Rigatoni with Butternut Squash and Turkey

DF

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?

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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.

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Stuffed Mushrooms

DF

Now that Halloween has past, my eyes are firmly set on Thanksgiving (while also looking forward to Christmas…my favorite holiday).  I want to bring an appetizer and/or dessert this year, and I want to try some new recipes.  The one condition I have is that it has to be dairy free so my boyfriend can enjoy it with the rest of us.  Stuffed mushrooms typically contain cheese, but with the addition of mayonnaise in this version the creaminess is not missed and it also has the traditional flavors of sausage and sage.  Try this recipe for your Thanksgiving cocktail hour.

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Stuffed Mushrooms
16 large portobello mushrooms
3/4 lb ground sweet Italian sausage
3 garlic cloves, minced
5 scallions, finely chopped
1 tbs, freshly chopped sage
red pepper flakes
salt and pepper
1/4 cup white wine
1/2 cup mayonnaise
2/3 cup breadcrumbs

Preheat the oven to 350 degrees.  Remove stems from mushrooms.

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Chop stems finely, set aside.

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Heat olive oil over medium heat then add sausage and mushroom stems.  Cook until sausage has browned, 8 -10 minutes.  Stir in garlic, scallions, sage, red pepper flakes (to taste), salt and pepper and cook for an additional 2 to 3 minutes then add white wine, let reduce by half.

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Turn off heat and add mayonnaise and breadcrumbs, stir to combine.  Coat mushroom caps with olive oil and arrange on baking dish.

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Fill each mushroom generously with sausage mixture and bake for 40-45 minutes until stuffing has browned.

Roasted Acorn Squash

DF, V, VG, GF

With the fall season in full swing, squash is in abundance, so this week I choose to make one I’ve never made before: acorn squash.  I’ve had it a few times, but cooking it was brand new to me.  It came out delicious, even as a cold leftover the following day.  Here’s how I made it…

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Roasted Acorn Squash (3 servings)
1 acorn squash
2 tbs olive oil
1 tbs brown sugar
1/2 tsp cinnamon
6 sage leaves, chopped
salt
non-stick cooking spray

Cut the acorn squash in half.

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Scoop out and discard the seeds, then slice into wedges.  Lay squash on a large baking sheet that’s been sprayed with non-stick cooking spray.

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Drizzle with olive oil, brown sugar, cinnamon, sage and salt, toss with hands to evenly distribute ingredients. Then bake at 400 degrees for 45 minutes.

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