Sunday Dinner at Brenda's

Autumn is my favorite time of the year. It’s that time when the air is suddenly crisp and cold, the trees start putting on their showiest new colors and we can get down to some good old fashioned soup and casserole making to warm up the kitchen. Even though this is California, we live far enough north to experience a change of seasons, thank heavens. I think Fall is my daughter Robin’s favorite too and I know it’s my daughter Brenda’s favorite season as well.

It has become a tradition to have Sunday dinner at Brenda’s and this past Sunday was no exception. When my granddaughter, Lexi and I arrived at Brenda’s I was thrilled to see she had decorated the table with an Autumnal theme: Gold tablecloth, red flowers, dinnerware and glassware in shades of amber, red and gold. So pretty!

Perfect Fall colors

Brenda, Lexi, Robin and Tony

Birches on the Los Gatos Creek Trail

 For dinner Brenda made one of my favorites, Cheesy Butternut Squash Cavatappi Bake.

Cheesy Butternut Squash Cavatappi Bake

 and Robin created a beautiful Autumn salad of arugula, Sliced Fuya persimmons, sliced Bosc pear, pecans and Feta cheese with a champagne vinegrette dressing. Yum!

Robin's Autumnal Salad

I can’t tell you what a blessing it is to have all my kids here in California. I confess, I will miss the excuse to go visit my daughter in the Northwest, such a beautiful place, but it can’t compare to having her here within a fifteen minute drive. Now there will be one more to gather for Sunday dinner at Brenda's.

Recipes:

Cheesy Butternut Squash Cavatappi Bake

Ingredients

Nonstick cooking spray
3 cups peeled and cubed butternut squash
8 ounces dried cavatappi or other elbow macaroni
1 tablespoon butter
8 ounces cremini or button mushrooms, sliced
3 green onions, thinly sliced
2 tablespoons all-purpose flour
1 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces fontina cheese, shredded (1 1/2 cups)
2 slices reduced-sodium bacon, cooked and crumbled (optional)
Thinly sliced green onions (optional)


Directions
Preheat oven to 375 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
In a medium microwave-safe bowl combine squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.
Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.
Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon, if desired. Bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions, If desired.
Serves 4-6

Robin's Autumnal Salad

One bag washed and ready to use Arugula
2 trimmed and thinly sliced Fuya persimmons
1 pared, cored, and thinly sliced Bosc pear
1/4 cup roasted pecans
2 oz. Feta or goat cheese, crumbled (or more if you wish)
Girard’s Champagne Dressing to taste

Toss first five ingredients with Champagne dressing and serve.
Serves 4-6

 

Pyracantha