In case you haven’t heard, it’s fall and everyone is happy. Last weekend the husband swept me away to Traverse City to celebrate our third wedding anniversary, while sipping wine and staring with mouths agape at the colors. There is absolutely no comparison to the fall colors than those in northern Michigan.
Coming back from our getaway, we needed something light but flavorful. We had a spaghetti squash, we had walnuts, and we had sage (there is basically a bush in our garden). I put these flavors together, and the result was “yum.”
Spaghetti squash is one of the best fall foods for me. It is a delicious and nutritious alternative to wheat pasta, and it holds that hearty fall flavor. It is easy to cook, with a quick roast in the oven and a fork to string it out. And it is versatile. I can think of countless flavor combinations or simple sauces to top it with.
This pesto was one I’ve been wanting to make for a while, and fall gave me the perfect time to do it! I grew sage in the garden this summer, mostly because I love its smell. It has been a great addition to floral arrangements, but I knew the amount I had would go great towards a pesto (which requires a hefty amount of herbs). I also always have walnuts on hand (and they’re cheaper than pine nuts!), so this combination just made sense.
Once the spaghetti squash was roasted, I tossed it in the pesto, topped it with some apples and walnuts that had been lightly sauteed, and we had a perfect fall meal!
2 cups of fresh sage (lightly packed)
1 cup of walnuts, toasted
3 cloves garlic
1/4 cup olive oil
1/4 cup parmesean cheese
salt and pepper to taste
Toast the walnuts in the oven until fragrant.
Combine all of the ingredients, except the olive oil, in a food processor.
Pulse until combined.
Slowly start adding in the olive oil. Continue adding until desired consistency is reached.
Serve warm and enjoy!