Tag: butternut squash

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Linguine with Squash Sauce

Linguine with Squash Sauce
Linguine with Squash Sauce

Linguine with Squash Sauce

 

1 small butternut squash (1 lb)

1 cup chicken broth

1 tbsp olive oil

½ cup chopped onion

2 cloves garlic, minced (2 tsp)

½ tsp red pepper flakes

¼ tsp sage

⅛ tsp nutmeg

⅛ tsp pepper

½ tsp salt

⅓ cup shredded Parmesan cheese

12 ounces linguine

 

Preheat oven to 400℉

Coat a baking pan with non-stick cooking spray. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan. Roast in the oven until tender, 30-45 minutes.

Remove from the oven and leave it until it’s cool enough to handle. Scoop squash from skins into a large bowl.

Place squash and chicken broth in a blender or food processor and blend until smooth. Set aside.

Heat oil in a pan over medium-low heat. Add onions and saute until translucent, 5-7 minutes. Add garlic and saute until fragrant, about 1 minute. Add squash, red pepper flakes, nutmeg, sage, pepper and salt. Heat to simmer. Add Parmesan and heat until cheese is melted and well incorporated into the sauce. Remove from heat and cover to keep warm.

Cook linguine according to package directions. Serve with squash sauce and garnish with additional Parmesan and chives, if desired.

 

6 servings, 310 calories per serving

Hack: Frozen butternut squash can be used in this recipe.

Hack: Leftover sauce and linguine can be stored in the refrigerator for up to 5 days. They can also be stored in air-tight containers in the freezer for up to 2 months. For better quality, sauce and linguine should be stored separately.

Hack:  Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.

 

 

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Sweet and Spicy Butternut Squash

Some people save squash just for the holiday season but this sweet and spicy butternut squash is one of my favorite foods to enjoy all year-‘round!

Sweet and Spicy Butternut Squash

Sweet and Spicy Butternut Squash

Print Recipe Pin Recipe
Course Side Dish
Servings 6
Calories 170 kcal

Ingredients
  

  • 1 butternut squash (about 2 lbs)
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg

Instructions
 

  • Preheat oven to 400℉.
  • Coat baking pan with non-stick cooking spray or line with parchment paper. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan.
  • Roast in oven until tender, 30-45 minutes.  If preferred, squash can be cooked in the microwave on high for 10-15 minutes.
  • Remove from oven and leave it until it’s cool enough to handle but still warm. Scoop squash from skins into a large bowl.
  • Add butter, brown sugar, cinnamon, ginger, cloves and nutmeg to the squash. Stir until ingredients are well incorporated and butter melts. Use a blender or mixer to make the squash smoother, if desired.
  • Serve warm.
  • Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used. Adjust roasting time to 20-25 minutes.
  • Hack: Leftovers can be packed in serving-sized portions in sealable freezer bags or containers and frozen for future use.
  • Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword butternut squash, easy, mashed squash, oven roasted, oven roasted vegetables, savory squash, squash, vegetarian, vegetarian side dish, winter squash

 

Did you know?  Winter squash provides numerous health benefits that may help reduce the risk of many diseases!

Suggestion: If you love butternut squash, try this simple butternut soup!

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Healthy Vegetable Lasagna with Bechamel

Healthy Vegetable Lasagna is a hearty dish with a sauce so delicious, you want to eat it all by itself.  Make a double batch to drizzle over veggies or pasta!

Healthy Vegetable Lasagna with Butternut Bechamel

Healthy Vegetable Lasagna with Butternut Bechamel

Print Recipe Pin Recipe
Course Main Course
Servings 6
Calories 480 kcal

Ingredients
  

Butternut Bechamel Sauce:

  • 3 cups peeled and cubed butternut squash (2 lbs)
  • 1 cup vegetable broth, divided
  • 1 cup whole milk 
  • 4 cloves freshly minced garlic (4 tsp)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg
  • ½ cup Gruyere cheese, shredded (2 ounces)
  • ½ cup fresh mozzarella, cut into small cubes (2 ounces)

Filling:

  • 1 tbsp olive oil
  • 1 sweet onion, chopped
  • 5 cups fresh mushrooms, sliced, (1 pound)
  • 5 cups Swiss chard, leaves thinly sliced, stems chopped and kept separate (1 bunch)
  • 1 tbsp vegetable broth
  • ¼ cup pine nuts, toasted and chopped*

Lasagna:

  • 1 cup ricotta cheese
  • 1 egg
  • Cooking spray
  • 6 lasagna noodles, cooked
  • 1 cup fresh mozzarella, cut into small cubes (4 ounces)
  • ⅓ cup grated Parmesan cheese

