Autumn Harvest Roasted Butternut Squash Pasta

Butternut Squash Noodle Acorn Squash Pasta with Ham, Pecans and Feta

Yikes. That’s a long recipe title. I didn’t know how to shorten it! 

Harvest” simply means the gathering of crops in a season. Well, this season has brought plenty of Autumn vegetables to our local farmer’s market, and I’m determined to use all of them. During our customary Saturday morning trip to the market a couple blocks away, I stumbled upon kohlrabi near the beets. Holding up this vegetable by its green tops, I looked like a nervous magician, pulling a bunny by its ears out of a hat. What the heck is kohlrabi?

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Roasted Butternut Squash Sweet Potato Noodles with Bacon, Crushed Pecans and Spinach

Butternut Squash Sweet Potato Noodles with Bacon, Pecans and Spinach

Happy October! Fall is upon us. This means fall produce. So what is a girl to do who runs a food blog where spiralized zucchinis are her bread and butter? Rest assured, I’ve got a plan.

Even though you can get zucchini year-round, it’s time to give the other spiralizable vegetables some of the spotlight. Sweet potatoes are a great starting point. They’re healthy, colorful, and are so much more flavorful than regular pasta. Unlike roasting sweet potatoes, when you cook them in a skillet, they don’t turn out as sweet, which is best when making a savory dinner.

Before we get to the recipe, let’s talk about the “other spiralizable vegetables.”

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Cinnamon-Nutmeg Sweet Potato Noodle Pancakes with Blueberry Chobani & Baby Nectarines

Spiralized Sweet Potato Noodle Pancakes with Blueberry Chobani Greek Yogurt

I will be the first to admit, the pictures of these pancakes are a hot mess. Luckily for me, messes are the BEST type of meals. Who wants to feel guilty about sticking their fork into a meal and “ruining” it? Not me. Think of it this way: wouldn’t you feel better if someone spent 10 seconds wrapping your present rather than 10 minutes, so that when you rip the immaculate wrap-job you don’t have to say “Aw, this is so beautiful, I feel so bad opening it!” beforehand? Besides, once the fork hits the dish, it becomes a hot mess anyway. 

Now that I’ve prefaced the photos, let me tell you that these sweet potato noodle pancakes will be the biggest surprise of your life, aside from the gender announcement of your firstborn. Seasoned lightly with cinnamon and nutmeg, these noodles are not only a gluten-free way to eat a pancake, they’re comforting and inviting. 

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Roasted Beet Noodles with Goat Cheese and Pecans

Roasted Beet Noodles with Goat Cheese and Pecans

What do you think of when you see a beet? I think of pink pee pee! I remember once eating beets as a little girl and being scared because my “pee pee” ended up a little pink – like the beets I had eaten! Apparently, this affects about 14% of the population and it’s called beeturia – it can be hereditary or it can be a sign of an iron deficiency! Talk about natural science.

Please excuse the overshare. Moving on, beets are the messiest food to prepare but well worth the stained hands and countertops. When I saw them at the Paulus Hook farmers’ market this Saturday, I knew my kitchen would be a beet massacre, but I wanted to see how they would spiralize.

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