Pappardelle with Butternut Squash and Baby Kale

Pappardelle with Butternut Squash and Baby Kale

I have a confession to make. I didn’t cook at all this weekend, too busy doing housework, paying bills, working on taxes and watching the Super Bowl! Oh, I forgot to mention that my husband ordered take-out from P.F. Chang’s to eat while we watched the game. It was delicious, but not very healthy! But our team won and that’s all that matters!

Last night, I prepared a wonderful pasta dish with tasty and healthy butternut squash, baby kale, and walnuts. Basically, all you have to do is roast the squash, toast the walnuts, cook the pasta and toss! I found this lovely vegetarian meal on the Saveur Magazine website. The recipe calls for 12 tablespoons (1½ sticks) of butter, but I was able to reduce it to only 4 tablespoons! You still get a rich buttery pasta, complimented by the flavors of the squash, kale and walnuts; but without all the calories and fat!

Pappardelle with Butternut Squash and Baby Kale

Ingredients:

  • 1 medium squash, peeled and cut into 1-inch pieces
  • 1-2 tablespoons grapeseed oil
  • Sea salt
  • Freshly ground pepper
  • 8 ounces pappardelle
  • 4 tablespoons organic butter
  • 1 cup organic walnuts, toasted and lightly crushed
  • 3 cups organic baby kale

Directions:

  1. Preheat oven to 425 degrees. Toss squash with oil in a large bowl. Season with salt and pepper. Line a rimmed baking sheet with foil. Spread squash in a single layer on sheet and bake for about 25 minutes, until tender.
  2. While the squash is roasting, toast the walnuts in a rimmed pan at 325 degrees for about 15 minutes. Also, cook the pasta in a large saucepan, until al dente, approximately 5 minutes. Drain and rinse and set aside.
  3. In a large (12-inch) nonstick frying pan, heat the butter over medium heat, until foamy and light brown. Add pasta, squash and walnuts. Finally, add the baby kale and cook until just wilted. Season with salt and pepper to taste. Serves 2 to 4.

Pappardelle with Butternut Squash and Baby Kale

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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Last night for dinner, we had a deliciously healthy salad. It was a mixture of organic baby greens and roasted butternut squash that was dressed with a spicy mustard and chili vinaigrette. The salad had sweetness from dried cranberries and crunchiness from toasty pumpkin seeds. What made this so simple was I brought organic squash that was already peeled and cubed. My recipe was adapted from Health magazine, November 2015. This salad was a colorful and wonderful light meal for fall!

Organic Spicy Butternut Squash Soup

Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Ingredients:

  • 2 pounds organic butternut squash, peeled and cut into ¾-inch cubes
  • ¼ cup + 1 teaspoon grapeseed oil
  • 2 tablespoons organic maple syrup
  • 2 tablespoons organic apple cider vinegar
  • 1 tablespoons Dijon mustard
  • ¼ teaspoon + pinch of chili powder
  • ⅛ teaspoon + pinch of sea salt
  • ¼ teaspoon cumin
  • ⅛ teaspoon + pinch of cayenne
  • ⅓ cup hulled pumpkin seeds
  • 4 cups (5 ounces) organic baby mixed greens
  • 2 tablespoons organic dried cranberries

Directions:

  1. Preheat oven to 425 degrees. Line a rimmed baking pan with aluminum foil. Toss the squash with 1 tablespoon grapeseed oil and spread over pan in a single layer. Place in oven and roast for 30 minutes.
  2. While squash is roasting, whisk together in a small bowl the syrup, vinegar, mustard, ¼ teaspoon chili powder, ⅛ teaspoon salt, cumin and ⅛ teaspoon cayenne. Add 3 tablespoons grapeseed oil in a slow steady stream while whisking.
  3. After squash has been in the oven for 30 minutes, stir and brush with 2 tablespoons vinaigrette. Place back into oven and roast until golden brown for about 15 minutes.
  4. In a medium skillet over medium heat, stir the pumpkin seeds with 1 teaspoon oil. Add a pinch of salt, chili powder and cayenne. Stir well. Toast for about 8 minutes.
  5. Toss greens with vinaigrette. Serve greens on 4 individual plates. Sprinkle with cranberries and pumpkins seeds. Finally, add butternut squash. 4 servings.

