Kitchen Repertoire

Wednesday, November 25, 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
Sea salt
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

Turkey Sandwich Court Street Grocers' Style

*All Images & Recipes Via Kitchen Repertoire

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