I love when I find dinner inspiration in unexpected places. This recipe for roasted butternut squash and mushroom calzones, for example, came from paging through a catalog. Others have come from a commercials on TV, overheard conversations at the grocery store, and forgotten items from the back of the freezer. No matter where the idea comes from, I’m always happy when dinner inspiration strikes.
As I mentioned, these calzones were inspired by a catalog – the Williams-Sonoma catalog. I had just told my hubby not to throw away the catalog. No, I didn’t really need anything from Williams-Sonoma, but I wanted to page through it just to see what they had in the fall catalog. I especially love fall catalogs. As I paged through, I admired some lovely baked goods, commented on the price of the gummy candies they were selling for Thanksgiving, and then I saw it. There was a slow cooker recipe for a gorgeous looking lasagna made with their jarred pumpkin parmesan pasta sauce. Sure, the sauce sounds tasty, and I do like lasagna, but what caught my eye was a photo of some beautiful mushrooms that were being added to the dish. Mushrooms are often a forgotten ingredient in my kitchen, so I was happy for a reminder to add them to something. After seeing the recipe, I couldn’t get the pumpkin and mushroom pairing out of my head.
A few days later, I had some leftover pizza dough in the fridge that I needed to put to good use. Then I remembered the mushrooms. Of course, I didn’t have jarred pumpkin sauce on hand. But, I had some butternut squash from the garden sitting on my counter, so I decided to make butternut squash and mushroom calzones. I roasted the veggies with some fresh sage and added a bit of cheese for a simple and tasty dinner. Both the hubby and I agreed that the recipe was a winner. It’s perfect for a chilly fall evening!
If you’re participating in October Unprocessed, you’ll be happy to know that this recipe fits the bill pretty well. If you make your own pizza dough with 100% whole grain flours (which is pretty simple to do) and use good quality cheeses (not the processed cheese-like stuff you can sometimes find at the store), you’re good to go! Continue Reading