Delicata Squash Carbonara

A cozy dinner in has been on my mind amidst non-stop calendars flooded with holiday duties. The last instance I found a free Tuesday evening, which I believe was in early November, Alex and I whipped up this carbonara with our favorite vegetable of the season: delicata squash. The sweet-as-sugar addition to traditional carbonara pasta is best coated with my pantry staple, Nature Nate's honey. The squash is drizzled and roasted, then combined with a traditional pasta recipe of egg and crisp pancetta. It's a dreamy combination, especially when paired with cooler temperatures and some Fleetwood Mac on the record... I urge you to take out the calendars and block off an evening for you and this slightly sweet, savory pasta. Whether shared with friends, family or that special someone, you'll be so thankful you did so. Enjoy, my friends!

Makes 6 servings

2 medium delicata squash 2 tablespoons vegetable oil 1 tablespoon Nature Nate's honey Kosher salt and freshly ground black pepper 6 ounces Pigasus pancetta, sliced into 1/2-inch cubes 12 ounces bucatini 5 large egg yolks 2 teaspoons lemon zest Pecorino, to serve

1. Halve squash lengthwise, scrape out seeds, and slice crosswise into 1/4-inch thick half moons. Toss with oil and Nature Nate's honey in a large bowl; season with salt and pepper.

2. Arrange squash slices on a wire rack set inside a large rimmed baking sheet. Roast in a 350-degree oven until squash is tender yet still holds its shape, approximately 30 minutes. Transfer squash to a platter; set aside.

3. Add pancetta to a skillet and cook over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with drippings.

4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with 1/2 cup pasta cooking liquid and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.

5. Lightly beat egg yolks and lemon zest in a large bowl. Working quickly, add hot pasta to egg mixture and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing).

6. Carefully add pancetta and reserved squash to pasta, season with salt and pepper, and toss everything together. Shave Pecorino over pasta and top with more pepper just before serving.

Adapted from bon appetît

This post is in partnership with Nature Nate’s. Thank you for being supportive of my sponsors!

Egg Yolk Ravioli with Tomato Bacon Chutney

Upon aimlessly scrolling through Instagram last week, I came across an egg yolk ravioli that simply made me wonder: Why can't this be served for brunch? Eggs with bacon in a new presentation? Friends, listen up: ravioli can be served for brunch. Your guests will welcome the idea with open arms, especially during the holiday season. I added a gorgeous chutney of blistered tomatoes and bacon with paper-thin shaved parmesan and butter. It's undeniably rich and unmistakably memorable. If you're intimidated by making fresh pasta dough (especially for a crowd), call a local pasta maker for a pound of fresh pasta sheets. Less stress, guaranteed execution.

Makes 6 servings

RAVIOLI

1 cup whole-milk ricotta 1/3 cup grated parmesan Kosher salt + black pepper Fresh pasta dough, rolled into flat sheets Flour, to dust dough 6 large eggs 1 large egg + 2 tablespoons water, for egg wash

TOMATO BACON CHUTNEY

1 pint cherry tomatoes Kosher salt Red pepper flakes, to garnish 6 strips bacon, cut into 1-inch squares 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons fresh sage, cut into strips Shaved parmesan cheese, to garnish

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and add tomatoes. Toss tomatoes with a generous drizzle of olive oil and pinch of salt. Roast for 15-20 minutes, shuffling tomatoes on pan every 5 minutes, until tomatoes are blistered but not burst.

2. Meanwhile, mix ricotta, parmesan and salt and pepper in a small mixing bowl. Transfer to a large Ziploc bag and place in refrigerator.

3. On the stove, place the bacon in a medium frying pan over medium heat and cook, stirring occasionally, until browned and crisp, about 10 to 15 minutes. Meanwhile, bring a pot of salted water to a boil.

4. Lightly flour a countertop surface, and cut a 6-inch square of pasta dough. Remove cheese from refrigerator and cut 1/2 inch hole from the bottom Ziploc corner. Pipe a 1 1/2-diameter ring of filling onto the pasta, forming a nest for the egg yolk.

