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Autumn nights are a magical time of day for me.
They remind me of what it feels like to enter a fairy kingdom, where the golden-purple light twinkles very gently, and the slight haze creates an almost dreamy stain in the distance.
Fall nights are my favorite time for a stroll in one of my husband's close neighborhoods and my favorites, the kind of neighborhood where people immerse themselves in the spirit of the season and adorn their doors with large, rustic wreaths and twisted. colorful leaves, and their porches with big and whimsical pumpkins and cozy “Fall Is Here” porch mats, or maybe little straw scarecrows looking at you with their big, unblinking eyes.
Cold fall nights offer that wonderful, ever-penetrating scent of first-season fires built in wood-burning fireplaces, and they gently remind me that a storybook quality floats in the air when the holidays come. closer and closer.
I adore getting a little lost in conversation with my husband as we walk in our favorite neighborhoods in the fall and drink in all the soft and calm surroundings; It is the moment when each of us gives voice to our hopes, dreams and introspections, and we give them permission to introduce themselves and make themselves known.
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There is no longer an exquisite and delicious way to spend a Saturday night in my book.
Time seems to slow down on an autumn afternoon; it seems to create an atmosphere, an environment, which is perfect for renewal and reflection to occur, and for the heart and soul to come into contact with what they long for.
And part of what you crave is comforting warmth on the road to good food, the type of food that is best shared with those you love and love.
Fall offers a wealth of colorful possibilities to add to the already warm and inviting recipes that most of us already enjoy participating in.
And the best time of year to dip your chips in a warm, cheesy dip is during fall and winter, when rich color options and vibrant colors like sweet and roasted butternut squash are available, and make a stellar addition.
Creamy, salty and salty cheese; bits of caramelized golden onion and herbs; all bring wonderful depth to a comforting warm bath that is the perfect companion for conversation and being together on a cool fall afternoon.
And with the addition of butternut squash and emerald green spinach, you have a tempting and unique take that will add just a little bit of sparkle for added appeal.
It's just a small, simple reminder to take a moment to savor the flavor of the fall.
It's worth enjoying to the fullest everything a little warm comfort can offer on a cool autumn afternoon; and it is best received in the spirit of gratitude, in the spirit of love and in the spirit of goodness; because then, and only then, its flavors will be the most complete and memorable.
Try what's good and pass it on.
Pumpkin dip and hot toasted spinach with four Italian cheesesby
Performance: Serves about 8
• 6 ounces peeled and finely chopped butternut squash (approximately 1 ¼ cups) • Canola oil • Salt • Black pepper • 1 large onion, finely diced • 2 cloves of garlic, pressed through garlic press • 3 ounces (about half a 6-ounce bag)) baby spinach • 12 ounces cream cheese, softened • 1 cup sour cream • ¼ cup plus 2 tablespoons mayonnaise • 1 ¼ teaspoon Italian seasoning • 1 ¼ cup mix of four grated Italian cheeses (I used Trader Joe's "Quattro Formaggio")
preparation:-Preheat your oven to 400 ° and line a baking sheet with aluminum foil; Also, prepare a small / medium oven pan with a little cooking spray.
– Mix the diced pumpkin with a pinch of oil, plus a couple of pinches of salt and pepper; drain on the baking sheet and roast for about 20-22 minutes, until tender; when it's roasted let it cool (I like to put mine in the fridge to speed up the cooling process); then, rotate the oven to 425 °.
-When the squash is roasting, place a large skillet on medium to medium-high heat and drizzle in about 3-4 tablespoons of oil; Once hot, add the chopped onions, plus a pinch of salt and pepper, and allow the onions to caramelize and soften until golden, stirring frequently, for about 10 minutes.
-Once caramelised, add the garlic and stir until it becomes aromatic, about 30 seconds; remove from heat and let cool the onion / garlic mixture.
– Blanch your spinach by adding them in salt water and simmering for about 20-30 seconds, then add them for a moment in ice water; squeeze out the water and use a paper towel to dry it well; chop it and set it aside for a moment. (You can skip this step and simply cut the raw leaves, but this ensures the vibrant green color.)
-Add the cream cheese, sour cream, mayonnaise, 1 teaspoon of salt, ¾ teaspoon of black pepper and the Italian seasoning in a large bowl, and with a hand mixer, mix over medium-high heat until completely smooth and creamy.
-Next, add cold squash, onion / garlic mixture, chopped spinach, and ¼ cup grated cheese with a spatula to combine completely.
-Spoon the dipping mixture into the prepared baking dish and smooth the top; sprinkle with the remaining 1 cup cheese and bake 15-20 minutes until golden brown on top, melting and sticky.
-Let it cool down a bit before serving with your favorite crispy things.