what to do with butternut squash, gorgonzola, and pine nuts?

make pizza!
i just had a friend request this, so i thought i'd post it here. you know the drill, make some pizza dough (i use the alice waters recipe), make some caramelized onions (easy peasy- chop them into rounds, then saute the crap out of them in olive oil and butter with some salt till they're slimy and brown), chop up and lightly steam some butternut squash, crumble some gorgonzola, toast some pine nuts, and break up some fresh or dry rosemary. roll the dough thin, place it on your already heated pizza stone (with some cracked cornmeal to prevent sticking), then top with onion layer, cheese and the rest and pop it in the oven.
another great option with these ingredients is to just roast the squash cut in half with the hole filled with gorgonzola and some chopped pecans. money. in. the. bank. no joke.

comfort food

hi sister friends!
it's been COLDY here, and that always puts me in the mood for comfort food.
so the other day when i found this recipe for butternut squash mac-n-cheese i knew i had to give it a try. i made it pretty much following the recipe, but used large macaroni noodles. i think i'd use smaller ones next time, and add a bit more cheese as it got a little dry. you really can never have too much cheese. it definitely hit a comfort food home run as butter nut squash is always a winner for me.
and then for dessert (because what is comfort food w/out dessert?) i made this free form apple tart. it was pretty tasty though i forgot to put butter on top of the apples to the top ones got a bit dry. the inside ones were nice and tender though . . . topped with ice cream it was perfecto mundo. i hope you are staying warm and cozy going into this winter! xoxo

late autumn lunch in Provence

Seven-minute eggs (a trick I just learned from fellow oeuf-buff Joe Gerhard in New Haven) on a bed of lettuce, mâche, parsley, wild dandelion greens (gathered by the spring below the village as the first snowflakes fell) and endives; dressed with a shallot-and-tapenade vinaigrette (olive oil and incomparable tapenade from my olives guy Chico in the Castellane market, of course); with jambon de sanglier (cured wild boar ham--my favorite new thing, better than bacon or regular ham) and semi-aged goat cheese from Taloire, the next village over, given to me by the shepherdess who made it in exchange for a tin whistle I brought her from the States. All served up in a stoneware bowl that's my early Christmas present from Papa Joe.