12 days of Christmas | no. 3-4

My mother, the true homesteader, left modern civilization this past summer for a new start off-grid. Four hundred miles away and 51 butternut squash later, we've reunited for the winter festivus. Each night, marked by bottles of wine and impenetrable laughter, we reminisce on what we've always had in common - things genetically undeniable.

Magnetic traits and a car full of butternut squash.


pappardelle bolognese | 4-6 servings
adapted from bon appétit

1 lb. ground pork
2 slices thick-cut bacon, diced
2 stalks celery, chopped
2 large carrots, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 cup dry red wine
2 bay leaves
2 cups chicken broth
1 can diced tomatoes
1 lb. pappardelle
kosher salt
extra virgin olive oil
freshly ground black pepper
grated parmesan

Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes.

Roll pork into large meatballs (about 1/4 cup each).  Cook meatballs until all sides are browned.

Reduce heat to medium.  Scatter celery, carrot, onions, and garlic over.  Cook, stirring occasionally, until vegetables are translucent and juices have evaporated.

Add wine, thyme, and bay leaves, scraping up browned bits from bottom of pot, and bring to a simmer.  Cook until wine has reduced by 3/4, about 15 minutes.  Add 2 cups broth and tomatoes.  Return sauce to a simmer, scraping up browned bits from the bottom of the pan.  Simmer over medium-low heat, covered with a lid slightly ajar, until meatballs are very tender, about 1 1/2 hours.  Season with salt and pepper. 

Bring a pot of salted water to a boil.  Cook pasta until al dente.  Drain pasta and transfer to pot with bolognese.  Stir until well-combined.  Serve pasta with cheese and a drizzle of extra virgin olive oil.





chèvre roasted butternut squash | 4-6 servings

1 large butternut squash, sliced in half lengthwise and seeded
8-10 grape tomatoes, halved
2 tablespoons pine nuts, toasted
2 tablespoons chèvre
2 teaspoons rosemary
kosher salt
freshly ground black pepper
olive oil

Preheat oven to 350 degrees.  Score butternut squash halves with a crosshatch pattern.  Drizzle with olive oil and bake for 45-60 minutes. Over the stovetop in a small pan, toast the pine nuts over medium-low heat until just golden.

When the squash is tender when pricked with a knife, remove from the oven. Season each half with salt and pepper and top with tomatoes and pine nuts. Crumble chèvre and sprinkle fresh rosemary on top.

Return squash to the oven for another 20 minutes, or until tomatoes are bubbly and cheese is at its melting point. Each half serves 2 to 3.