We want our babies to be sweet and healthy, so maybe that’s why we like to compare their fetal development to fruit (and the occasional veggie). Get to know your baby bump better with this weekly guide to baby’s size and monthly check-in on baby’s amazing physical growth while in the womb. And keep in mind, healthy babies come in all shapes and sizes, so guides like this are just for fun.

photo: Public Domain Pictures via Pixabay

First Trimester

Whether your bump is bumping or nonexistent, your baby is experiencing a lot of growth during this first trimester. The brain, nerves and spinal cord start forming, as do those cute baby fingers and toes, and baby’s heart begins to beat (you’ll hear it at your prenatal check-ups!).

Let’s see how big baby is, starting at week 4. Why week 4? Because conception is usually tracked from the first day of your last period, so you’re generally not pregnant until week 3, when fertilization occurs.

photo: Skitterphotos via Pixabay

4 weeks—poppy seed
At this stage, baby is a blastocyst, a rapidly dividing ball of cells that will become the embryo and placenta.

5 weeks—sesame seed

6 weeks—pomegranate seed

7 weeks—blueberry

photo: couleur via Pixabay

8 weeks—raspberry
Your baby’s nose, upper lip and taste buds are forming, and the tail is nearly gone.

9 weeks—cherry

10 weeks—kumquat

11 weeks—fig

photo: Tesa Photography via Pixabay

12 weeks—lime
This is the week when fingernails generally form and baby’s face begins to look more human, with eyes and ears moving into their typical spots and a clear profile you’ll soon see during your ultrasounds.

13 weeks—small lemon

Second Trimester

In this trimester, your baby will likely begin to move and hear, along with other exciting developments.

14 weeks—peach

15 weeks—apple

photo: Ponce Photography via Pixabay

16 weeks—avocado
By the four-month mark of pregnancy, babies can usually make a fist and suck their thumb. They can move their eyes and have begun to develop toenails.

17 weeks—pear

18 weeks—bell pepper

19 weeks—mango

photo: StockSnap via Pixabay

20 weeks—banana (in length)
You’ve hit the halfway point on your pregnancy, and you may be able to feel baby’s fluttery movements! Your baby is now regularly sleeping and waking and is drinking several ounces of amniotic fluid a day.

21 weeks—carrot (in length)

22 weeks—papaya

23 weeks—eggplant

photo: Couleur via Pixabay

24 weeks—ear of corn (in length)
Babies are skinny and wrinkly at this stage but will start to plump up soon. Their skin is now starting to become more opaque (it had been translucent).

25 weeks—rutabaga

26 weeks—zucchini

27 weeks—cauliflower

photo: Hans via Pixabay

28 weeks—kabocha squash
Baby can now bat their eyes at you through partially open eyelids, covered in eyelashes. Babies start to develop more fat at this stage and are practicing breathing, both in preparation for life outside the womb.

Third Trimester

In the final trimester in the womb, your baby should increase their weight significantly, so you’re likely to feel and see more of their movements.

29 weeks—butternut squash

30 weeks—cabbage

31 weeks—coconut

photo: Dezalb via Pixabay 

32 weeks—Napa cabbage
Baby is starting to sprout hair on their head and losing the soft hair that has covered their body (known as lanugo). Their formerly wrinkly skin is smoothing out.

33 weeks—pineapple

34 weeks—cantaloupe

35 weeks—honeydew melon

photo: BlackRiv via Pixabay

36 weeks—romaine lettuce
Baby’s liver and kidneys should now be working, and baby has grown so much, they take up most of the amniotic sac. You will likely feel lots of stretches and rolling movements.

37 weeks—Swiss chard (in length)

38 weeks—rhubarb stalk (in length)

39 weeks—small pumpkin

photo: FruitnMore via Pixabay

40-42 weeks—watermelon

It’s go time! At this point, baby’s lungs are continuing to develop so they can give you that big, healthy cry at birth.

Eva Ingvarson Cerise

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The U.S. Food and Drug Administration recently issued a voluntary green bean and squash recall. Following notification from a raw material supplier that routine tests for food contact surfaces tested positive for the bacteria Listeria monocytogenes, Southern Specialties Inc. announced the recall for Marketside brand bagged green beans and butternut squash products.

