Whole-wheat rigatoni with butternut squash and beet greens


1 16 oz. package whole-wheat rigatoni or penne or some pasta
2 T. unsalted butter
1 onion, cut into slivers
1 1 1/2 to 2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
5 or 6 shitake mushrooms, stems removed, sliced 1/4-inch thick
handful of white button mushrooms, sliced 1/4-inch thick†
1/4 c. dry sherry
3 c. homemade stock‡
3 oz. beet greens, from one bunch of beets (or Swiss chard), tough stems removed, cut into 1/2-inch strips
1 t. coarse salt
1/4 t. freshly ground pepper
2 oz. goat cheese, crumbled#

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Apple Crisp with Oatmeal Crumb Topping


5 to 6 tart apples, such as Granny Smith, peeled, cored, and cut into 3/4-inch-thick slices (if you use sweet apples instead, squeeze in approx. 1/2 t. of lemon juice to cut down the sweetness)
2 T. granulated sugar
2 T. lightly packed brown sugar
1 1/2 t. cinnamon
1/4 t. nutmeg
2 T. unsalted butter, melted

3/4 cup plus 2 T. all-purpose flour
1/4 cup plus 2 T. old-fashioned oatmeal
1/4 cup plus 3 T. granulated sugar
1/4 cup plus 3 T. lightly packed brown sugar
12 T. unsalted butter, cut into small pieces and slightly softened

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