Roasted Squash Lasagne w. Sage & Shallots

for the roasted squash
1 kabocha squash, peeled, seeded, and cut into ¼ inch slices
3 tablespoons olive oil
pinch sea salt
fresh ground black pepper

Preheat the oven to 425 degrees. Lay the squash slices on a rimmed baking sheet, drizzle with olive oil, turn to coat, and sprinkle on the salt and pepper. Roast squash for 15 – 20 minutes, flipping halfway through, until the edges have browned and the squash is tender.

for the béchamel
6 tablespoons butter
1/3 cup unbleached all-purpose flour
2 cups whole milk, room temperature
2 cups heavy cream, room temperature
¼ teaspoon freshly grated nutmeg
½ teaspoon sea salt

http://www.brooklynsupper.net/2012/12/roasted-squash-lasagna-with-fried-sage-shallots/#.U5S8DssU_IU

Butternut Salad w. Cider Dressing

3 Cups Baby Spinach
3 Cups Butter Lettuce
2 lbs. Butternut Squash, peeled and cut into 1’ cubes
½ Cup Toasted Pistachios
1 Cup Pomegranate Seeds
1 tbsp. Olive Oil
1 tbsp. Real Maple Syrup
Block of Parmigiano Reggiano Cheese
Salt, Pepper, Red Pepper Flakes

Cider Dressing//
¾ Cup Apple Cider
2 tbsp. Apple Cider Vinegar
2 tbsp. Shallots
2 tsp. Dijon Mustard
¼ Cup Good Extra Virgin Olive Oil
Salt and Pepper

http://www.sproutedkitchen.com/home/2009/11/25/butternut-salad-with-cider-dressing.html

delishytown:

Sweet Butternut Squash Lasagna

This is delicious and healthy. Well, somewhat healthy, besides the massive amounts of cheese I used. But cheese has calcium. We all need calcium for strong bones and flavor.

This delicious lasagna was made from the last of our Butternut Squash from the vine that took over the back yard. I’m amazed how colorful the inside of this one was, compared to the last one I cooked. You can see the color difference from a squash from the same vine, same harvest day, which I photographed a month ago, which was a lighter orangey yellow. This squash I used today has been sitting on the sideboard for a month. I didn’t realize it was ripening more and more each day. When I cut this one open it was an amazing, intense deep orange inside. I’m pretty sure all that color translates to sugars developing, which translates to delectable sweetness. I saved the seeds to plant again next spring.  

Here’s how to make sweet butternut squash lasagna.

Cut a butternut squash in half. Scrape out the seeds with a spoon. Save the seeds, roast some of them, plant a few next spring. Season the cut halves with salt & pepper, and a drizzle of olive oil. Bake at 350, cut side down, 45 minutes to 1 hour.

Chop 1 small sweet onion and 1 shallot. Saute in 1 tsp butter and 2 tsp olive oil. Add a few cloves of fresh chopped garlic and cook for about 2 minutes more on low heat. Season with salt and pepper. 

Boil salted water for lasagna noodles. Cook noodles, rinse with cold water, drain and set aside.

Make a bechamel sauce by melting 1 tablespoon butter with 1 tablespoon flour. Cook these two together until the flour is just cooked, about a minute. Deglaze and whisk with stock or milk, about 1 cup. 

Scoop the cooked squash out of the shells. Discard shells. Chop the cooked squash. Mix in the onion, garlic and shallot, salt and pepper and a grating of fresh nutmeg. You could also season with a little smoked paprika here, if you want a bit of a smoky flavor.

Spread half of the squash mixture on the bottom of your buttered lasagna pan. Top that layer with some grated parmesan cheese and a little bit of the bechamel. Add a layer of noodles, a layer with fresh ricotta cheese mixed with a little fresh chopped parsley or basil, and some parmesan cheese. Add a little more of the bechamel, another layer of noodles, the other half of the cooked squash mixture, then for the very top layer as much cheese as you want and the last bit of the bechamel. I used a couple slices of provolone, about ½ cup of grated white cheddar and a big grating of parmesan. 