A spokesperson for Southern Specialties Inc. provided the following statement to Red Tricycle via email:

“The health and wellness of those who consume our products is paramount. Anyone who lives in the nine Southern states listed on our website should check to see if they have the recalled bags. No illnesses have been linked to this recall, but we are still asking that people not consume and instead dispose of or return the recalled products to the place of purchase. We regret that disposing of or returning the recalled product may be inconvenient, but food safety is our priority.”

If you bought one of the affected products, or think you may have, read on for more information.

photo: Courtesy of Southern Specialties, Inc.

Recall Description: Marketside Bagged Green Beans and Butternut Squash

The current recall includes Marketside brand bagged green beans in 32-ounce and 12-ounce packages as well as bagged butternut squash in 16-ounce packages. The full list of recalled UPC codes, use by dates and lot codes is available from the FDA website here.

Why the Bagged Veggies Were Recalled

Following routine testing, a raw materials supplier (used by Southern Specialties Inc.) notified the company of the presence of Listeria monocytogenes on food preparation surfaces. Listeria monocytogenes is a potentially harmful bacteria that can cause diarrhea, nausea, abdominal pain, fever, stiffness and headaches. The bacteria can also cause miscarriages and stillbirths in pregnant women.

How to Tell If Your Marketside Product Is Part of the Recall
Visit the FDA’s website for the full product and code listings to verify whether you have the affected products or not. While most of the recalled veggies were retrieved prior to retail distribution, some may have reached stores in the following southern states: Alabama, Florida, Georgia, Kentucky, Mississippi, North Carolina, South Carolina, Tennessee and Virginia.

What Parents Can Do

If you have one of the recalled Marketside products don’t eat it. Throw out the veggies or return it to the place of purchase for a full refund. Consumers with questions or concerns can reach Southern Specialties Inc. at 1-954-876-2453 or by visiting the company’s website.

—Erica Loop

Featured photo: Karolina Grabowska via Foodiesfeed

 

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When can babies have peanut butter and tree nuts? We worry about choking hazards and hear horror stories about peanut and tree nut allergies. But with recent studies suggesting that introducing peanuts early on (at 6 months when babies start solid foods) can help prevent peanut allergies, it’s bound to make a new mom feel a bit nutty about how and when to give these protein powerhouses to our little ones.

If you have food allergies in your family or are concerned about introducing nuts, talk to your pediatrician first. And if you’re ready to whip up some easy, deliciously nutty treats, read on for 10 recipes for purees, muffins and more, packed with peanuts, walnuts, almonds and other nuts.

Apple Walnut Puree no text

photo: Weelicious

1. Apple Walnut Puree: You can mix finely chopped nuts into any baby puree, but this recipe comes out particularly nice. Steam apples and walnuts, and then puree in a food processor with cinnamon. Get the recipe from Weelicious.

2. Chia Almond Butter Overnight Oats: Make this protein-packed breakfast treat from Kristine’s Kitchen the night before or a few days ahead to simplify your mornings. The recipe combines healthy oats, Greek yogurt, chia seeds, almond butter and milk into a creamy dish you can top with finely chopped berries or banana for sweetness and additional nutrients.

3. Nut Butter Baby Cereal: Mix 1/2 teaspoon nut butter (peanut, almond or cashew work well) with baby rice or oatmeal cereal to add more flavor and nutrition to this basic first food.

4. Creamy Dreamy Peanut Milk Smoothie: Bananas and peanut butter make for a classic smoothie. This variation from the National Peanut Board uses peanut milk and ups the nutritional value with wheat germ and frozen cauliflower.

DSC09917

Photo: Smart Nutrition

5. Almond Flour Homemade Baby Biscuits: These small cookies are easy for babies to pick up and nibble on. They contain nutrient-rich ingredients such as banana (or applesauce), egg yolks, iron-fortified infant cereal and almond flour. Get the recipe from Smart Nutrition.

6. Peanut Butter Banana Muffins: Give your baby a yummy, peanut-y finger food with this muffin recipe featuring peanut butter, carrot puree, mashed bananas and whole wheat flour. Get the recipe from The Tasty Cheapskate.

asian-peanut-sauce-crop

photo: Your Kids Table

7. Asian Peanut Sauce: Create a non-spicy peanut sauce you can drizzle on rice or noodles. And when your child gets older, use it as a dip for veggies like carrot sticks, celery or steamed broccoli. Get the recipe at Your Kids Table.

