasant experience).

    Place the squash halves in a baking dish and fill the bottom of the dish with a decent amount of water to steam the squash while it cooks. Securely cover the dish with foil (you can remove the foil near the end if you prefer a firmer squash) and put it in the oven for about an hour at 350 degrees.

  96. Kayla 10/15/2009 at 7:35 pm #

    Gingersnap Squash Ice Cream!

    7 ounces sweetened condensed milk
    1 cup whole milk
    1/2 cup heavy cream
    1 cinnamon stick
    6 large egg yolks
    1/4 cup sugar
    1/2 cup canned canned solid-pack pumpkin
    1/2 teaspoon pure vanilla extract
    1/2-1 cup broken gingersnap cookie

    Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.

    Remove from heat, and beat with a wooden spoon until cool. If you use an entire 14 oz can, the remainder of the milk caramel can be refrigerated in an airtight container up to 2 weeks.

    Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes.

    Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.

    Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.

    With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath until cool. Freeze in an ice cream maker according to manufacturer’s instructions. Stir in the gingersnaps, and freeze until firm.

    Squash Ice Cream Ensemble!

    Boy Crazy Neon Top
    Fur Elise Vest
    Belle of the Ball Skirt in Charm

    Hanalei Tights
    Cotswolds Booties

    Mata Hari Necklace
    One Tuff Cuff

    Eyedust in Elf

    Delicious!

  97. Erin Schmidt 10/15/2009 at 7:46 pm #

    Here’s a good muffin recipe that is awesome for a day-after-Thanksgiving brunch.

    Pumpkin Crunch Muffins
    1 1/3 cups flour
    1/4 cup sugar
    3 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. cinnamon
    1/4 tsp. cloves
    1/4 tsp. nutmeg
    1/2 cup raisins
    2/3 cup milk
    1/2 cup canned pumpkin
    1/3 cup oil
    1 egg
    brown sugar

    Mix all dry ingredients in large bowl. Add raisins. Combine wet ingredients, then add them to dry. Pour into 12 muffin cups, and sprinkle brown sugar on top. Bake at 400 degrees for 20-25 minutes. Enjoy!

    In all your post-turkey day bliss (which has been known to last up to 3 days), comfy clothes are a must.

    The Outfit:
    Migration Shirt (to keep you warm)
    TomKat Jeans (to keep you cozy)
    Garden State Flats (to compliment the pants)
    Dad Knows Best Watch (the coolest timer ever!)
    and of course…It Takes Two Oven Mitts (to keep your digits from burning!)

  98. Kimberly 10/15/2009 at 7:46 pm #

    To sleep, perchance to dream…of this delicious squash from the new world.

    For a Shakespearean twist to today’s ingredient, pair with:

    Spruced Up Dress
    Reverberation Tights
    Library Stacks Heels
    The Sonnets Charm Bracelet

    Mashed squash
    1 1/2 lbs butternut squash
    1/4 tsp mace
    1/4 tsp allspice
    1 tsp ground cardamom
    1 tablespoon maple syrup
    1/2 tsp salt
    2 tsp melted butter
    Cut squash in half, scrape out seeds and fiber. Chunk in 2″ pieces. Boil or steam:
    20 minutes (boil) or 30 (steam) until tender.
    Cool slightly, and slip skin off pieces. Spoon skins into blender, add remaining ingredients and process till smooth.
    NOTE: I like to put a lot of coarse, fresh-ground black pepper into mine.

  99. Strawberry 10/15/2009 at 7:47 pm #

    Squash

    Squash Soup

    Ingredients

    6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
    Melted butter, for brushing
    1 tablespoon kosher salt, plus 1 teaspoon
    1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
    3 cups chicken or vegetable stock
    4 tablespoons honey
    1 teaspoon minced ginger
    4 ounces heavy cream
    1/4 teaspoon nutmeg

    Directions

    Preheat the oven to 400 degrees F.

    Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

    Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

    ‘Unusual beauty’

    Best Friend Tank in Putty
    Mermaid Avenue Skirt
    Mod Goldenrod Glovelettes
    Unicorn Princess Heels
    Buckle Up Bangle
    Frosted Rosette Ring
    The Poplar Pendant
    Compass Rose Necklace
    I Spy Necklace

  100. Morgan 10/15/2009 at 7:48 pm #

    Easy Squash Dressing

    Ingredients –
    2 cup corn Bread Crumbs
    2 cup cubed Yellow Squash
    1 chopped Onion
    1 can Cream of Chicken Soup
    1/2 stick melted Butter
    Salt and Pepper, to taste

    Preparation:
    1. Preheat oven to 350 F.
    2. Combine breadcrumbs, yellow squash, onion, cream of chicken soup, butter, salt and pepper in large bowl.
    3. Spoon into buttered baking dish.
    4. Bake 45 minutes.

    The Look:
    – How to Make an American Dress
    – Long Distance Calling Card-igan in Domestic
    – The Stacatto Boot
    – Teal Peacock Feather Tights

  101. Kierrina 10/15/2009 at 7:54 pm #

    Sorry, I misread my mom’s recipe! The spices should be like this:

    2 tbsp cinnamon
    1 tbsp nutmeg
    1/2 tbsp ginger.

  102. Kristin T. 10/15/2009 at 7:59 pm #

    Roasted Acorn Squash with Chile-Lime Vinaigrette
    Adapted from Gourmet, October 2006

    Makes 4 servings.

    2 (1 1/2 – to 1 3/4-lb) acorn squash
    1/2 teaspoon black pepper
    1 teaspoon salt
    6 tablespoons olive oil
    1 garlic clove
    1 1/2 tablespoons fresh lime juice, or to taste
    1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
    2 tablespoons chopped fresh cilantro

    Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

    While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

    Outfit:
    Sea of Poppies Dress
    Know the Ropes Espadrilles
    The Bumblebee Bag
    Magic Realism Necklace
    Braid Brigade Earrings

  103. Allison Wonderland 10/15/2009 at 8:02 pm #

    Scrumdidilyumptious Pumpkin Bars!!

    Bars:
    4 eggs
    1 2/3 cups granulated sugar
    1 cup vegetable oil
    15-ounce can pumpkin
    2 cups sifted all-purpose flour
    2 teaspoons baking powder
    2 teaspoons ground cinnamon
    1teaspoon salt
    1 teaspoon baking soda

    Icing:
    8-ounce package cream cheese, softened
    1/2 cup butter or margarine, softened
    2 cups sifted confectioners’ sugar
    1 teaspoon vanilla extract

    Directions
    Preheat the oven to 350 degrees

    Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

    To make the icing: Combine the cream cheese and butter in a medium bowl with the electric mixer until smooth. Add the sugar and the mix at low speed until combined. Stir in the vanilla and mix again. Spread on the cooled pumpkin bars, and prepare to please your taste buds!

    Outfit:
    Applause is Welcome Dress (i love the creamy icing top with the luscious pumpkin skirt!)
    Stone Cold Mary Janes in Camel
    Sincerely Yours Locket
    Buffalo Jill Belt
    Dahlia Headband

  104. Allison Wonderland 10/15/2009 at 8:15 pm #

    CHOCOLATE CHIP PUMPKIN COOKIES

    Ingredients
    • 1 15 ounce can prepared pumpkin
    • 2 large eggs
    • 3/4 cup vegetable oil
    • 2 cups granulated sugar
    • 2 teaspoons cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ginger
    • 4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 2 teaspoons baking soda
    • 1 12 ounce package semi-sweet chocolate chips
    • 1 cup chopped walnuts

    Directions
    Preheat the oven to 375 degrees.

    1. Mix the pumpkin, eggs, oil, sugar and spices together until well blended.

    2. In another bowl, mix the flour and leavenings together. Add the dry ingredients to the wet ingredients and mix.

    3. Fold in the chocolate pieces and nuts.

    4. Drop spoonfuls on well-greased baking sheets. Bake for eleven minutes our until the edges just begin to brown. Remove the cookies immediately and cool on wire racks.

    Outfit:

    Czech Yourself Dress
    Bibliophile Heels
    The Bauhaus Belt
    Cardinal Points Necklace
    Corsage Headband

  105. Sam 10/15/2009 at 8:15 pm #

    Baked Acorn Squash with Ginger Apple Stuffing

    2 med. acorn squash
    4 sm. apples, unpeeled and diced
    4 tbsp. diced celery
    4 tbsp. minced onion
    4 tsp. butter, melted
    4 tbsp. water
    4 tbsp. pumpernickel bread crumbs/cubes
    cinnamon, ginger, pepper

    Heat oven to 400 degrees. Cut squash in half, remove seeds. Place upside down on baking sheet. Combine apples, celery, onion, and bread crumbs. Add butter, water, and ginger and pepper to taste. Put in small baking dish and cover.
    Bake squash and stuffing for 45 minutes or until tender. Remove from oven and fill squash with stuffing. Sprinkle with cinnamon and bread crumbs, and pop back into oven for five minutes to toast topping. Serve.

    The Aztec Sweater Dress
    Make A Scene Tights
    Friendship Wedges
    Green Beret of Glamour

  106. Audrey 10/15/2009 at 8:28 pm #

    Ingredients

    * 2 teaspoons olive oil
    * 1 cup vertically sliced Vidalia or other sweet onion
    * 1 cup sliced yellow squash (about 1 medium)
    * 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    * 1/4 teaspoon salt
    * 1/8 teaspoon black pepper
    * 3 garlic cloves, minced
    * 1 cup fresh corn kernels (about 2 ears)
    * 1/2 cup 1% low-fat milk
    * 1 (11.5-ounce) can refrigerated corn bread twists
    * Cooking spray
    * 1 tablespoon yellow cornmeal
    * 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
    * 1/4 cup (1 ounce) grated fresh Parmesan cheese
    * 1/4 cup chopped fresh parsley

    Outfit:
    Princess Ozma Cardigan
    Raking Leaves Tank in Oak
    Thoroughbred Shorts
    Storybook Ending Socks
    Sportster Debbie Boots in Black
    Champagne SuperNecklace

  107. ange 10/15/2009 at 8:29 pm #

    Much like a sharply-dressed, bored 1960s housewife, I spend most of my time in the kitchen. Here is a squash recipe that my sister and I created one lonely October evening…

    Warm butternut squash and lentil salad.

    Ingredients
    2 cups of diced, oven roasted pieces of butternut squash
    1x 400g tin of lentils, drained and rinsed
    a large handful of freshly picked flat-leaf (Italain) parsley, chopped
    1 cup of ricotta
    rind of 1-2 lemons
    1/4-1/2 cup of toasted pine nuts
    1 tble sp extra virgin olive oil
    S&P
    1 tsp freshly ground fennel seeds (optional)
    1 fresh red chili (optional)

    Method
    1. Combine roasted pieces of buttternut squash, lentils, pine nuts, ricotta, lemon rind and parsley.
    2. Dress with extra virgin olive oil and season with S&P.
    3. If desired, season further with fennel seeds and/or chili.

    Best prepared the night before and left over night for the flavours to combine. Serve with warm, toasted and garlic-rubbed slices of sourdough baguette.

    Outfit:
    The Draper equestrian hat
    Best friend tank in gray day
    How the garden grows skirt
    Thrill of the hunt necklace
    Dots and daisies tights in silver
    Get to the point spectators in brown

  108. Ronnie 10/15/2009 at 8:34 pm #

    Can’t you just imagine making a squash soup in a fall yellow outfit, eating with your friends and family? That’s what I saw! This is a family favorite!

    A RECIPE FOR FAMILY FUN:
    Squash Soup

    2 tablespoons butter
    1 small onion, chopped
    1 piece (2 inches) fresh ginger, peeled and chopped
    2 garlic cloves, chopped
    2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
    1/4 cup fresh orange juice
    Coarse salt and ground pepper
    Sour cream, (optional)

    Directions:
    1.Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
    2.Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

    RECIPE FOR A PERFECT ENSEMBLE

    Hepburn Blouse
    You Are My Sunshine Skirt

    Carnation Instant Classic Ring
    Cherry On Top Purse
    Whirling Foliage Earrings
    The Changeling Hat
    Pop Peep Toes

    And for those chilly fall days that feel more like winter…
    Newbury Street Jacket

  109. Kimberly 10/15/2009 at 8:36 pm #

    Take a walk on the Piazza Side with this pairing.

    Outfit:
    The Dauphine Tunic
    Flipside Tights in Similars
    Signature Walk Booties
    Labyrinth Bracelet

    Recipe:
    Vegetable Pizza with potato crust

    Potato Crust
    2 (3 to 4 large potatoes) firmly packed cups grated raw potatoes
    1 teaspoon salt
    1 medium onion, chopped
    1/4 cup all-purpose flour
    2 eggs, beaten
    1 tablespoons extra-virgin olive oil,
    Preheat oven to 425 degrees F. Butter a 15×10-inch baking dish.
    Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.
    In a large bowl, combine potatoes, onion, flour, and eggs. Pat potato mixture into prepared baking dish. Bake 15 minutes. Brush with 1 tablespoon olive oil and bake another 10 minutes. Place under broiler; broil 2 to 3 minutes or until golden crisp. Remove from oven and maintain oven temperature.
    Potato Crust (see recipe above)
    1 medium-sized zucchini, thinly sliced
    1 medium-sized yellow summer squash, thinly sliced
    1 medium-sized yellow sweet pepper, chopped
    1 medium-sized red sweet pepper, chopped
    1 small red onion, halved and thinly sliced
    2 to 3 cloves garlic, minced
    1 jalapeno chile pepper, finely minced
    2 tablespoons extra-virgin olive oil, divided
    1 (5.3-ounce) package soft goat cheese (seasoned or unseasoned)
    16 cherry tomatoes, quartered
    8 to 10 fresh basil leaves, snipped
    1 cup shredded mozzarella cheese
    Prepare Potato Crust; set aside.
    In a large bowl, combine zucchini, summer squash, yellow pepper, red pepper, onion, garlic, jalapeno pepper, and 1 tablespoon olive oil.
    In a large frying pan or wok, heat the remaining tablespoon of olive oil. Saute the vegetables mixture until they are crisp tender, stirring often. Remove pan from heat.
    Spread goat cheese over baked potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella cheese. Bake approximately 5 to 7 minutes or until cheese is melted. Remove from heat and serve immediately.

