Pumpkin-Cider Pork, Roasted Squash, and Radicchio Salad
Every fall I accept the challenge of trying to squeeze all the pumpkin possible into a couple of months. It’s like there’s a rule that says I must eat anything-made-with-pumpkin within the months of October and November. Everywhere I turn, there’s pumpkin looking back at me. It’s quite the dilemma, and the list keeps getting longer! Earlier this month on a rainy Sunday, I kicked off pumpkin-eating season with a “pumpkin” dinner inspired by the “Pumpkin Spice Up Your Life” menu from Dan Pelosi’s Let’s Party cookbook.
On the menu were Pumpkin Cider Braised Pork Shoulder, Roasted Squash with Crispy Chickpeas & Feta, and Radicchio, Gorgonzola & Pepita Salad.
Squash, Potato & Caramelized Onion Tart
A warm and cozy savory tart on a rainy day with candlelight and the fireplace going is about as good as it gets. I made a Squash, Potato & Caramelized Onion Tart Tuesday evening as the “bomb cyclone” (a weather phenomenon I’d never heard of until now) was preparing to hit the West Coast and hoped that the power didn’t go out before my tart was baked. Thankfully, we didn’t lose power. (More on the storm below.) Anyhow, in anticipation of the storm, I was safe and warm in my kitchen making this cozy tart with rain and hail pounding on all four sides of the house. A beautiful thing about this colorful tart is that you can make it your own with your choice of sweet or russet potatoes and any mix of fall squash such as butternut, honey nut, acorn, delicata, or acorn. You could serve roasted chicken alongside the tart, but really it could be dinner on its own with a crisp green salad and a glass of wine.