So it’s cold outside. Like freezing cold. Too cold to go out and play cold. Pipes freezing kinda cold….(if you live in a rental with really crap pipes). It’s the kind of day, where all day long I think about what warm comforting meal I want to sit down and eat tonight with the ones I love. Well this is it. This is the meal I wish I still had. Sadly we ate it all two nights ago and all I have left are these pictures. Oh and did I mention we have almost no groceries in the fridge! ya…it was too cold to do that too. Guess it’s pea soup and toast for my family tonight. That being said, if you happen to have these ingredients in your home, I highly suggest this is what you warm your tummy with tonight. Recipe adapted from MadelineLu.

Serves 4

Squash bake:

• 3 medium potato, cut into approx 1/2 inch cubes
• 2-3 cups butternut squash, or squash of choice, cut into approx 1/2 inch cubes
• 4 cups crimini mushrooms, sliced
• 1 large cooking onion
• 3 cloves of garlic,minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp chipotle chili powder
• 1 generous handful fresh parsley, chopped
• salt and pepper to taste
• oil for cooking; safflower, olive or coconut

Dill yogurt sauce:

• 1/2 cup plain yogurt
• 1 tbsp olive oil
• 2-3 tbsp fresh dill
• 1 clove of garlic, minced
• Mix all of the above together and you’re done.

To make:

1. Preheat the oven to 350.
2. Bring a large pot of salted water to a boil. Boil squash and potato for about 10 minutes or until just about cooked ( you don’t want them mushy)
3. Heat a couple tbsp of oil over medium heat in a cast iron skillet or dutch oven (as I used)….or any oven-proof frying pan for that matter.
4. Add the onions and garlic and cook until soft.
5. Once the potatoes and squash have finished cooking, drain them then toss them in over med-high heat.
6. Add the spices and cook until slightly browned. Stir every so often so they don’t burn to the bottom of the pan. Add a little more oil or broth if needed. This should take about 5 minutes.
7. Add the mushrooms and cook for another 5 minutes or until everything is cooked through (keeping in mind you don’t want a pot of mush). Continue to stir every so often.
8. Season with salt and pepper.
9. Stir in the parsley.
10. Break the eggs over the mixture and bake in the oven for about 10 minutes. A few minutes more if you like your eggs really cooked and a little less if you want super runny.
11. Remove from oven and sprinkle with a little more paprika and pepper.
12. Serve topped with the dill yogurt sauce and a side of wild rice and lentils or a nice crispy baguette.
13. Enjoy!

I love smoked salmon. I crave it all the time. Being pregnant kinda put a damper on my little love affair. When I found out St. Michael’s was where I was going to deliver,  maybe not my first thought but up there with my first thought was “there is a Druxy’s across the street, I can get a smoked salmon bagel for my first meal after the baby is born!!!” Unfortunately that was not the case, Druxy’s was closed. I wound up eating a crappy Tim Hortons sandwich but my second meal was the most amazing smoked salmon sandwich I had ever had.

Today I am once again craving smoked salmon but I want it served as comfort food. Smoked salmon mac’n’cheese it is.

Don’t mind if I do.

• 3 cups chopped butternut squash
• 3 cups shredded cheese divided
• 4 cups (450g) uncooked pasta
• 1/3 cup diced sundried tomatoes or 1 can of chopped tomatoes
• 150g smoked salmon
• 4 cups chopped greens, spinach, kale, collards, chard..
• 3 cloves of minced garlic
• 3/4 cup vegetable broth
• 1/3 cup heavy whipping cream
• 1.5 tbl flour
• 2.5 tbl butter
• 5 tsp fresh dill chopped and divided
• salt and pepper to taste ( watch out for the salt as the salmon is already quite salty )

1. Preheat the oven to 400.
2. cube butternut squash. Coat with olive oil and bake at 400 for 15 min.
3. cook pasta until it is just under-cooked ( a min or so less than you would cook it normally )
4. In a sauce pan over med heat melt the butter, then add the garlic and saute for one minute. Add the flour and whisk until well blended. Add the cream and broth, continue to whisk until smooth and thickened.
5. Add to the mixture 2 cups of the shredded cheese. Stir until melted and combined.
6. Add 3/4 of the dill and season with salt and pepper to taste ( remember not too much salt )
7. In a big bowl add butternut squash, smoked salmon and the pot of cheese sauce. Stir together.
8. Now pour mixture into a large casserole dish and sprinkle with the remaining cheese.
9. Bake at 400 for 30 min.
10. Remove from oven and sprinkle with the remaining dill.
11. Enjoy!