I think I surprised myself a bit with this one – because it is SO. DELICIOUS! You’re welcome!
Creamy Butternut Squash & Sage Pasta
1 whole butternut squash, peeled and cut into small cubes
1 medium onion, cut into large chunks
1 tablespoon EVOO (Extra-Virgin Olive Oil)
1 teaspoon salt
½ teaspoon pepper
20 leaves fresh sage, cleaned and sliced
2 cloves garlic, crushed
8-12 oz. gluten-free pasta
¼ cup butter or dairy-free option
½ cup chicken/vegetable stock
1 cup full-fat canned coconut milk
Optional: add chicken or top with Parmesan cheese
Preheat oven to 425 degrees F.
Coat squash and onions with EVOO, sprinkle with salt & pepper, spread evenly on cookie sheet.
Roast squash and onions for 30 minutes, stirring at 15 minutes.
Start boiling water for pasta – cook according to package directions.
Make sauce: Melt butter in medium skillet over medium-low heat. While simmering, add sage and garlic. Sauté 2 minutes. Whisk in coconut milk, broth, and ½ teaspoon salt. Simmer 5 minutes. Let cool 5 minutes.
Remove roasted vegetables and let cool 5 minutes.
Reserving a ½ cup vegetables for garnish, puree remaining roasted vegetables and sauce using a food processor.
Mix sauce and pasta in the sauce pan.
Add garnish to individual plates and top with Parmesan cheese (if desired).
Gosh this soup is so easy. I am recovering from a surgery, so I have been spending a lot of time at home and am not able to cook much, so this recipe looked like a good option since it was simple and in-line with my elimination diet. In order to make this meal balances, I ate some turkey meat on the side as there isn’t a significant source of protein with this soup.
Butternut Squash & Apple Soup
Medium butternut squash
2 baking apples
6 garlic cloves
2 springs fresh thyme
Extra Virgin Olive Oil or Coconut Oil
Salt & Pepper
2 cups low-sodium chicken broth
1/2 cup full fat coconut milk
1/2 apple – diced – as garnish (if desired)
Preheat oven to 375 degrees F.
Cut garlic cloves in half.
Cut squash in half length-wise. Scrap the seeds and strings out with a spoon. Brush the oil over the cut sides and sprinkle with salt and pepper. Place squash halves face down on a cookie sheet or baking pan and insert the garlic and thyme sprigs inside the crevice where the seeds used to be. Bake for 15 minutes.
Peel, core and slice the apples into quarters. Brush with oil and season with salt and pepper.
When the 15 minutes for the squash are done, add the seasoned apples to the pan and bake another 15-20 minutes until apples and squash are tender.
Remove from oven and let cool enough to peel the skin off the squash.
Discard thyme sprigs. Place apples, garlic and squash to a medium pot. Mash with a potato masher.
Add desired amount of chicken broth and bring to a simmer.
Remove pot from heat and blend using an immersion blender (you can use a food processor, but the immersion blender is way easier. I’d highly recommend investing in one.)
Add coconut milk and blend until smooth (or chunky if you prefer).
WOW! I have really impressed myself with this recipe. Carlos’s father and step-mother came for dinner last last to celebrate Carlos Senior’s birthday. I wanted to try this soup. I found a base recipe and then added what I thought it needed to be perfect. And perfect it was. This is probably my new favorite soup – and it should be yours too! It is THAT good.
Roasted Red Pepper with Smoked Gouda Soup
1 tablespoon EVOO
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 (8oz.) jars roasted red peppers (available at the dollar store), chopped
4 garlic cloves, minced
3 1/2 cups reduced sodium chicken broth
3 tablespoons tomato paste
1 can fire-roasted diced tomatoes
1/2 cup butternut squash puree (full squash, halved, baked at 400 for 1 hour)
1/2 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon salt and pepper
1/4 cup milk or evaporated milk
2-3 tablespoons fresh basil, chopped
1/2 cup or 6 oz. shredded smoked Gouda cheese
Bake butternut squash (if needed).
Heat oil in large soup pot. Add onion and cook – about 3 minutes – until tender.
Add garlic and cook another minute.
