Monday, September 2, 2013

Fall Eating


I'm always ready for Fall once September hits. It brings some of my favorite smells, fashion, and recipes. 
Iowa had a few cool, autumn-feeling days the end of August and it gave me the itch to cook a couple of my favorite Fall recipes. I make these year after year and they never get old. 

Add them to your menu this week! 
They're easy to fix and won't disappoint the taste buds! 




Tomato Tortellini Soup

1 package (9 ounces) refrigerated cheese tortellini
2 cans reduced-sodium tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese



Cook tortellini according to package directions.

Meanwhile, in a large pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Serves 10 (2-1/2 quarts).


Williams Sonoma Butternut Squash & Bacon Pasta

  • 2 lb. butternut squash peeled, seeded and cut into small cubes
  • 1 large yellow onion, halved and thinly sliced
  • 4 thick-cut bacon slices, cut into 1/2-inch pieces
  • 2 Tbs. olive oil
  • 1 Tbs. finely chopped fresh sage
  • 2 Tbs. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 1 lb. rigatoni or other large pasta shape (I like to use bow tie) 
  • 1/2 cup shredded Parmesan cheese


Preheat an oven to 425ºF. 

On a large nonstick baking sheet, toss the squash, onion and bacon with the olive oil. Sprinkle with the sage and season with salt and pepper. Spread in a single layer. Roast until the squash is caramelized and tender and the bacon is crispy, 15 to 20 minutes. Remove from the oven. 

Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente (tender but firm to the bite), according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. 

Return the pasta to the pot. Add the squash mixture and toss for 1 minute over high heat, adding as much of the cooking water as needed to loosen the sauce. Add the 1/2 cup cheese and toss, then serve immediately. Add additional cheese if Desired. Serves 4. 



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