DF, V, VG
Last weekend I had the most amazing steak with a wheatberry and butternut squash toss overlaid with a chimichurri sauce. I could have left it there, but decided this idea had to live on at home. Of course I made some substitutions based on what I already had in my pantry and since I was bringing this to a pot luck I left out the steak. Still so amazing that I just had to share, I hope you like it just as much as I do.
Butternut Squash Couscous Salad
1 lb butternut squash, peeled and 3/4-inch diced
1 c parsley
1/4 c mint
2 tbs red wine vinegar
1/4 red pepper flakes
1/2 tsp salt
1 garlic clove
juice of 1/2 a lemon
1/2 tbs dried oregano
1/4 c extra virgin olive oil
1 1/2 c israeli couscous, cooked
1/3 c toasted pine nuts
Preheat the oven to 400 degrees. On a large baking sheet toss butternut squash with 2 tbs of olive oil, salt and pepper. Roast for 20 minutes.
In a food processor add parsley, mint, red wine vinegar, red pepper flakes, salt, pepper, garlic clove, lemon juice, oregano. Pulse until chopped finely then with the blade on stream in olive oil.
In a large bowl add cooked couscous, pine nuts, butternut squash, and herb dressing. Toss to combine. Serve warm or room temperature.
DF, V, VG, GF
I feel like I make butternut squash nearly ever week. And every week I try to find a new way to make it. This past week I added some warming spices, subtle onion flavor in the form of leeks and chewy bites of craisins. It may be too early to say this, but it would also be great on your Thanksgiving table.
Roasted Butternut Squash with Leeks and Craisins
1 lb butternut squash, peeled and chopped
1 leek, chopped
1/2 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
2 tbs olive oil
1/2 c craisins
Preheat oven to 400 degrees. In a large bowl add butternut squash, leek, cinnamon, cloves, nutmeg, olive oil and salt to taste. Toss until well combined then pour onto a large baking sheet treated with non-stick spray. Roast for 40-45 minutes. While roasting toss a few times to make sure it roasts evenly. Add craisins then roasted for an additional 10 minutes.
I love to make pasta, it’s just so comforting. Don’t you love asking what’s for dinner and hear “pasta”? It makes me melt slightly on the inside. Is that strange? I like to think everyone feels the same way I do about pasta. So every time I make a new pasta dish I just have to share it. It would just be too selfish to keep this goodness to myself. With that said, how does butternut squash and turkey sound? It’s making your mouth water just a bit, isn’t it?
Rigatoni with Butternut Squash and Turkey
6 oz baby bella mushrooms, sliced
1 lb butternut squash, peeled and chopped into 3/4-inch cubes
1 leek, chopped
6 sage leaves, chopped
2 tbs maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
salt and pepper
1/2 lb ground turkey
2 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 lb rigatoni pasta, cooked to package instructions reserving 1/2 c pasta water
Preheat oven to 400 degrees. Coat a large baking sheet with non-stick spray then add mushrooms, squash, leek, sage, maple syrup, ground cinnamon, ground nutmeg, salt and pepper. Add 2 tbs olive oil, toss everything to coat. Roast for 20-25 minutes or until squash is tender.
In a large saute pan heat olive oil over medium high heat. Add turkey, garlic, red pepper flakes, and salt to taste. Once cooked through add roasted veggies, pasta, and reserved 1/2 c of pasta water. Toss to combine then serve.