8. Super Nutty Butternut Squash Puree: Walnuts add healthy fats and rich flavor to squash puree. Steam and puree 1 cup chopped butternut squash, 3 peeled and chopped carrots and 1 chopped apple. Then, blend in 1 to 2 tablespoons finely chopped walnuts and 1/2 teaspoon cinnamon.

oatmeal cookies

photo: Feel Great in 8

9. 3-Ingredient Peanut Butter Banana Cookies: This easy-peasy recipe combines bananas, oats and natural peanut butter (or peanut butter powder) for a delicious, healthy cookie. Add chocolate chips, raisins, cinnamon or coconut for additional flavor. Get the recipe from Feel Great in 8.

10. Paleo Cashew Pancakes: Grain free and filled with goodness, these pancakes are sure to be a hit with a list of ingredients including cashew meal, cinnamon, eggs, coconut milk and coconut oil. Find the full recipe on Everyday Maven.

Julie Seguss

featured photo: piviso via Pixabay

 

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Some pumpkins have all the luck. While your front porch masterpiece might not have all his triangles in the right place (why are three-sided shapes so difficult?), other squash out there will become amazing works of art. From classic spooks to grumpy old men and favorite movie characters, click through the slideshow below to find 12 wow-worthy masterpieces we scooped from around the web.

Shattered Squash

Artist Ray Villafane has so many crazy-cool pumpkin designs, it was hard to pick our favorite. It wasn’t hard, however, to marvel over the detail of this work, titled Shattered. From the leering face to the pieces of pumpkin that are bursting off the sculpture, this shatters our notion of the word Jack O’ Lantern.

photo: Ray Villafane via Villafane Studios

Which of these amazing pumpkins is your favorite? Let us know in the comments section below!

— Claire Shilling, Susie Foresman & Gabby Cullen

This homey recipe courtesy of Kari from GI 365 is perfect for those chilly but busy days—just pop some chicken, butternut squash, and cream of chicken soup in the crock pot in the morning, and you’ll have a complete meal ready by the time you get home. For extra brownie points, skip the sodium-heavy cans of soup and make your own cream of chicken soup using Kari’s recipe.

Ingredients:
3 pounds butternut squash, peeled and seeded
1½ pounds chicken thighs, browned (browning is optional)
1 tablespoon olive oil, for browning
1 medium onion, small dice
1 cup homemade cream of chicken soup
1 tablespoon rosemary, minced
1 tablespoon sea salt

Method:
1. Cube the squash into 1½ inch cubes and place in the crockpot. Cut the onion into a small dice and place it in with the squash.

2. If you’re browning the chicken, place a cast iron skillet over medium-high heat. When the pan is hot, add the olive oil and the chicken thighs. Brown for just a minute on each side. Transfer the chicken to the crockpot.

3. Pour the homemade cream of chicken soup over the top and sprinkle with sea salt and rosemary.

4. Place the lid on the crockpot and turn to low for 8 hours.

Note: To make this completely dairy free, be sure to use a non-dairy cream of chicken soup. Browning the chicken adds extra flavor, but it’s not necessary if time is short.

What do you think of this recipe? 

Recipe and photo courtesy of Kari from GI 365

A quick and easy veggie pasta salad that is perfect for a BBQ side dish or a light and refreshing main meal. Gluten free, but tastes great even the next day!

Serves: 4

Ingredients:
1 package your favorite pasta (we use the TruRoots Gluten Free pasta)
1 cup broccoli
½ red bell pepper
½ green bell pepper
½ red onion
½ yellow squash
½ zucchini
a drizzle of your favorite olive oil, I used both basil infused and lemon pepper infused olive oil by Round Pond (optional, omit if you are avoiding oil)-see note
2 tablespoons balsamic vinegar
lemon pepper and Himalayan pink salt to taste

A note from the chef: If you want the infused olive oil taste but don’t have the infused olive oil you can combine regular olive oil and a squeeze of lemon and/or chop some basil up and add it to the salad. Any pasta will work but beware of many gluten free pastas because they aren’t as good if not served fresh.

Method:
1. Cook pasta according to package directions. Meanwhile, wash and chop veggies.

2. Add chopped veggies to a large bowl. Once the pasta is done, drain with a pasta strainer and put it in the bowl on top of the chopped veggies. If you leave it as is for 10-15 minutes, the warm pasta will wilt the veggies just enough so that they are still raw but slightly tender.

3. After about 10-15 minutes, add oil, balsamic vinegar, lemon pepper and salt and mix well. Taste and add more if needed.

