Healthy Italian Cooking at Home

Making Beef and Barley Soup


All summer long, I save the bones from grilled steak and keep them in a plastic bag in the freezer. Come the fall I have plenty of bones to make a rich homemade beef stock.

The stock can be used for soup or freeze it in smaller containers to use over several months, whenever you need beef broth for a recipe.

Rich Brown Beef Stock



  • 4-6 pounds beef  bones
  • Beef seasoning ( I use Penzey’s)
  • Half a sweet onion
  • Handful of celery tops
  • 1 whole large carrots, halved
  • 1 large bay leaf
  • 1 large garlic clove, unpeeled and halved
  • 1/2 teaspoon whole black peppercorns
  • 1 teaspoon salt


Preheat the oven to 400 degrees F. Place the bones in a baking dish and sprinkle them with beef seasoning. Place the baking dish in the oven and bake for 30 minutes.

If using uncooked bones increase the baking time to an hour. The bones should be nicely browned.


Place the browned bones in a large Dutch Oven. Add the remaining ingredients and cover all with water. Bring to a boil and simmer partially covered for 3-4 hours.


Strain the broth in a colander lined with cheesecloth. Reserve some of the broth for the soup and discard the bones and vegetables.

Beef, Mushroom and Barley Soup



Olive oil cooking spray

  • 1 ½ lbs beef stew meat, trimmed and diced
  • 1 tablespoon olive oil
  • 2 cups chopped leeks
  • 2 cups chopped carrot
  • 2 celery stalks, chopped
  • 1 garlic clove, minced
  • 8 cups beef stock
  • 2 cups water
  • 1 thyme sprig
  • 1/2 teaspoon freshly ground black pepper
  • 1 large bay leaf
  • 1 cup uncooked pearl barley
  • 1 cup diced mushrooms
  • ¼ cup chopped fresh parsley


Heat the oil in a large Dutch oven and add the diced beef; cook until browned on all sides, about 5 minutes.

Add the leek, carrot and garlic. Saute 4 minutes or until lightly browned. Add broth, water, thyme, pepper and bay leaf.

Bring to a boil. Cover, reduce heat and simmer 45 minutes. Add the mushrooms and barley; cook another 45 minutes or until the beef and barley are tender.

Discard the bay leaf. Add the parsley.

Family Dinner Time


Fall is here and comfort foods are perfect for dinner. This meal is high on the list of favorites in my family. Years ago, I got the idea of combining potatoes with greens for more nutrition and who would have thought the children loved mashed potatoes prepared this way.

Tip: set aside one cup of the diced cooked potatoes and one cup of the roasted carrots to use in a beef pot pie later in the week. There is plenty of braised steak for leftovers.


Braised Steak

Serves 6-8


  • 2 pounds sirloin or round steak
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried Italian seasoning
  • Olive oil
  • 2 cups beef broth
  • 1 large or 2 medium onions, sliced
  • 1 small garlic clove, minced
  • 2 tablespoons Worcestershire sauce
  • 1 cup sliced mushrooms


Combine the flour, salt, pepper and Italian seasoning in a shallow bowl.

Cut the steak into serving-size portions about 1/4 inch thick. Press the flour into the steak pieces with your hand. Reserve any flour that is left.



In a large heavy skillet over medium heat, heat enough olive oil to cover the bottom of the skillet.

Brown the steak pieces thoroughly on all sides and set aside the browned pieces on a plate.


Add the garlic, onions and mushrooms to the same skillet and saute for about 5 minutes, or until the onions are tender. Stir in any remaining flour and mix until thoroughly absorbed.

Add the beef broth and Worcestershire sauce. Return the browned steak to the skillet. Bring the mixture to a boil. Reduce the heat to low and cover the skillet.


Simmer on low heat for about 1 1/2 hours or until the meat is very tender. Taste and add salt and pepper if needed. Transfer to a serving bowl.


Mashed Potatoes With Spinach or Kale


  • 2 1/2 pounds russet potatoes, scrubbed and peeled
  • 1 large garlic clove
  • Salt
  • 1 pound (1 large bunch) spinach or kale
  • 1 cup milk
  • Freshly ground pepper
  • 2 tablespoons extra virgin olive oil


Cover the potatoes with water in a saucepan. Add the garlic clove and 1/2 teaspoon of salt.

Bring to a boil. Reduce the heat to medium, cover the pan partially and cook the potatoes until very tender, about 30 minutes.

Drain off the water, return the potatoes and garlic to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes.

Remove the pan from the heat and mash the potatoes with a potato masher or a food mill. Add the olive oil.

