Back to the Cutting Board
Roasted Butternut Squash-Apple Soup
adapted from The Simple Art of EatingWell 
Soup | Servings: 6 (about 1 cup each)
Prep time: 10 min | Cook time: 50 min | Total time: 1 hour
This soup can also be made with pumpkin. Substitute the same amount of pie pumpkins (whole not canned) for the squash.
- 2 lbs. (about 1 large) butternut squash, peeled, seeded and cut into 2-inch chunks
- 2 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. salt, plus more to taste
- 1/4 tsp. pepper
- 1/2 tbsp. chopped fresh sage or 1/2 tsp. dried sage
- 3 cups reduced-sodium chicken broth or vegetable broth
- 2 tbsp. hazelnut oil
- 1/3 cup chopped hazelnuts, toasted (optional)
- Preheat oven to 450°F.
- Spread squash (or pumpkin) and apples on a rimmed baking sheet. Sprinkle with 1/2 tsp. salt, 1/4 tsp. pepper and dried sage (if using). Drizzle with olive oil and toss. Roast for 30 minutes, stirring after about 15 minutes. Stir in fresh sage (if using) and continue roasting until tender and starting to brown, 10 to 15 minutes more.
- Use a slotted spoon or spatula to transfer about a third of the squash and apples to a food processor or blender. Add 1 cup of chicken broth and process until smooth. Pour the pureed mixture into a large dutch oven or pot. Repeat with the remaining squash and 2 cups of broth.
- Taste and add 1/8 to 1/2 tsp. of salt if necessary. Heat over medium-low, stirring regularly, for about 6 minutes or until heated through.
- Serve topped with a drizzle hazelnut oil and hazelnuts (if using).
Store in a covered container in the fridge for up to a week, reheat in the microwave or over medium heat.
Serving size: 1 cup
Calories: 180 calories
Fat: 9g fat
Rosemary, Cheddar and Gouda Grilled Cheese Sandwich
from Back to the Cutting Board
Sandwich, Lunch | Servings: 1
Prep time: 5 min | Cook time: 5 min | Total time: 10 min
- 2 slices fresh Italian bread or Sourdough
- 1 tbsp. (.5 oz) unsalted butter, plus more for the pan
- 1/4 tsp. dried rosemary or 1/2 tsp. chopped fresh rosemary*
- 1 oz. white cheddar cheese, sliced thinly
- 1 oz. smoked gouda cheese, sliced thinly
- Pepper, to taste
*Feel to substitute your favorite herb, like thyme or sage.
- Put 1 tbsp. of butter in a small bowl and microwave for about 5-10 seconds or until it’s soft but not melted. Stir in rosemary and mix well. Spread the butter mixture on the outside of each slice of bread.
- Heat a nonstick or cast iron skillet over medium heat, melt a small pat of butter (about a teaspoon or so) in the skillet.
- Place one slice of bread in the pan. Top with cheese and sprinkle with pepper. Place the other piece of bread on top. Cover the pan with a lid. If your skillet doesn’t have a lid, use a baking sheet or pizza pan. Just remember to use an oven mitt when picking it up again because it will get hot.
- Cook for 2-3 minutes. Gently flatten the sandwich with a spatula, flip over and cook, covered, for another 2 minutes or until the cheese is melted and both sides are browned to your liking. Serve immediately.