Instructions
 

  • Preheat oven to 375°F.
  • Combine squash, 1 cup broth, milk and garlic in a medium saucepan, heat to boiling. Reduce heat and simmer until squash is tender, about 20 minutes. Remove from heat.
  • Place squash mixture in a blender. Add salt, pepper and nutmeg and blend until smooth. Add Gruyere cheese and 2 ounces of mozzarella.  Blend until cheese is well incorporated. Pour into a bowl and set aside.
  • Heat a large skillet over medium heat and add oil. Add onion, mushroom and chopped Swiss chard stems. Turn heat up to medium-high and cook until browned and liquid evaporates (7-10 minutes).
  • Add chard leaves and 1 tbsp vegetable broth. Cover and cook 2-3 minutes or until chard wilts. Place vegetable mixture into a cheesecloth-lined colander and allow to drain for 10 minutes. Place mixture into a bowl and toss in pine nuts.
  • In a seperate bowl, mix ricotta and egg until well incorporated.
  • Coat 11 x 7-inch baking pan with cooking spray. Spread ½ cup bechamel sauce on the bottom of the pan. Lay two lasagna noodles on top of the sauce.
  • Spread ¾ cup bechamel sauce on top of lasagna noodles. Top with ½ of the vegetable mixture (about ¾ cup),
  • Add a layer of ½ cup ricotta and ⅓ cup mozzarella cubes. Top with 2 lasagna noodles.
  • Repeat the above step for the second layer.
  • Put remaining sauce, mozzarella and Parmesan cheese on top of the lasagna. Spray aluminum foil with cooking spray and lay over top of the pan.
  • Cook, covered, for 25 minutes. Remove aluminum foil and bake for 30 minutes, until lasagna is bubbly and internal temperature is 160°. Put lasagna under the broiler to further brown top, if desired.
  • Allow lasagna to rest a minimum of 20 minutes before slicing and serving.
  • *Roast pine nuts in saute pan in a single layer until lightly browned.
  • Hack: Store leftovers in the redrigerator for up to 5 days
  • Hack: Place individual portions of cut, cooled lasagna into individual containers (or one container, separating portions with parchment paper) and store in the freezer for a quick grab-and-go lunch!
  • Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
  • Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
  • Hack: Make a double recipe of Bechamel sauce. Freeze extra portion in 1 cup portions to serve over pasta or vegetables!  If the sauce separates after thawing, give it a whirl in the blender before heating.
  • Hack:  Bechamel sauce can be stored in the refrigerator for up to 5 days.  Cover surface with plastic wrap to avoid forming a skin.
  • Hack:  Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword bechamel, butternut squash, lasagna, mushroom, pasta, swiss chard, vegetable lasagna, vegetarian

Did you know?  Winter squash provides numerous health benefits that may help reduce the risk of many diseases!

Suggestion: Use leftover bechamel sauce to make creamy chicken and peas!

Suggestion:  Use leftover pine nuts to make this Roasted Asparagus with Pine Nuts, Scallion Pesto or Baked Rice Pilaf!

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Homemade Simple Butternut Soup

This simple butternut soup is nutritious, low-calorie and so rich in flavor, it’s going to become your new favorite thing! Serve it hot or cold!

Simple Butternut Soup

Simple Butternut Soup

Print Recipe Pin Recipe
Course Soup
Servings 6
Calories 120 kcal

Ingredients
  

  • 1 butternut squash (about two pounds), halved and seeded 
  • 1 Vidalia or sweet onion, peeled and quartered
  • 1 sweet potato, peeled and quartered
  • ½ tsp curry
  • ¼ tsp nutmeg
  • Dash of hot sauce (or to taste)
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 300°F.
  • Coat a 13” x 9” baking pan with cooking spray. Place squash cut side down on baking dish and arrange onion and potato sections around it.
  • Bake for 1 hour or until vegetables are tender. When squash is cool enough to handle, remove skin and discard.
  • In a food processor or blender (by batches), blend together squash, onion, potato, curry, nutmeg and hot sauce until smooth. Add vegetable broth as necessary to thin.
  • Transfer squash mixture to saucepan, add vegetable broth and heat over medium heat for 5 minutes. Season to taste with salt and pepper. 
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 12 months.
  • Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
Keyword butternut squash, homemade soup, low calorie, oven roasted vegetables, squash, sweet potato, vegan, vegetarian, winter squash

Did you know? Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.

Suggestion:  Serve this soup with some naan flatbread for a light meal or snack.

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Sausage and Butternut Squash Skillet

Sausage and butternut squash skillet is a hearty one-skillet recipe that’s low in carbs and calories. It comes together quickly for an easy weekday dinner and is great paired with easy vegetable rice!

Sausage and Butternut Squash Skillet

Sausage and Butternut Squash Skillet

Print Recipe Pin Recipe
Course Main Course
Servings 4

Ingredients
  

  • 8 oz Chinese sausage, casings removed
  • 2 tsp ground sage
  • 1 tsp crushed rosemary leaves
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 1 tsp black pepper
  • 5 lb butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
  • 1 onion, chopped
  • 6 cloves garlic, minced (2 tbsp)
  • ½ cup chicken stock
  • Parmesan cheese

Instructions
 

  • In a large skillet, cook sausage and over medium-high until browned, while breaking into large pieces (about 6-7 minutes).
  • Add all remaining ingredients (except for cheese) and stir gently to combine. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 18-20 minutes, stirring occasionally, or until squash is tender. Top with grated Parmesan cheese.
  • Hack: Freeze leftovers in portion-sized freezer containers for quick "grab and go" meals.
  • Hack:   Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store.  Frozen butternut squash can also be used (one 16 oz bag equals 4 cups).
  • Hack:  Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword butternut squash, Chinese sausage, easy dinner, easy meal, keto, low calorie, low carb, one skillet meal, quick and easy

Did you know? Winter quash provides numerous health benefits that may help reduce the risk of many diseases!

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