While the potatoes are cooking bring a large pot of generously salted water to a boil and add the spinach or kale.

Cook the spinach for 4 minutes, kale for 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Drain and squeeze out the excess water. Chop fine.

Set the pan with the potatoes over low heat. Stir the chopped spinach into the hot mashed potatoes, add the milk and gently stir. Add salt to taste and freshly ground pepper. Serve hot.


Roasted Carrots


  • 1 pound carrots, trimmed and scrubbed
  • 1 tablespoon extra-virgin olive oil, plus extra for serving
  • 1 teaspoon (packed) finely grated orange peel
  • Sea salt


Preheat oven to 400°F. Arrange carrots in single layer in a baking dish. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss.

Cover the dish tightly with foil. Roast until crisp-tender, about 25 minutes. Transfer carrots and any juices to a serving platter. Drizzle lightly with additional olive oil. Sprinkle with sea salt.


Easy Biscuits


  • 2 cups unbleached self-rising flour
  • 1/4 cup cold unsalted butter (cut into small pieces)
  • 3/4 cup (6 ounces) cold milk or buttermilk


Preheat the oven to 425°F.

Place the flour in a bowl. Work in the butter just until crumbs are the size of large peas.

Add the milk and stir until the mixture holds together and leaves the sides of the bowl.

Scoop the dough onto a well-floured surface and fold it over on itself several times, using more flour if needed to prevent sticking.

Roll or pat the dough into an 8 inch rectangle about ½ inch thick.

Cut biscuits with a sharp knife into 2 inch squares.

Place the biscuits on a parchment lined baking sheet, leaving about 1 inch between them.

Bake the biscuits for 10 to 14 minutes or until they’re a light golden brown.

Remove them from the oven and serve hot.

Time To Bring Out The “Sauce” Pot


I have been making spaghetti sauce this way for many, many years. It is my standard, perfected for my family, from the way my grandmother and mother make spaghetti sauce.

I have made variations of the recipe numerous times but always come back to this for an authentic Italian American sauce, especially when my children visit. This is what they expect.

This recipe makes quite a bit of sauce with lots of meat. You will have enough leftovers to freeze for at least two more meals.


Meatball Ingredients

(I use a combination of fresh bread and dried breadcrumbs to keep the mixture moist.)

  • 2 slices sandwich bread, torn into small pieces
  • 1/4 cup milk
  • 1 pound ground lean beef
  • 1 pound ground lean pork
  • 2 eggs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 minced garlic clove
  • ¼ cup finely chopped onion
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried Italian seasoning.
  • ½ cup dried plain breadcrumbs
  • 1/4 cup chopped fresh parsley

Sauce Ingredients

  • Kosher salt and freshly ground pepper
  • 1 onion finely chopped
  • 2 cloves garlic, minced
  • One 6 oz can tomato paste
  • 1 large basil sprig
  • 1 teaspoon chopped fresh oregano
  • Four 28-ounce containers Italian chopped tomatoes
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon crushed red pepper
  • 1 ½ lbs spicy Italian sausage


  • 1 1/2 pounds spaghetti
  • 1 cup grated Parmigiano-Reggiano cheese, divided



To make the meatballs:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and coat the foil with olive oil spray.

In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes.

In a large bowl, gently mix the ground meats with the soaked bread, onion, Parmigiano-Reggiano cheese, garlic, salt, black pepper and Italian seasoning.

Add enough dried bread crumbs to just hold the mixture together, about ½ cup. Add the fresh parsley.

Form the meat mixture into golf ball–size meatballs and transfer them to the prepared baking sheet. Bake about 30 minutes or until brown all over, turning them over halfway through the baking time.

To make the sauce:

In a large Dutch oven, heat 1 tablespoon of the olive oil. Add the sausage and brown on all sides; then remove to a plate.


Add the remaining oil and saute the onion until tender. Add the garlic and stir for a minute or two.


Add the tomato paste. Fill the empty paste can with water and add to the sauce pot. Stir and let cook for a few minutes until dissolved.

Add the crushed red pepper, tomatoes and the herbs. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes.


Season the sauce with salt and pepper. Transfer the browned meatballs and sausage to the tomato sauce and simmer until the sauce is very thick, about 3-4 hours.

To make the pasta:

In a large pot of salted boiling water, cook the spaghetti until al dente. Drain and return the pasta to the pot.

Pour in 2 cups of the tomato sauce and 3/4 cup of cheese. Toss until the pasta is well coated, about 1 minute. Transfer the pasta to large shallow bowls.

