butternut squash

Butternut Squash Pasta

in

'Tis the season to celebrate all things squash! Spaghetti squash, butternut quash, acorn squash.. you name it. While spaghetti and acorn squash will have their moments on this blog, tonight we're talking strictly BUTTERNUT - and specifically butternut squash pasta. 

This dish combines naturally sweet and savory flavors - and I promise it's barely time consuming with my shortcuts (ie. you can use butternut squash puree if you don't have the time to dice and bake). While you can use whatever pasta you prefer, I recommend using chickpea pasta (ie. Banza) or red lentil pasta. Both of these are delicious high protein, high fiber pasta options. 

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Ingredients (serves 2):

  • 2 cups pasta, dry (chickpea pasta or red lentil pasta)
  • 1 can organic butternut squash puree (I used Trader Joe's brand)
  • 1/2 white onion, diced 
  • 1/2 cup Parmesan cheese, shredded 
  • 2 teaspoons thyme, dried 
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder 
  • Pepper, to taste 

Directions:

  1. On one stove top, begin to cook pasta according to directions on box.
  2. On another stove top, caramelize onions on medium heat until they begin to brown. While onions are cooking, put butternut squash puree and spices in blender. Once onions are cooked, add them to blender and blend on high for about 30 seconds or until ingredients appear uniform. 
  3. Once pasta is cooked, drain water and place pasta in bowl. While pasta is still hot, add Parmesan cheese and mix together. Allow cheese to melt into hot pasta. 
  4. Top pasta with blended butternut squash sauce. May top with additional thyme for aesthetic. 
  5. Enjoy! 

 

Autumn Salad: the Perfect Thanksgiving Dish

in

Keeping with the Thanksgiving theme, we are giving you another delicious recipe to impress your guests. In our eyes, it is up to you to set yourself up for success, so be proactive to avoid becoming a Thanksgiving food coma victim. We know (all too well) that food comas happen to the best of us, but we are here to give you the tools to navigate Thanksgiving dinner like a pro. 

Whether you are hosting or going to be a guest at Thanksgiving dinner, it is up to you to provide healthy dishes that you know you can enjoy without feeling deprived. This doesn't mean you can't try the stuffing or apple pie, but if you fill up with a heaping portion of this colorful and nutritious salad, and a side of our sweet roasted carrots, there will be inevitably be less room for the stuffing! 

Autumn Salad (serves 6):

autumn salad

Ingredients:

butternut squash
  • 5 cups 1/2 inch cubed butternut squash (1 2 pound squash)
  • 2 tablespoons olive oil  
  • Course salt
  • 2 tablespoons dried rosemary
  • 2 tablespoons orange juice
  • 1.5 tablespoons of walnut oil (any nut oil will do)
  • 1.5 teaspoons fresh lemon juice
  • 8 cups mixed greens or arugula
  • 1/2 cup chopped walnuts
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbed feta (optional)
  • 1 tablespoon balsamic reduction

Directions:

  1. Preheat oven to 450 degrees
  2. Toss the squash with olive oil, rosemary, and salt on a large baking sheet. Roast for 15 minutes. Turn squash over with a spatula and roast for another 15 minutes until brrowned and tender. Let sit and room temperature
  3. Whisk the orange juice, walnut oil, and lemon juice in a large shallow bowl and add a pinch of salt and pepper. Add the greens, walnuts, and pomegranate seeds and toss evenly. 
  4. Place the squash over the salad, sprinkle the feta cheese, and drizzle with a balsamic reduction
  5. Serve and receive praise from your loved ones :)