  110. Antonia A 10/15/2009 at 8:42 pm #

    Recipe:
    Butternut Squash Risotto
    3 cups of chicken stock (or vegetable stock)
    2 tbsp butter
    1 small onion, finely chopped
    1 cup of butternut squash, peeled and diced
    3/4 cup of arborio rice
    1/2 cup dry white wine
    freshly grated parmesan cheese to taste

    Heat the stock in a sauce pan and keep warm over low heat. Meanwhile, add butter to a large pan and heat over medium-high heat. Once the butter melts, add the onion and squash to the pan and cook for about 5 minutes, until the onion is translucent. Add the rice to the pan and cook for 1 to 2 minutes, stirring. Add the wine, and cook, stirring constantly, until the wine has been absorbed. Add a ladle of stock to the rice and cook, stirring constantly, until the stock is absorbed. Continue to add stock and cook, stirring constantly for 20 to 25 minutes, until the rice is creamy but still has some bite. Add parmesan cheese and serve. Serves 2 as a main course.

    Outfit:
    Piazza Dress
    Holland, 1945 Jacket
    Library Stacks Heels

  111. Hillary 10/15/2009 at 8:55 pm #

    Butternut Squash and Sweet Potato Casserole with Praline Topping

    Heat oven to 350, grease 2 quart oblong baking dish.

    3 Large Eggs
    4 lbs. fresh sweet potato or yams boiled, drained peeled and mashed
    1lb butternut squash baked and insides scooped out.
    2/3 cup sugar
    2/3 cup butter
    1/3 heavy whipping cream
    1 t. vanilla
    1/2 t. nutmeg
    1/2 t. allspice

    Topping:

    1 cup light brown sugar
    1/3 cup flour
    1 cup finely chopped pecans
    1/3 cup butter, cut in small pieces.
    12 pecan halves for garnish

    Beat eggs, stir in sweet potato and squash and blend in mixer, mix the rest of the ingredients and spread in dish. Mix sugar flour, nuts and work in the butter. Sprinkle over potatoes. Bake 60-70 minutes garnish with pecan halves. serves 12.

    This is the most amazing dish, try it. You won’t be disappointed. The ultimate favorite during the holidays in my clan!

    Outfit to go with this delicious dish:

    First Day Skirt in Study Hall
    Longitude Tights in Eggplant
    The lovely new Star-buckle Boots
    Syracuse Cardi in University Hill (love the color)
    Top if off with the super snuggly:
    Vest in Sheep’s Clothing

  112. Erin 10/15/2009 at 9:00 pm #

    Butternut squash Muffins!

    • 400g butternut squash, skin on, deseeded and roughly chopped
    • 350g light soft brown sugar
    • 4 large free-range or organic eggs
    sea salt
    300g plain flour, unsifted
    • 2 heaped teaspoons baking powder
    • a handful of walnuts
    • 1 teaspoon ground cinnamon
    • 175ml extra virgin olive oil

    for the frosted cream topping
    • zest of 1 clementine
    • zest of 1 lemon and juice of ½ a lemon
    • 140ml soured cream
    • 2 heaped tablespoons icing sugar, sifted
    optional: lavender flowers or rose petals
    • 1 vanilla pod, split lengthways and seeds scraped out

    Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases.

    Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.

    Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.

    As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping on to the cakes.

    And to match:
    The Babylon Dress
    Boutique Crawl Cardigan
    Ada Lovelace Locket
    Margherita of Savoy Necklace
    Key to the City Ring
    Chocolate Ganache Flats
    Anything Bows Headband

  113. Drew 10/15/2009 at 9:09 pm #

    THE FASHION:

    start with -Soda Fountain Dress in Ginger-
    pour -Pretty Poppy Knit Hat- over your main dish.
    garnish with:
    -Golden Oldie Wristwatch-
    -Apple Pickin Necklace-
    -Stagecoach Purse-
    & -The Nottingham Boots-

    add -Holland, 1945 Jacket- to taste (especially if you’re chilly).

    a quick view of the look is available here:
    http://img.photobucket.com/albums/v404/beautifulletdown_/clothes/perfectfalllook2.jpg

    THE FLAVOUR:

    Butternut squash ravioli
    (my twist on a food network recipe)

    * 1 tablespoon butter
    * 3 tablespoons minced shallots
    * 2 garlic cloves, minced
    * 1 cup roasted butternut squash puree
    * 3 tablespoons heavy cream
    * 3 tablespoons grated cheese
    * Pinch nutmeg
    * 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
    * 1/2 cup Roma tomato sauce
    * 1 tablespoon finely chopped fresh sage leaves for garnish
    * Goat cheese for garnish
    * 4 tablespoons of candied pecans for garnish

    Directions

    In a large saute pan, over medium heat, melt 1 tablespoon of butter.
    Add the shallots and saute for 1 minute.
    Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.
    Stir in the cream and continue to cook for 2 minutes.
    Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste.
    Cool completely.

    Cut the pasta ribbons into 3-inch squares.
    Place 2 teaspoons of the filling in the center of each pasta square.
    Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely.
    Add the pasta to pot of boiling water.
    Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

    Remove the pasta from the water and drain well.

    warm the roma tomato sauce in a saucepan and pour over pasta.

    Garnish with goat cheese, candied pecans and finely chopped sage.

  114. Elizabeth 10/15/2009 at 9:15 pm #

    Madagascar Delight
    Ingredients:
    2 summer squash
    Extra virgin olive oil
    Craisins
    Cayenne pepper
    Garlic powder
    Grated ginger
    Salt
    Pepper

    Directions:
    Preheat oven to 400°. Slice the summer squash into ¼ slices. Place the slices on a large baking sheet. Drizzle olive oil over slices. Top with craisins. Dust with cayenne pepper, garlic powder, grated ginger, salt, and pepper. Toss the slices on a sheet to coat them evenly. Bake for 15-20 minutes until slightly browned.

    A Spicy Summer Squash Outfit:
    Bronze Eden Earrings
    One Way Street Neclace
    Best Friend Tank in Ochre
    Troop Beverly Hills Romper
    Mod Goldenrod Glovelettes
    Pop Peep Toes

  115. Gwendellyn 10/15/2009 at 9:22 pm #

    Haha, let’s try it again with a squash! I need to review my root veggies vs. squash, apparently.

    Pumpkin-Cinnamon Rolls

    Ingredients:

    Dough:
    1 cup canned pumpkin or canned squash
    2 large eggs
    2-4 tablespoons lukewarm water
    1/4 cup butter, softened
    2 1/2 cups unbleached all-purpose flour
    1 3/4 cups whole wheat flour
    1/4 cup nonfat dry milk powder
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves (optional)
    3 tablespoons brown sugar
    1 1/2 teaspoons salt
    2 teaspoons instant yeast

    Filling:
    3/4 cup granulated sugar
    1 tablespoon ground cinnamon
    1/2 cup dried cranberries or minced crystallized ginger or raisins or chocolate chips

    Glaze:
    1 cup confectioners’ sugar or glazing sugar
    1 tablespoon butter
    1 1/2 tablespoons milk (or enough to make a “drizzlable” glaze)
    chopped nuts (optional)

    Directions
    -Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you’ve made a soft, fairly smooth dough.
    -Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it’s almost doubled in bulk.
    -Turn the dough out onto a lightly greased surface. Roll it into a 14″ x 22″ rectangle; the dough will be thin. Mix the cinnamon and sugar and sprinkle a thin layer over the dough, leaving one short edge free of filling. Add crystallized ginger or dried fruit (or both), if desired.
    -Starting with the short end that’s covered with filling, roll the dough into a log. Cut the log into twelve medium rolls (or 9 very large rolls).
    -Place the rolls into a lightly greased 9″ x 9″ pan that’s at least 2″ deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
    -Bake the rolls in a preheated 375°F oven for 25-30 minutes, until they’re lightly browned and feel set. Remove them from the oven, and set on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
    -To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar. Drizzle the warm rolls with the warm glaze. (For a glaze that stays white and remains on top of the rolls, rather than partially melting in, allow the rolls to cool completely before glazing.) Sprinkle with chopped nuts, if desired.

    Perfect Pairing:

    Pumpkin Spice Latte Dress
    Full Throttle Heels in Cameron
    Osprey Headband
    The Encrypted Necklace
    Frosted Rosette Ring
    The Illuminated Ring

  116. Amanda 10/15/2009 at 9:23 pm #

    Butternut Squash Tea Bread
    1 small butternut squash, halved and seeded
    1 ¼ cup flour
    ½ cup yellow cornmeal
    1 tsp baking powder
    ¾ tsp cinnamon
    ½ tsp ginger
    ½ tsp baking soda
    ½ salt
    ¼ tsp pepper
    ½ cup packed light brown sugar
    ¼ cup vegetable oil
    1 egg
    2 egg whites

    1. Preheat oven to 400 F. Spray a 8 ½ x 4 ½ x 3 inch loaf pan with cooking spray, set aside. Place the squash cut side down on a small baking pan. Add ½ cup water, cover with foil ad bake 30 min. When the squash is cool enough to handle scoop out the flesh and mash it with a fork. Measure 1 ¼ cup of squash. Reduce oven temp to 350 F.
    2. In a medium bowl, stir together the flour, cornmeal, baking powder, cinnamon, ginger, baking soda, salt and pepper, set aside
    3. In another mixing bowl beat together the brown sugar and oil until well combined. Add the whole egg and egg whites, one at a time. Fold in the squash and mix well. Add the dry ingredients and continue mixing.
    4. Spoon the batter into the prepared pan and bake for one hour. Let cool, Serves 12.
    Squash and tea outfit:
    – Soda fountain dress in ginger
    – Amber road coat in brown hounds tooth
    – Quit meshing around heels
    – Florence nightingale necklace
    – Feeling lucky bag
    – Twiggy earrings
    – Quill ring in gold

  117. Kyrsten 10/15/2009 at 9:30 pm #

    Recipe: Acorn Squash With Onion-Berry Filling
    Yield: 4 Servings

    Ingredients

    1 orange
    2 medium acorn squash
    2 c chopped purple onion
    2 tb olive oil
    1/3 c firmly packed brown sugar
    1 can (16-ounce) whole-berry
    -cranberry sauce

    Instructions

    Cut unpeeled orange into quarters, and remove seeds. Pulse orange in food
    processor until chopped; set aside.

    Cut squash in half; discard seeds. Place, cut sides down, in an 11- x
    7-inch baking dish. Pour about 1/2 cup water into dish.

    Microwave, covered, at HIGH 12 minutes or until tender.

    Saute‚ purple onion in hot oil in a skillet 5 minutes or until lightly
    browned. Add brown sugar, and cook 4 minutes. Remove from heat. Stir in
    cranberry sauce and orange. Spoon into squash halves, reserving remaining
    mixture to serve with turkey or chicken. Makes 4 servings.
    Outfit:
    Berry Trifle Dress
    Fendler’s Barberry Tights
    A Modern Fascinator
    Bewitching Peep Toes

  118. Bengisu 10/15/2009 at 9:38 pm #

    ♥Butternut Squash Risotto♥

    Ingredients:

    * 1 small butternut squash (about 1 pound), trimmed and peeled
    * 3/4 cup mild oil, preferably sunflower-seed oil
    * 1/4 small onion, diced
    * Coarse salt
    * 1 1/2 pounds (3 cups) Carnaroli or Vialone Nano rice
    * 8 cups hot Vegetable Broth
    * 1 cup freshly grated Parmigiano-Reggiano cheese
    * 1 tablespoon unsalted butter
    * Aged balsamic vinegar, for drizzling

    Method:

    1. Cut squash lengthwise, and scoop out the seeds and fibers. Cut each half into 4 pieces. Using a knife or mandoline, slice squash pieces 1/8 inch thick. Set aside.
    2. In a medium, heavy-bottomed saucepan, heat oil over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes. Add squash, season with salt, and add enough water to cover. Cook, simmering, until squash easily breaks apart, about 20 minutes. Stir in rice, then add a cup of broth. Bring to a boil, and cook, stirring often, for 8 minutes, adding one cup of broth at a time, as necessary; the rice should almost completely absorb the broth between additions.
    3. Add cheese, stirring to incorporate, then continue cooking, adding broth as necessary, until rice is al dente and mixture moist but not watery, about 8 minutes more. Remove the pan from the heat. Stir in butter, and adjust the seasoning with salt, if necessary. Divide risotto between 6 serving plates, and drizzle with vinegar. Serve immediately.

    Enjoy!!!!

    Outfit:

    The Mimosa Dress in Paris
    Venti Heels
    Night Lily Headband
    Just Teasing Tights

  119. Sydney 10/15/2009 at 9:50 pm #

    Curried Butternut Squash Soup
    3 tablespoons extra-virgin olive oil or vegetable oil
    1 cup chopped onions
    4 cloves garlic, minced
    1 tablespoon curry powder
    1 teaspoon ground cumin
    Red (cayenne) pepper to taste
    2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
    3 cups vegetable or chicken broth
    3 cups water
    1 pound tart apples, peeled, cored, and chopped
    Salt and pepper to taste
    In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable or chicken broth, water, and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes.
    Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.
    NOTE: At this point, soup may be refrigerated until ready to serve.
    To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.
    Makes 6 servings.

