Fall weather, how I love thee (and thy vegetables)

So as anyone from Alabama knows, it is RARE that we get fall. We usually go from 95 degrees to 50, and that 50 doesn't usually happen until just before Thanksgiving. This year is different however, and we have been so lucky to have this nice fall weather the last two weeks. It has made me crave EVERYTHING fall. What screams fall more than butternut squash? This has been on my wish list since the thermometer fell below 85. So, so simple, but oh, so fabulous. We had it with a balsamic pork tenderloin and I'm about to heat my leftovers (can't wait)!!!!

Roasted Butternut Squash

• olive oil to coat
  
• 2 garlic cloves, minced
• salt
• fresh, ground pepper
• 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes (I'd suggest buying the already peeled and cubed or you can microwave your squash for about 8 minutes to make it easier to peel and chop)
  
• 1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 425
   
2. Toss squash in olive oil, salt & pepper and garlic
3. Line a baking sheet with aluminum foil, and spread squash evenly on it.
4. Cook for 20 minutes, and then gently stir squash and return to oven.
5. Check squash again after 20 minutes more (repeat at 5 or 10 minute intervals until done - if needed)
6. Remove squash from oven and sprinkle with parmesan
7. Let rest for a couple of minutes and serve!
   

The Best Bean and Ham Soup EVER

This is sooo cheap to make and is delicious on a cold night. It's great served with garlic cheese biscuits. Yummmm...

Ingredients:

• 4 (15.5 ounce) cans great northern beans
• 1 onion, chopped
• 2 cups of matchstick carrots (or chopped carrots, but I'm lazy sometimes)
• 2 cloves of garlic, minced
• 2-3 cups chopped ham (my favorite is leftovers from a smoked ham, the smokey taste is FABULOUS)
• 2 1/2 cups chicken broth (I use the organic, low sodium kind)
• 2 bay leaves
• 1 tbs white pepper
• 2 tsp mustard powder
  

Directions:

Puree 2 cans of the beans in a food processor or blender. Put everything in the crockpot and cook all day on low. The longer it cooks, the better. I've left it cooking through the day and night and it just gets better and better the longer it's in there. Of course if you want a quicker version, just saute the onion and carrots,throw it in the crockpot and cook for a couple of hours on high. It is a totally different soup, but is still fabulous.