Are you planning to make this gluten-free veggie pasta salad today?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Ah, Thanksgiving. Some years you want to do the whole thing yourself, from the shopping to the peeling to the brining…and some years you just. don’t. Whether you want a little help getting the best ingredients and recipes guaranteed to work, or you really want to phone it in (i.e. let someone else do all the cooking and the clean up) this is a judgement free-zone, and we’ve got suggestions! Click through to see our ideas on how to make this turkey day a little easier — and enjoyable! — for the whole family.

For Locally-sourced Produce, Birds and Artisan Pie: Farmigo

Can't make it to the farmer's market and feel gouged by upscale grocery spots? Farmigo wants to be your go-to source for produce, meat and more from area farmers. (It's currently the largest online farmer's market, serving 15,000 families in the U.S.) They let you know where your birds are coming from, if they're free-range, and what they're fed. Produce is from small farms focused on sustainability, and pies such as Bittersweet Chocolate Bourbon Pecan are from the Brooklyn artisanal pastry chefs Pie Corp (you can also just get frozen crust). In addition, Farmigo is offering recipe bundles for stuffing starters, butternut squash soup, as well as prepared cranberry sauce from Beth's Farm Kitchen in Columbia County.

Farmigo is not membership or subscription-based, so you can try it out just for Thanksgiving, and there is no minimum order requirement. You do need to pick up your order, which is generally priced by weight (see site for specific costs); pickup locations both private and public are located all over the city, as well as in Long Island, New Jersey and Westchester.

Order by the first week of November to reserve your bird! (You'll put down a $30 deposit, which will be subtracted from the price of your bird, determined by weight, when it arrives.)

Farmigo: farmigo.com

photo: Farmigo

How are you getting help with Thanksgiving this year? Tell us in the comments below!

—Mimi O’Connor

Looking for fun and inexpensive activities to welcome the season? Pumpkin-spice up your fall with these autumn traditions tailor-made for creating special memories (and awesome photos) with your baby. Read on for your next weekend activities!

photo: jermaineyoung via Pixabay

Visit a local Pumpkin Patch:  Any tradition that takes place during daytime hours is great for the under-two set. Grab your red wagon and head on out to a pumpkin patch to find the perfect gourd. Bonus: Snap that classic photo of your kiddo sitting next to a pumpkin three times their size.

Explore a Harvest Festival: All those sights, sounds and smellsharvest festivals are made for babies. Watch the sunflowers wave in the breeze, enjoy the scent of warm apple cider, pet a pony. Strolling around with your little one strapped in a carrier brings dozens of new delights. Plus, hayrides take the perennial baby fav bouncing-on-a-knee to a whole other level.

photo: The Conmunity via Flickr Creative Commons

Choose Baby’s Halloween Costume: Babyhood is the one time in your child’s life that you get to choose their Halloween costume. Sweet little ladybug? The painter to your easel? World’s tiniest Darth Vader? Now’s your chance to put your baby in the costume of your dreams before they insist on being one of the ten Queen Elsas in the preschool class. Make the most of it.

Eat Pumpkin Spice Anything: While babies won’t be sampling a pumpkin spice latte anytime soon, the all-natural good stuff in the squash family is made for baby food, thanks to its mild, mushy flavor. You can feed baby some pumpkin puree straight out of the can, or make seasonally appropriate pumpkin-apple baby food. Cook up some butternut squash soup, or try roasted acorn squash with a little butter and cinnamon. It’s delicious for parents and tiny gobblers alike.

photo: Thomas Kohler via Flickr Creative Commons

Adventures with Leaves: Rake up a pile and leap inside it with baby in your arms. Throw armfuls of leaves in the air and watch your child’s delight as the leaves drift down. There’s nothing better for a new walker than discovering the noise and joy of stomping through a crunchy leaf-covered path.

Experience Fall Colors: Take a walk and enjoy the beauty of trees in the autumn, pointing out all the rich colors to your baby. Then, bring the fun inside your house by collecting a handful of red and gold leaves. Use contact paper to create a fall placemat your kiddo can use for finger foods this year and cozy fall breakfasts next year. Find the project thanks to the geniuses at Kiwi Crate.

Whip Up Homemade Applesauce: Harvest a few apples at a local orchard or farmers’ market, or just pick up a bag at the grocery store. Follow this simple sugar-free recipe to make cinnamon applesauce that little ones can eat, and grown-ups can pair with entrees like pork chops. It’s a delicious fall tradition you can revisit year after year.

