Giving thanks... in September

An impromptu potluck dinner occurred here this evening. So impromptu, in fact, that I barely had time to document my own dish before it was devoured. The meal included curried cauliflower with cherry tomatoes, quinoa cakes, and pasta with spicy pumpkin sauce. After stuffing our faces at the table, we adjourned to the fire pit where we cranked out s'mores like it was our job. There was just the right amount of nip in the air to truly appreciate the warmth from the flames. We sat and chatted and made the ground breaking discovery that peanut butter is the perfect add-on to a s'more. Good friends and good food... what more could a girl ask for? Although it was not the official day for giving thanks, tonight made me realize exactly how grateful I am.

Pasta with Butternut Squash

1 small butternut squash - peeled, deseeded, cubed

1 clove garlic - minced

1/2 red onion - chopped

1/2 C chickpeas

3 chard stems - chopped

1/4 tsp cumin

1/4 tsp ginger

1/4 tsp cinnamon

fresh sage leaves

Warm 2 TBSP olive oil in a skillet and saute squash, onions, chickpeas and chard. Once squash is fork tender, add garlic and spices and saute 2-3 more minutes. Add veggies to cooked whole wheat pasta and top with pumpkin sauce. Toss everything together to coat, then bake (covered) for 15 minutes at 325. Garnish with fresh sage.

Spicy Pumpkin Sauce

3 TBSP butter

3 TBSP flour

1/2 red onion - chopped

2 C almond milk

3 TBSP pumpkin butter

1 tsp sriracha

1 tsp red pepper flake

salt and pepper to taste

Melt butter in sauce pan over medium heat. Add onions and saute until tender. Add flour and stir to form paste. Add almond milk, pumpkin butter, sriracha and spices. Simmer on low for 2-3 minutes. Pour over cooked pasta with butternut squash.