Saturday, November 28, 2015
I receive the weekly newsletter posts via email from Kitchen Repertoire (written previously about here)...... Just in time for Thanksgiving feasting, I couldn't resist today's recipe & accompanying mouthwatering photo (above) -- Roast Honey Nut Squash with Rosemary and Gruyere. KR's recipe as follows + additional recipes of some of their Fall favorite dishes below..... Happy Thanksgiving!
8 Honey Nut squash, halved lengthwise and seeded
2 tablespoons olive oil
Ground black pepper
2 cloves garlic, thinly sliced
Several sprigs rosemary, tough stems removed and roughly chopped
1 cup grated gruyere cheese
Heat oven to 425. Arrange squash cut side up on a baking sheet. Drizzle olive oil over squash and season with salt and pepper. Strew squash with garlic slices and rosemary. Roast until squash is just tender, about 30 minutes. Remove from oven and sprinkle grated cheese over squash. Bake another 15 minutes until cheese is melted and bubbly and squash is starting to caramelize. Serve hot.
Zataar Spiced Roast Pumpkin Seeds
Sweet Dumpling Squash with Harissa, Bitter Greens and Pomegranate
Chestnut Tart with Whole Wheat Shortcrust Pastry
*All Images & Recipes Via Kitchen Repertoire
Kudos for choosing to respect the architecture of this original Old Fourth Ward bungalow rather than tear down and build new! This vintage brick home (images above) has undergone a COMPLETE GUT and redesign of the interior.... The color palette and fixtures selected are absolutely on trend with today's design desire for rooms infused with fresh and streamlined style. Click here to see "before" interior photos (which are honestly unrecognizable to the "afters") and see the finished spaces below.... Plus listing info here.