Cook with Love and Amber

This butternut squash ravioli is served in a delicious brown butter sauce with toasted pecans. This unique dish is easy to make and will really pack a savory yet sweet flavor punch of fall for your guests who will be delighted and full by the end of the meal!  Serves 4 Time to Completion: 1 hour Ingredients : 2 packs Wegmans brand squash ravioli 1 tbsp olive oil 3 tbsp fresh thyme, removed from stem and divided salt & pepper to taste 4 tbsp butter 1-2 tbsp balsamic vinegar 2 tbsp lemon juice 1/2 cup toasted pecans, roughly chopped Directions : Preheat the oven to 400 Cut the ends off the butternut squash and microwave for 1 minute Allow to cool, then use a large kitchen knife to remove the skin.  Split the squash in half and scoop out the seeds and strings Cut the squash into 1/2 inch pieces until you have 2 cups Toss the cubed squash on a baking sheet with olive oil, 2 tbsp fresh thyme, salt, and pepper Roast in oven for 30 minutes Meanwhile, pour pecans into ...

 I LOVE making enchiladas. These are delicious and easy to make, and you can fool around with different types of filling! This dish is an amazing taste bud power kick that is sure to satisfy vegetarian friends. Your carnivores won't even miss the meat because this dish is so well balanced in flavor and satisfaction.  Serves 2-3 Start to Finish: 2 hours Ingredients: 1 large sweet potato 2 poblano peppers 1/2 medium red onion 1 tsp chili powder 1/2 tsp garlic powder 1/2 tsp cumin salt & pepper 15 oz can of Old El Paso red enchilada sauce 1 cup shredded pepper jack cheese 1 cup shredded Mexican blend cheese olive oil 6 medium size flour tortillas  4 tbsp source cream lime juice fresh cilantro (optional) Directions: Preheat the oven to 350 While the oven preheats, wash, peel, and cut sweet potato into 1/2 inch cubes Toss the sweet potato pieces in olive oil, salt, and pepper on a baking tray Bake for 10 minutes While the sweet potato bakes, wash, trim, and cut...