The rich colors of Autumn are making their appearance at Roger’s Gardens. Jewel toned mums in amber, gold, and amethyst line our walkways inviting us to embrace the fall season. Orange pumpkins beckon us to decorate our homes and carve a jack-o-lantern. The Halloween displays have just the right amount of fright and fun to add some whimsy to our homes.

But you can also add fall colors to your dinner plate! Our Gourmet shop is stocked with “Farfalline Zebra” which translates to black and white bowtie pasta. Top it off with healthy butternut squash and you have an eye-catching dinner. Serve it to your family before a night of trick-or-treating! Your kids will love the black and white stripes. This can also be an elegant dinner or first course for an Autumnal party. Dish it up in black and white china and add some colorful linens from our Fall Collection. Both food and table will reflect the bountiful Harvest season.

Fall Butternut Squash Recipe, Gourmet Foods
Ingredients
8 ounces Farfalline Zebra (Black & White Bow Tie Pasta)
½ an onion, finely chopped
3 ounces diced pancetta
2 Tbsp olive oil
1 Lb. butternut squash, cubed
1 cup chicken stock
1 Tbsp thyme
Salt & Pepper
Parmigiano-reggiano cheese

Procedure
Start boiling water for pasta. Heat olive oil in large pan on medium heat. Saute the onion and pancetta for about 8 minutes. Add the cubed butternut squash, salt and pepper, and cook for about 5 minutes. Add the chicken stock and continue cooking for about 15 minutes or until squash is fork tender, but not mushy. Meanwhile start cooking zebra pasta, about 8 minutes. When squash is cooked, add the thyme. Combine zebra pasta with squash. Plate up and serve with grated parmigiano-reggiano cheese.

Serves 3-4

 

By Barbara McGraw, Gallery and Gourmet Food Sales