Roasted Butternut Squash with Leeks and Craisins


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.

Food 104

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.


Rigatoni with Butternut Squash and Turkey


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?

Food 069

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.

Italian Franks and Beans


Let’s say your name is “Steve” and you love hot dogs and beans, but your wife, let’s call her “Janet” could do without them.  What do you do? You compromise, after all that’s what marriage is all about, and make this adult version of hot dogs and beans.  At the thought of it you might feel like you’re throwing in the towel, but with one bite you’ll realize you’ve never been more wrong.

Food 055

Italian Franks and Beans
1 lb sweet italian sausage
4 c leeks, about 3 or 4 leeks, chopped
2 15.5 oz cans of cannellini beans
1/4 c sun dried tomatoes, chopped
2 garlic cloves, minced
1/4 tsp red pepper flakes
1 lemon, zested and juiced
2 c arugula, chopped

Heat olive oil in a non-stick skillet over medium high heat.  Add sausages and cook until brown on all sides and cooked through, about 10 -12 minutes.  In a separate skillet heat olive oil over medium high heat.  Add leeks, season with salt and pepper, and cook for 5 minutes.  Add cannellini beans, sun dried tomatoes, garlic, and red pepper flakes, cook for another 5 minutes then remove from heat.  Add lemon juice and zest, and arugula; mix to combine.  Portion beans onto plates along with sliced italian sausage, enjoy!