Red peppers (feel free to char under the broiler before hand for extra flavor!)
⅓ cup Parmesan cheese, shredded
Step 1 (the squash)
Preheat oven to 425 degrees.
Scrape out/discard seeds from squash
Drizzle inside with oil, salt and pepper.
Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
Step 2 (the sauce)
Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
Add butter. When melted add tomatoes.
Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
Step 3 (combine)
Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
Top with sauce, freshly grated parmesan and pistachios!
1 bag new yukon nugget potatoes, unpeeled, scrubbed
1 cup green beans, chopped into 1-inch pieces
8 dill pickles, chopped
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup fresh dill, minced
1/4 tsp cayenne (optional)
Salt and pepper to taste
Place potatoes in medium-sized pot and cover with a few inches of salted water. Bring to a boil and cook until fork-tender, about 30 minutes. Drain and cool completely.
Meanwhile, blanche green beans in a pot of boiling water for 1-2 min until al dante. Remove from heat and cool in icy water bath.
Cut cooled potatoes into chunks and transfer to large bowl. Add pickles, green beans, celery, onion, and eggs. Combine mayonnaise, mustard, vinegar, and dill with immersion blender. Stir about half of dressing into salad, tossing to combine evenly. Add more dressing to taste, and season well with salt and pepper.