Posts Tagged ‘butternut squash’

 

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-two tbsp olive oil
– two chopped onions
– three chopped carrots
– 1.5 pounds of chopped butternut squash (I’m lazy and get precut at the supermarket)
– two chopped potatoes
– three cloves of chopped garlic
– four cups of chicken stock
– one tsp cumin
– one tsp coriander
– one tsp chipotle pepper
– two cups of water

Saute the onions in olive oil for five minutes, then add all other ingredients in a dutch oven. Bring to a low medium  heat and cover for 50 minutes. When you uncover the dutch oven, it should be at a rolling boil. Turn off the heat then use an immersion blender to blend all the ingredients to the consistency you want it. Serve with a  nice toasted sourdough bread.

Butternut squash pasta

Posted: September 29, 2014 in pasta, Vegetarian
Tags: , , ,

IMG_3041 There are a  few websites that will tell you that this recipe is a healthy substitute for mac and cheese, but I’m not going to lie to you. It’s not. For something to call itself a substitute it must make you forget that you’re not eating macaroni and cheese, or for someone to walk in, take a bite and say, “Damn, this is amazing mac and cheese.” While butternut squash is yellow the way fake mac n cheese is, and that yellow stuff is sitting on pasta like ol’ Auntie Annie’s, nothing short of a little bit of stupidity will confuse one for the other. But it’s delicious all the same.

I like this recipe because I can cook it on the stovetop, while I’m on my iphone, participating in a formal conference call from my home (yay, home office!), and have a fancy lunch waiting for me at the end of my meeting. With the new trends around professional standing desk, I can also fool myself into believing that since I’m working (on a conference call), while standing over my stove, I’m practically burning calories while strengthening my calves a la standing desk, er stove, all in time for lunch.

Yummy and you’re welcome.

 

one box of pre cut butternut squash (1.5 lbs)
one cup of chicken stock (or vegetable stock if you please)
dash of salt
one tsp. curry powder
1/2 tsp nutmeg
one medium sized chopped onion
1/2 lb of mini farfalle (or shelled pasta, whichever pasta has enough texture to hold the butternut sauce nicely)
shredded parmesan to ice the top

Saute the onion in tablespoon of oil for five minutes, then add the rest of the ingredients. Cover until medium-low heat for 15 minutes. Stir in cooked farfalle. Serve hot, with the parmesan cheese melting gooey-ly on top!