Butternut squash and split-pea stew

I made this recipe tonight, and as usual, it was fantastic. I clipped it out of Sunset Magazine a few years ago because I love butternut squash, and it sounded interesting. I make it at least a few times each fall. It is so flavorful and unique.

I halve the amount of butter used to save some calories, and I don't believe that it detracts from the taste. The star anise are a bit pricey, but not any more than the meat for a similar sized non-vegetarian dish would cost.

It also goes pretty quickly, after you get the squash cooked. Earlier in the afternoon, I cut the very top off a big squash (to vent) and put it in a glass baking dish with half a cup of water, covered loosely with plastic wrap. 15 minutes in the microwave and I was able to easily slice the skin off with a knife and chop the meat. I left it in a bowl on the coutnertop covered with the plastic wrap.

Yum yum yum!!

I love fall!

Last night I made butternut squash soup and it made the whole house smell divinely of fall. I used two very large squash and double the recipe, leaving out the chili flakes.

This was after the boys and I went to the nursery and got a bunch of lovely Halloween-colored plants. We're not into Halloween so much, at least not like some people are, making their front lawns look like graveyards (ick). I much prefer to decorate for two months of "Harvest" time leading up to Thanksgiving. It's starting to feel a little bit like fall; maybe Sunday was the last day of 80-plus weather!

Here's some of our handiwork (this pic doesn't quite do it justice; those coreopsis [the daisy-type flowers are an incredible shade of orange)!