    Outfit:

    Sunshowers Sweater
    Layer Tee in Stratosphere
    Time to Waist Jeans
    I’m With the Band Boots
    Plumage of Burma Clip
    The Cougar Sunglasses in Amber
    Las Ramblas Scarf in Rojo
    Perfect Palate Bag

  120. Courtney 10/15/2009 at 9:52 pm #

    Oodles of Noodle-Less Spaghetti

    If you substitute spaghetti squash for pasta, you get tons of extra vitamins, and it’s *SO* good!

    1 spaghetti squash
    1/2 cup extra-virgin olive oil
    2 small onions
    2 garlic cloves
    2 stalks celery
    2 carrots
    1/2 teaspoon sea salt
    1/2 teaspoon freshly ground black pepper
    2 (32-ounce) cans crushed tomatoes
    2 dried bay leaves

    Bake the squash in the oven, whole and pierced all over, for about an hour at 375 degrees. When the squash is soft, cut it open, and scoop out the insides with a fork.
    Saute onions and garlic until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. This tastes great a day or so later, too! Pour it over the squash, and you’ve got really great spaghetti with extra vitamins!!!

    Outfit:

    Pumpkin Spice Latte Dress
    Key-Wee Fruit Necklace
    Archimedes Cuff
    Hundred Spires Earrings
    Long Distance Calling Card-igan in International
    Poetry Prize Belt
    Storybook Ending Socks
    Star-buckle Boots

  121. Kaitlyn 10/15/2009 at 9:54 pm #

    For a colorful, healthy fall meal try:

    Posh Squash

    If you like this recipie look at this website: http://www.squashrecipes.net/SquashRecipes/PoshSquash.htm

    Ingredients:
    8 Medium Yellow Sqaush, Sliced
    1/2 Green Bell Peppers, Seeded and Chopped
    1 Small Red Onion, Chopped
    1(8-ounce) Package of Mexican Processed Cheese

    Preparations:
    1. add sliced squash and chopped onnion to sauce pan. Cover with water

    2. Cook over medium heat for about 10 minutes or until vegetables are tender

    3. Drain vegetables into colander. Return to saucepan

    4. Add cheese and cook until cheese melts.

    5. Spoon into large, buttered baking dish.

    6. Bake 15 minutes in preheated 350 degree oven.

    The Colorful Outfit to Match:
    Picnic in Paris Dress
    Personal Ad Peep Toes in Lemon
    The Pop-lar Pendent
    The Bud’s For You Earrings

    ENJOY!

  122. Catherine 10/15/2009 at 10:34 pm #

    Ingredients:
    1/2 cup canned pumpkin
    1/2 cup low-fat vanilla yogurt
    1/4 teaspoon baking soda
    1 large egg yolk
    1/4 cup cake flour
    4 large egg whites
    1/4 teaspoon salt
    Cooking spray
    Maple syrup or honey

    Preparation:
    Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.
    http://recipes.health.com/recipes/1046790-pumpkin-pancakes

    The outfit inspired by this recipe/picture:
    Osprey Headband
    Spruced Up Dress
    Long Distance Calling Card-igan in International
    Storybook Ending Socks
    Law School Heels
    Vintage Welcome Wicker Purse

  123. Michele 10/15/2009 at 10:38 pm #

    “I Bet You Didn’t Know Zucchini Is a Squash” Tacos

    I love taco night! Green zucchini and black beans make for a tasty taco…and add spice to any evening.

    Ingredients:
    1 green zucchini- diced
    30 oz cooked or canned black beans- drained and rinsed
    ½ cup cherry tomatoes- quartered
    2 T red salsa
    1 thick slice sweet onion- diced
    1 green jalapeno pepper- minced
    ¼ cup Monterey jack cheese
    Flour Tortillas- warmed

    Spray a medium-sized pot with non-stick spray and warm over medium heat.

    Add onions to pot and cook for a few minutes until onions soften.

    Add zucchini to onions, followed by black beans, red salsa, and green jalapeno pepper.

    Put tasty mixture into warmed flour tortillas. Add cherry tomatoes and Monterey jack cheese on top. Enjoy!

    Here’s a spicy outfit to match:
    Sage Advice Dress- zucchini and black beans
    Lady Sage Gloves- zucchini
    Marie Antoinette Ring- onion
    Bestest Buds Earrings in red- salsa
    Dot the Leaf Necklace- green jalapeno pepper
    Spring Fever Sheers in Scarlet- cherry tomatoes and salsa
    Vegas Odds Heels- Monterey jack cheese
    The Suffragette Coat- flour tortillas
    Nacho Wallet

  124. Rebecca 10/15/2009 at 11:27 pm #

    “You Butter-be-a-nut Squash Lasagna”

    I’m allergic to tomatoes, and I am a vegetarian hence this recipe is amazing. Comfort food at it’s veggie best!

    Ingredients:

    1 tablespoon olive oil
    1 butternut squash cut into thin slices
    Salt and pepper
    1/2 cup water
    1/4 cup butter
    1/4 cup all-purpose flour
    3 1/2 cups whole milk
    Pinch nutmeg
    12 no-boil lasagna noodles
    2 1/2 cups shredded mozzarella cheese
    1/3 cup grated Parmesan

    Directions
    Preheat your oven to 375 degrees. Coat thinly sliced squash in oil and salt and pepper. Place in a glass baking dish, add water, cover with tinfoil and bake until tender (about 20 minutes). Cool slightly and then mash or blend the squash. Season the squash puree, to taste, with more salt and pepper.

    Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the sauce thickens slightly, whisking constantly, (seriously, the second you look away that stuff will burn!) about 5 minutes. Whisk in the nutmeg. Cool slightly.

    Position the rack in the center of the oven that you still have on at 375 degrees F.

    Lightly butter the glass baking dish you used before. (Saves dishes! Think of the environment) Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

    Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

    And to wear? Well the great thing about this lasagna is you can prepare it ahead of time and bring it to bake at a friends place, so of course you’ll need to be warm and cosy in the crisp fall weather.

    Wagon Wheel Skirt
    The Grey-t Lace Cami – tucked in of course
    Peek-A-Back Cardigan
    Dots and Daisies Tights in Brown
    Stylin’ Stag Ring
    Pining for Plumage Earrings
    Last Picture Show Boots
    and the Acadia National Coat

  125. Tracy 10/15/2009 at 11:30 pm #

    Blue Hubbard and Maple Pie:

    *Makes 1 pie!

    Ingredients:

    1¼ cup if All-Purpose Flour
    1 teaspoon Kosher Salt
    1 teaspoon Sugar
    4 tablespoons Unsalted Butter, Coldcut
    1½ cup Blue Hubbard Squash Puree

    *

    4 larges Eggs lightly beaten
    ¾ cup Pure Maple Syrup
    ½ cup Half And Half
    1 cup Heavy Cream
    2 tablespoons Pure Maple Syrup
    In small pieces,
    3 tablespoons Vegetable Shortening, Cold
    3 tablespoons Ice Water
    ½ teaspoon Kosher Salt
    1 teaspoon Ground Cinnamon
    ½ teaspoon Grated Nutmeg
    2 teaspoons Vanilla Extract

    CRUST FILLING TOPPING * To make squash puree, halve the squash, scoop out the seeds and fibers, and cut into 5- to 6-inch pieces. Place on baking sheets and roast at 400 F until soft, about 1 hour. Scoop the flesh from the skin with a spoon, drain off as much liquid as possible, and pulse briefly in a food processor. One 10-lb squash will yield about 8 cups of puree. The puree can be stored in an airtight container for up to 3 days in the refrigerator or several months in the freezer. 1. To make the crust, combine the flour, salt, and sugar in a medium bowl. Rub in the butter and shortening until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk, and wrap in plastic. Refrigerate for 1 hour. 2. Preheat the oven to 400 F. 3. Roll out the dough and fit it into a 9-inch pie plate. 4. To make the filling, whisk all the filling ingredients together until smooth. Scrape into the pie shell and bake for 10 mins. Reduce the heat to 325 F. and continue baking until the filling is set, about 50 mins. 5. Just before serving, make the topping. Whip the cream to very soft peaks. Add the maple syrup and the vanilla and whip to soft peaks. Cut the pie into wedges and top each portion with a dollop of the cream. Makes one 9-inch pie.

    The Outfit:
    Corsage Headband in Pink
    Cynical Teen Glasses in Brown
    Proud As a Necklace
    Desperately Seeking Fringe Purse
    Beijing Botanical Dress
    Buffalo Jill Belt
    Satine Tights
    Whistle Stop Boots

  126. Andrew 10/15/2009 at 11:35 pm #

    Butternut Squash Muffins Recipe
    Flavorless vegetable oil spray (or grapeseed or rice oil in a mister or spray bottle), optional

    1 pound butternut squash, peeled, seeded, and cut into small cubes (about 3 cups)

    1 teaspoon coarse sea salt
    8 black peppercorns
    2 cinnamon sticks
    2 tablespoons coriander seeds
    4 cups freshly pressed apple juice (or apple cider)
    1 cup raw cane sugar
    2 large egg yolks
    1/2 cup homemade applesauce
    1/4 cup grapeseed or rice oil (heidi note: I used room temp. clarified butter)
    4 large egg whites
    2 cups spelt flour
    2 1/4 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon fine sea salt

    1. Preheat the oven to 350F. Spray a 12-cup muffin tin with the oil, or put paper liners in the cups. Spray a rimmed baking sheet as well, or line with parchment paper.

    2. Toss the squash with the coarse sea salt and spread in a single layer ion the prepared baking sheet. Bake for 20 to 30 minutes, or until the squash is cooked through and tender,

    3. Meanwhile, in a saucepan, combine the peppercorns, cinnamon sticks, and coriander over medium-high heat and heat for 2 to 3 minutes, or until the coriander begins to smell like oranges. Remove from the heat. let sit for 30 seconds, and then add the apple juice. Return to the heat and simmer for 30 to 40 minutes, or until reduced to 1/4 cup and thick. Pour the apple juice through a fine-mesh sieve, discard the whole spices and push the reduced juice through the sieve with the back of a spoon, if necessary. Set aside.

    4. Transfer the squash and reduced juice to a food processor and process until smooth.

    5. In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and egg yolks on high speed for about 3 minutes, or until light and fluffy. Reduce the speed to low and mix in the applesauce, oil, and butternut squash puree just until blended. transfer to a large bowl.

    6. Fit the mixer with the whip attachment and clean and dry the bowl. Add the egg whites to the bowl and beat on medium-high speed until very foamy, but not quite soft peaks.

    7. in another bowl, whisk together the flour, baking powder, baking soda, and the fine sea salt. Add to the batter and stir just until mixed. then fold in the egg whites just until blended. There will be some white streaks in the batter, which is fine.

    8. Spoon the batter into the muffin cups, filling each one about three-fourths full. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

    9. Let the muffins cool in the tin on a wire rack for about 5 minutes. Turn the muffins out of the tin and let cool completely on the rack before serving.

    Makes 12 muffins.
    http://www.101cookbooks.com/archives/000513.html

    Outfit:
    Night Shift Dress
    Hepburn Blouse
    Madison Jacket
    Finishing School Headband in Sparkling Ivory
    Grammar School Knee Highs
    Stone Cold Mary Janes in Camel

  127. Emma 10/15/2009 at 11:37 pm #

    Butternut Squash Pie

    Ingredients:
    1 unbaked and chilled 9-inch pie shell
    1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
    1 cup light brown sugar, firmly packed
    3 large eggs
    3/4 cup evaporated milk or half-and-half
    1 1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground ginger
    1/4 teaspoon salt
    2 tablespoons all-purpose flour
    1 tablespoon melted butter
    1 teaspoon vanilla
    Preparation:
    To cook squash:
    Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.
    Reduce oven to 350° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.

    Outfit:
    Sun Dancing Skirt
    Raking Leaves Tank in Maple
    Wingardium Leviosa Top
    Bibliophile Heels
    Rise and Style Headband
    Butterfly Effect Necklace

  128. Eva 10/15/2009 at 11:39 pm #

    Pumpkin Muffins with Chocolate Chips

    I made up this recipe with my mom in kindergarten for a “Pilgrims and Indians” party. The recipe has never changed, and I can’t imagine fall without them.

    1 2/3 cups flour
    ½ cup melted butter (normally 1 stick)
    ½ cup brown sugar
    ½ cup sugar
    1-tablespoon cinnamon
    1-teaspoon baking soda
    ¼ teaspoon baking powder
    ¼ tsp salt
    2 large eggs
    1-cup plain pumpkin
    1 cup chocolate chips

    1. Preheat oven to 350ËšF. Line muffin tin with cupcake liners.
    2. Beat butter and sugar. Add one egg at a time. Add pumpkin.
    3. Mix dry ingredients together. Add to butter mixture. Stir to combine. Stir in chocolate chips.
    4. Bake 20-25 minutes. Makes 1 dozen.
    Note: I always tend to get a little generous with some ingredients, like cinnamon or brown sugar. It’s up to you.

    Outfit-
    Time To Waist Jeans
    Raking Leaves Tank in Maple
    Ginger Button Sweater
    Star-buckle Boots

  129. Sarah 10/16/2009 at 12:21 am #

    Curried Butternut Squash

    -1 large butternut squash, peeled and cut into 1 in chunks
    -1 large onion, peeled and sliced into thick strips
    -1 tablespoon butter, melted
    -1 tablespoon olive oil
    -1 tablespoon pure maple syrup
    -1 to 2 tablespoons curry powder, depending on taste
    -2 teaspoons cayenne
    -1 teaspoon cinnamon
    salt and freshly ground pepper to taste

    Preheat oven to 450° F. Place squash and onion into a large roasting pan (pan should be large enough that vegetables fit in one layer).
    In a separate bowl, whisk together butter, oil, maple syrup, and spices. Pour over squash and stir gently, making sure all squash and onions are coated. Roast uncovered in oven for about 40 min, turning vegetables a couple of times, until edges of squash begin to brown and caramelize.

