Acorn Squash Ravioli with Cranberry Walnut Sauce

We all have those mountains in life that seem too high, too challenging of a climb. You think to yourself “Look at that mountain! Who would be crazy enough to climb that? Why bother when I have this delicious sandwich right here? I think I’ll just sit here and eat my delicious sandwich. I’ll bet that there aren’t delicious sandwiches on top of that mountain!” Hmm, I seem to have hit a tangent. Let’s get back on track…

Culinary mountains. Those food items that seem just too overwhelming to take on. And usually we have good reason not to attempt these culinary mountains. Why make your own puff pastry when you can buy it in the freezer section? Why make your own donuts when you live across the street from Dunkin’ Donuts? (Or maybe I’m just lucky enough to live in the center of a triangle of D. Do’s) And finally, why bother to mix, roll out and cut up your own pasta? Especially when pasta is seriously, a dollar. Really, sometimes it’s on sale two for a dollar.

We make pasta because we want to fill it with deliciousness. In my attempt to embrace fall, I took on the mountain of making homemade ravioli. And let me say, it was much easier than I thought it would be. The only change I would make, is to buy and use a pasta maker. Pasta dough is a tough item to roll out. It wants to spring back on you, shrinking back into a smaller shape. Work those muscles people, and you will be rewarded with one tasty dinner.

The flavor of the acorn squash is perfectly offset with the spices in the filling. The browned butter plays so well with the sweet cranberries and nutty walnuts. This dish packs major flavor. Set aside several hours to prepare the pasta. You can make them in the morning and cook them later in the night. Just be sure to let the ravioli dry at room temperature, then cover them and put them in the fridge until you are ready to eat. Don’t let the pasta mountain defeat you, you can do this. There might not be tasty sandwiches at the top of this mountain, but there is this…

Buffalo Chicken Burgers with Carrot-Celery Slaw

If you grew up in my house, then you grew up grilling, all year round. The weather turning cold is no reason for my parents to pack away the grill. Pouring down rain isn’t even a reason to use the stove. We would grill out on the deck in the chilly fall winds, during the darkest days of winter and through the wet days of spring. Remember one more thing, I grew up in Buffalo, NY. That’s right, snow country. It is not uncommon to visit my parents house in December, to discover a little shoveled path, leading to the grill.

Personally, I think my parents are a little kooky. I think it harkens back to one moment in my childhood. Being asked to start the grill, by myself. I believe I let the gas run for a little long, and there was a grand BAM! when I struck the lighter. No fireball, no singed eyebrows, no trip to the emergency room. Just one traumatized eleven-year old. I will still, to this day, not light the grill, but I love coming home in December and grilling hot dogs at home.

I know, it’s a little crazy on my part. I’m a chemist. I use Bunsen burners all the time. I work with chemicals that will spontaneously light on fire. Yet I am still afraid of the gas grill. This is why I own a grill pan (I also don’t have any outdoor space and I think my apartment building wouldn’t be too happy with me running a grill in my bedroom). However, if you are brave enough to light your grill, then you should go get out some burgers.

The best part of these burgers is the slaw. Crunchy, cool and tangy, it complements the spicy burgers perfectly. If you happen to have a food processor with slicing and shredding discs, then your prep for this slaw is minimal. The burgers can be store-bought, because they get their flavor from the hot sauce. And really, how can I pass up a recipe that puts wing sauce on a burger?

Pumpkin Pie Pancakes

In the past I have been kind of indifferent to gourd-based food items. I’m talking about pumpkins, squash, etc. At thanksgiving I usually went for my grandmothers cherry pie, total pass on the pumpkin pie. I prefer my risotto to be filled with basil and cheese, rather than butternut squash. However, I have recently undergone gourd conversion. I have embraced pumpkins with open arms and taken a liking to peeling chopping and roasting squash.

This week I celebrate fall with you, mostly because today was a beautiful, sunny fall day. Rather than a gross, cold, dreary fall day. Today we celebrate with pumpkins! I have always been a fan of carving pumpkins, just ask my roommates. Every year I would insist on having a pumpkin carving party. If you have never had a pumpkin carving party, then call your friends. Tell them to bring a pancake and you’ll furnish the drop cloths.

You can also run out and get a few of those pumpkin carving kits. You know what I’m talking about. They come with books of crazy patterns and tiny knives. Just be sure to get the real knives, not the childproof ones. The childproof ones are also pumpkin proof, and they will do nothing but bruise up your pumpkin. And be sure to invite one brave soul to wield the giant knife. Someone needs to open up the top of your pumpkin! Another plus to having a pumpkin carving party? Hundreds and hundreds of pumpkin seeds! Salt them up and toss them in the oven, mmmm.

My pumpkin conversion came this week from not a pie, but from pancakes. Really, you shouldn’t be surprised. I have written about pancakes twice already in three months. I love pancakes, and I really love these pancakes. The combination of spices will have you thinking you are eating a slice of pumpkin pie, except with a lot less calories! Pour on a little real maple syrup and you’ve got the perfect breakfast.