Pumpkin Pasta

Pasta–pumpkin combinations are overlooked but fabulous weeknight or special meals. Get pumpkin pasta recipes at TwiceasTasty.com.
When I told George I was planning to share pumpkin pasta recipes this week, his reaction was, “Nice, I always forget about pairing pasta and pumpkin.” It’s a combination even I tend to overlook. Growing up, pumpkin was reserved for jack-o’-lanterns and pie, and other winter squash was served “on the half shell,” drowning in butter and brown sugar. But these winter staples store so well you should have a collection to use in many sweet and savory dishes all winter: cookies, quick bread, soup, risotto—and pasta.

I offer two variations on pumpkin pasta here, one suited to a weeknight meal and a fancier plate that takes a bit more time to put together. I encourage you to look more at the techniques and think outside the ingredients listed in the recipes. Any firm-fleshed winter squash can be used in either recipe, and aromatics, alliums, herbs, cheeses, and pasta shapes can all be changed to suit your tastes. Whatever you use, orange winter squash creates a delicious pasta meal.
Learn to make Pasta with Roasted Pumpkin and Parmesan and Pumpkin–Goat Cheese Ravioli with Butter–Nut Sauce

Obsessively Orange

Naturally orange foods are loaded with carotenoids, so they taste good and make you feel good.  Learn more at TwiceasTasty.com.
Happy Halloween! It’s not every year that the final day of birthday month (yes, birthday month) and Halloween align with a Twice as Tasty post day. But you won’t find any cake cutely decorated with Oreos or candy corn here. Instead, I was inspired by the “Halloween” display at Vashon Bookshop when I visited the island earlier this month. The theme was simple: all orange book covers. At first glance, it might seem like an obsessive—or lazy—way to dress a table, but perusing the titles revealed a fabulously varied trick-or-treat bag of goodies.

So today I highlight some recipes featuring, or easily altered for, orange foods. I also suggest some workshops you should consider attending or scheduling in your own home over the next few weeks that will put some extra flavor in your holiday season.
Read more about orange obsessions—and winter workshops

One Prep, Two Meals: Potatoes

Potato bowls travel well and fit my one prep, two meals plan. Get potato recipes at TwiceasTasty.com.
A surprise project has me taking a break from preserving recipes this week: Waggoner Cruising Guide decided to publish a Twice as Tasty recipe. It’s online now and will appear in the annual guide and a cooking ebook next year. I’m so excited to share Twice as Tasty food with cruisers that this week’s post includes a paired recipe that I often make when we’re on the water.

The Waggoner Guide is considered the bible for Pacific Northwest cruising. It’s flagship tome, updated annually, has been guiding marine travelers for 25 years. You’d be hard-pressed to find a boater from the Puget Sound to Alaska who doesn’t have a copy.

For Waggoner, I chose a recipe that I make almost every time we spend a few days aboard a sailboat: potato bowls. This variation on stuffed baked potatoes doesn’t need an oven. They also fit my one prep, two meals plan, with extra potatoes rolling into a next-day salad with minimal effort. And some prep tricks make both dishes ideal for outdoor adventures.
Learn to make Potato Bowl with Black Bean Sauté and Quick Potato Salad

Traveling Snacks

Crunchy cravings when you’re not really hungry can be satisfied with simple home-baked snacks that are healthy and delicious. Get homemade snack recipes at TwiceasTasty.com.
Do you ever get the craving to just crunch on something even when you’re not hungry? Or find yourself reaching for a bag of potato or tortilla chips when you’d rather munch on a healthier snack? These cravings are what drew me to seaweed snacks, particularly when I’m on a full-day road trip and just eating because I’m bored of being behind the wheel.

Although I quickly developed a love for packets of toasted, flavored, seaweed chips, I just as quickly found I hated the excessive layers of packaging used to keep them whole during transport and on store shelves. They require few ingredients and no special equipment, so I soon began making my own. Then I decided to take it a step further: Could I satisfy my crunchy craving with something from the garden instead of seaweed, which I have to buy? Kale and chard chips became easy homegrown substitutes. Now I tend to make some of each, particularly when I’m prepping for a road trip or sailing adventure, to keep a mixed bag of flavors within reach.
Learn to make Homemade Seaweed Snacks and Roasted Kale Chips