Roasted Butternut and Gala Apple Bisque

Roasted Butternut and Gala Apple Bisque

Butternut squash, roasted
Gala apple, roasted
1 tsp. olive oil
1/2 sweet onion, chopped
3 TBSP. pumpkin butter
1 cup milk
1 cup half & half
1/2 cup whipping cream, whipped
1/4 tsp. salt
1/4 tsp. cinnamon

Cut butternut squash in half, remove seeds. Drizzle with olive oil and sprinkle with salt and cinnamon. Place on baking sheet face down. Roast at 400 degrees for 50 minutes. Cut Gala apple in half. With 20 minutes left to roast the squash, place apple on baking sheet in oven, cut side down.
Remove and let cool.

In a large saucepan, saute onion in olive oil. Rough chop roasted squash and apple, add to saucepan. Lower heat to medium low. With metal spoon, mix and mush squash, apple, onion and pumpkin butter. Puree with a stick blender until smooth. Slowly mix in milk, then half & half, then whipped cream. Add salt and cinnamon and simmer on medium low, covered for 10 minutes. Serve topped with remaining whipped cream.

Ragu di Carne

I absolutely love the slow cooker. I cook everything I can in there. What can be easier than throwing in all of your ingredients and not doing anything until you are ready to eat? Hours later, all of the flavors are nicely married together. Perfecto!

Ragu di Carne
Tbsp. olive oil
1/2 onion, chopped
1/2 head garlic, diced
1/2 red pepper (or 3 mini peppers), chopped
1 lb. ground meat
2 tomatoes, diced
2 Tbsp. tomato paste concentrate (from the tube)
1/2 bottle red wine
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper
Fresh basil, chopped

Add the ingredients to the slow cooker in the order they are listed, highest setting. Chop as you go to allow some uncovered cooking time. When all ingredients are added, cover and lower to medium heat. Let cook, 5-8 hours. Serve over pappardelle or another thick pasta with fresh Parmesan cheese. Enjoy!