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.

 

 

French Dip Casserole

French Dip Casserole
French Dip Casserole

French Dip Casserole

 

2 tbsp olive oil

½ lb stew beef

1 onion, thinly sliced

2 cloves garlic, minced (2 tsp)

1 cup water

1 tsp Worcestershire sauce

1½ cups heavy cream, divided

1 tsp pepper

2 tsp prepared horseradish

⅔ cup mushrooms, sliced (5 ounces)

½ lb angel hair pasta

2 tbsp butter

1 tbsp flour

½ cup sharp cheddar cheese, shredded (2 oz)

½ cup pepper jack cheese, shredded (2 oz)

 

Heavy olive oil in a large heavy skillet or pan over medium-high heat. Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.

Add onion and saute until softened, about 5 minutes. Push onion to the sides of the pan to make a well. Add garlic to well and saute until fragrant, about 1 minute.

Add beef back to pan, add water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours. Remove from heat and allow to cool slightly.

Stir in 1 cup cream, pepper, horseradish and mushrooms.

Heat 4 quarts of water to boiling. Add angel hair and cook for 4 minutes or until “al dente”. Drain well but don’t rinse. Toss with beef mixture and pour into an 8 cup covered casserole dish.

Melt butter in a small saucepan. Stir in flour and bring to simmer, stirring constantly. Stir in remaining cream and bring back to a simmer, stirring constantly. Remove from heat and add cheeses, stirring until they are melted.

Spread cheese sauce over the top of the casserole. Cover and bake in a preheated 350℉ oven for 20 minutes. Remove cover and bake for 10 minutes or until it reaches an internal temperature of 160℉.

Let the casserole rest for 10 minutes before serving.

8 servings, 500 calories per serving

Hack: One 4 oz can of mushrooms can replace the fresh mushrooms in this recipe.

Hack: Leftovers can be stored in the refrigerator for up to 5 days. Alternately, seal serving-sized portions in freezer-safe containers and store them in the freezer for up to 3 months.