    Serve with plain Greek (strained) yogurt, if desired.

    Note: This recipe is very versatile. Sweet potatoes may be used in place of some or all of the squash, the onions may be omitted and, of course, the spices adjusted to taste!

    Outfit: Autumnal with an East Indian flair!
    -The Rani Dress
    -Three Days of Peace Shrug
    -Snake Charming Flats
    -Bangle-desh Bracelet Set
    -Petite Peacock Bangle
    -Imperial Palace Earrings
    -Sainte-Marie Bag

  130. Katie 10/16/2009 at 12:35 am #

    Butternut Squash and Caramelized Onion Galette

    For the pastry:
    1 1/4 cups all-purpose flour
    1/4 teaspoon salt
    8 tablespoons (1 stick) unsalted butter, cut into
    pieces
    1/4 cup sour cream
    2 teaspoons fresh lemon juice
    1/4 cup ice water

    For the filling:
    1 small butternut squash (about one pound)
    2 tablespoons olive oil
    1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
    1 large onion, halved and thinly sliced in half-moons
    1 teaspoon salt
    Pinch of sugar
    1/4 teaspoon cayenne, or to taste
    3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
    1 1/2 teaspoons chopped fresh sage leaves

    1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

    2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

    3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

    4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

    5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

    6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

    Paired deliciously with…
    Roller Disco Earrings
    Born to Run Bomber in Asbury Park
    Pumpkin Spice Latte Dress
    Dots and Daisies Tights in Brown
    Library Stacks Heels

  131. Kay 10/16/2009 at 12:56 am #

    Thai-spiced Squash Soup Recipe

    I got this from a health food web site, it’s a favorite round here

    2 acorn squash, pumpkins, or other smallish winter squash
    3 tablespoons unsalted butter, room temperature
    1 14-ounce can coconut milk
    1 teaspoon (or more) red Thai curry paste
    water
    2 teaspoons fine grain sea salt (or to taste)

    Preheat the oven to 375 degrees and place the oven racks in the middle.

    Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

    When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer – a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).

    Outfit:
    Anastasia Coat
    Miss Scarlet Dress
    Well-Heeled Black Heels
    Lace And Charm Tights
    The Scarlet O’Handbag
    Proud As a Necklace

  132. Isabella 10/16/2009 at 1:34 am #

    Zucchini Bread Cupcakes

    Ingredients:
    3 eggs
    2 cups granulated sugar 

    1 cup vegetable oil 

    3 cups all-purpose flour
    1 teaspoon salt 

    1 teaspoon cinnamon 

    1 teaspoon baking powder
    1 teaspoon baking soda 

    1 teaspoon ground cloves 

    2 cups shredded zucchini

    1 teaspoon vanilla extract

    Preparation:
    1) Preheat oven to 350º
    2) Lightly grease and flour a medium-sized muffin tin (makes about 12 medium-sized muffins)
    3) In a large bowl, whisk eggs, sugar, and vegetable oil together until light and fluffy.
    4) Mix in flour, salt, cinnamon, baking powder, and baking soda.
    5) Add cloves, zucchini, and vanilla extract; stir until well blended.
    6) Pour batter into prepared muffin tin and bake 55 to 60 minutes or until a toothpick-test comes out clean.
    7) Remove from oven and cool for 10 minutes.
    8) Share and enjoy. Yum!

    Outfit:
    Green Beret of Glamor
    Milk and Honey Dress
    Refreshing Cardigan in Lemon
    A Leg Up Socks in Almond
    Stone Cold Mary Janes in Camel
    Gilded Acorn Pendant

  133. Isabella 10/16/2009 at 1:35 am #

    haha…8 + ) came up as 8)

  134. Breanna 10/16/2009 at 2:49 am #

    Fall is the perfect time to revisit your inner 50’s housewife–baking, cooking, and doing it all in a fabulous dress and heels! This pumpkin recipe will utilize warm autumn flavors to reveal your inner girly girl!

    Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting:

    Makes 18-24

    Ingredients
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon coarse salt
    Ground cinnamon, ginger, and nutmeg to taste
    1 cup packed light-brown sugar
    1 cup granulated sugar
    1 cup (2 sticks) unsalted butter, melted and cooled
    4 large eggs, lightly beaten
    1 can (15 ounces) pumpkin puree
    1 tbsp vanilla extract or Diabolique cinnamon-infused Bourbon

    Directions
    Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
    In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
    Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

    For Cinnamon Cream Cheese Frosting:

    2 8-oz packages cream cheese, room temperature
    1/2 cup (1 stick) unsalted butter, room temperature
    1 tablespoon vanilla extract
    3 cups powdered sugar
    Enough ground cinnamon to make the mixture look light brown and taste of cinnamon (probably around at least 1/4 cup)

    Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. For best spreading results, refrigerate frosting and do not apply to cupcakes until cakes have cooled.

    For extra decoration, top with shaved cinnamon bark!

    Present your Pumpkin Cupcakes Outfit:
    Dr. .Quinn Dress
    Dots and Daisies Tights in Brown
    Full Throttle Heels in Cameron
    Bunny Hop Necklace
    Spread Your Wings Headband

  135. Emily 10/16/2009 at 3:25 am #

    For pasta lovers, this squash is a great alternative and this outfit has many strands like spaghetti

    Outfit:
    -Bioluminescence Dress
    -Three Wishes Peep Toes
    -Book It Locket (to keep secret recipes)
    -Archimedes Cuff (spaghetti-like strands)

    Spaghetti Squash Recipe

    Ingredient:
    1 spaghetti squash (about 3 lb/1.5 kg)

    Preparation:
    Cut squash in half lengthwise; remove seeds. Place, cut side down, in microwaveable casserole; add 1/4 cup (50 mL) water. Cover and microwave on high for about 12 minutes or until easily pierced with fork.

    Using fork, gently scrape strands from squash into bowl. Spaghetti squash separates into long, slightly crunchy spaghetti-like strands of mild-flavoured, pale yellow squash.

    Serve with: butter, herbs and grated Parmesan or tomato sauce

  136. Ray 10/16/2009 at 3:32 am #

    Pumkin Squash Ravioli

    Ingredients:
    1 Cup Canned pumpkin
    1/2 Teaspoon Ground cinnamon
    1 Pinch Nutmeg
    1 Pinch Salt
    1/4 Cup Grated parmesan cheese
    1 Package Store bought wonton wrappers
    1 Egg white blended
    20 Whole fresh sage leaves
    10 Teaspoons Unsalted butter
    1/4 Cup Cornmeal (any stone ground in the baking section)

    In medium bowl blend the pumpkin with cinnamon nutmeg salt and parmesan cheese. Whip up the egg white in a cup. Set out a baking sheet dusted with cornmeal (Quaker sells one in the flour section of your grocer). Open the wonton wrapper package and take out a stack lay them in a single layer on a cutting board. Coat a thin layer of the egg white mixture on each wonton sheet with a pastry brush (or new dishwasher cleaned paint brush). Put a small amount (teaspoon or so) of your filling on the center of each wonton sheet. Top with another single wonton. Repeat placing each completed ravioli on the baking sheet with cornmeal as you go. You should have enough filling for 20 ravioli. When you’ve run out of filling cover the sheet with plastic wrap and refrigerate. Wash the sage leaves and dry them thoroughly. Get your pasta water up to a boill. In a large saute pan over medium heat melt the butter. Add sage leaves. Take the ravioli out of the refridgerator and add to the boiling water. These will go quickly – 3 minutes tops. Once they start to float they’re done. Drain the ravioli. Continue to cook the butter and sage until brown. Plate the ravioli and pour the sauce over them. Pass extra grated parmesan to top them off.

    Pumpkin Ravioli Outfit
    Migration Top
    In Bloom Shorts in Caramel
    Dots and Daisies Tights in Brown
    Bibliophile Heels
    Madison Jacket
    Intarsia Earrings
    My Pet Octopus Cuff

  137. Louise 10/16/2009 at 4:28 am #

    This is my recipe for squash fondue! I make it whenever I want to impress people without making to much of an effort 🙂 Plus, it’s the most delicious thing ever.

    Squash fondue for two

    -one smallish pumpkin
    -200 grams of grated gruyere or any other cheese
    -two baguettes
    -cream
    -a bit of vegetable stock (powder)
    -salt, pepper

    Cut the top of the pumpkin, like a little hat. Spoon out the grains to make a nice hole. Put in a thin layer of bread (baguette) and add some of the cream you mixed with the stock and seasoned with pepper and salt. Add a generous layer of cheese, and keep layering until you reach the top.

    Put on the pumpkin’s ‘hat’ and place it in a baking dish.. Coat it with olive oil and place it into the oven for an hour, at 220 degrees celcius, which is about 430 degrees fahrenheit. Stick your fork in it to see if the pumpkin is soft and buttery.
    Ready!

    Just spoon it up with a friend, some baguette, and a glass of white wine.

    (the lazy version would be filling the pumpkin with a bag of swiss fondue cheese! works just as well)

    I’d pair it with:

    Dichotomy Dress
    Kind of Blue Cardigan
    Decorative Arts Tights
    Friendship Wedges (these look amazing!)
    Mata Hari Necklace
    The Gold and the Bow-tie-ful Clip

  138. c_tyler 10/16/2009 at 9:20 am #

    Spaghetti Squash Casserole
    (vegetarian friendly)
    Serves 2 – 4

    1 medium-large spaghetti squash
    1/2 c. chopped green pepper
    1/2 c. chopped onion
    2/3 c. Morning Star Soy-sage Crumbles
    1 clove garlic, minced
    3 tsp. Extra Virgin Olive Oil (EVOO)
    1 tbsp. margarine
    1 c. fresh grated Parmesan cheese
    salt and pepper to taste

    Rinse Spaghetti Squash then place on microwaves safe plate. Using a sturdy knife, pierce the squash several times (this prevents it from exploding). Microwave the squash for 11-14 minutes (more for larger squash). Let cool for 5-10 minutes. Remove from microwave and carefully cut the spaghetti squash in half lengthwise. Remove the seeds using a spoon and throw away. Using a fork, scrape out the strands of the squash and put in oven safe dish. Add margarine, parmesan cheese, salt and pepper to taste and stir.

    Preheat oven to 300.

    While squash is in the microwave, put EVOO in a pan over low heat and add the minced clove of garlic. Once garlic begins to sizzle, add chopped green pepper, onion and Morning Star Soy-sage Crumbles. Cook until Soy-sage is heated completely.
    Stir in Soy-sage, onion and green pepper mix to spaghetti squash. Top with more parmesan cheese if desired and bake in microwave for 5-10 minutes (until cheese melts).
    Complete the meal with a buttered, toasted crusty piece of bread. Yummm.

    Sassy Squash Outfit:
    Boutique Crawl Cardigan
    Saffron Sophisticate Skirt
    Dots & Daisies Brown Tights
    Olive & Twist Pump
    Scissor Sisters Coat
    Deco to Go Bag
    Marie Antoinette Ring
    Love Letter Earrings
    .

  139. jill 10/16/2009 at 9:35 am #

    tried to add comments to all of these entries and it wouldn’t let me. 🙁

  140. jill 10/16/2009 at 9:37 am #

    What gives? I wasted an hour putting together three outfits & transcribing recipes. 🙁

  141. Angelique 10/16/2009 at 10:29 am #

    Baked Goat Cheese and Roasted Squash over Garlicky Fettucine

    – 6 cups (1-inch) cubed peeled kabocha or butternut squash (about 2 ¼ pounds)
    – 1 large red bell pepper, cut into 1-inch pieces
    – 1 ½ tablespoons olive oil, divided
    – Cooking Spray
    – 1 teaspoon salt, divided
    – 1 teaspoon chopped fresh or ¼ teaspoon dried rosemary
    – ¼ teaspoon freshly ground black pepper
    – 2 (4 ounce) packages goat cheese
    – ½ cup dry breadcrumbs
    – 1 pound uncooked fettucine
    – ¼ teaspoon crushed red pepper
    – 2 garlic cloves, minced
    – Rosemary sprigs (optional)

    1. Preheat oven to 425 degrees.
    2. Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with ½ teaspoon salt, rosemary, and black pepper. Bake at 425 degrees for 40 minutes, stirring once.
    3. Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425 degrees for 6 minutes.
    4. Cook pasta according to package directions omitting salt and fat. Drain, reserving ½ cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 ½ teaspoons oil, remaining ½ teaspoon salt, red pepper, and garlic, tossing to coat. Place ¼ cups pasta in each of 8 shallow bowls; top each serving with about ½ cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.
    Yield: 8 servings

    Matching outfit:
    Huckleberry dress
    Sunshowers sweater (worn under the dress)
    Mini dots tights in delphinium
    The Star-buckle boots
    Cardinal points necklace

  142. aire 10/16/2009 at 11:12 am #

    Hi Jill,
    Sorry to hear your comments did not post. I looked on the back end and did not see any comments pending from you? So I’m not sure what happened. If you want you can e-mail me your submissions and I’ll include them. Thanks!
    A.Plichta@ModCloth.com

  143. Erica 10/16/2009 at 11:36 am #

    HONEY – GLAZED ACORN SQUASH

    2-3 acorn squash
    Salt & pepper to taste
    1/4 c. honey
    2 tbsp. butter, softened
    1 tbsp. Worcestershire sauce
    1/4 c. chopped walnuts
    1/4 c. white raisins

    Cut acorn squash in half, remove seeds. Place cut – side down in a shallow pan. Add 1/2 inch water to pan. Bake uncovered at 350 degrees for 40-50 minutes, or until almost tender. Turn cut side up, season with salt and pepper. Combine other ingredients and spoon into cavities of squash. Bake uncovered at 350 degrees until filling is heated.