Spoon the meatballs, sausage and some of the remaining tomato sauce over the spaghetti. Sprinkle with the remaining grated cheese and serve.


Making Sandwich Bread



For me, store-bought sandwich bread lacks good flavor and texture and usually contains way too many preservatives. The recipes in this post are easy to make and will reward you with great tasting bread for sandwiches and toast. Most ingredients are easy to find, however the ingredients for the rye bread include rye and pumpernickel flour. If you cannot find pumpernickel flour, use all rye flour in the recipe. I also use a flavoring made by the King Arthur flour company called deli rye flavor. If you do not have access to this ingredient, just substitute dried onion.

To always have fresh bread available, I slice each loaf in 1/2 inch slices and place them in a freezer ziplock bag. Bread slices can be removed, a slice at a time, and they defrost within a half hour. This is so handy.

Whole Wheat Sourdough Sandwich Bread




  • 1 cup sourdough starter, at room temperature
  • 1 cup + 2 tablespoons lukewarm water
  • 2 1/2 cups white whole wheat flour
  • 2 tablespoons whole grain bread improver or vital wheat gluten
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 2 tablespoons vegetable oil


Combine all of the ingredients in an electric mixer bowl with the paddle attachment, mixing until a shaggy dough forms.


Let the dough rest, covered, for 20 minutes. (this step helps the gluten develop.

Switch to the dough hook and knead the dough until fairly smooth and slightly sticky.


Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 90 minutes.


Gently fold the dough over a few times on a lightly floured work surface.

Shape it into an 8″ log, and place it in a 9″ x 5″ loaf pan.

Cover the loaf and let it rise until it’s crowned 1″ over the rim of the pan, about 60 to 90 minutes.


Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.

Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.

Seeded Rye Sandwich Bread





  • 2 teaspoons instant yeast
  • 2 cups unbleached all-purpose flour
  • 1 cup rye flour
  • 1/4 cup pumpernickel flour
  • 1/4 cup nonfat dry milk powder
  • 1 1/2 teaspoons salt
  • 1 tablespoon honey
  • 1 tablespoon caraway seeds
  • 2 teaspoons Deli Rye Flavor or dried onion
  • 1 1/4 cups warm water
  • 4 tablespoons (1/2 stick) unsalted butter, melted


Combine all of the ingredients in an electric mixer bowl with the paddle attachment, mixing until a shaggy dough forms.

Let the dough rest, covered, for 20 minutes. (this step helps the gluten develop.

Switch to the dough hook and knead the dough until fairly smooth and slightly sticky.


Place the dough in a large, lightly greased bowl, cover the bowl with a towel or plastic wrap, and allow the dough to rise till doubled in bulk, 1 1/2 to 2 hours.


Turn the dough out onto a lightly oiled surface and shape it into an oval.

Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, tent it with lightly greased plastic wrap and set it aside until doubled in bulk and risen 1 inch over the lip of the pan, about 1 hour.


Bake the bread in a preheated 375°F oven for 35 minutes, or until it’s golden brown and tests done (the interior of the loaf will read 190°F on an instant-read thermometer).

Remove the bread from the oven, remove it from the pan, and cool completely on a rack.

Friday Night Dinner For Two

October Moon by Ron Jones

October Moon by Ron Jones

At times, it is just the thing to slow down and have a nice leisurely dinner with your partner. No TV, no phone – just a nice glass of wine, conversation and a delicious dinner to relax after a busy work week.

Stuffed Chicken Rolls

2 servings


  • 2 thin chicken cutlets, pounded thin
  • 1/2 cup Italian seasoned breadcrumbs
  • 2 tablespoons grated parmesan cheese, divided
  • 1 egg
  • ¼ cup cooked spinach, chopped
  • ¼ cup ricotta cheese
  • 2 tablespoons shredded mozzarella 
  • Salt and pepper to taste
  • 1 tablespoon olive oil


Preheat oven to 400°F.

Combine the Italian breadcrumbs and 1 tablespoon grated Parmesan cheese in one bowl and the egg beaten with 1 teaspoon water in another.

Combine the remaining grated Parmesan cheese, the shredded mozzarella, spinach (make sure you squeeze it dry) and ricotta cheese in a small bowl.

Lay chicken cutlets down on a working surface and spread half of the spinach cheese mixture on each cutlet. Loosely roll each one and place seam side down on the work surface.


Dip chicken rolls in the egg mixture, then in the breadcrumbs.

Heat the oil in an oven proof skillet. Brown chicken on all sides and place the skillet in the oven.

