By Maria Filice • November 5, 2013 
A little of this and that for a perfect fall salad. Try adding roasted butternut squash and roasted garlic to a classic steak salad or any green salad. The perfect kiss of sweetness without adding artificial flavoring. Drizzle the arugula, cherry tomatoes, butternut squash, shaving of red onion with extra virgin olive oil and balsamic vinegar.
Add the grilled steak (you can substitute with grilled chicken, fish or tofu).
If you serving for guests, add a platter of your favorite cheeses, fresh crust bread, apples, grapes and roasted nuts to a lovely brunch, lunch or dinner!
For dessert, serve my tasty Mammaretti!
A presto,
Maria
By Maria Filice • April 15, 2011 
Step aside for some tasty side dishes of steamed spinich and butternut squash! Two of my favorites served with roasted leg of lamb.
Steamed spinich takes approximately 3-5 minutes to steam and in boiling salted water. I add a drizzle of olive oil to the salt water when steaming the spinich. A quick side for any meat or fish dish. I like to add red chili flakes and fresh garlic (to taste). Leftovers are perfect for an omelette.
Butternut squash, a winter squash is sweet and versatile! I like to roast it and mash into soups, salads or a casserole with lots of cheese (another blog…). I served the leftovers with corn chips as a dip! I roasted the squash with a drizzle of olive oil (:30 minutes, 350F) until the squash was softened. I mashed the squash and added some sweet butter and 1/4 cup of half/half cream. Salt and black pepper to taste.
a presto,
maria !
By Maria Filice • November 5, 2010 I have a few props from Monday’s Segment on CHCH TV 11 – where I prepared butternut squash and farfalle pasta. I have four (three pound) butternut squash and today, I prepared one with dinner. My mother loves ribs and when I seasoned the ribs with extra virgin olive oil, balsamic vinegar, red onions, whole garlic cloves, salt, pepper and red chili (for taste), I cut the butternut squash in cubes and threw in the pan next to the pork ribs.
The butternut squash was really good (carmelized) with the vinegar, and red onions and garic.
A nice change to serve with the ribs!
a presto,
maria
By Maria Filice • March 12, 2010 
One of the great things about creating or re-creating dishes is adding a little of this and that. I’ll be honest with you, there were times that the combination just didn’t work! But always remember that mistakes are bound to happen. psst…..they just don’t tell you!
This is one combination that I repeat over and over again. I use things that I enjoy and change it a bit.
In this photo, I had a container of chicken soup in the freezer. I cooked some butternut squash (20 minutes). I then drained the squash, added it back to the pot and mashed it. I added the chicken soup and cooked at medium for approx. five minutes. Add some freshly grated Parmigiano cheese and garnish with wild greens.
I wanted to give you an idea by adding one fresh ingredient, added great flavour to your soup!
ciao,
maria!
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