Welcome to a spooky week on The Every Hostess!
Halloween is one of my favorite holidays to celebrate during the fall! I love that everyone gets to dress however they please and drink spooky themed cocktails with goolish themed food. My favorite halloween invitation we sent out one year from Paperless Post said “Come as you aren’t”. This holiday is the one night you get to be whoever you want to be! In the past I have always done a table setting for our “Vampire Dinner Party” that we were making a tradition every year. This year I wanted to do something a little different with girls only! I give you a, Drinkin’ With My Witches party! This dinner party was so much fun to throw because my girlfriends actually got to enjoy it as opposed to me styling a photoshoot for no one. This happens quite often! I was mainly inspired by these Drinking with my Witches wine glasses from Swoozies. I thought making a theme around the glasses was perfect for a halloween dinner party with the girls!
The color scheme I chose was what I like to call “fall inspired” halloween. Taking the typical orange and black but using an array of oranges, yellows, white and greenery in the florals and candles. And of course adding in black accents. For the table I used a white table cloth to keep the setting brighter but added a black fabric cloth table runner down the middle. Filling the table with tons of candles was key to setting the mood! For the place cards I used these bat cut outs from Target and wrote each girls name in white to give the setting a spooky feel! This was such a fun way to get all the girls together for a halloween inspired night!
For the meal I decided to serve something filled with fall flavors but was still very healthy! I have a lot of girlfriends who don’t eat gluten so this meal is perfect for anyone you know that is the same boat. It is also low in calories and so delicious! Serve this dish with a cranberry, walnut and goat cheese salad! AND, don’t forget the wine!!
Spicy Sausage and Butternut Squash Pasta
For this recipe to keep it even healthier I used “zoodles” instead of pasta. You can use a regular pasta as well!
- 11 oz (4 links) spicy chicken Italian sausage
- 1 lb butternut squash, peeled and diced
- 1 tbsp whipped butter
- 1 1/2 zucchini per guest
- 1/4 cup shallots, minced
- 3 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
- 2 tbsp fresh shaved parmesan cheese
- 4 sage leaves, sliced thin
- kosher salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.
Using a zucchini spiralizer, spiral the zucchini into pasta strands. Cook on medium to high heat with olive oil and salt and pepper until soft.
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved leftover water from the butternut squash water (I used about 1 cup) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage.
| Recipe borrowed from here.
SHOP EVERYTHING YOU NEED FOR THIS PARTY!
Photos by Jessica Christie Photography
Special thanks to Swoozies Denver for being apart of this post.