Bake the chicken rolls for about 15 minutes or until an instant read meat thermometer registers 165 degrees F. Remove the pan from the oven and the chicken rolls from the pan to a serving plate.


Spaghetti with Fresh Tomatoes and Herbs

2 servings


  • 2 cups fresh tomatoes, finely diced
  • 1 tablespoon shallot, minced
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt, to taste
  • 1 pinch black pepper
  • 6 ounces spaghetti


Cook spaghetti al dente according to package directions. Drain.

Cook shallot in the olive oil in a small pot over medium high heat until soft, about 1 minute.

Reduce heat to low. Add tomatoes, pepper and salt to taste. Stir to mix.

Tomatoes should get warm, but not cooked, about 2-3 minutes.Add basil and oregano.

Mix the tomatoes with the cooked spaghetti and serve under the chicken rolls.


Romaine Salad

2 servings


  • 2 cups shredded romaine lettuce
  • 1/4 of a medium red onion, cut into rings
  • 10 Italian olives
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Freshly ground black pepper


Divide the lettuce between two salad plates and top each plate with rings of red onion and 5 olives.

In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle dressing over the greens and serve.


Toasted Coconut Custard Pie

8 servings


  • 1/3 cup honey, agave nectar, pure maple syrup or granulated sugar
  • 1 tablespoons butter
  • 1 tablespoon pure vanilla extract
  • 3 cups unsweetened almond milk
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 cup toasted finely shredded coconut, divided
  • 1 teaspoon coconut extract
  • 1 prebaked Pie Crust, cooled


In a large saucepan over medium heat, whisk together the honey, butter, vanilla and 2 cups of the almond milk.

In a small bowl, whisk together the remaining 1 cup of almond milk with the cornstarch. Slowly add this mixture to the saucepan, whisking constantly over medium high heat.

Continue whisking until the custard begins to thicken.


The custard will need to come to a full boil in order to thicken properly. You’ll know when the custard is ready because it will become the consistency of pudding.

Remove the pan from the stove and whisk in the salt, 3/4 cup of the shredded coconut and the coconut extract into the vanilla custard.

Allow the custard to cool to room temperature before spooning into the prepared pie crust. Sprinkle the top of the pie with the remaining 1/4 cup toasted coconut.

Refrigerate until chilled, about 2-3 hours. 


Side Dishes For Weeknights


Looking for some new ideas for sides for dinner? Here are a few recipes that my family likes.

Broccoli with Cheese Sauce



  • 6 cups broccoli florets
  • 2 tablespoons butter
  • 2 tablespoons unbleached white flour
  • 1/4 teaspoon dry mustard powder
  • Sea salt, to taste
  • 1 cup low-fat milk
  • 1 cup Italian fontina cheese, diced
  • ½ cup grated Parmesan cheese
  • White pepper, to taste


Steam or stir fry the  broccoli until crisp tender, about 4 to 5 minutes. Meanwhile, melt butter in a medium saucepan. Whisk in flour, mustard powder and salt to taste.

Gradually stir in milk, whisking over medium low heat until thickened. Add cheese, stirring until completely melted. Season to taste with white pepper.

Pour over steamed broccoli and serve at once.

Oven Roasted Parmesan Cauliflower



  • 1 whole cauliflower head
  • 2 eggs
  • ¼ cup milk
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated Parmesan cheese


Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.

Cut the cauliflower into large florets.

Beat the eggs with the milk in a shallow dish.

Place the grated cheese in a shallow dish.

Place the flour in a plastic bag and add the salt and pepper.

Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.

Dip each floret in egg and then in cheese and place on the prepared pan.

Place the pan in the oven and bake for 23-30 minutes.

Spaghetti with Cheese and Black Pepper



  • Kosher salt, to taste
  • 8 oz.spaghetti
  • 4 tablespoons extra-virgin olive oil or butter
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup finely grated Parmigiano-Reggiano or Pecorino Romano cheese
  • Chopped parsley for garnish


Bring a large pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta.

Heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil.

Using tongs, transfer pasta to skillet; spread it evenly.

Sprinkle the Pecorino Romano cheese over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary.

Transfer to a serving bowl and sprinkle with chopped parsley.

Green Bean Salad



Green Beans

  • 1 lb green beans, trimmed and halved
  • 1 cup low sodium chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Salad Ingredients

  • 1/4 of a red onion, diced
  • 1 celery stick, sliced thin
  • 2 tablespoons extra virgin olive
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1 large clove garlic, minced
  • Freshly ground black pepper, to taste
  • Sea salt to taste

Optional Additions

  • 1/3 cup feta cheese
  • 1 cup tomatoes, sliced
  • ½ cup shredded carrots
  • ½ cup sliced radishes


Bring the chicken broth to a boil in a medium saucepan. Add the salt, pepper and green beans. Reduce the heat and simmer the beans until they are tender but very firm, 3-4 minutes. Drain.