Add carrots, roasted red peppers, chicken broth, tomato paste, squash puree, diced tomatoes, thyme, paprika, salt and pepper. Bring to a boil, reduce heat, and simmer (uncovered) about 25 minutes.
Remove from heat, add milk, and slightly puree using an immersion blender. Be sloppy about this blending as the more chunks there are in the soup the better.
Return soup to heat, add cheese and fresh basil. Cook until cheese is melted.
“Oh my god. Seriously.” That was what came out of my mouth when I took my first bite of this pizza. The combination of flavors is so delicious I can’t find the appropriate words for how amazing it was. The time it takes to make this pizza is a little more than I would like to spend, but trust me, it is so, so worth it.
Preheat oven to 400 degrees F. Wash the squash and cut it in half (width-wise). Remove all skin with a potato peeler. Cut the bulb part in half and remove the seeds with a spoon. Cut it into ¼ inch-thick slices and toss with the olive oil, salt and pepper in a large bowl. Spread out on a cookie sheet and bake for 20 minutes. (If using one, preheat pizza stone at the same time.)
Mince the garlic and mix with 2 tablespoons olive oil. Spread with a basting brush over the pizza crust.
Spread a thin layer of ricotta cheese over garlic oil.
Sprinkle with fresh thyme over cheese.
Add baked squash slices.
Top with parmesan and romano cheeses.
Bake pizza for 10 minutes.
While pizza bakes, fry the sage: Heat canola oil over medium heat. Reduce to low heat. Add fresh sage leaves and fry – about 3-5 minutes, tossing and separating – careful not to burn.
Add crispy sage leaves to top of pizza.
You can also roast the seeds and eat those as a snack. So good. Mix with a little olive oil, salt, and pepper and bake for about 10 minutes at 400 degrees.
I told Carlos I would make him white lasagna for his birthday. Now, 2 weeks later, I am finally making it. Although in my defense, I thought he said white enchiladas, so that’s what I made. 🙂 Either way, I couldn’t find a specific recipe that I wanted, so I found several candidates and invented my own. I love alfredo-type sauce it is so hard to eat when trying to eat healthy. I hope this turns out the way I intended!
White Lasagna with Butternut Squash
9 lasagna noodles
1 can artichoke hearts, chopped
½ cup mozzarella cheese
¼ cup parmesean cheese, separated
½ cup 1 % cottage cheese
1 cup part-skim ricotta cheese
2 roma tomatoes, diced
3 oz. fresh spinach
1 cup butternut squash, mashed
2 tablespoons butter
2 tablespoons flour
1 ½ cups Chicken broth
1 ½ cups Skim milk
½ cup non-fat Greek yogurt (we use Fage)
1 teaspoon dried basil or italian seasoning
Pinch crushed red pepper
1 tablespoons minced garlic or 3 garlic cloves, chopped
Salt and pepper to taste
Preheat oven to 350 degrees F.
Cook lasagna according to package.
Boil a medium pot with water, add butternut squash (skinned and cut into 1” pieces). Boil until softened – about 7-9 minutes. Mash.
Grease 9×13 inch pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add garlic and cook 1 minute. Add broth and milk and whisk until smooth. Heat over medium heat until thick and bubbly.
Reduce heat. Stir in yogurt, crushed red pepper, salt and pepper, basil. Season lightly with salt and pepper.
Meanwhile, mix ricotta, cottage cheese, spinach, tomatoes, artichoke hearts, mashed butternut squash, and 1/8 cup parmesan cheese. Season with salt and pepper.
Place a layer of sauce on the bottom of the pan. Next add lasagna pasta. Next add layer of cheese mixture. Top with sauce and sprinkle with mozzarella cheese. Repeat process ending with pasta, sauce and mozzarella sprinkle. Finally, add remainder of parmesan cheese to top.
Bake for 25 minutes, covered. Remove foil and bake another 10-15 minutes until cheese browns. Let cool.
Note: If the sauce isn’t thick enough, mix a little cornstarch with water and add to the sauce, bringing to a boil, about 1 minute.
Next time: a little more garlic and a little more salt. Otherwise delicious!