The Start of Winter Goodness

The snow has started to fall. The weather is consistently below 40°F. Holiday songs have taken over the radio. Winter has arrived. And so, the time has come for hearty meals full of winter goodness: squashes, potatoes, beets, cabbage, & carrots...not to mention holiday sweets and treats. This week Brendan and I are eating a wonderful winter compilation: squash minestrone, beef stew, and maple-bacon roasted vegetables. The squash soup is super easy to make (the way I made it, not the Bon Appetit directions) and the roasted veggies are insanely good. The beef stew is yummy, but it takes a long time to make (upwards of 3 hours); so I'm not going to bother posting that recipe (if you're truly interested in it you can always email me).  I have also started the inevitable holiday baking marathon. First in the oven: the cranberry-chip cookies I made for last year's New Year's Eve party. These are my go-to cookies--decadent, delicious, and pleasing to the masses. Is anybody else feeling the need to make scrumptious winter recipes or bake all the time? 

Butternut Squash Minestrone (adapted from Bon Appetit)
Serves 4

Ingredients:
-4 bacon slices, chopped
-1/2 onion, chopped
-1 leek, rinsed well and chopped
-2 celery stalks, chopped
-2 garlic cloves, minced
-1/2 butternut squash, sliced and cut into 1/2" cubes
-1 cup frozen peas, thawed
-4 cups low-sodium chicken broth
-2 cups water
-1 can 15oz. navy beans (no salt added), drained & rinsed
-1/4 cup parsley, chopped
-1 bunch kale, chopped

Directions:
1. In a soup pot, cook the chopped bacon over medium heat until it starts to crisp. 
2. Add the onion, leeks, celery, and garlic. Turn the heat down to medium-low and cook for an additional 15 minutes, until veggies start to soften.
3. Add squash to pot and cook for 2 minutes. 
4. Add the peas, broth, water, and beans. Bring to a boil and reduce to a simmer. Cook for 20 minutes until squash is tender. 
5. Add the parsley and kale. Cook for an additional 2 minutes, until kale is wilted. 
6. Add salt and pepper to taste. 
*This tastes great with parmesan cheese on top and a side of rustic bread

Maple-Bacon Roasted Vegetables (adapted from Eating Well)
Serves 6

Ingredients:
-1/2 butternut squash, cut into 1" cubes
-2-3 small celeraic (i.e. celery root), cut into 1" cubes
-2 apples, cut into cubes
-1/2 onion, cut into 3 chunks
-2 tablespoons olive oil
-4 bacon slices
-1/4 cup maple syrup
-2 teaspoons dried rosemary

Directions:
1. Preheat oven to 400°F
2. In a medium bowl, combine squash and celeraic with olive oil. Spread veggies on a baking sheet. 
3. Place onion chunks in the bowl and rub them with the leftover olive oil. Place onion on the baking sheet. 
4. Roast for 15 minutes, stirring the veggies halfway through. After 15 minutes, add the apple chunks and roast for another 7 minutes.
5. Meanwhile, cook bacon slices in a pan over medium-high heat, until crispy and browned. Line a plate with paper towels and place cooked bacon on top. 
6. Measure 2 teaspoons of bacon fat--keep this in the pan--and pour remaining fat into a glass container (use the leftover fat for a later time).  
7. Over low heat, add maple syrup and rosemary to pan with bacon fat. Cook for 2 minutes--mixture will bubble and create a syrup.
8. Add cooked squash, celeraic, & apples to the pan. Coat with maple-bacon syrup. Pour veggies back onto baking sheet (along with any leftover syrup) and roast for an additional 5 minutes. 
9. While they roast, slice the roasted onion into chunks and crumble the bacon. 
10. Remove veggies from oven and toss with chopped onion and bacon bits. 
*Tastes great as a side dish or as a salad with some quinoa and greens.