RECIPE BOX: It’s November

November is the eleventh month of the year and the fourth and final month to have thirty days. November's full moon is traditionally called the Beaver Moon. In the Colonial Era, this was the month to set one's beaver traps before the swamps froze and beavers retired to their lodges, to ensure a supply of warm winter furs. November derives from the Latin root novem, meaning “nine” because in the Roman calendar, there were only 10 months in the year, and November was indeed the ninth month. 

For some, November marks the point in the year when the cold begins to set in. November’s traditional birthstone is the topaz, usually a yellow to amber color. November is best known for Veteran’s Day and Thanksgiving Day, but it is packed with an abundance of special days for awareness and remembrance. Although the month of November is the last full month of autumn in the northern hemisphere, many parts of the country are beginning to experience colder temperatures and even snow during this month. 

The days are growing shorter now, especially since we fell back by one hour last weekend, leaving Daylight Saving Time. 

Some other fun facts include:

The Erie Canal was formally opened in New York on November 4, 1825. 

The Suez Canal opened on November 17, 1869.

Abraham Lincoln gave his Gettysburg Address on November 19, 1863.

he United States and Panama signed the treaty that provided for the Panama Canal on November 18, 1903. 

The US and Canada celebrate the end of WWI every year on November 11, 1918.

November gives me permission to warm up with hearty fall dishes. The cooler temperatures invite me to slow down, walk in the crisp air, or enjoy the comfort of staying inside a little more. 

November is known for:

·        National Long-term Care Awareness Month.

·        National Marrow Awareness Month.

·        National Medical Science Liaison (MSL) Awareness & Appreciation Month.

·        National Native American Heritage Month.

·        National Family Literacy Month.

·        National Novel Writing Month.

·        National Peanut Butter Lovers Month.

·        National Pepper Month.

Just to name a few!

Contact Ashley at ashley@tippgazette.com

November Harvest Casserole

1 butternut squash, halved and seeded 

2 sweet potatoes, halved lengthwise 

2 ¾ cups water 

¼ teaspoon salt 

1 ½ cups whole grain couscous 

5 links precooked apple chicken sausage, sliced into rounds 

1 green bell pepper, diced 

½ cup diced green onion 

1 (12 ounce) package shredded mozzarella cheese 

This casserole is perfect for Thanksgiving or any other fall meal. The sweetness of the squash and the potatoes are a pleasant combination. 

Preheat oven to 350 degrees. Place butternut squash and sweet potatoes cut-side down on the baking sheet.

Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.

Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.

Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.

Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

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Butternut Squash Soup

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

½ teaspoon sea salt

1 (3-pound) butternut squash, peeled, seeded, and cubed

3 garlic cloves, chopped

1 tablespoon chopped fresh sage

½ tablespoon minced fresh rosemary

1 teaspoon grated fresh ginger

3 to 4 cups vegetable broth

Freshly ground black pepper

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. 

Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.