    To Match:

    Minty Fresh Dress
    Longitude Tights in Eggplant
    Library Stacks Heels
    Moody Blues Coat
    Feeling Lucky Bag

  144. Tran 10/16/2009 at 11:41 am #

    Holiday Squash-Stuffed Pasta with Almonds

    Ingredients:

    For pasta dough

    * 1 cup unbleached all-purpose flour plus additional for dusting
    * 1/2 cup cake flour (not self-rising)
    * 1/2 teaspoon salt
    * 2 whole large eggs, lightly beaten
    * 1 tablespoon water

    For squash filling

    * 2 (12-oz) boxes frozen butternut squash (winter squash), cooked according to package directions and drained in a colander
    * 2 large egg yolks, lightly beaten
    * 1/4 cup finely ground amaretti crumbs* (from about 5 crisp Italian macaroons)
    * 2 1/4 oz very finely grated Parmigiano-Reggiano (1 cup)
    * 1/8 teaspoon black pepper

    For broth

    * 3 1/2 cups chicken stock
    * 3 tablespoons olive oil
    * 1/4 cup sliced almonds

    Special equipment: a pasta machine
    Garnish: fresh chives

    Make pasta dough:
    Blend all dough ingredients in a food processor until mixture just begins to form a ball, 1 to 2 minutes. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth, 6 to 8 minutes (dough will be stiff but will soften as it rests). Wrap dough in plastic wrap and let rest at room temperature 1 hour.

    Make filling:
    Stir together squash, yolks, crumbs, 2/3 cup cheese, and pepper until combined well. Chill filling until ready to use.

    Roll and cut pasta:
    Set smooth rollers of pasta machine on widest setting. Divide dough into 4 pieces, then flatten each piece into a rectangle. Cover rectangles with plastic wrap.

    Dust 1 rectangle with flour and feed it through rollers 8 or 9 times, folding it in half and rotating dough a quarter turn each time and dusting it with flour if necessary to prevent it from sticking.

    Turn dial to next (narrower) setting and feed dough through once without folding, then continue to feed dough through machine, making space between rollers narrower each time and dusting with flour if dough begins to stick, until narrowest setting is reached. Catch pasta with your hand as it feeds through rollers instead of letting it crumple at base of machine. Pasta should be a long, smooth sheet, about 18 inches long and 4 inches wide. Keep covered with clean kitchen towels. Roll out remaining pieces of dough, 1 piece at a time.

    Form tortelli:
    Cut each pasta sheet into 4 (4-inch) squares.

    Spoon 1 1/2 tablespoons filling in center of 1 square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. (If tortelli are not sealed properly, filling will seep out during cooking.) Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more tortelli in same manner. (You will have a little filling left over.)

    Arrange tortelli in 1 layer in a well-floured shallow baking pan, covered with kitchen towels, and let dry, about 30 minutes. Brush off any excess flour with a pastry brush before cooking.

    Make broth and cook tortelli:
    Bring stock to a boil in a 3- to 4-quart saucepan, then add half of tortelli and simmer, uncovered, stirring gently to separate, until pasta is tender, 8 to 10 minutes. Transfer with a slotted spoon to a bowl and cook remaining tortelli in same manner, transferring as cooked to bowl.

    While second batch of tortelli is cooking, heat oil in a small skillet over moderately low heat and cook almonds, stirring frequently, until golden, about 4 minutes. Divide tortelli and some broth among 4 soup plates and top with almonds, including oil, and remaining cheese.

    Matching Outfit:

    Dress Side Story
    A Berry Sprig Deal Headband
    Candy Corn Heels
    Cherry On Top Purse

  145. tali 10/16/2009 at 12:19 pm #

    “porotos granados” (chilean bean and squash stew)

    ingredients

    * 1 lb of frozen butter beans
    * 1 medium onion, chopped finely
    * 2 garlic cloves, chopped
    * 2 spanish chorizo sausage, chopped
    * 8 glasses water or low sodium chicken broth
    * 4 ears shredded corn
    * 1 medium acorn squash, cubed
    * olive oil
    * 1 teaspoon pepper
    * 1 teaspoon paprika

    In a large pan brown the onions until clear, add the garlic and the chorizo and brown for about 6 minutes or until cooked mix in the paprika and the pepper.

    Add the butter beans and mix in for about 5 minutes.
    3.
    3
    Add the chicken broth & the squash and let boil covered for 20 minutes stirring every other time.
    4.
    4
    Add the corn and cook for 15 more minutes.

  146. Erica 10/16/2009 at 12:20 pm #

    SUMMER SQUASH IN WINE MUSTARD SAUCE

    12 baby zucchini or 3 med. zucchini (18 oz.)
    1 med. yellow summer squash or 5 baby yellow ones
    2 tbsp. water
    1/2 c. chicken broth
    2 tbsp. dry white wine
    1 shallot, finely chopped
    1 tbsp. cornstarch
    1 1/2 tsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
    1 tsp. Dijon style mustard
    1/2 tsp. pepper
    1 tbsp. butter, softened

    If using baby zucchini and baby summer squash in this recipe, keep the squash whole. If using medium zucchini and summer squash, bias-slice the squash into 1/4 inch slices. If the squash slice are large in diameter, then halve the slices crosswise.

    Place the zucchini and the summer squash in a 2 quart microwave-safe casserole. Add the water. Micro-cook the squash, covered, on 100% power for 5 to 7 minutes or until the squash is crisp-tender, stirring once. Drain the squash. Cover the squash to keep warm.

    In a 2 cup glass measure combine the chicken broth, the dry white wine, the finely chopped shallot, the cornstarch, the tarragon, the mustard and the pepper. Cook the mixture uncovered, on high for 2 to 3 minutes or until thickened and bubbly, stirring after every minute. Stir in the butter.

    To serve, pour some of the wine-mustard sauce over the squash and toss gently. Serve the squash at once with the remaining sauce. Makes 6 side-dish servings.

    The Main Course:
    The Louvre Dress
    Make a Scene Tights
    Catwalk Stilettos
    Amber Waves Of Grain Necklace

  147. tali 10/16/2009 at 12:57 pm #

    oops! something went wrong with my previous entry. here it is again:

    “Porotos Granados” (Chilean Bean and Squash Stew)

    Ingredients

    * 1 lb of frozen butter beans
    * 1 medium onion, chopped finely
    * 2 garlic cloves, chopped
    * 2 spanish chorizo sausage, chopped
    * 8 glasses water or low sodium chicken broth
    * 4 ears shredded corn
    * 1 medium acorn squash, cubed
    * olive oil
    * 1 teaspoon pepper
    * 1 teaspoon paprika

    Directions

    In a large pan brown the onions until clear, add the garlic and the chorizo and brown for about 6 minutes or until cooked mix in the paprika and the pepper.

    Add the butter beans and mix in for about 5 minutes.

    Add the chicken broth & the squash and let boil covered for 20 minutes stirring every other time.

    Add the corn and cook for 15 more minutes. Serve in a soup bowl.

    Before serving finely chop basil, tomato and onion. Mix and add a little olive oil, lime juice, salt and pepper. Let people spoon it over the stew. You can also add a hard boiled egg to each portion. Boil the eggs separately or, better yet, add them to the stew at the final stage of cooking (last 10 minutes) of cooking.

    outfit:
    jamboree shirt
    time to waist jeans
    study buddy cardigan
    all the cage heels

  148. Erica 10/16/2009 at 3:15 pm #

    SPAGHETTI SQUASH SWEETS

    3 lb. (approx.) spaghetti squash, cooked
    4 eggs
    2 c. skim milk
    3 tsp. coconut flavoring
    1 tbsp. liquid sweetener
    2 tbsp. cornstarch
    Nutmeg
    Crushed strawberries

    Cut squash in half lengthwise, clean out seeds. Place cut side down in large pan of water 2 inches deep. Boil 15-20 minutes. Drain and cool. Scrape out with fork into strands.

    Mix squash and all ingredients except nutmeg. Sprinkle nutmeg over top. Bake at 350 degrees for 45 minutes. Store in refrigerator. Serve with crushed strawberries that have been sweetened with sugar.

    To Make It Even Sweeter:
    Blackberry Ice Cream Dress
    Bradshaw Heels
    Abracadabra Earrings
    Two-Lips Necklace

  149. Jessica 10/16/2009 at 3:16 pm #

    Squash Braid

    A fresh, hot piece of this braided squash bread with a dab of butter is the perfect addition to any autumn meal. It makes 20 servings, so there is plenty to go around!

    Ingredients:
    -1 butternut squash, peeded, seeded, and cubed
    -1 (0.25 oz) pkg active dry yeast
    -2 T warm water
    -1/3 C warm milk
    -1/4 C butter, softened
    -1 egg
    -3 T brown sugar
    -1/4 t salt
    -3 C all-purpose flour

    -1 egg (for glaze)
    -1 T water

    Directions:

    In a large saucepan, cover peeled and chopped squash with water. Bring water to a boil and cook until tender, about 15 to 20 minutes. Let cool and mash. Reserve 1 cup for use in this recipe and freeze remainder for later use.
    In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    In a large bowl, combine the yeast mixture with milk, butter, 1 cup mashed squash, 1 egg, brown sugar, salt and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
    In a small bowl, beat together 1 egg and 1 tablespoons water; brush loaves with egg wash. Bake in preheated oven for 20 to 25 minutes. Remove from baking sheets and let cool on a wire rack.

    Outfit:
    Winter in the City Dress
    Peek-A-Back Cardigan
    Sincerely Yours Locket
    Perfect Palate Bag
    Dots and Daisies Tights in Brown
    See Ya Later Boots

  150. Jordan! 10/16/2009 at 4:59 pm #

    Roasted Butternut Squash Ravioli with a Sage Butter Sauce
    (SO STINKIN GOOD)

    Ingredients
    9 tablespoons butter … Read More
    3 tablespoons minced shallots
    1 cup roasted butternut squash puree
    Salt
    Freshly ground white pepper
    3 tablespoons heavy cream
    3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
    Pinch nutmeg
    1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
    12 fresh sage leaves
    1 tablespoon finely chopped fresh parsley leaves

    Directions
    In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

    Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

    Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

    In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

    Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

    Outfit:)

    Raking Leaves Tank in Oak
    Princess Ozma Cardigan
    Wagon Wheel Skirt
    Poetry Prize Belt
    Story Book Ending Socks
    Stone Cold Mary Janes In Camel

  151. Jen 10/16/2009 at 5:22 pm #

    Squash & Pear Morning Glory Muffins

    1 cup all-purpose flour
    1 cup whole wheat flour
    1 cup sugar (white or brown)
    2 tsp. cinnamon
    2 tsp. baking soda
    1/4 tsp. salt
    2 packed cups grated raw butternut squash
    1/2 cup chopped pecans or walnuts
    1/2 cup raisins
    1/4 cup flaked coconut, sweetened or unsweetened (optional)
    1/2 cup canola or light olive oil
    3 large eggs
    1/2 cup buttermilk or plain yogurt
    2 tsp. vanilla extract
    1 pear or apple, coarsely grated (don’t bother peeling it)

    Preheat the oven to 350°F. Spray muffin cups with nonstick spray or line them with paper liners.

    In a large bowl, stir together the flours, sugar, cinnamon, baking soda, and salt. Add the carrots, pecans, raisins, and coconut and toss to combine well.

    In a medium bowl, whisk together the oil, eggs, buttermilk, and vanilla. Add to the carrot mixture with the grated apple and stir just until the batter is combined. Don’t worry about getting all the lumps out – overmixing will make the muffins tough.

    Fill the prepared muffin tins almost to the top. Bake in the middle of the oven for 25-30 minutes, until the muffins are golden and the tops are springy to the touch. Tip them in their cups to help them cool by allowing steam to escape.

    Outfit:
    *Best Friend Tank in Putty
    *Arboretum Skirt
    *Syracuse Cardigan in University Hill
    *Make a Scene Tights
    *Library Stacks Heels
    *Roller Disco Earrings
    *Just Bead It Necklace Set

  152. Alexandrea 10/16/2009 at 6:37 pm #

    Butternut Squash Supreme

    *3 pounds butternut squash, peeled and cubed
    *2 eggs, beaten
    *1 cup shredded cheddar cheese
    *1 medium onion, chopped
    *3/4 cup milk
    *1 tsp. salt
    *1/4 tsp. pepper
    *1/2 cup crushed butter-flavored crackers (about 12)
    *2 T butter

    Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. Drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk and salt and pepper; add to the mashed squash and mix well. Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife comes out clean.

    Outfit:
    Boston Cream Pie Dress
    Dots and Daisies Tights in Brown
    Seamstress Heels
    Tran-quill-ity Hoops

  153. Alexandrea 10/16/2009 at 6:44 pm #

    Apricot-Maple Acorn Squash

    *2, 1-lb. Acorn squash, halved and seeded
    *1/3 cup water
    *1/4 cup apricot jam
    *2 T. maple syrup

    Place cut sides of squash down in a baking pan and add water. Cover with foil and bake for 25 min. at 400 degrees F. Drain and turn cut sides up. Stir together jam and syrup and spoon into squash. Bake for 35 min. or until tender.

