Tonight is the inaugural night of our Top Chef cooking extravaganza. We started with a classic autumn ingredient - Butternut Squash. Our menu included:
a simple spinach salad adorned with almonds, dried cranberries and feta cheese.
The main dish (pictured above)was roasted butternut squash and red peppers over garlicky fettuccine.
Our desserts (completely made by SB) were a chocolate souffle drizzled with a rich chocolate sauce AND accompanied by SB's special truffle.
SH-I felt the menu was a huge success. The salad was a nice starter. The pasta was very yummy- especially the roasted veggies with the fresh garlic in the pasta. The desserts were chocolaty but not over the top- a perfect way to top off the evening.
Admittedly, Top Chef started a few weeks ago but, our schedules didn't work out until now. So, we are catching up on Top Chef (thanks to the miracle of DVR technology) while enjoying this great meal and a bottle of wine.
SB-Wow! What a great way to start a tradition. Our simple salad was a perfect starter, the combination of spinach, feta, dried cranberries and almonds was classic and yummy! The main dish was simple, yet elegant. The flavors were excellent, I look very forward to making this tasty dish again in the future, especially for my special someone! Dessert was a chocolate fest, but I am not complaining! The chocolate souffle was very easy to make, but very warm and chocolaty. Having a dinner like this is worth getting up at 5:45 am to run in the morning!!!
The butternut squash recipe was a cooking light recipe. To view the recipe click on the picture at the top of the post.
Check back next week for an African Sweet Potato and Bean Stew!!