Tag Archives: roasted

Penne Pasta with Roasted Acorn Squash Sauce

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Fall means squash, and I’m tired of cooking and eating the same things. So, tonight I tried something new and it was delicious. I forgot to take a picture of the finished product, but here is the recipe.

Penne Pasta with Roasted Acorn Squash Sauce

1 medium/large acorn squash
1 small head garlic
2 T olive oil
1/4 cup veg. broth
1/4 cup soy milk
1 lb penne pasta

Preheat oven to 350*  While oven is heating, half the squash and scoop out seeds. Place the squash halves with the inside down on a baking dish. Wrap the garlic head in foil and place it on the baking dish next to the squash. Allow to roast in the oven for about 35 minutes, or until the squash is fork tender.

Remove the squash and leave the garlic in the oven. Allow squash to sit while you start cooking your penne pasta. Cook pasta al dente.

Turn squash over and use a small spoon to scoop all the squash out of the skins into a large bowl. Remove the garlic from the oven and peel (or just squeeze out the roasted garlic) and add to the bowl. Add olive oil, vegetable broth, and soy milk and stir, mashing the garlic and squash until it creates a sauce that still has some texture.

Add penne and mix. Season with salt and pepper to taste. Enjoy!

Creamy Roasted Vegetable Chowder

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5 lb potatoes, peeled and diced
3 cups sliced carrots
1 lb asparagus cut into 1/2 inch pieces
1 large onion, quartered
2 stalks celery, sliced
1 bag frozen corn (optional)
4 cups vegetable broth
2-3 cups soy/rice/almond milk
1/2 cup nutritional yeast (optional)
3 T olive oil
salt and pepper

Place 1/2 of potatoes and the onion in a large soup pan with about 1 inch of broth.  Boil and then reduce to a simmer.  While that is cooking, toss remainder of vegetables – except  corn – in olive oil and spread on baking sheets.  Salt and pepper lightly.  Place in oven at 450* and turn over once in a while to prevent burning.  When potatoes in pan are very tender, remove from heat and blend with an immersion  blender or hand mixer.  This should create something close to mashed potatoes.  Add the remainder of the broth and stir. Begin adding soy milk (or other) until consistency of chowder base is reached. Add nutritional yeast (optional) and stir.  Return to very low heat to simmer.  If you end up with a base that is too thin, you can thicken to taste with corn starch or potato starch.  When vegetables are close to done, add corn and continue baking until cooked through.  After vegetables are done roasting, add to creamed potatoes/broth mixture.  Adjust seasoning and serve!

Roasted Asparagus with Sesame Peanut Sauce

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1 lb. thin asparagus
1 Tbsp sesame oil
2 garlic cloves, minced
1 tsp of ginger, minced
1 Tbsp creamy peanut butter
1 tsp soy sauce (use wheat-free tamari for gluten-free)
1/4 tsp hot chili oil (if desired)
sea salt
water

Remove and discard bottom inch of asparagus stalk. Drizzle asparagus with oil, and sprinkle with garlic. Toss well so that all stalks are completely covered with oil, and then spread out on a baking sheet. Roast at 450, stirring asparagus occasionally, until it starts to brown (about 15 min). Mix remaining ingredients well, and add enough water so that it becomes pourable (I added about 2 Tbsp). Place asparagus on serving dish and drizzle with sauce.