—Oz Spies

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Whether you like it thin crust, deep dish or with extra cheese, pizza is a longtime favorite for everyone in the family. Throw on a handful of fresh toppings and seasonal veggies, like arugula and brie, or corn and eggplant, and wash it all down with an organic, house-made soda, and it’s even better. The next time a pizza craving hits your crew, try one of these eight pizzerias serving up veggie-loaded slices that will make you forget all about pepperoni.

photo: Anna Doogan

Dove Vivi
With their signature cornmeal crust and plentiful vegetarian options, Dove Vivi is a dream for veggie-loving kids and parents. You won’t want to miss the Corn pizza (fresh sweet corn, chives, and smoked mozzarella), or the Eggplant (roasted eggplant, mozzarella, fresh basil, tomato, blue cheese.) Or, go for the classic Veggie with mushrooms, caramelized onions, eggplant and mushroom. With vegan options and rotating specialty pies, this Northeast gem has a little something for everyone.

2727 NE Glisan St.
Daily, 4 p.m. – 10 p.m.
503-239-4444
Online: dovevivipizza.com

Pyro Pizza 
Unique wood-fired pizzas and locally sourced produce are behind the magic of these tempting food carts. Try the Spinach Mushroom pie ($9) paired with an organic house-made soda ($2) and Pyro Pizza will quickly become a new family favorite.

Cartopia: SE 12th Avenue & Hawthorne Boulevard
503-929-1404
Mon & Tue: 5 p.m. – midnight
Wed & Thu: noon – midnight
Fri & Sat: noon – 3 a.m.
Sun: noon – 11 p.m.

Tidbit Cart Pod: SE 28th Place & Division Street
503-708-0213
Mon & Tue: closed
Wed & Thu: 6 p.m. – 9 p.m.
Fri & Sat: noon – 9 p.m.
Sun: noon – 9 p.m.
Online: pyropizzacart.com

Hot Lips Pizza
Six locations and delivery service make Hot Lips convenient for just about everyone around Portland. Fresh veggie options include Arugula & Brie, Fennel & Roasted Red Pepper and Broccoli & Squash Sauce. With local vegan dough, Northwest microbrews on tap and real fruit sodas, your whole family will want to try this spot again and again.

Civic
SW 18th Avenue & Morrison Street
Mon.- Sun. 11 a.m.- 10 p.m.
503-517-9354

SE Hawthorne Boulevard & 22nd Avenue
Mon. – Sun. 11 a.m. – 10 p.m.
503-234-9999

SW 6th near Hall Boulevard
Mon. – Fri. 10 a.m.- 10 p.m
Sat. 11a.m.- 10 p.m.
Sun. 11 a.m.- 9 p.m.
503-224-0311

NW 10th Avenue & Irving Street
Mon. – Sun. 11 a.m.- 10 p.m.
503-595-2342

NE 33rd Avenue & Killingsworth Street
Sun.- Thurs. 11a.m.- 10 p.m.
Fri. & Sat. 11 a.m. – 11 p.m.
503-445-1020

NE 47th Avenue & Sandy Boulevard.
Sun. – Thurs. 11 a.m. – 10 p.m.
Fri. & Sat. 11 a.m.- 11 p.m.
503-284-4046
Online: hotlipspizza.com

photo: Anna Doogan

Bella Faccia
This cozy Alberta spot is a must when searching for delicious pizzas and calzones. Feed your whole crew of hungry little ones with the Brooklyn Veggie (mozzarella, onion, mushroom, black olive, green pepper), or the Green & White (pesto, ricotta, mozzarella, red and yellow peppers, roasted garlic and pine nuts.) Housemade lemonade, rotating seasonal beers and a relaxing outdoor patio make this a perfect summer dinner stop.

2934 NE Alberta St.
Daily, 11 a.m.- 10 p.m.
503-282-0600
Online: bellafacciapizzeria.com

Mississippi Pizza
If you’re looking for a neighborhood pub that serves up tasty pizzas and live music and entertainment, this is the place. Whether it’s a family sing-along, trivia night, or a belly dancing performance, there’s sure to be something exciting happening. Try the Portland (pesto, mozzarella, roasted red pepper, spinach, red onion, feta) and grab a great table before the festivities begin.

