Comfort Food

The temperature is beginning to drop here in Berkeley, and I finally feel like we have entered the fall season. My favorite things about fall are the crisp smell of the air, the color pallet that surrounds me, the sound of crunching leaves beneath my feet, the abundance of squash and wild mushrooms found at the local grocery store, and of course, Thanksgiving. 

I am hosting Thanksgiving in my teeny tiny apartment this year, and while I am looking forward to being surrounded by friends and family on my favorite holiday I am also feeling nervous! I love spending all day in the kitchen with good company and spirits (thus why it is my favorite holiday), but the perfectionist in me is taking over and yielding a stress byproduct. That is why I've been cooking up some potential Thanksgiving menu items, and testing them out on James. One of these potential menu items has found itself on not only the yes list, but on my list of all time best comfort foods. Its perfection is due to its simplicity. Hello fall, and hello happiness.

Roasted Butternut Squash with Parmesan

Serves approximately 8

2 1/2 lb. butternut squash, peeled and cut into 1 inch pieces

3/4 c. heavy cream (or you could sub coconut milk)

3-4 sage leaves, chopped

1-2 large sprigs of rosemary, chopped

2/3 c. grated Parmigiano-Reggiano

Salt and pepper to taste

Preheat oven to 400F. Toss squash with cream, sage, rosemary, salt, and pepper. Place in a shallow baking dish, cover, and cook for 30 minutes. Uncover, stir in half of cheese, and sprinkle the rest on top. Roast uncovered for another 20 minutes or until the squash is tender, and beginning to brown. Let stand for 5 minutes, and serve.