baked acorn squash and parsnip pasta

this is a great fall comfort dish and also a great way to get your little one to try some new squashes and root veggies. littlefoodie will eat most anything if it is served with pasta and coated with fresh parm! the recipe itself came from cookinglight however a little tweaking and it was perfect. i served it with Trader Joe's apple and maple chicken sausages that i grilled. the sweetness of the maple syrup and apple really complimented the earthy parsnip.

enjoy!

1 small yellow onion, small diced
3 garlic clvs, minced
1 green acorn squash, peeled and diced into bite size pieces
4 parsnips, peeled and diced
1 tsp sage
few sprigs of fresh parsely, chopped
pinch of red pepper
1/4 tsp nutmeg, fresh grated is best!
1/4 cup balsamic vinegar
half a bag of penne pasta, cooked al dente
3/4 cup parm cheese
2 tbl unsalted butter
2 1/2 unbleached flour
1 1/4 cup milk, room temp

preheat oven to 37F.

saute onion and garlic in olive oil. add squash, sage, parsley, nutmeg, red pepper and salt and pepper. cook on med heat about 10 min or until almost soft. add balsamic vinegar and cook a couple minutes. turn heat on low and continue to cook another 10 min. add 1/2 cup of parm and stir together.

heat butter in a small saucepan. whisk in flour and cook fo about 3 min on med heat. add milk slowly, whisking while pouring in. heat until couple minutes until thickened.

add penne to baking dish and pur over squash mixture. pour milk over and mix all together. sprinkle remaining 1/4 cup of cheese. bake about 30 min.

maple orange pork with acorn squash and wild rice with cranberries

this is a staple here. littlefoodie will ask for seconds and then thirds so i make it often for the little man. its also very quick which is helpful on a busy day. i've made it with a few different squash's but i think spaghetti squash is our favorite. the juice complements the steamed broccoli so well. i serve it with wild rice cooked in veggie broth, dried cranberries and salt and pepper.

enjoy!

1 pork tenderloin, cut into 1 in chunks
unbleached flour to coat pork
1 onion, hlaved and thinly sliced
2 garlic clvs, minced
1 acorn squash (or other wintery squash) cut into 1 in chunks
1 tsp dried rubbed sage
1/4 tsp cayenne
1 cup organic veggie broth
1/4 cup fresh squeezed orange juice
1/4 cup organic pure maple syrup
salt and pepper.

toss pork with enough flour to lightly coat and season with salt and pepper and sage.

saute onion and garlic in olive oil until soft and cooked. add pork and brown. throw in squash, cayenne, broth, orange juice, maple syrup and salt and pepper to taste. bring to a boil. reduce heat to low simmer and cook until squash is done and liquid is lightly thickened. about 25 min. serve.

wild rice with cranberries
1 cup wild rice, rinsed and drained
3 cups organic veggie broth
1 cup organic dried perservative free cranberries
salt and pepper to taste

bring broth to boil. add in rice and cranberries. bring to boil and then cover, reduce heat and cook 45 min on low or until tender.