Creamy Butternut Squash Pasta

25 minutes, 4 servings. Allow 20 minutes extra if making this recipe from start to finish in one day.

Ingredients
4 c butternut squash, peeled, seeded, cut into large dice, and steamed (1.25 lbs)
8 oz Yukon Gold potatoes, cut into large dice and steamed
4 oz kale, shredded (4 cups)
16 oz pasta farfalle
1/4 c nutritional yeast
3 c vegetable broth
1 t garlic powder
1 t paprika
1/4 t black pepper
sea salt
1. Peel, seed, and cut butternut squash. Scrub and cut potatoes. Shred kale.
2. Steam butternut squash and potatoes in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 20 minutes. Let cool.
3. Cook pasta according to package instructions, Drain well.
4. Combine steamed squash and potatoes, nutritional yeast, broth, garlic, paprika, and pepper in a food processor or blender; season with salt to taste. Puree until thick and creamy
5. Add kale to sauce. Toss with pasta and serve warm.

From Ann Beardsley who said “We did this, but wanted more spice–a little red pepper, or something to jazz it up.”

Pizza!

My friend, Tiffany, shared this.

INGREDIENTS:

• 1 teaspoon white sugar (or Splenda®)
• 1-and-a-half cups warm water (about 110° F)
• 1 tablespoon/packet active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1-and-a-half cups all-purpose flour
• one-half cup of cornmeal (My personal tweak — makes the crust better!)

DIRECTIONS:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand for 10 minutes until foamy.

Stir olive oil and salt into the yeast mixture, then mix in the flour and cornmeal until dough starts to come together. Tip dough onto floured surface and knead until all the flour has been absorbed and the ball of dough becomes smooth. Place dough in an oiled bowl (I coat the sides of the mixing bowl I used, rather than dirty another bowl), cover with a kitchen towel, and let stand in a warm place until the dough doubles in size (about one hour).

Tip dough back out onto floured surface and divide into 2 halves for thin crust pizza, or leave whole for a deep-dish style pizza. Form into tight ball(s) and let rise for 45 minutes or so.

Preheat oven to 425° F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both fists and gently pull edges outward while slowly rotating the dough. When the circle has reached the desired size, place on a well-oiled pizza pan or screen. Spoon your favorite sauce (I make my own from canned tomato sauce, minced garlic, chopped onions, basil, oregano, salt, and pepper) onto the crust, then add toppings (meats, veggies, cheeses). I use cheese with 2% milk fat, for less saturated fat; it’s healthier, and better for one’s cholesterol numbers.

Bake for 15 – 25 minutes (depending on thickness, how fast your oven cooks, and how crispy you want your crust). Ideally, the crust should be crisp and golden at the edges, and cheeses should be nicely melted on top.

Enjoy!

(Blue)Berry Muffins

Recipe adapted from Food.com’s Sweetest Blueberry Muffins.

  • 1/2 cup butter, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 2 cups all-purpose flour (or Bob’s Red Mill 1-to-1)
  • 1 cup milk
  • 212 cups fresh or frozen blueberries 

Cream butter, add sugar, then eggs. When fluffy add vanilla, baking powder and salt. Alternate flour and milk. Fold in berries.

Bake in buttered muffin tins at 375ºF for 15-20 minutes.  Makes 24 medium sized muffins.

We think any firm bits would work nicely, raspberries, strawberries, chocolate chips…