3552 N. Mississippi Ave.
Sun. & Mon. 11 a.m.- midnight
Tues. 11 a.m. – 1 a.m.
Wed. & Thurs. 11 a.m.- midnight
Fri. & Sat. 11 a.m. – 1 a.m.
Online: mississippipizza.com

photo: Catherine N via Yelp 

Lovely’s Fifty-Fifty
What could be better than wood-fired pizza and homemade ice cream? This bright and bustling family spot on Mississippi has the best of both. Start with the chanterelle mushroom pizza, or try one with sungold tomatoes, summer squash and chevre. Whatever you choose, save room for dessert. Housemade ice cream flavors include malted milk ball, sour cherry and the popular salted caramel.

4039 N. Mississippi Ave.
Tues. – Sun. 5 p.m.- 10 p.m.
503-281-4060
Online: lovelysfiftyfifty.com

Ken’s Artisan Pizza
Following the popular Monday Night Pizza at Ken’s Artisan Bakery, this Southeast restaurant opened its doors in 2006. Youngsters will love watching the pizzas being made in the eye-catching centrally located oven. Try the Arugula or Margherita pizza, order from the impressive 100+ bottle wine list and don’t forget the Roasted Vegetable Platter appetizer, with ingredients that rotate according to what’s in season. This place is truly a Portland favorite, so be sure to come early for a shorter wait time.

304 SE 28th Ave.
Mon. – Sat. 5 p.m.- 10 p.m.
Sun. 4 p.m.- 9 p.m.
503-517-9951
Online: kensartisan.com

photo: Anna Doogan

Atomic Pizza
At both locations of this casual pizzeria you’ll find hand-tossed thin crust pies, plentiful vegetarian slices and ice cream from Ruby Jewel. Try the Alberta, with pesto, mozzarella, mushrooms, artichokes and sundried tomatoes. At the Killingsworth location, head out back to the spacious outdoor garden patio and soak up the last weeks of summertime!

4144 NE Sandy Blvd.
Mon. – Sun. 11 a.m. – 10 p.m.
503-206-6864

1936 N. Killingsworth St.
Mon. – Sat. 11 a.m.- 10 p.m
503-285-5490
Online: atomic-pizza.com

Have you found the best veggie pizza in Portland? Tell us where in the comments below!

—Anna Doogan

It seems like come the fall and winter months, the produce aisles are chock full of everything root vegetable, pumpkins, and of course, squash. Take advantage of this seasonal treat to make a cheesy winter squash pasta that your kids will love. The parmesan cheese and grated fontina adds a bit of cheesy goodness to this pasta dish that will surely be gobbled up at the dinner table.

Serves 6-8

Ingredients:

1 medium winter squash of virtually any variety

1 lb. pasta of your choice, as long as it’s a fairly sturdy shape

3/4 cup sour cream

1/2 cup (packed) grated fontina

1/2 cup grated Parmesan

1 1/2 tsp. finely chopped fresh rosemary (you could also use sage or thyme, if you prefer)

salt and pepper

Method:

1. Heat your oven to 425F.  Stick the squash in a baking pan (you can even use the same casserole that you’re going to bake the pasta in) and roast it in the oven until it is very tender and easily pierced by a fork – generally an hour or so.  Remove from the oven and allow to cool until you can just handle it, then cut it in half, scoop out the seeds, then scoop the flesh of the squash out.  Measure out 3 cups into a large mixing bowl,  reserving the rest for another use.

2. Bring a large pot of salted water to a boil and cook the pasta for two minutes less than the instructions call for.  Reserve a cup and a half of the pasta water, then drain the pasta and set aside.

3. Mash the squash in the bowl with the sour cream and enough of the pasta water to reach a creamy sauce consistency.  If you want a very smooth sauce, puree the squash using a handheld (or regular) blender, otherwise just mash it with a potato masher.  Fold in the Parmesan, 1/4 cup of the Fontina, and the rosemary.  Add salt and pepper to taste, then stir in the cooked pasta.

4. Transfer the pasta to a casserole or baking dish and sprinkle the rest of the Fontina cheese on top.  Bake the pasta in the oven (still at 425F) until the cheese on top is melted and bubbling, 20-25 minutes.  Top with a bit more freshly ground black pepper, and serve.

What’s your family’s favorite squash dish? Share with us below!

Recipe courtesy of our friend Emily at Five and Spice