    Outfit:
    Icarus Dress
    Stop Traffic Cardigan
    Arbor Boots in Cherry
    Squirrel Power Earrings
    Knock On Wood Ring

  154. Alexandrea 10/16/2009 at 6:51 pm #

    Fruit-Stuffed Acorn Squash

    *2 medium acorn squash
    *1/4 tsp. salt
    *2 cups chopped, unpeeled tart apples
    *3/4 cup fresh or frozen cranberries
    *1/4 cup packed brown sugar
    *2 T. butter, melted
    *1/4 tsp. ground cinnamon
    *1/8 tsp. ground nutmeg

    Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13 x 9 baking dish. Add 1in. of hot water to the pan. Bake, uncovered, at 350 degrees F. for 30 min. Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.

    Outfit:
    Minty Fresh Dress
    Just Teasing Tights
    Venti Espresso Heels
    Girly Girl Gloves in Black
    Corsage Headband

  155. Rachel 10/16/2009 at 8:19 pm #

    Squash Pie

    Mix filling ingredients until smooth.
    Filling:

    3 cups canned pumpkin or squash ( equals 29 oz can)

    1 cup hot evaporated milk

    ¼ cup melted butter

    2 eggs

    Pour into 9×13 pan or large casserole dish

    In a separate bowl mix together topping ingredients until mixed evenly.

    Spread topping evenly over mixture:
    Topping:

    ½ cup chopped pecans

    1 cup brown sugar

    ½ cup flour

    ¼ cup melted butter
    Serve hot as a side dish–but it taste like dessert!

    Squash ensemble:
    Icarus Dress
    Longitude Tights in Eggplant
    Daydreaming Locket
    Chocolate Ganache Flats

  156. Tracy 10/16/2009 at 8:45 pm #

    Blue Hubbard Pie

    1 blue hubbard squash, baked and pureed (see below) – 15 ounces of puree will be needed for one pie

    3/4 cup sugar
    1/2 tsp salt
    1 tsp cinnamon
    1/2 tsp ground ginger
    1/4 tsp cloves
    2 eggs
    1 can (12-ounce) evaporated milk

    1 10″ pie crust

    Preheat oven to 400 degrees. Cut the hubbard squash into several large chunks and arrange on jelly roll pan. Spritz with olive oil. Bake for 45 minutes or until fork easily pierces flesh. Scoop flesh from peel, and puree.

    Prepare pie crust in 9″ pie pan.

    Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in squash puree and spice mixture. Gradually stir in evaporated milk. Pour pie filling mixture into shell.

    Bake in 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.

    Enjoy!

    The Outfit:
    One-Room School House Top
    Greenhouse Skirt in Lilac
    Old and New Pocket Watch Necklace
    Satine Tights
    Seamstress Heels
    Desperately Seeking Fringe Purse

  157. Aya F. 10/17/2009 at 12:16 am #

    [ RECIPE ]

    Apple-stuffed Acorn Squash

    [ INGREDIENTS ]

    * 1 medium acorn squash
    * 1 cup chopped, peeled apple
    * 4 teaspoons honey
    * 2 teaspoons butter
    * 1/8 teaspoon ground cinnamon

    [ DIRECTIONS ]

    1. Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
    2. In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.

    [ OUTFIT ]

    *The Clothes Horse Dress
    *Poetry Prize Belt
    *Flirty Scarf in Cream
    *Take A Bow Necklace
    *Dots and Daisies Tights (in brown)
    *Venti Heels
    *Cape of Good Hope

  158. Erica 10/17/2009 at 9:41 am #

    SQUASH BISQUE
    1 sm. onion, sliced
    1 stalk celery, chopped
    1 carrot, chopped
    1/3 c. butter
    1 1/2 lbs. yellow crookneck squash
    1 med. potato
    1 qt. beef broth
    1 tsp. caraway seeds
    3/4 c. heavy cream
    Salt and pepper
    Saute onion, celery and carrot in butter until soft, but not brown. Peel and dice squash and potato; add to the sauteed vegetables along with beef broth and caraway seeds.
    Cook until squash is very tender, about 30 minutes. Whirl soup in blender until very smooth. Strain. Stir in cream and season to taste with salt and pepper. Reheat gently or chill.

    Outfit:
    Yellow-ha Dress
    What’s Eating Gilbert Cardigan
    Lace And Charm Tights
    Pop Peep Toes

  159. mallorymike 10/17/2009 at 11:13 am #

    Marinated Spaghetti Squash Salad

    6 ounces marinated, undrained Artichoke Hearts
    4 cups cooked spaghetti squash
    1 zucchini cut into thin strips
    1 carrot peeled and cut into thin strips
    2/3 cup chopped red bell pepper
    4 ounces shredded mozzarella cheese
    2 Tbsp grated parmesan cheese
    1/4 cup rice vinegar
    1 Tbsp dry mustard
    1 Tbsp oregano
    1 Tbsp basil
    1 Tbsp parsley
    1 Tbsp finely chopped onion
    1 Tbsp capers, drained and crushed
    2 Tbsp olive oil
    2 Tbsp red wine vinegar
    1 tsp white wine
    1 garlic clove, crushed

    Drain artichokes, reserving marinade, coarsely chop artichokes.
    Combine artichokes, spaghetti squash, and next 5 ingredients in a large bowl, set aside.
    Combine reserved marinade, rice vinegar, and remaining ingredients in a jar.
    Cover jar and shake.
    Pour over vegetables.
    Cover and chill 8 hours.
    Outfit:
    Pure Mod-ness Dress
    Make a Scene Tights
    Library Stacks Heels
    Knit-Pick Cardigan
    Don’t Leave Me Stranded Circle Scarf

  160. Jessica 10/17/2009 at 1:48 pm #

    Autumn Vegtable Soup
    2 T olive oil
    3 medium carrots, diced
    1 large yellow oniion
    2 cloves garlic, minced
    2 cups cubed peeled butternut squash
    ¼ t ground allspice
    Pinch cayenne pepper
    Kosher salt
    1 qt chicken broth
    1 14.5 oz can diced tomatoes
    4 sprigs fresh thyme
    2 cups lightly backed coarsely chopped kale
    1 cup chickpeas (canned)

    Heat oil over med high heat. Add carrots and onions and cook until soft, about 6 mins. Add garlic. Cook oa min. Add squash, allspice, cayenne, and 1 T salt and stir to combine. Add broth, tomatoes with juice and thyme. Bring to a boil. Reduce heat to medium. Simmer 10 mins. Add kale and chickpeas and cook uncovered until squash is tender and the kale has wilted—ab out 10 mins.Garnish with thyme sprigs before serving. Season to taste with more salt and cayenne.

    Outfit:
    Corn maze tunic
    Sexy back skinny jeans in Jessica
    Rainbow boots

  161. Renée 10/17/2009 at 2:27 pm #

    Baked Spiced Butternut Squash

    1/2 cup (1 stick) butter
    3/4 cup pure maple syrup
    1/4 cup apple juice
    1 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1/2 teaspoon salt
    3 small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices
    4 6-ounce Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices

    Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.

    Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.

    Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.

    Outfit:
    Icarus Dress
    Muir Woods Booties
    Dots and Daisies Tights in Brown
    Tran-quill-ity Hoops
    Birds In Flight Bangle
    Madison Jacket (I’m a Wisconsin girl, so I love this!)
    Wanna Be Your Glove-r In Red
    Pretty Poppy Knit Hat

  162. Teresa 10/17/2009 at 4:52 pm #

    Mini-Pumpkin Candy Cauldrons

    This little dessert basically takes the recipe used for making pumpkin muffins and adds a little something extra to make a festive treat. To get the shape of the ‘pumpkin cauldron’ that I want, I use a pumpkin shaped cupcake tin by Wilton. The finished cakes measure at 3.4 x 3.4.

    For the Pumpkin Cauldron:

    3 1/3 c. flour
    2 tsp. baking soda
    3 c. sugar
    1 1/2 tsp. salt
    1 tsp. cinnamon
    1 tsp. nutmeg
    1/4 tsp. ground ginger

    Mix dry ingredients and add:

    1 c. oil
    4 eggs
    2/3 c. water
    2 c. pumpkin

    Preheat oven to 350F degrees.

    Prepare muffin tins by greasing with vegetable oil and sprinkling lightly with flour. Shake out excess.

    Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean. Let the muffins cool.

    Once the cupcakes have cooled, you end up with two halves of a pumpkin (as per the cupcake tin’s mold). Since they are now cool, take a spoon and gently hollow out each of the pumpkin halves until you have a nice little dip in the center – don’t hollow them out too much or you’ll break the muffin! If ever in doubt, just do what you feel comfortable with.

    Once you have the halves hollowed out into little bowls, add some whipped cream to make a nice little ‘frothy’ brew and then add the candy of your choice to your concoction. I like to crumble up mini Butterfingers candy and sprinkle them on top of the whipped cream. However, to make it look like a real witch’s brew, add in some gummi worms and other creepy crawlies.

    Enjoy!

    The perfect pairing to this sweet treat:

    The Minty Fresh Dress – Those bright colors bring out the candy spirit of this festive dessert!

    The Grammar School Knee Highs &
    Finishing School Headband in Sparkling Ivory – These make the ‘creamy’ accents.

    Pumpkin Carving Heels – What better to represent the pumpkin cauldron than these pumpkin colored pumps? And they happen to bring out the warm colors splashed against the Minty Fresh Dress.

    For added icing on the cake, The Florence Nightengale necklace makes a delectable accessory to a sugary sweet outfit.

  163. Teresa 10/17/2009 at 5:13 pm #

    Butternut Squash and Apple Soup in Roasted Mini-Pumpkin Bowls

    This is an excellent recipe I got from Health.com that is a favorite at Thanksgiving…

    For the Butternut Squash and Apple Soup:

    Prep: 15 minutes
    Cook: 20 minutes

    Ingredients:
    1 1/2 teaspoons unsalted butter
    1 1/4 cups chopped Vidalia or other sweet onion (about 1/2 large onion)
    1 large garlic clove, smashed and peeled
    1 1⁄3 cups cubed peeled Braeburn apple
    1 1/4 pounds cubed peeled butternut squash
    1/4 teaspoon dried rubbed sage
    1/2 teaspoon kosher salt, plus pinch
    1/4 teaspoon freshly ground black pepper
    1⁄8 teaspoon ground nutmeg
    2 cups fat-free, less sodium chicken broth
    1/4 cup fat-free evaporated milk
    1/4 cup crème frâiche, for garnish

    Instructions:
    1. Melt butter in large saucepan over medium heat. Add onion; sauté 3 min­utes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 4 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.

    2. Place half of squash mixture in blender with 1/4 cup evaporated milk. Remove cen­ter of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Repeat with remaining squash and evaporated milk.

    3. Spoon 1/2 cup soup into small bowl or mini pumpkin. Swirl in 3/4 teaspoon crème frâiche, if desired. Serve immediately. (Serving size: 1/2 cup soup)

    Roasted Mini-Pumpkin Bowls:

    Ingredients
    8 (10- to 12-ounce) small pumpkins

    Directions
    Preheat oven to 400°F. Arrange pumpkins on a baking sheet, and roast 30–35 minutes or until tender. Allow pumpkins to cool slightly, about 20 minutes. Using a serrated knife, slice the top quarter of the pumpkin off and reserve for decoration. Scoop the seeds and a little of the soft pulp from the inside of the pumpkin, leaving a 1-inch boarder of pumpkin flesh on the inside. Set pumpkin bowls aside until ready to serve.

    Clothes Horse Dress &
    Buffalo Jill Belt – Apart from both having the perfect colors to match the butternut squash and the soup, the dress is an airy little number that, again, like the soup, is both light and very satisfying. The belt, like the pumpkin bowls, helps add a nice shape the piece.

    Leather and Lattice Flats – These intricately cut flats are also like the pumpkin bowls in that they give the piece a firm but unique foundation to rest on.

    Osprey Headband – The creamy color is reminiscent of the creamy texture of the soup.

    Peacock Tights in Indigo – A crisp color that brings out the accents in the dress, just like the apples compliment the taste of the squash.

  164. Teresa 10/17/2009 at 5:54 pm #

    Pumpkin Cinnamon Rolls with Maple Frosting (Credit to Julia @ fatgirltrappedinaskinnybody – she’s got an awesome food blog)

    Try not to lick your fingers too much! This is, by far, my most favorite recipe that I’ve come across and I use it whenever I get the chance (and ingredients) – it caters the most to my ginormous sweet tooth.

    Makes 12 rolls

    ROLLS:
    1/3 cup non fat milk
    2 Tbs butter
    ½ cup canned pumpkin
    2 Tbs brown sugar
    ½ tsp salt
    1 large egg, beaten
    1 package active dry yeast (2 1/4 tsp)
    1 cup unbleached all-purpose flour
    1 cup whole wheat flour

    Filling:
    1/2 cup pumpkin puree
    1/4 tsp pumpkin pie spice
    1/4 tsp cinnamon
    1/3 tsp ginger
    1/3 cup maple syrup
    2 tbsp butter, room temperate, or slightly melted in the microwave

    FROSTING:
    2 Tbsp butter
    1/4 cup maple syrup
    1/2 cup low fat cream cheese, room temperature
    2 Tbs non fat milk
    dash of salt
    ½ to ¾ cup sifted powdered sugar

    1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.

    2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

    3. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.

    4. The Filling:
    As soon as you finish with the dough, start working on the filling.
    Combine the pumpkin puree, cinnamon, ginger, salt, and brown sugar.

    Spread filling on the dough rectangle. Leaving about an inch rim around each side of the dough. So the filling doesn’t ooze out when you roll it up.

    Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.

    5. Cover and let rise until nearly doubled, 30 to 45 minutes.

    6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 5 to 10 minutes.