5. Crack an egg and separate whites from yolk. Gently place yolk in the hole of the ricotta ring. Brush edges with egg wash, then gently cover the egg with another 6-inch pasta sheet. Be careful not to break the yolk!

6. Cut away extra pasta dough, either with a knife or cookie cutter. Immediately add the ravioli to the boiling water and cook until floating and the cheese filling is warmed through, about 2 1/2 to 3 minutes. Do not overcook. Remove with a slotted spoon and continue with remaining ravioli. If you prefer not to immediately cook, freeze the prepared pasta.

7. Add blistered tomatoes, butter and sage to bacon pan. Saute for 2-3 minutes until all is combined. To serve, place a ravioli on a plate with tomato bacon chutney and garnish with shaved parmesan and red pepper flakes.

Mexican Mahi Ceviche

I just returned from the beautiful shores of Puerto Vallarta, a sleepy tourist town in Southwest Mexico with the most beautiful of sites and tastes and people. Reality is slowly (and sadly) setting in during these cooler rainy days in Memphis, and I can still feel the sunny, salty air and taste the addictive, salty guac that seemed to arrive on-demand every few hours of the trip...

Traveling with my boyfriend Alex's family was a dream. Though I missed mine dearly over the Thanksgiving holiday, the Shindler-Hughes-Dufour group of 19 proved to offer the best balance of character: easy-going and wildly entertaining, welcoming and grateful. We spent 7 days swimming with dolphins, touring the town's food scene, boating in the Bay, beaching and fishing. Of course, each bucket list activity was framed with a homemade breakfast and dinner in the open-air kitchen and Harry Potter-esque dining room of our seven-story private casa. And plenty of cinnamon sugar-rolled churro deliveries, per Carey's request.

The ultimate highlight was reeling in a 35-pound Mahi (or Dorado) off the Bay of Banderas. Alex's dad, David, helped me hold onto the fishing rod for dear life as the fish fought the line for what felt like five years. Luckily, Lindsey, Adam and Tiffany were ready with cameras, GoPros, and instant polaroids in one hand (and a Tecate beer in the other).

For my first-ever deep sea fishing trip, it was a delight to witness the process in its entirety, from reeling and catching to filleting and serving. Upon returning to Casa Yvonneka, our chef Melena prepared the most exquisite sashimi-style ceviche. I hope to recreate this recipe at home, though nothing beats a fresh catch!

Makes 6 servings

1 pound mahi fillets, cut lengthwise into 1/4-inch-thick strips
1 1/2 cups fresh lime juice
1 1/2 teaspoons dried Mexican oregano
1/2 red onion, thinly sliced
4 jalapeño chiles, seeded; 2 minced, 2 thinly sliced
3 tablespoons chopped fresh cilantro

1. Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill for approximately 20 minutes.

2. Strain almost all lime juice from fish. Stir in onion, minced and sliced jalapeños, and cilantro. Season with salt. Serve, or chill up to 2 hours.

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Latke Topping Bar

Chanukah begins next week, and, this year, it's perfectly timed between the seasonal bookends of Thanksgiving and New Years. If a gathering is in the back of your mind, I highly recommend this route of celebrating the holiday: a latke topping bar! Extremely versatile and equally appropriate for a small or large group, your only pre-party requirement is latke frying. I recommend prepping the latkes the night beforehand, during which you can cover and refrigerate. To reheat, simply toast in the oven on 425 degrees until crispy. Then, scatter small bowls of creative toppings on a bar cart or buffet!

