Tag Archives: butternut squash

Roasted Butternut Tri-Color Pasta – Vegan MoFo 17

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As it is still the season of the squash and I had a butternut squash (and a DH with a birthday that I wanted to make something yummy for), I decided to make some pasta.  Other than the time to peel the squash, it wasn’t too difficult and it came out pretty delicious, so I thought I would share with you!

 

Ingredients
1 lb tri-color veggie pasta
1 medium butternut squash (or 1/2 of a large) – peeled and cubed
1 onion – diced
2 gloves garlic – minced
1 t Italian seasoning
1/2 t red pepper flakes
sea salt
ground pepper
olive oil

 

Toss butternut squash in olive oil.  Place on non-stick baking pan in single layer (with some space between cubes) – use parchment paper under to reduce any possible sticking.  Place in oven at 450*.  While squash is roasting, put onion, garlic, red pepper, and Italian seasoning in a saute pan with a small amount of olive oil and saute on medium until translucent.  Boil pasta al dente,drain, and combine with onion mix.  Salt and pepper to taste.  Check squash every 5-10 minutes and flip as needed.  When squash is soft on the inside and somewhat browned on the outside, serve over the pasta.

Mmmmm!

Butternut Chickpea Pasta Bliss

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I got two more butternut squash from the CSA this week and wasn’t feeling the idea of spending 1/2 hour stirring risotto.  So, I whipped up the following and it was quite delicious (and high in protein!).

Ingredients

1 butternut squash
2 cans chickpeasButternut SquashChickpeasTomato
1 large ripe tomato
1 pound pasta (your choice, but something hearty)
4 cloves garlic
2 T olive oil
salt and pepper to taste

Process

Cut squash in half lengthwise and remove seeds.  Place inside down on a baking pan or stone and place in oven at 375* until soft.  Scoop out squash, mash with fork or potato masher, and set aside. Open beans and spread in a single layer on a bar pan or other sided bakeware.  Add 1 T of olive oil and shake gently to coat beans.  Place in oven on 450*, shaking every few minutes to roll beans and roast evenly.  While the beans are cooking, dice the tomato and mince the garlic.  Cook pasta al dente.  When pasta is done, drain and return to pan.  Add squash, beans, tomato, 1 T of olive oil and stir.  Salt and pepper to taste.  Serve when warmed through.

Tasty and very filling!

Vegan Butternut Squash Risotto

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This is rather labor intensive for such a mellow dish, but it’s fabulous fall comfort food!  I adapted the recipe from a variety found online after being inspired by a twitter post (must remember whose) to try it again.

Vegan Butternut Squash Risotto

~1 butternut squash
~2 T olive oil
~ sea salt (1/4t for squash and 1/2t for risotto)
~ fresh ground pepper
~ 1 onion, diced
~ 4 cloves garlic, minced
~ 16 oz Arborio rice
~ 8 cups vegetable stock (I made with veg. bullion)
~ 1 T lemon juice
~ 1/4 cup white wine

Heat oven to 400*F. Cut squash in half (lengthwise).  Place inside down on baking sheet.  Bake until fork tender, probably around 40 minutes.  Allow to cool.  Turn over and scoop out seeds and then scoop squash into a bowl.  Add 1 cup vegetable broth and mash (leave it somewhat chunky).

Bring vegetable stock back to simmer. Heat large frying pan and add 2 T  olive oil, onions, and garlic.  Stir until garlic and onions are soft and translucent.  Add rice and stir to coat with oil.  Add 2 ladles of broth (enough to cover rice) and stir continually while cooking until the pan looks almost dry.  Repeat several times until rice is cooked (it should take most of the stock and around 30 minutes).  Add wine and stir to absorb.

Combine risotto, squash puree, lemon juice, pepper and salt and stir to mix evenly.

Delicious!