    7. While rolls are cooling, prepare icing: Beat butter and cream cheese in a stand mixer until creamy. Mix in maple syrup and milk. Mix in vanilla, salt and powdered sugar. Beat until well blended. If necessary, add more powdered sugar for desired consistency.

    8. Smear icing over warm rolls.

    The Minty Fresh Dress – The smell of the rolls from the oven bring to my mind a sharp clarity of bright colors found only in this dress.

    Bibliophile Heels – The taupe and tan leather is reminiscent of the tones of the pumpkin and maple, and the deep brown laces are the cinnamon-brown sugar that holds it together.

    Storybook Ending Socks &
    Finishing School Headband in Sparkling Ivory – Sweet creamy flourishes that tickle your sweet tooth.

  165. Jenn Tidwell 10/17/2009 at 6:38 pm #

    Acorn Squash and Cheese Ravioli with
    Brown Butter Sage and Cranberries

    Serves: 4 (20 raviolis)
    Prep: 40 minutes
    Cook: 15 minutes

    40 round wonton wrappers
    1 acorn squash, cut in half and seeded
    1 T. fresh ginger, minced
    1 clove garlic, minced
    1 t. salt
    Pinch white pepper
    1 c. ricotta
    ½ c. cream cheese, softened
    ¼ t. nutmeg
    ½ c. (1 stick) unsalted butter
    2 T. fresh sage, minced
    ¼ c. dried cranberries
    Water, for sealing and boiling

    Place squash flesh side down in a microwavable dish and fill a quarter of the way with water. Cook 8 to 12 minutes, until tender. Remove and set aside until cool enough to handle.
    In the meantime in a medium bowl combine ricotta, cream cheese and nutmeg; blend thoroughly and set aside. Once squash is cool to handle scoop from skin into a large bowl. Using a hand held mixer or fork mix squash until it resembles a puree. Add ginger, garlic, salt and white pepper; stir to combine and set aside.
    Begin spooning 1 teaspoon of each the cheese and squash fillings into the center of the wonton wrappers. Using your fingers wet the edges of the wrapper then top and seal with a second wrapper. Assemble raviolis until ingredients are gone.
    Bring a large pot of salted water to a boil and begin cooking raviolis in batches. This should take about 3 minutes per batch or until raviolis float to the top.
    In the meantime combine butter, sage and cranberries in a small skillet over medium heat. Let cook just until butter browns slightly, sage is crisp and cranberries are plump, about 4 to 6 minutes.
    Drizzle sauce over raviolis.

    Outfit:
    – Blonde Ambition Dress
    – The Conference Shirtdress
    – Fendler’s Barberry Tights
    – The Fresh Boots in HHollaback
    – Outstanding Oak Necklace
    – Knock on Wood Ring
    – Pom-Pomegranate Hat

  166. Jenn Tidwell 10/17/2009 at 6:40 pm #

    Bacon Wrapped Summer Squash Stuffed Chicken

    Serves: 4
    Prep: 10 minutes
    Cook: 30 minutes

    4 boneless, skinless chicken breasts, trimmed and pocketed
    2 zucchini, diced
    ½ cup frozen corn
    ¼ cup shredded parmesan cheese, plus 2 tbsp.
    4 pieces bacon
    Salt and pepper, to taste
    3 tbsp. olive oil

    Preheat oven to 350 degrees F. Partially cook bacon slices in microwave, or in a skillet over medium, for about 5 minutes. Drain on paper towel and set aside to cool slightly.
    In a medium bowl combine zucchini, corn, parmesan, salt and pepper; stir to mix thoroughly. Season both sides of chicken with salt and pepper. Evenly stuff each breast with squash mixture.
    Place a roasting rack on a lined baking sheet and set aside. Wrap each breast with a slice of bacon, place on rack and drizzle with olive oil. Bake until bacon is golden crisp and chicken juices run clear, about 25 to 30 minutes. Sprinkle one half tablespoon of parmesan on each breast the last 5 minutes of cooking time to melt

    Outfit:
    – Paging Betty Blouse
    – You are my Sunshine Skirt
    – The Sandals of Eden
    – Royalty Scarf
    – Carnation Instant Classic Ring

  167. Jenn Tidwell 10/17/2009 at 6:44 pm #

    Balsamic Honey Glazed Butternut

    Serves: 4
    Prep: 10 minutes
    Cook: 35 minutes

    20 oz. butternut, cubed in 2 inch
    2 T. honey
    ¼ c. balsamic vinegar
    3 T. olive oil
    Salt and pepper, to taste

    Preheat oven to 400 degrees F. Combine ingredients in a large bowl and toss to coat evenly. Spread out onto greased baking sheet and cook until caramelized and tender, flipping half way through cooking, about 30 to 35 minutes.

    Outfit:
    – Tank in Maple
    – Whats Eating Gilbert Cardigan
    – The New Black Skinnies
    – – Snake Charming Flats
    – Labyrinth Bracelet

  168. Jenn Tidwell 10/17/2009 at 6:47 pm #

    Fennel Grilled Yellow Squash

    Serves: 4-6
    Prep: 10 minutes
    Cook: 8 minutes

    4 medium yellow squash, sliced ¼ inch thick lengthwise
    1 T. olive oil
    Salt and pepper, to taste
    2 T. dried fennel, toasted and crushed

    Heat grill over medium heat. In a large bowl combine ingredients and toss to coat evenly. Grill on indirect heat until al dente, about 3 to 4 minutes per side.

    Outfit:
    – Partly Sunny Dress
    – Punk Picket Fence Sandals

  169. Jenn Tidwell 10/17/2009 at 6:50 pm #

    Herb ‘n Spiced Beef and Butternut Squash Stew

    Serves: 4
    Prep: 15 minutes
    Cook: 1 hour 15 minutes

    2 ½ T. olive oil
    ¾ medium onion, chopped
    1 clove garlic, minced
    1 T. fresh thyme
    1 ½ lb. lean stew beef, 2 inch cubes
    ¼ t. salt, plus more to taste
    1 ½ T. flour
    ¾ c. dry red wine
    2 ½ c. chicken broth
    1 c. vegetable broth
    ½ T. cumin
    ¼ t. cinnamon
    ½ t. coriander
    ¼ t. red pepper flake
    1 lb. butternut squash, peeled and cubed in 2 inches
    1 T. fresh parsley, minced (garnish)
    4 slices onion rye, toasted
    4 small slices Swiss, melted on bread
    4 small slices pepper jack, melted on bread

    In a large dutch oven heat oil over medium and add onion, garlic and thyme. Cook until almost tender, about 3 minutes.
    Combine flour, salt and pepper in a shallow dish and mix well. Evenly coat beef with flour mix, shaking off any excess.
    Raise heat to medium high and add beef browning on each side, about 8 to 10 minutes total. Deglaze pot with wine scraping any bits from bottom. Add the two broths, cumin, cinnamon, coriander and red pepper flake. Bring to a boil, cover and reduce heat to low. Simmer for about 1 hour, until meat is tender. Toss in butternut squash the last 40 minutes of cooking time to prevent them from overcooking.
    In the meantime top bread slices with a slice of each cheese and toast until melted. Garnish with parsley and serve with toasted cheesy onion rye bread.

    Outfit:
    – Best Friend Tank in Ochre
    – Ginger Button Sweater
    – The TomKat Jean
    – Poetry Prize Belt
    – Meeting in Manhattan Heels
    – Bronze Eden Earrings
    – Archimedes Cuff
    – Pretty Poppy Knit Hat

  170. Jenn Tidwell 10/17/2009 at 6:52 pm #

    Herbed Tomato Clam Sauce Over Spaghetti Squash

    Serves: 4-6
    Prep: 10 minutes
    Cook: 30 minutes

    1 spaghetti squash
    2 T. olive oil
    3 cloves garlic, minced
    ½ onion, diced
    Salt and pepper, to taste
    1 t. dried thyme
    2 t. dried basil
    1 t. dried oregano
    ½ t. paprika
    ½ c. chicken broth
    1 can tomato paste
    3 cans clams, with liquid
    1 large can diced tomatoes
    ½ c. whole milk
    ¼ c. fresh parsley, finely chopped
    1 T. capers

    Preheat oven to 350 degrees F. Cut squash in half lengthwise and scoop out seeds. Place flesh down in a large baking dish and add 1/3 cup of water and bake until tender, about 25 to 30 minutes.
    In the meantime heat oil in a large sauce pan over medium heat and add garlic, onion, salt and pepper. Cook just until tender, 1 to 3 minutes, being careful not to burn. Season with thyme, basil, oregano and paprika and cook another minute.
    Deglaze pan with broth and bring to a boil. Reduce heat to a simmer and stir in tomato paste until combined. Add clams, tomatoes and season with salt and pepper to taste. Cook 8 to 10 minutes for flavors to meld.
    In a small bowl mix one half cup of the sauce with milk to prevent curdling. Pour mix back into sauce and stir to mix thoroughly. Cook another 5 minutes until sauce reduces and thickens slightly. Add parsley and capers just before serving.
    Prepare squash by removing strands with a fork and place all into a large bowl or portions directly onto plates. Serve with sauce.

    Outfit:
    – The Layer Tee in Troposphere
    – Cape Cod Clamdigger Pants
    – The Gehry Bolero Blouse
    – Sanibel Island Sandals
    – The Dublin Bangle
    – The Rosalynn Bangle in Coral
    – The Rosalynn Bangle in Turquoise

  171. Jenn Tidwell 10/17/2009 at 6:56 pm #

    Marinara Carne Asada Involtini with Herb de Provence Roasted Butternut Squash Tortellini

    Serves: 4
    Prep: 35-40 minutes
    Cook: 40 minutes

    1 T. olive oil, plus 2 T., divided
    2 ½ c. butternut squash, peeled, seeded and cubed
    1 t. salt
    1 T. herb de Provence
    6 Earthbest Organic Oatmeal Cookies
    1 ¼ c. ricotta
    Pinch nutmeg
    20 wonton wrappers, round
    12 slices carne asada
    1 carrot, peeled and diced
    2 celery stalks, diced
    ¼ t. celery seed
    ½ c. red wine
    1 (1 lb. 9 oz.) jar marinara
    Salt and pepper, to taste
    ¼ c. freshly grated parmesan, garnish

    Preheat oven to 400 degrees F. Place squash on a lined baking sheet and drizzle with oil, toss to coat evenly. Roast in preheated oven until tender and caramelized, about 25-35 minutes. Rotate squash half way through cooking time for even browning. Remove and let cool slightly.
    While squash is roasting prepare carne asada involtini. In a large skillet heat one tablespoon oil over medium and add carrots. Cook until almost tender, about 5 to 7 minutes. Stir in celery, celery seed, salt and pepper and cook another 3 to 5 minutes. Remove and let cool.
    Season both sides of meat with salt and pepper. Spoon about two tablespoons of veggie mixture into the center of each carne asada slice. Fold in ends and roll like a burrito into an involtini, using a toothpick for sealing closed.
    In a food processor combine roasted squash, salt, herb de Provence, cookies, ricotta and nutmeg. Pulse mixture until smooth consistency is achieved. Spoon about one tablespoon of mixture into the center of each wonton. Wet the edges of wonton with water using your fingers and fold in half pressing to seal. Bring two ends together again pressing to seal and form into a tortellini.
    Using same skillet heat one tablespoon oil over medium high and add carne asada involtini. Brown on all sides until golden, about 8 to 10 minutes. Deglaze pan with wine scraping any bits from the bottom of pan. Stir in marinara and season with salt and pepper if needed. Continue to heat through another 8 to 10 minutes.

    Outfit:
    – The Layer Tee in Troposphere
    – The Dauphine Tunic
    – Santa Clara Scarf
    – In Bloom Shorts in Caramel
    – Screen Door Wedges
    – Read Bead Earrings
    – Madame Bovary Ring

  172. Jenn Tidwell 10/17/2009 at 6:57 pm #

    Moroccan Spiced Fried Rice with Zucchini

    Serves: 4
    Prep: 10 minutes
    Cook: 35-40 minutes

    1 T. olive oil
    1 c. long grain rice
    ¼ c. onion, diced
    1 clove garlic, minced
    1 T. fresh ginger, minced
    1 ½ c. chicken broth
    1 zucchini, cubed
    Pinch cayenne
    ¼ t. paprika
    Pinch cinnamon
    1 t. cumin
    ½ t. coriander
    Salt and pepper, to taste

    In a medium pot heat oil over medium and add rice. Cook stirring constantly until slightly toasted, about 5 minutes. Add onion, garlic, and ginger and cook another 2 minutes.
    Pour in broth, also adding seasonings and bring to a boil. Reduce heat to low, cover and cook until liquid is dissolved and rice is tender, about 35-40 minutes.
    Add zucchini to rice the last 10 minutes of cooking time. Fluff with a fork and serve.

    Outfit:
    – Moroccan Me Crazy Tunic
    The TomKat Jean
    – Morocco-sin Booties
    – Archimedes Cuff

  173. Jenn Tidwell 10/17/2009 at 6:59 pm #

    Sundried Tomato Basil Chicken Sausage Stuffed Squash Rings

    Serves: 10-12 rounds
    Prep: 20 minutes
    Cook: 15 minutes

    2 chicken sausages (sundried tomato basil)
    1/3 c. bread crumbs, toasted with butter
    1 T. butter
    1 egg, beaten
    ½ c. plus 3 T. mozzarella, shredded
    1 large zucchini, sliced ½ inch thick and center removed
    Salt and pepper, to taste

    Preheat oven to 350 degrees F. In a food processor combine sausage, toasted bread crumbs, egg and cheese, reserving 3 tablespoons. Pulse until completely combined almost to a paste.
    Line a baking sheet with foil and place squash on sheet. Begin creating oval-like patties with the mixture and press into the center of each squash round. Sprinkle each with remaining cheese and bake 10 to 15 minutes, until golden and tender.

