Today is National Acorn Squash Day.

2 servings

Preheat oven to 350 degrees F.

Cut squash lenghtwise.

Remove seeds and pulp.

In each hollowed out cavity add 1 tbsp each of butter, sugar, raisins, cranberries and 1/2 tsp cinnamon. Season with salt and pepper. Now you have a well of sweet gooey yumminess.

Place in baking dish and cover with foil. Bake until soft 1-1 1/2 hours.

Acorn Squash Full Recipe

1. Preheat oven to 350 degrees F. Cut squash lenghtwise and remove pulp and seeds.

2. In each hollowed out squash add 1 tbsp each of butter, sugar, raisins and cranberries and 1/2 tsp cinnamon.  Season with salt and pepper.

3. Place squash in baking dish and cover with foil.  Cook for 1 to 1 1/2 hours until soft.

Today is National Welsh Rarebit Day.

Typical in Great Britian, Welsh Rarebit is a fondue-like savoury sauce made with cheese that is served over buttered toast.

Welsh Rarebit Recipe

1. Preheat oven to 325 degrees F.

2. Grate the cheese.

3. Put butter, cheese, milk, mustard powder, worchestershire, salt and pepper in saucepan. Heat over low until until smooth and creamy and cheese is melted, stirring constantly.

4. Toast the bread.  Cut in triangles and arrange in a casserole dish.

5. Ladle sauce over toast.

6. Bake in oven, about 15 minutes, or until crusty. Slice tomato.

7. Serve 2 triangles per plate.  Top with tomato.

Today is National Lasagna Day.

You don’t necessarily need meat to make an amazing tasting lasagna. The trick to serving your lasagna all in one piece is letting it sit for 15-20 minutes before slicing. It will still be hot and will come out intact.

Vegetable Lasagna

1. Preheat oven to 350 degrees F. Grease a 9 x13 lasagna pan.
2. Cook the noodle in a large pot of boiling water until al dente. Drain and rinse with cold water.
3. In a large saucepan add the oil and cook the mushrooms, green peppers, onion, zucchini and garlic.
4. Stir in pasta sauce and basil and bring to a boil. Reduce heat and simmer 15 minutes.
5. In another bowl mix together ricotta, 2 cups mozzarella cheese, and eggs.
6. Layer half the noodle on the bottom of the pan. Top with 1/2 the cheese mix, 1/2 the sauce and 1/2 the parmesan cheese.
7. Top with remaining noodles then follow up with the remaining cheese mix, sauce, parmesan and the last 2 cups of mozzarella cheese.
8. Bake uncovered for 40 minutes and let stand 15 minutes before serving.

Today is  National Tortellini Day.

Try your hand at making these from scratch.

Homemade Tortellini in a Mushroom Cream Sauce

Mushroom Sauce

1. In a large bowl mound the flour and create a well in the centre.
2. Pour the 3 large eggs into the well and stir with a fork until the egg is well mixed within the flour.
3. Knead dough on a floured surface for about 10 minutes until dough is smooth and elastic.
4. Put dough in a bowl and cover with plastic wrap. Let it sit for 30 minutes at room temperature.
5. In another bowl combine the cheeses and eggs and blend well.
6. Working with a quarter of the dough at a time, using a pasta machine or rolling pin, roll out the dough until 1/8” thick.
7. Using a 3” inch round cookie cutter cut out as many circles as you can with each piece of dough.
8. Place a tsp of the cheese filling in the centre of a circle of dough. Brush the edges of the dough with oil and fold one side over to make a half moon shape. Press the seams together to seal.
9. Pull the two ends together to make a circular tube of pasta. Wrapping it around your finger may also help. Press the ends together well to help keep the shape.
10. Place each tortellini on a baking sheet lined with parchment and store in fridge until ready to use. They can be stored this way for up to 1 week.
11. Bring a large pot of salted water to a boil. Add the pasta and the oil.
12. While the pasta is cooking melt the butter in a skillet over low heat. Add the garlic and mushrooms cooking until tender 5-6 minutes.
13. Season with salt and pepper. Add the cream, milk and cornstarch, stirring regularly until thickened 3-5 minutes.
14. Drain the pasta and serve with the sauce on top.