Bake the lasagna at 350 for an hour until it’s all bubbly and melted and  amazing. Yum!

This is my new favorite side dish for Thanksgiving, last year every bit of it was eaten, no leftovers. This is the sign of a good dish! Happy Thanksgiving everybody! 

roasted butternut squash tostadas

butternut squash hazelnut ravioli in garlic parmesan broth

Turkey Peanut Stew with vegan/vegetarian options

Autumn Squash Wild Rice Bake

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Live your best plant-based life with this simple and delicious red lentil penne pasta recipe.

Barilla® Red Lentil Penne with Butternut Squash, Heirloom Carrots, Marjoram and Walnuts

Ingredients
1 box Barilla® Red Lentil Penne
4 tbs. extra-virgin olive oil, divided
½ small yellow onion, chopped
1 small butternut squash, diced into half-inch pieces
3 cups vegetable broth
3 multicolored heirloom carrots, sliced
2 tbs. fresh marjoram leaves
½ cup walnuts, chopped
Salt and black pepper, to taste

Directions

1. Bring a large pot of water to a boil.
2. Meanwhile, in a skillet, sauté sliced carrots with 1 tbs. of the extra-virgin olive oil over high heat for 3 minutes. Season with salt and pepper and set aside.
3. In another skillet, sauté chopped onion with half the olive oil for 3 minutes and then add the diced butternut squash and the vegetable broth. Season with salt and pepper and bring to a simmer, cooking butternut squash until it’s done.
4. Once the butternut squash is thoroughly cooked, remove skillet from heat, let ingredients cool and then process 1/3 of mixture in a blender until smooth. Pour the blended ingredients back into the skillet with the other 2/3 of sautéed butternut squash and onions.
5. Stir in the sautéed carrots.
6. Cook pasta according to package directions and then drain and toss the red lentil penne with the butternut squash and carrot mixture.
7. Stir in marjoram leaves and top with walnuts and drizzle with remaining olive oil before serving.

Photo + Recipe Credit:Barilla Executive Chef Lorenzo Boni

Fresh, seasonal ingredients are the secret to this vegetarian pasta dish.

Collezione Spaghetti with Butternut Squash, Oyster Mushrooms, Vidalia Onion And Mustard Micro Green

Ingredients

1 box Collezione Barilla spaghetti
1 cup Vidalia onion, chopped
1 small butternut squash, diced
6 tbsp. extra virgin olive oil
1 lb. oyster mushrooms, sliced
1 garlic clove, gently pressed
1/3 cup mustard micro green [optional]
TT Salt and black pepper
TT Parmigiano cheese

Instructions
1. Preheat the oven to 425 F.
2. Bring one large pot of water to boil.
3. Season butternut squash with two tbsp. of extra-virgin olive oil, salt and pepper and roast in the oven until thoroughly cooked, about 15 minutes.
4. Meanwhile in a skillet sweat Vidalia onion gently with two tbsp. extra-virgin olive oil for about five minutes.
5.  At the same time in a separate skillet sauté mushrooms with remaining olive oil and garlic until slightly crispy, season with salt and pepper and set aside.
6. Cook pasta draining two minutes early.
7. Meanwhile combine squash, mushrooms and Vidalia onion, add 2/3 cup of pasta cooking liquid and simmer.
8. Toss mixture with pasta over high heat for two minutes. Serve topped with mustard greens and cheese.

Recipe and Photo Credit: Barilla Executive Chef Lorenzo Boni

Hickory smoked bacon provides a salty crunch, while the butternut squash’s sweet and buttery texture rounds out this dish.  

