The sweet and nutty acorn squash is the perfect backdrop for the savory sausage and tart apple. This recipe makes two hearty portions. If you are able to find small acorn squash, that will provide you with a more regular-sized portion. However I enjoyed having a little leftover for lunch the next day. Acorn squash can also be labeled as Danish squash at some markets.
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Roasted Summer Veg with Cheesy Polenta and Garlicky Beans
This is an especially flavorful dish that’s perfect for the end of summer when the evenings are beginning to cool but you’re still swimming in summer produce. At first glance it may seem that there are a lot of components. However the timing for all of them flows really well, so as soon as you finish one, you move on to the next, and they all end up being ready within the same window. The polenta will need to be stirred periodically throughout the prep time, but otherwise each task is pretty self contained.
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Whole Wheat Cherry Tomato Galette with Caramelized Onions
The whole wheat pastry dough helps balance out the rich flavors of the caramelized onions and sweet cherry tomatoes. This is best served right away while the dough is still crisp and flaky. If you need to make caramelized onions, make sure you do those ahead of time so they are able to cool before going in the galette.
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Backpacking Pesto Pasta with Chicken
A note about Bramble & Spice Backpacking Recipes: These recipes are intended for one or two night backpacking trips. I like eating real food when I’m hiking and I’m always willing to carry a little extra weight in order to eat well. Everything really does taste better in the mountains.
This makes a pretty hearty meal, so I’ve scaled back just a bit on how much dried pasta I would typically bring for two people. The chicken, pesto, and cheese are filling and we found we just didn’t need quite as much. However if you know it’s going to be a high mileage day and you typically need a lot of food, bump the pasta back up to 8 oz total.
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Backpacking Pasta Carbonara
A note about Bramble & Spice Backpacking Recipes: These recipes are intended for one or two night backpacking trips. I like eating real food when I’m hiking and I’m always willing to carry a little extra weight in order to eat well. Everything really does taste better in the mountains.
This is the kind of recipe you’ll be glad you also packed in that can of red wine for. It comes together quickly and is rich and delicious.
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Sausage Fennel and Caramelized Onion Pizza
Fennel and sausage are a classic combination for very good reason. This pizza takes that flavor pairing a step further with the addition of caramelized onions. All-together the flavors make for one delicious pizza.
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Basil Pesto
Basil is one of my favorite summer smells. In addition to adding it to just about everything I eat in the summer, I love making pesto. Basil Pesto is a classic summer staple and one that freezes really well. Basil plants are prolific producers, so I like to make large batches to freeze and use later. Whenever I have enough basil on hand, I’ll double the quantities below. Basil Pesto is traditionally made with pine nuts, but I’ve always used walnuts. Pine nuts are a little too pricey for me and I love the flavor of walnuts. Whether you use pine nuts or walnuts, the important thing is that they’re toasted dark.
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