Butternut Squash Pasta, perfect for fall or WINTER!

One of my favorite dishes at Cafe Trio is the butternut squash pasta. So naturally I tried to make my own. My favorite combination is the sauce with a high quality cheese stuffed ravioli. I only had fettuccine on hand and it was delicious. Everyone loved it but one of my kids, so I added extra parmesan and bacon and she cleaned her plate. My kids are well adapted to yummy adult food but I was a little worried about this one, lucky for me they loved it!

Ingredients

1 medium butternut squash (about 1 1/2 pounds)

1 tablespoon olive oil

1/2 teaspoon dried rubbed sage

Coarse salt and ground pepper

5 cloves garlic, peel on

1 cup half-and-half

1-2 cups chicken broth

Pasta (such as cheese ravioli or any short pasta or fettuccine), for serving

Toppings, such as grated parmesan cheese (lots), chopped toasted walnuts, finely chopped fresh sage, bacon pieces

Directions

Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.

Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.

Transfer squash and garlic to a food processor or blender; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups chicken broth (water may be used but does not pack the flavor); continue to process until smooth, adding broth/water to thin if necessary. Season again generously with salt and pepper.

Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water/broth to thin sauce if necessary. Serve with desired toppings.

Adapted from Martha Stewart Recipes: Everyday Food

Mandarin Pasta Salad (my new favorite, yep I'm obsessed...)

So this is seriously my new favorite things! I'm obsessed, I've made it every week since I learned about it (and I like lots of variation, I HATE eating the same thing over and over again.) Thanks Megan let me just tell ya this girl can cook, I've loved everything of hers that I've tried. But this is my FAVORITE! So fresh, healthy, loaded with nutrition and lets not forget unbelievable flavors. It's such a nice take on pasta salad, without the MAYO!!! It might just be the perfect side dish to your 4th of July BBQ. I also load up on spinach and make it more of a salad. Somehow I feel like that is gonna give me a six pack!

Mandarin Pasta Salad


Dressing

1 tsp fresh ginger, grated

1 clove garlic, diced

1/3 cup rice vinegar

1/4 cup orange juice

1/4 cup vegetable oil

1 tsp sesame oil

1 envelope Lipton onion soup mix (I've used 2 different generic brands and both turned out great!)

4 tsp sugar

Mix well and refrigerate. It is best if you can give it at least 30 minutes for the flavors to marry!


Salad

8 oz bow tie pasta, cooked

1/2 of a cucumber, seeded and sliced

1/2 cup diced red bell pepper (when red are super expensive I go with green, they are just not as sweet)

1/2 cup chopped red onion

6 oz. baby spinach

11 oz can mandarin oranges, well drained

1/2 cup sliced almonds, toasted (350 for 8 minutes)

Toasted sesame seeds (optional, I think they go well with the sesame oil in the dressing)

Toss and serve immediately. Or add all ingredients minus the spinach and dressing to a large Tupperware and refrigerate. Then it can sit and be dished out and dressed to suit your needs. I double the batch and have a yummy quick dinner/lunch or side dish for days.

To make this salad more of a meal, add 2 cups cooked diced chicken. May I recommend grilled lemon chicken. (scroll down that post is LONG)

Fettuccine and chicken with finger-licking peanut sauce

I only discovered this recipie this year and it quickly became a favorite. My kids love it and I love the wonderful flavors. It's a great way to get kids to love veggies! Thanks Ann Marie

Ingredients
8 ounces uncooked fettuccine
1 lb. cooked chicken, cubed
1 cup sliced green onions
1 cup shredded carrot
1 cup sprouts

For the Sauce:
(There are a lot of ingredients, but once you buy them all you will be able to make quite a few thai recipes. I'll share another favorite pasta soon. Also a store as simple as Walmart has all these products, look on the oriental isle.) Also this pizza recipe uses all the same ingredients as it is the same sauce.


1/2 cup chicken broth
1/4 cup chunky peanut butter
1/4 cup low sodium soy sauce (if you don't have low sodium mix 1/8 cup soy sauce to 1/8 cup water)
3 tbs brown sugar
2 tbs rice vinegar
2 tsp grated, peeled fresh ginger (may use power instead)
2 tsp chili paste with garlic
4 garlic cloves minced

Combined and cook all ingredients in saucepan over medium and whisk until smooth, about 5 minutes. Remove from heat. Cook pasta per package directions in LG pot and drain then put back in pot used to cook pasta. Add chicken, onions, carrots and sprouts. Add PB mixture toss gently.

This dish has many variations. Shrimp or tofu instead of chicken. Or add snow peas, bell pepper strips or other veggies. Just use your favorites.

Enjoy KCL