Bucatini with butternut squash and Crispy Hickory Smoked Bacon

Ingredients
1 box Bucatini
1 cup bacon
1 small yellow onion, chopped
4 tbsp extra virgin olive oil
1 butternut squash, diced
3 cups vegetable broth
TT salt
TT pepper
½ cup walnuts, roughly chopped
2 tbs chive
Optional ½ cup Parmigiano cheeseDirections
1. Bring one large pot of water to a boil and cook pasta according to package instructions
2. Meanwhile, in a skillet cook 1 cup bacon julienne, set aside when crispy
3. In the same skillet sauté 1 small chopped yellow onion with 4 tbs extra-virgin olive oil for three minutes, add butternut squash, vegetable broth, bring to simmer and cook through, season with salt and pepper.
4. Smash ¼ butternut squash with a spoon until creamyIngredients
1 box Bucatini
1 cup bacon
1 small yellow onion, chopped
4 tbsp extra virgin olive oil
1 butternut squash, diced
3 cups vegetable broth
TT salt
TT pepper
½ cup walnuts, roughly chopped
2 tbs chive
Optional ½ cup Parmigiano cheese

Directions
1. Bring one large pot of water to a boil and cook pasta according to package instructions
2. Meanwhile, in a skillet cook 1 cup bacon julienne, set aside when crispy
3. In the same skillet sauté 1 small chopped yellow onion with 4 tbs extra-virgin olive oil for three minutes, add butternut squash, vegetable broth, bring to simmer and cook through, season with salt and pepper.
4. Smash ¼ butternut squash with a spoon until creamy

5. Toss bucatini with butternut squash, stir in walnuts, chives and top with bacon and Parmigiano cheese before serving

‘Tis the season for fall vegetables and butternut squash and cremini mushrooms add both nutrients and flavor to this delicious fettuccine pasta dish.

Fettuccine with butternut squash and cremini mushrooms

Ingredients
1 box Fettuccine
¼ cup yellow onion, chopped
5 tbs extra-virgin olive oil
1 medium butternut squash
3 cup veggie broth
12 oz cremini mushrooms, sliced
½ cup Parmigiano, grated
1 tbsp Italian parsley, chiffonade
TT salt and black pepper

Directions
1. In a nonstick skillet sauté onion with 1 tbs extra-virgin olive oil for three minutes over medium heat, add butternut squash, sauté for five minutes then veggie broth, simmer until thoroughly cooked.
2. Season with salt and pepper, let cool down and process half of the mixture in the blender until smooth and return to skillet
3. Meanwhile, in a separate skillet sauté cremini mushrooms with 2 tbs extra-virgin olive oil over high heat until slightly brown, season with salt and pepper and add to butternut mixture.
4. Bring one large pot of water to a boil and cook pasta according to instructions
5. Drain pasta drain and toss with sauce. Finish with cheese, parsley and remaining olive oil

Recipe and Photo Credit: Lorenzo Boni

Plant-based eating made simple. This hearty, veggie-packed recipe is perfect for a chilly fall night.  

Veggie Spaghetti with Oyster Mushrooms, Butternut Squash And Mustard Sprouts

Ingredients
1 box Veggie Spaghetti
1 onion chopped
2 tbsp. extra-virgin olive oil
1 lb. oyster mushrooms
2 cups butternut squash diced
1 cup mustard sprouts
½ cup Parmigiano cheese
TT red pepper flakes

Directions
1. Bring a large pot of water to a boil and cook veggie spaghetti according to directions
2. Meanwhile in a hot skillet sauté onion with 2 tbs extra-virgin olive oil
3. Add red pepper flakes to taste, oyster mushrooms and butternut squash, cook over high heat until slightly caramelized and thoroughly cooked
4. Next, add 1 cup of pasta cooking water.
5. Drain spaghetti and toss with the veggies, 1 cup mustard sprouts and ½ cup Parmigiano

Recipe and Photo Credit: Chef Lorenzo Boni

Vegan lasagna with pumpkin and mushroom

Vegan lasagna with pumpkin and mushroom is a fall version of this classic Italian pasta bake. Delicious, meaty (without meat), and crowned with a creamy béchamel, it will make your dinner guests swoon.

http://www.lazycatkitchen.com/vegan-lasagna-pumpkin-mushroom

Butternut squash from my garden to my dinner

This hearty butternut squash pasta is made with a light white wine sauce, tender kale, and chunks of sweet, caramelized roasted butternut squash.

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