    Outfit:
    – Arboretum Skirt
    – Raking Leaves Tank in Maple
    – Hepburn Blopuse
    – Green Beret of Glamor
    – Bourbon Street Ankle Boots

  174. Katy Sawyer 10/17/2009 at 7:30 pm #

    This squash recipe is from one of my favorite recipe bloggers. Gotta love new jersey housewives. Although I have yet to make it, this woman NEVER disappoints in the recipe department. Looks to be the perfect Steeler’s football game dip (see photo – http://framed-mylifeonepictureatatime.blogspot.com/2009/10/roasted-butternut-dip.html), especially with rye bread or black tortilla chips. As a matter of fact, i might make this one this weekend!

    ROASTED BUTTERNUT DIP

    1 (2-pound) butternut squash

    1 onion, peeled and cut into quarters

    4 garlic cloves, unpeeled

    1 1/2 teaspoons olive oil

    3 tablespoons sour cream

    3/4 teaspoon salt

    1/8 teaspoon ground red pepper

    1/2 teaspoon ground nutmeg

    1/8 teaspoon freshly ground black pepper

    1. Preheat oven to 350°. Cut squash in half lengthwise and scoop out seeds.

    2. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan. Put onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly.

    3. Scoop the cooked squash out of the peel and put in food processor with onions. Squeeze garlic cloves so that pulp goes into food processor and blend until smooth.

    4. Add sour cream and remaining ingredients and pulse to combine. Serve warm with pita chips. Whatever you do, don’t block the tv screen.

    Mod Matched Outfit:

    The Blaine Hair Clip
    Blonde Ambition Dress
    Three Days of Peace Shrug
    Nacho Wallet
    Mod Goldenrod Glovettes
    The Fresh Boots in Gwen

    Inspired by the photo of the deliciously, simply delectable looking Butternut Squash Dip, I chose the main ingredient of my outfit to be the Blonde Ambition Dress. Like the Butternut Squash, it is simple yet yields a unique twist of style compared to other fall dresses with its eye-catching color and contrasting zipper in the back! Around this dress, I matched interestingly textured pieces, and added the Nacho Wallet (so fitting, and it matches!) along with the Mod Goldenrod Glovelettes so I can add a little pizazz to my hands and still be able to pick up chips to scoop up some squash dip!

  175. Raven 10/17/2009 at 9:35 pm #

    Amazon Bean Soup with Winter Squash:

    Ingredients:
    1 tablespoon butter
    4 cloves garlic, minced
    2 carrots, chopped
    1 medium onion, chopped
    6 cups reduced-sodium chicken broth
    3 pounds buttercup squash, peeled and diced (about 6 cups)
    1 plum tomato, chopped
    1/4 teaspoon crushed red pepper
    1/4 teaspoon salt
    1/8 teaspoon freshly ground pepper
    2 15-ounce cans pinto or other brown beans, rinsed
    10 ounces spinach, stemmed and coarsely chopped
    1 lime, cut into wedges

    Directions:
    1. Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.

    2. Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

    3. To make squash bowls: Preheat oven to 425°F. Slice about an inch off the top of each buttercup squash. Scoop out seeds and loose flesh. Pour 1/2 inch water into a glass baking dish (or two) large enough to hold the squash. Place squash cut-side down in the water. Bake until the flesh is tender when gently poked with a knife and the squash still holds its shape, about 30 minutes.

    Slurps up!

    Outfit:
    Arboretum Skirt
    Nobel Style Prize Flats in Bronze
    Best Friend Tank in Saffron
    Syracuse Cardigan in University Hill
    Mesa Verde Bracelet

  176. Katy Sawyer 10/18/2009 at 10:34 am #

    This squash recipe is from one of my favorite recipe bloggers. Gotta love new jersey housewives. Although I have yet to make it, this woman NEVER disappoints in the recipe department, her blog is called “Framed. My Life, One Picture at a Time”, where you can also find a picture of the Butternut Dip. Looks to be the perfect Steeler’s football game dip, especially with rye bread or black tortilla chips. As a matter of fact, i might make this one this weekend!

    ROASTED BUTTERNUT DIP

    1 (2-pound) butternut squash

    1 onion, peeled and cut into quarters

    4 garlic cloves, unpeeled

    1 1/2 teaspoons olive oil

    3 tablespoons sour cream

    3/4 teaspoon salt

    1/8 teaspoon ground red pepper

    1/2 teaspoon ground nutmeg

    1/8 teaspoon freshly ground black pepper

    1. Preheat oven to 350°. Cut squash in half lengthwise and scoop out seeds.

    2. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan. Put onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly.

    3. Scoop the cooked squash out of the peel and put in food processor with onions. Squeeze garlic cloves so that pulp goes into food processor and blend until smooth.

    4. Add sour cream and remaining ingredients and pulse to combine. Serve warm with pita chips. Whatever you do, don’t block the tv screen.

    Mod Matched Outfit:

    The Blaine Hair Clip
    Blonde Ambition Dress
    Three Days of Peace Shrug
    Nacho Wallet
    Mod Goldenrod Glovettes
    The Fresh Boots in Gwen

    Inspired by the photo of the deliciously, simply delectable looking Butternut Squash Dip, I chose the main ingredient of my outfit to be the Blonde Ambition Dress. Like the Butternut Squash, it is simple yet yields a unique twist of style compared to other fall dresses with its eye-catching color and contrasting zipper in the back! Around this dress, I matched interestingly textured pieces, and added the Nacho Wallet (so fitting, and it matches!) along with the Mod Goldenrod Glovelettes so I can add a little pizazz to my hands and still be able to pick up chips to scoop up some squash dip!

  177. Kathy 10/18/2009 at 1:16 pm #

    Pumpkin Chocolate Chunk Muffins
    Ingredients
    • 2 eggs
    • 1 cups sugar
    • 1 cup cooked pumpkin (can or made at home with a “sugar pie” pumpkin)
    • 1/2 teaspoon vanilla extract
    • 3/4 cups vegetable oil
    • 1 1/2 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 teaspoons cinnamon
    • 1/2 teaspoon salt
    • 6 ounces dark chocolate pieces
    Directions
    1. In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
    2. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate pieces.
    3. Fill greased or muffin cups 3/4 full. paper-lined
    4. Bake at 400 F for 16-20 minutes.
    Makes 15 delicious muffins!

    The “Pumpkin Muffin” wardrobe:
    Pumpkin Seed Tunic
    Best Friend Tank in Ochre
    First Day Skirt in Study Hall
    Betsey Johnson Love at First Tights in Red
    The Staccato Boot
    One Woman Band Necklace
    Put a Wing on It Earrings
    Perfect Palate Bag

  178. Kellie Warren 10/18/2009 at 2:33 pm #

    Savory Butternut Squash

    *1 medium onion, chopped
    *2 or 3 garlic cloves, minced
    *2 tablespoons olive oil
    *4 cups cubed peeled butternut squash
    *2 cans Italian diced tomatoes, undrained
    *1 cup shredded carrots
    *1 teaspoon of each (fresh): oregano, basil, parsley
    *1 teaspoon salt
    *1/4 teaspoon pepper

    In a skillet, saute onion and garlic in oil until tender. Add squash, tomatoes, carrots, and seasonings; stir well. Pour into a greased 2-qt baking dish. Cover and bake at 350 degrees for 60-70 minutes, until squash is tender. Serve over hot rice. Serves 8.

    My Squash-tastic Outfit! 😀
    *Boston Cream Pie Dress
    *Woodward Cardigan
    *Happy Feet T-Straps (Eley)
    *Storybook Ending Socks
    *Braid Marion Bracelet

    🙂

  179. Kelley 10/18/2009 at 4:43 pm #

    Zucchini “Apple” Pie (sans apples)

    9″ pie crust (top and bottom layers)
    2 large zucchini with soft skin
    Pinch of salt
    2 tbsp lemon juice
    1-1/4 cup brown sugar
    2 tsp cinnamon
    1-1/2 tsp cream of tartar
    1/4 tsp nutmeg
    1/4 tsp ground cloves
    3 tbsp all-purpose flour

    Peel zucchini. Quarter, remove seeds, and cut into thin slices.
    Mix with lemon juice and salt. Cook in frying pan until slightly tender (but not too soft).

    In another bowl, mix brown sugar, spices, and flour. Add zucchini mixture to bowl and mix well.

    Line 9″ pie dish with one layer of crust. Add filling and put second layer of crust on top.

    Bake at 400 degrees for 40 minutes or until golden brown.

    Perfect Pairing:

    Changeling Hat
    Hopskotch Dress in Brick
    Chameleon Jacket
    Santa Clara Scarf in Pink
    Happy Feet Tstraps in Waverly
    Stephanie Leffings in Teal

  180. Sara 10/18/2009 at 7:08 pm #

    Cozy-up your Palate with:
    Butternut Squash Soup!

    Ingredients:
    2 tbsp butter or soft margarine
    1 onion, coarsely chopped
    1 carrot, diced
    1 stalk celery, diced
    1 clove garlic, minced
    5 cups butternut squash, de-seeded & chopped into ity -bity chunks
    4 cups Chicken Broth
    1 large potato, diced
    Salt and freshly ground black pepper

    In a large soup pot over medium heat, melt butter. Add onion, carrot, celery and garlic and sauté until the vegetables are soft, about 8-10 minutes.

    Add butternut squash, broth and potato. Bring to a boil and then let simmer until the squash is tender, about 25 minutes. Let mixture cool slightly.

    Purée soup in batches in blender or food processor. Pour back into the soup pot. Season to your likings with with salt and pepper!

    Top it all off with a dallop of sour cream/crème fraiche & swirl it all about!

    It’s sure to warm you up this fall season & is super-duper easy to recreate!

    Following that delicious appetizer, may be tricky, but with the perfect Butternut Squash pairing,
    The entrée is sure to please!
    From Toe to Top:
    Arbor Booties in Cherry
    Fendler’s Barberry Tights
    Triffle Dress
    Syracuse Cardigan in University Hill
    History Girls Bag
    Flyaway Feather Hairclip

  181. Gillian 10/18/2009 at 9:03 pm #

    Creamy Curried Pumpkin Soup

    1 Tbsp. olive oil
    1 small onion, finely chopped
    1 can (29 oz.) pumpkin
    1 can (14 oz.) chicken broth
    2 cups water
    3 Tbsp. brown sugar
    3/4 tsp. curry powder
    1/2 tsp. salt
    4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
    Nutmeg

    *Heat oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
    *Stir in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
    *Add cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
    *Sprinkle each serving lightly with ground nutmeg

    Outfit:
    Candy Corn Heels
    A Leg Up Socks in Almond
    Saffron Sophisticate Skirt
    Best Friend Tank in Saffron
    Long Distance Calling Card-igan in International
    Mod Art Headband

  182. Crystal Teed 10/18/2009 at 11:51 pm #

    1 acorn squash, halved and gutted
    2 maple tea bags
    1/2 cup of water
    1/2 cup of dried cranberries
    1/2 cup slivered almonds

    Directions
    Add water,acorn squash to slow cooker.
    Cook on low for 6-8 hours
    Take out tea bags
    Remove skin from squash
    Mash with tea that has formed
    Add cranberries and almonds
    Cook on high for 30 minutes
    garnish with brown sugarto taste

    Outfit
    Goldfinger-less Gloves
    Buck Cherry Wallet
    Styled To a T Skirt
    I’m A Brick Blouse

    Roanoke Boots

  183. Gillian 10/19/2009 at 11:19 am #

    Sorry! I forgot to say the mod art headband in orange.

  184. Mikayla 10/21/2009 at 4:35 pm #

    Butternut Squash & Chocolate Brownies

    1/2 medium butternut squash (1 1/2 pounds)—peeled, seeded and cut into 4 pieces
    5 ounces unsweetened chocolate
    1 stick plus 3 tablespoons unsalted butter, cut into tablespoons
    4 large eggs
    2 cups sugar
    1 1/2 teaspoons pure vanilla extract
    1/2 teaspoon kosher salt
    1 1/4 cups plus 2 tablespoons all-purpose flour
    3/4 teaspoon baking powder
    Directions

    1.Preheat the oven to 375°. Pour 1/2 inch of water into an 8-inch square baking pan. Add the squash, cover with foil and roast for 1 hour, or until tender. Turn down the oven temperature to 350°. Drain the squash and puree it in a food processor; you should have 1 1/2 cups.

    2.Lightly butter a 9-by-13-inch metal baking pan and line the bottom with parchment paper; butter the paper. Bring 1 inch of water to a gentle simmer in a small saucepan. Set a medium heatproof bowl over the saucepan and add the chocolate and butter. Let melt, stirring frequently. Set aside and let cool slightly.

    3.In a large bowl, beat the eggs with the sugar, vanilla and salt at medium speed, until pale and thick, about 2 minutes. Beat in the melted chocolate and the squash. At low speed, beat in the flour and baking powder. Pour the batter into the prepared baking pan and bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack and let the cake cool completely before cutting into squares.

    Sweet as Chocolate but just as nutty outfit:

    Brobdingnag Locket
    Raking Leaves Tank in Maple
    Wingardium Leviosa Top

Trackbacks/Pingbacks

  1. ModLife » Blog Archive » Fall Flavors, Fall Fashions – The Perfect Pairings Contest is Back! - 10/15/2009

    […] 15 – The ingredient is Squash (any kind!), and we’ll have a surprise guest […]

Leave a Reply