Roasted Butternut Squash Salad

Organic Spicy Butternut Squash Soup

Organic Spicy Butternut Squash Soup

I can never pass up on the cut up organic butternut squash at Costco. It makes life and cooking so much easier, not to mention how delicious the roasted squash is! The soup recipe I am sharing with you, today, is the perfect blend of butternut squash and spicy chipotle chili. It is the kind of soup you would want to warm your chilled bones on a cold fall or winter day! I found this wonderful recipe by Marcela Valladolid on the Food Network. As usual, I made some minor changes in the ingredients and in the preparation to suit to my tastes and cooking style. I can’t wait to make it for my daughter, when she comes home from Michigan for a weekend visit later this month. I promise you that you won’t be disappointed with this simple and healthy soup!

Organic Spicy Butternut Squash Soup

Organic Spicy Butternut Squash Soup

Organic Spicy Butternut Squash Soup

Ingredients:

  • 1 tablespoon grapeseed oil
  • 2 pounds organic butternut squash or 1 medium squash
  • Sea salt
  • Freshly ground pepper
  • 1 tablespoon organic extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 organic stalks celery, chopped
  • 2  organic carrots, chopped
  • 2 garlic cloves, minced
  • 4 cups organic chicken broth
  • 1½ teaspoons minced canned chipotle chiles in adobo

Chipotle Cream:

  • ¼ teaspoon minced canned chipotle chiles in adobo
  • ½ cup organic plain nonfat yogurt
  • Sea salt

Directions:

  1. Preheat the oven to 400 degrees.
  2. If using a whole butternut squash, cut it in half and use the grapeseed oil to grease the flesh sides of the squash. Place on a foil lined, rimmed baking sheet. Add salt and pepper to taste. Roast for about 45 minutes, until very tender. If using cut up squash, toss with grapeseed oil in a large bowl. Place on a foil lined, rimmed baking. Add salt and pepper to taste. Roast for about 30 minutes, until slightly brown and tender. Remove from oven and cool.
  3. Using a large nonstick frying pan, heat olive oil on medium heat. Add onion, carrots and celery; then season with salt and pepper to taste. Cook for about 10 minute, then add the garlic and sauté for about 2 minutes. Remove from heat.
  4. If using a whole squash, scoop the flesh into blender. If using cut up squash, place pieces in the blender. Blend the squash and chipotle with some chicken stock, until very smooth. Transfer to a large pot.
  5. Place cooked onion, carrot, celery and garlic mixture in the blender with some chicken stock. Blend until smooth. Transfer to the large pot.
  6. Add remaining chicken stock and bring to a boil. Add additional salt and pepper, if necessary.
  7. In a small bowl, mix together yogurt and chipotle. Add salt to taste.
  8. Spoon soup into individual bowls, top with “Chipotle Cream” and garnish with cilantro. Serve immediately. 6 servings.

Organic Spicy Butternut Squash Soup

Organic Butternut Squash Puree

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When I had leftover roasted butternut squash, I decided not to reheat it, but to make it into a delicious puree! It can’t get any easier that. Here is the recipe for the roasted squash, if you don’t have leftovers:

Roasted Organic Butternut Squash

  • 2 pounds organic butternut squash, peeled and seeded, cut into 1-inch pieces
  • 1 tablespoons organic extra-virgin olive oil
  • 1 to 2 garlic cloves, minced
  • Sea salt
  • Freshly ground pepper

Preheat oven to 350 degrees. Mix well in a large bowl, the squash, oil, garlic, salt and pepper. Transfer squash to a rimmed baking sheet lined with foil. Arrange squash in one layer and roast for about 20 minutes and flip over once and continue to roast for another 20 minutes or until squash is tender. Serves 4.

Organic Butternut Squash Puree

  • Roasted organic butternut squash
  • Organic nonfat milk or liquid of your choice
  • Chopped parsley for garnish

Put the cooked squash in a blender or food processor. Add a little liquid—milk, stock or water. Place in a serving bowl and reheat in microwave, if needed. Garnish with parsley and serve.

Roasted Organic Butternut Squash

IMG_1817

During my weekly shopping trip to Costco, I came across organic butternut squash that was already cut into pieces, so I could not pass it up!

Ingredients:

  • 2 pounds organic butternut squash, peeled and seeded, cut into 1-inch pieces
  • 1 tablespoons organic extra-virgin olive oil
  • 1 to 2 garlic cloves, minced
  • Sea salt
  • Freshly ground pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix well in a large bowl, the squash, oil, garlic, salt and pepper.
  3. Transfer squash to a rimmed baking sheet lined with foil. Arrange squash in one layer and roast for about 20 minutes and flip over once and continue to roast for another 20 minutes or until squash is tender. Serves 4.