Hello Autumn!

During these last days of summer, try this goat cheese pasta as an excellent alternative to a heavier Alfredo sauce. The tangy flavor of the goat cheese complements the lemon and garlic notes, while fresh basil and spinach add to the color and texture of the dish. The first day of the fall season is on September 22nd and that means it’s time for curling up away from the onslaught of chill, and turning to warming pots and heartier foods we’ve missed through the summer. You’ll fall in love with this autumn dish using in-season produce.

Ingredients for Goat Cheese Pasta: (4 Servings)
• Kosher salt (to taste)
• 4 tbsp. olive oil
• 4 cloves garlic (crushed, minced)
• 5 cups spinach leaves (coarsely chopped, about 5 ounces)
• 1 1/2 cups fresh basil leaves (coarsely chopped)
• 10 to 12 oz. fettuccine (fresh or dry)
• 2 tsp. lemon zest (finely grated)
• 1 tbsp. lemon juice
• 1/4 tsp. ground black pepper
• 6 oz. goat cheese (fresh, crumbled, divided use)
• Optional garnish: chopped basil or parsley

Preparation:
Gather the ingredients. Fill a large pot with 4 quarts of water and add 4 teaspoons of kosher salt. Bring the water to a boil over high heat. Meanwhile, place a large saucepan over medium heat and add the olive oil. When the oil is hot, add the garlic; cook, stirring, for 1 to 2 minutes. Add the chopped spinach and basil and cook for about 2 minutes, or until wilted. Remove the pot from the heat. Add the pasta to the water and bring back to the boil—cook the pasta following the package directions. Reserve about 1 cup of the pasta cooking water and then drain the pasta thoroughly. Add about half of the hot cooking water and the pasta to the spinach mixture along with the lemon zest, juice, the pepper, and about 4 ounces of the goat cheese. Place the pot back over medium heat and cook, stirring gently, until the cheese is melted, and the pasta is hot. Taste and add salt, as needed. Transfer the pasta to a serving bowl. Garnish servings with the remaining crumbled goat cheese and chopped basil or parsley, if desired. thespruceeats.com

Ingredients for Stuffed Acorn Squash: (2 Servings)

Red Pepper Aioli:
• 2 red bell peppers, fire roasted
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 cup mayonnaise
• 1/4 cup pine nuts, toasted
• 3/4 oz. Pecorino Romano, grated
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. red chili flakes

Ingredients for Stuffed Squash:
• 4 tbsp. extra-virgin olive oil
• 2 tbsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1/2 medium sweet onion, minced
• 1 medium red bell pepper, seeded and diced
• 2 garlic cloves, minced
• 1 cup cooked farro or toasted farro and fennel Salad
• 2 cups diced reserved bacon-roasted turkey
• 1 cup reserved caramelized balsamic brussels sprouts, julienned
• 1/4 cup chopped dried cranberries
• 1/4 teaspoon red chili flakes
• 1 3/4 ounces Parmesan cheese, grated (about 1/2 cup)
• 1/4 cup chopped flat-leaf parsley, for garnish

Preparation:
To prepare the aioli, place all the ingredients in a food processor and process until smooth. Transfer to a bowl, cover, and refrigerate until needed. Preheat the oven to 350°F. Then, cut off and discard the top third of each squash. Cut a thin slice from the bottom, pointed end to create a flat surface. Scoop out and discard the seeds and pulp. Stand the squash cavity side up on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and season with 1 tablespoon of the salt and 1/2 teaspoon of the black pepper. Bake until tender, 25 to 30 minutes. Set aside on the baking sheet. Meanwhile, in a large sauté pan over medium-high heat, heat the remaining 2 tablespoons olive oil. Add the onion, bell pepper, remaining 1 tablespoon salt, and remaining 1/2 teaspoon black pepper and sauté until the onion is translucent, 4 to 5 minutes. Add the garlic and sauté for 1 minute, until fragrant. Transfer to a large bowl and add the farro, turkey, Brussels sprouts, cranberries, chili flakes, and Parmesan. Mix well to combine. Using a large spoon, divide the stuffing evenly among the squash. Loosely tent the entire baking sheet with foil. Bake for 15 minutes, then remove the foil and bake until the top of the stuffing is golden brown, about 10 minutes. Garnish with the parsley and serve with the red pepper aioli. hallmarkchannel.com