Vegetarian Monday: Squash Quesadillas

Sounds weird. Is so good. Trust me on this one!

Butternut Squash and Provolone Quesadilla

1 medium to large butternut

½ pound sliced provolone, from the deli

4-6 flour tortillas

olive oil or butter

About a cup of sour cream, Greek yogurt, or a mixture

4-5 chipotle peppers in adobo sauce

Diced tomato

Diced red onion

Roast the butternut squash at 400 degrees until soft and spreadable (an hour for a big squash). Scoop out squash. Chop the peppers with just the adobo sauce that's clinging to them and mix with the sour cream or yogurt. This will make a very spicy sauce, but the sweetness of the squash mellows it considerably.

Brush one side of tortillas with oil or butter and put greased side down on griddle. Spread with a layer of squash and cover with provolone slices. For a large tortilla, I use about 5 slices, overlapping to cover the whole area. Top with another tortilla. Heat, flipping, until hot through and crispy outside.

Serve with chipotle sauce and diced tomatoes and red onions.

This will make at least two big quesadillas that you can cut up as an appetizer or serve bigger pieces as a meal.

Why We Are Not Vegetarians: Papparadelle with Beef and Mushroom Ragu

It's been a long time! And even though this recipe is decidedly un-vegetarian it is so delicious I wanted to share it.

I made this for my boys for our annual Valentine's Day dinner at home. Given the torture . . .er . . .experience I had just put them through it seemed like a loving gift to them. I didn't expect to love it so much myself. Scott and I were pretty close to speechless over its deliciousness. (And as an added bonus I bought myself a dutch oven to make it in-one of my better Valentine's Day gifts.)

Pappardelle with Beef and Mushroom Ragu
From Real Simple magazine
Serves 4

1 pound beef chuck, cut into 1-inch pieces

kosher salt and black pepper

1 large onion, chopped

2 carrots, chopped

4 garlic cloves, smashed

1 teaspoon chopped fresh rosemary

1 tablespoon tomato paste

2 cups low-sodium chicken broth

1 15-ounce can crushed tomatoes

1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced

12 ounces pappardelle or fettuccine

1/2 cup grated Parmesan (2 ounces), plus more for serving

Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.

Heat the remaining tablespoon of oil in the Dutch oven over medium-high heat. Add the onion, carrots, garlic, rosemary, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more. Add the beef and chicken broth and tomatoes. Simmer, covered, stirring occasionally, until the beef is fork-tender, 60 to 75 minutes.

Add the mushrooms to the saucepan and cook, covered, stirring occasionally, until tender, 10 to 12 minutes more. If the sauce is too thin, simmer, uncovered, until thickened to the desired consistency.

Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragù and Parmesan and toss. Serve with additional Parmesan.