Add the salad ingredients and any of the additional optional ingredients that you may wish to add. Toss well and chill before serving.

Italian Stuffed Baked Potato


4 servings


  • 2 russet potatoes
  • 1 cup diced tomatoes
  • 1 teaspoon plus one tablespoon of olive oil
  • Salt and pepper
  • 2 tablespoons sliced basil plus extra for garnish
  • 1 cup whole milk ricotta


Preheat the oven to 400 degrees.

Rub the potatoes with 1 teaspoon of olive oil, place on a baking sheet and bake until they are tender when pierced with a knife, about one hour. Do not turn off the oven.

Toss the tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt and a grinding of black pepper.

Cut the baked potatoes in half and remove most of the potato flesh from the shells. Mash the potato pulp and add the tomatoes, basil and ricotta. Mix well.

Add the mixture to the potato shells and return the stuffed potatoes to the oven and heat until the potato mixture is hot. Garnish with additional basil.


Pumpkins and Squashes



When choosing a pumpkin at the market, look for soft spots, mold, wrinkles or open cuts that would indicate damage or early spoilage. Choose a pumpkin with a solidly attached stem. A green stem indicates a freshly harvested pumpkin. Choose pumpkins between 4 to 8 pounds and labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella and Fairy Tale. Pumpkins have a long shelf life and can keep for months at cool room temperature.

Pumpkin Puree


  • 2 ½ pounds pie pumpkins


Preheat oven to 375 degrees F. Cut pumpkins into 5×5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baking pan.

Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender.

Cover and process or blend until smooth. Measure 1 cup puree to use in risotto. Transfer remaining puree to an airtight container.

Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.


Pumpkin Cranberry Muffins

Makes 12 – 15 depending on the size of your muffin tin.


  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 2 cups cranberries (fresh or frozen)
  • ½ cup applesauce
  • ¼ cup reduced fat milk or almond milk
  • ¼ cup molasses
  • 1 egg
  • Vanilla sugar


Preheat the oven to 350 degrees F. Spray a 12-15 cup muffin pan with nonstick spray.

In a medium bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and salt. Combine the remaining (wet) ingredients in another bowl.

Add the wet mixture to the dry mixture until just moist. Fill the muffin cups and bake for 30 minutes (or until an inserted toothpick comes out clean).

Let rest for 10 minutes.Remove the muffins and cool on a wire rack.


Apple Pumpkin Butter

Pumpkin butter is a delicious addition to waffles, pancakes, banana bread, oatmeal or as a spread for toast. It also makes a great and healthy topping for ice cream.


  • 4 cups pumpkin puree or two 15-oz. cans pureed pumpkin
  • 1 ¼ cups pure maple syrup
  • ½ cup unsweetened applesauce
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cinnamon
  • 2 1/2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt


In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat.

Cook, uncovered, over medium heat, stirring frequently, about an hour until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.


Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

Acorn Squash


Acorn squash can have orange, dark green, or tan skin. To pick a good-tasting one, press it all around to make sure it’s devoid of soft spots. Don’t refrigerate-just store the squash in an airy dry spot for up to 3 weeks.


Roasted Acorn Squash Slices


  • 1 medium acorn squash (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 1/4 cup pure maple syrup
  • 2 tablespoons butter, cut into small pieces


Preheat the oven 350°F.

Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half into 1/2-inch slices; discard ends.

Place slices in a greased 13 x 9-inch baking dish. Sprinkle with salt and drizzle with the maple syrup. Dot with butter.


Cover with foil and bake for 45 minutes or until tender.


Italian Sausage Stuffed Acorn Squash

6 servings


  • 3 large acorn squash, halved crosswise, seeds and fibers scooped out
  • 1 teaspoon unsalted butter
  • 1 medium onion, peeled and chopped
  • 1 celery stalk, sliced thin
  • 12 ounces Italian sausage, casing removed
  • 2 teaspoons dried thyme
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • 4 cups of 1/4-inch cubes of lightly toasted sourdough bread
  • ¾ cup chicken broth, homemade or low-sodium canned
  • 4 teaspoons chopped fresh Italian parsley


Oven 400 degrees F.

Cut the squash in half and remove the seeds. Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.

Place in a baking dish large enough to hold the squash halves and set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.

Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes.

Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes and chicken broth until well mixed.

Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil.

Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.



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