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SPIRALIZED SWEET POTATO LATKES ingredients

• 3 large sweet potatoes, peeled and spiralized

• 1 scallions, white and light-green parts only, thinly sliced

• 2 large eggs, lightly beaten

• 1/3 cup all-purpose flour

• 1 teaspoons coarse salt

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon freshly ground pepper

• Oil, for frying

TRADITIONAL MINI POTATO LATKES ingredients

• 2 large Russet potatoes (about 1 pound), peeled and grated

• 1 large onion, peeled and grated

• 2 large eggs, lightly beaten

• 1/2 cup all-purpose flour

• 1 teaspoon coarse kosher salt

• 1 teaspoon baking powder

• 1/4 easpoon freshly ground black pepper

• Oil, for frying

INSTRUCTIONS

1. Toss all ingredients until combined and evenly coated.

2. Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

3. Working in batches so as not to crowd skillet, carefully spoon one heaping tablespoon of batter into oil for each latke. Lightly tamp down to flatten into 1 1/2 inch cakes. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined baking sheet. Repeat with remaining batter.

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ARUGULA, SMOKED SALMON, CRÉME FRAÎCHE AND GREEN ONION: Add a small bunch of crunchy, peppery arugula, a slice of nova, and top with a small spoonful of crème fraîche—store-bought or handmade. The green onion garnish adds an extra punch of color and spice.

GREEK YOGURT AND BRANDIED FIGS Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish plain and healthy greek yogurt-adorned latkes.

APPLE BUTTER (OR APPLESAUCE) WITH CINNAMON: The most traditionally-styled topping calls for sweet apple and a sprinkle of cinnamon or nutmeg. Homemade apple butter is pure delight, though many find store-bought applesauce perfectly appropriate as a potato topper.

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Special thanks to FIX Magazine and Troy Glasgow.

Sweet Potato Hash with Italian Sausage

Enter your new favorite brunch entreé.

This entire dish can be made ahead. No chopping sweet potatoes at 8 a.m. allowed. In the morning, spread the refrigerated hash in a big pan. Slide it into a hot oven, and go make coffee. When you come back, the potatoes will be hot and crisped.

Easy, nourishing, delicious — your kitchen will smell amazing, and you'll be ready to serve a crowd. You'll still have plenty of room for something sweet, too...Like brown butter banana bread or cinnamon rolls.

Makes 6-8 servings

1 large yellow onion, thinly sliced in half moons 1/2 pound fresh Italian turkey sausage 2 pounds sweet potatoes, cubed in 1/2 inch pieces 4 slices uncured bacon, coarsely chopped 4 garlic cloves, sliced 2 short stems fresh rosemary 2 tablespoons olive oil 1 tablespoon unsalted butter 1 teaspoon Nature Nate's honey Kosher salt and pepper

1. Heat oven to 450 degrees. In a medium saucepan, heat butter on medium-high heat. Add onions and a generous sprinkle of salt. Lower heat slightly and cook onions for 25 minutes, stirring occasionally. Cook until very brown and caramelized.

2. Meanwhile, in a small saucepan, brown the sausage over medium-high heat. Break up sausage with a spatula and cook until browned, about 10 minutes.

3. In a large bowl, mix sweet potato cubes with olive oil, salt, pepper, honey, and rosemary. Add sausage and caramelized onions to the bowl, and combine.

4. Line a baking sheet with foil and pour sweet potato mixture into an even layer. Roast in the oven for 30 minutes. If not serving immediately, cover and refrigerate for up to 3 days.

5. To serve, heat oven to 400 degrees. Place sweet potato hash in a 9x13 baking dish, and cook for 15 minutes until bubbly and golden brown. Serve with parmesan or baked eggs.

Spaghetti Squash Topping Bar

Now that we're (somehow) in November, gatherings will become the norm. So rather than stressing about homemade, high-maintenance dishes, I recommend introducing simple yet sophisticated serving ideas for your hosted holiday parties. The spaghetti squash topping bar has proven to be my ultimate solution: minimal dishes required (the squash is a bowl in itself), customizable combinations, and hands-on entertainment for every party guest. Plus, it's low carb; and don't we all need a bit of healthy menu planning this season?

Click on the article below for access to the full November Health + Fitness Magazine, where my spaghetti squash topping bar was originally featured. Enjoy!