Roasted Butternut Squash and Pear Ginger Bisque

As we finished harvesting all of our winter squash for the season, it only felt appropriate to take a few inside and enjoy a lovely, warm bisque that has all the flavors of fall. By roasting the squash along with all the spices and sugar in this recipe, you’ll bring alive the essential oils buried in them and caramelizing the squash at the same time—achieving a depth of flavor you can’t get by starting this on the stove top.

We are busy bustling around and getting ready for our Arts in Celebration weekend, but remembering how important it is to balance our life with the simple pleasures that God gives us. We do hope you will consider joining us over this next week to experience beauty and the arts, as we commemorate the 500th anniversary of the Reformation.

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Roasted Butternut Squash and Pear Ginger Bisque
SERVINGS
16cups (8 servings)
CHANGE SERVING SIZE
cups (8 servings)
COOK TIME
45mins
PREP TIME
15mins
READY IN
1hr

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Prepare butternut squash and toss in a bowl with 6 Tbsp. olive oil, 1 Tbsp Kosher salt, cinnamon, nutmeg, ginger and brown sugar
  3. Spread squash on two parchment or foil lined baking trays and roast in oven for 30 - 35 min. or until tender when pierced with a fork (stirring occasionally).
  4. While the squash is roasting, prepare your leeks and pears. Place the sliced leeks in a bowl of cold water to remove any excess dirt, then remove.
  5. Heat a large dutch oven with the remaining 2 Tbsp of olive oil and 1 Tbsp of butter. Saute leeks over medium heat until golden and soft. Add pears and then the roasted butternut squash, scraping all the goodness off the pan.
  6. Add the broth and bring to a simmer, cover and cook until all the vegetables are tender, about 10 min.
  7. Remove from heat, and puree with an immersion blender, until completely smooth.
  8. Adjust seasonings (add additional 1 tsp. salt) and cream, milk (or additional stock) to the consistency you prefer.
  9. Serve warm, enjoying the flavors of fall!

Villa Sacra Stuffed Peppers

This weekend, we will be harvesting the last of our peppers from our garden.  We have been so blessed to have such an abundance of beautiful vegetables this year, so much so, that we are still reaping the benefits of the eggplant, leeks, butternut squash, and pumpkins.  My brain goes into overdrive, as recipe after recipe comes to mind.. what magical combination can we concoct next?

We had a special request for stuffed peppers from one of our Sisters. She adores them, and has happy childhood memories from her Pennsylvania roots.  I was delighted to fulfill her request.  While in Italy, I came across this wonderfully spicy stuffed pepper recipe.  I modified it with the ingredients I had on hand.  I’ve never been a big fan of green peppers, but I love the sweet, colored varieties, as recommended here.  The flavors of Italy abound: balsamic, red pepper flakes, fennel and spicy sausage. This is sure to be a family favorite.

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Villa Sacra Stuffed Peppers
SERVINGS
8
CHANGE SERVING SIZE
COOK TIME
1hr30 mins
PREP TIME
30mins
READY IN
1 hr50 mins

Ingredients

Instructions

  1. Preheat oven to 375 degrees
  2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender, and the liquid has absorbed, 20-25 min. Remove from heat and set aside
  3. Cook the ​chopped ​leek in olive oil over medium low heat until the leek begins to soften (watch that it doesn’t burn), about 5 min. Transfer half of this mixture to a large bowl and set aside.
  4. Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with half the leek mixture; cook and stir for 1 minute.
  5. Pour tomato sauce mixture into a 9x13-inch baking dish and set aside.
  6. Combine ​the ​ground beef, Italian sausage, fennel seeds, diced tomatoes, parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved leek; mix well. Stir in cooked rice and 1 cup of Parmigiano Reggiano. Stuff bell peppers with beef and sausage mixture​, heaping slightly.​
  7. Place stuffed bell pepper halves in the baking dish over tomato sauce; cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
  8. Remove aluminum foil, sprinkle with remaining Parmigiano-Reggiano, and bake until the meat is no longer pink, the peppers are tender and the cheese is browned on top, an addition​al​ 20 to 25 minutes. Andiamo Mangiare!