Seasonal Eats: November

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Recipe & photo by

Recipe & photo by


  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste
  • 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup (optional)


          Roasted Brussels sprouts:

  1. Preheat oven to 400 F. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).                                 Roasted butternut squash:
  3. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  4. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  5. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  6. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
  7. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.


Short Rib Pot Pie

Recipe & photo from Epicurious

Recipe & photo from Epicurious



  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  • 1/2 cup vegetable shortening or beef lard

Filling and assembly:

  • 3 pound boneless beef short ribs, cut into 2" pieces
  • Kosher salt, freshly ground pepper
  • 1/2 cup all-purpose flour, plus more
  • 2 tablespoons olive oil
  • 1 10-ounce package frozen pearl onions, thawed
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 sprigs rosemary
  • 6 sprigs thyme, plus 2 tablespoons chopped thyme
  • Flaky sea salt (such as Maldon)
  • Heavy cream (for brushing)


For crust:

  1. Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with 1/2 cup ice water. Mix with a fork until dough just comes together.
  2. Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.

DO AHEAD: Crust can be made 2 days ahead; keep chilled.

For filling and assembly:

  1. Preheat oven to 375°F. Season short ribs with kosher salt and pepper; toss with 1/2 cup flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl.
  2. Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.
  3. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8–10 minutes. Add 6 cups water to pot and bring to a boil.
  4. Return short ribs to pot; season with kosher salt and pepper. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2 1/2–3 hours.
  5. Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.
  6. Roll out dough on a lightly floured surface to about 1/8" thick. Transfer filling to a shallow 2-quart baking dish. Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Brush with cream and sprinkle with sea salt. Alternatively, you can use 8 individual dishes.
  7. Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50–60 minutes (35–40 minutes for smaller dishes). Let sit 5–10 minutes before serving.

DO AHEAD: Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie.

Roast Lamb with Artichokes & Lemons

Recipe & image from Epicurious

Recipe & image from Epicurious


Lamb and artichokes:

  • 1/4 cup olive oil
  • 1 5–7-pound bone-in lamb shoulder
  • Kosher salt, freshly ground pepper
  • 2 cups dry white wine
  • 1 14-ounces can whole peeled tomatoes
  • 1 head garlic, halved crosswise
  • 1/4 teaspoon crushed red pepper flakes
  • 2 lemons, halved crosswise
  • 6 baby artichokes

Anchovy-Herb oil and assembly:

  • 1/2 cup olive oil
  • 4 anchovy fillets, packed in oil, drained
  • 1 garlic clove, finely chopped
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 tablespoons fresh mint leaves
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt


Lamb and artichokes:

  1. Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12–15 minutes. Transfer lamb and oil to a roasting pan.
  2. Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
  3. Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2–2 hours. (Remove artichokes if they become too soft before meat is done.)

Anchovy-herb oil and assembly:

  1. Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
  2. When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.

Pumpkin Panna Cotta Tart with Gingersnap Macaroon Crust

Recipe & image from Sweet Treats Baking

Recipe & image from Sweet Treats Baking

Yields 8 servings

Gingersnap Macaroon Crust  
120 g (1 1/2 c) Shredded, Unsweetened Coconut
7 g (1 Tbl) Coconut Flour
1 tsp Ground Ginger
Pinch of Sea Salt
26 g (2 Tbl) Coconut Oil, melted
65 g (3 Tbl) Honey (local or organic is best)
21 g (1 Tbl) Unsulphured Molasses

  1. Preheat the oven to 350 F.
  2. Pulse the shredded coconut, coconut flour, ground ginger and sea salt in a food processor until combined.
  3. Add the oil, honey and molasses & pulse until well mixed.
  4. Press the mixture into a 4" x 14" Rectangular Tart Pan
  5. Bake for 10 minutes in the preheated oven. Rotate the pan & bake for 10 additional minutes, or until the tart crust has turned a bit more golden, but is not scorched. 
  6. Cool completely. Remove the tart pan & place the crust onto a baking sheet. Proceed with the panna cotta filling.

Pumpkin Panna Cotta Filling

6.75 Fl Oz Organic Coconut Milk

4 g (approximately 1 tsp) Grassfed Gelatin 

123 g (1/2 c) Organic Pumpkin 

20 g (3 Tbl) Grade B Maple Syrup

2 tsp Vanilla Extract 

1 tsp Pumpkin Pie Spice

Coconut Whipped Cream, for serving 


  1. Place the coconut milk into a small sauce pan. Sprinkle the gelatin over the coconut milk & mix gently--I usually use my fingers & break up any clumps that I can.  Set aside & allow the gelatin to bloom for 10 minutes. 
  2. Add the remaining ingredients. Heat over medium heat for five minutes, whisking constantly. 
  3. Pour into the prepared crust (note, you may not need all the filling; place any leftovers into a small ramekin-type vessel). Refrigerate at least 3 hours before serving. The tart may be made a day in advance.
  4. Cut the tart into diagonal slices. Serve with coconut whipped cream.