Tag Archives: Butternut Squash

Roasted Butternut Squash Spinach Kale Salad

Spinach & kale are tossed with an avocado vinaigrette, roasted butternut squash, pistachios, dates & quinoa in this vegan & gluten free kale salad recipe.

Roasted Butternut Squash Kale Salad Recipe

If one of your goals in 2016 was to eat healthier, while still enjoying super flavorful food, then I have just the salad for you!

When it comes to healthy recipes, I love to get in the kitchen and create delicious new dishes that are healthy, while still full of flavor, and this salad is just that!

From the rosemary cinnamon roasted butternut squash to the avocado vinaigrette dressing, this is one kale salad that is anything but boring!

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Butternut Squash Apple Bruschetta

Butternut squash & apples are roasted in fall spices for a delicious twist on bruschetta, making this vegetarian recipe the perfect appetizer for fall!

Butternut Squash Apple Bruschetta Recipe

Today is the day that one of my favorite appetizers, meets some of my favorite fall flavors, and makes one of the most delicious dishes ever!

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Butternut Squash Pasta Sauce

Butternut Squash Pasta Sauce Recipe

Two weeks ago today I was on a flight back from my first trip to Seattle where I was visiting one of my best friends Ashley!

There was football watching, beer tastings, rainbows, rope swings, Oktoberfest, Pike Place Market, and of course, lots and lots of delicious food!

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Butternut Squash Risotto

Butternut Squash Risotto

This Dish. Two words. Mouth Watering.

One bite of this risotto and you’ll be in creamy, cheesy heaven!

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Butternut Squash Mac and Cheese

This recipe for vegetarian butternut squash mac and cheese is the creamiest, most velvety, delicious mac and cheese ever!

Butternut Squash Mac and Cheese

Man oh man, the last week of my life has been completely crazy! I got called up to LA by my manager at CMEG to meet with a major network about hosting a new show! I know, right? So freaking awesome!

I took a whirlwind 24 hour trip to LA, met with the network and took the opportunity while I was in town to see some friends. I headed back home to San Diego on Friday morning and back to work.

I did a little work over the weekend and watched some football then woke up this morning and headed to my former college, SDSU, to guest lecture in JMS210: Social Media in Journalism. A class that just started it’s third year on campus.  It’s amazing that this is now a college course!

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Butternut Squash Sausage Strudel

Butternut Squash Sausage Strudel

We’re about 3 weeks away from the beginning of fall and boy, oh boy, the only things I can think about right now are pumpkins and squash, and how I can incorporate them into new recipes on LLB!

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Butternut Squash Tacos

Vegetarian Butternut Squash Tacos

To kick off the New Year, I hosted my first “Sunday Family Dinner” of 2014 this weekend. At the dinner I premiered three new recipes including Chipotle Pulled Pork Dip, Mexican Chicken Cheesy Penne and these delicious Butternut Squash Tacos I prepared for my favorite vegetarian, Miss Courtney!

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Butternut Squash Stuffed Poblano Peppers

Butternut Squash Stuffed Poblano Peppers

Looking for a last minute, unique Thanksgiving side dish? Look no further than these Butternut Squash Stuffed Poblano Peppers!

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Chopped Challenge Thursday: Squash, Okra, Peanut Butter and Cornmeal

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkI’m always excited when I can incorporate my Chopped Challenge ingredients into a dish I was already planning to make. This week it worked out just that way.  On my menu for the week I had planned to make butternut squash gnocchi. I’ve been wanting to make homemade gnocchi for years, just never had gotten around to it.  When I picked up an assortment of just-in-season squash varieties last weekend, I knew I wanted to whip that butternut squash into my first ever homemade gnocchi.

Luckily, Becca Rogers submitted squash as the first ingredient in this weeks challenge.  As I awaited the results of what else I would be cooking with I was crossing my fingers that they were ingredients I could use with the gnocchi. The next three items to roll in on my Facebook page were Okra from Jake Fordenbacher, Peanut Butter from Jessica Pauls and Cornmeal from Kate Elizabeth.

squash, butternut, okra, cornmeal, peanut butter, Jif, ingredients, mystery basket, chopped challenge

Now these ingredients I could definitely work into my butternut squash gnocchi.  The final result of “Chopped Challenge Thursday” Week Eight: Butternut Squash Gnocchi with Balsamic Peanut Butter Sauce and Crispy Parmesan Okra. 

okra, butternut squash, peanut butter, cornmeal, ricotta, apple cider, maple syrup, coconut milk, balsamic vinegarIngredients (serves 6)

Butternut Squash Gnocchi

  • 1 butternut squash
  • ½ cup ricotta
  • ¼ cup parmesan
  • 2 tsp salt
  • 1 tsp pepper
  • ½ tsp nutmeg
  • 1 tsp fresh sage
  • 1 egg
  • 4 cups brown rice flour

Balsamic Peanut Butter Sauce

  • 2 tbsp balsamic vinegar
  • ¼ cup brown sugar
  • ½ cup peanut butter
  • 1 cup apple cider
  • 1 tsp maple syrup

Crispy Parmesan Okra

  • 2 cups okra (fresh or frozen/defrosted)
  • ¼ cup coconut milk
  • 1 tsp maple syrup
  • ½ cup parmesan cheese
  • 1 cup cornmeal
  • 1 tsp paprika

Begin by slicing the squash in half and removing the seeds.

Next, roast the squash cut side down in a 400° oven for 45 minutes.

butternut squash, squash, roasting, baking

Remove the squash from the oven and allow to cool.

Once cool enough to handle, scoop the squash out and discard the skin.

butternut squash, baking, roasting, olive oil, cooking, food

Puree the squash with a hand mixer.

butternut squash, baking, roasting, olive oil, puree, gnocchi, recipe cooking, foodOnce completely cooled add the ricotta and parmesan.

Next add the salt, pepper, nutmeg, sage and egg.

butternut squash, nutmeg, sage, flour, gnocchi, ingredients, recipes, food

Mix well then add the flour one cup at a time until the dough is somewhat sticky, but not too sticky too handle.

butternut squash, nutmeg, sage, flour, gnocchi, ingredients, recipes, food, doughCover the dough with a damp towel  for 30 minutes, then slice the dough into 8 sections.

butternut squash, nutmeg, sage, flour, gnocchi, ingredients, recipes, food, doughOne section at a time roll the dough out into a snake-like shape and cut into equal squares.

butternut squash, nutmeg, sage, flour, gnocchi, ingredients, recipes, food, how to, doughNext, press down on each individual gnocchi with a floured fork to produce indentations then drop the gnocchi 10-12 pieces at a time into a large pot of boiling water. Do not over-crowd the pot with gnocchi or they will stick together.

Once the gnocchi rises to the top of the water they are ready to go in the sauce for tossing.  Speaking of the sauce, lets make that now!

Whisk all of the ingredients together in a skillet and bring to a simmer.

balsamic vinegar, peanut butter, apple cider, maple syrup, ingredients, recipe, sauceSimmer for 5-7 minutes or until the sauce begins to thicken.

When the gnocchi is ready, toss in the sauce before serving.

For the side, prepare the crispy parmesan okra while the butternut squash is roasting.

Begin by whisking together the milk and syrup then pouring over the okra.

okra, coconut milk, maple syrup, breading, baked, food, ingredients, recipeNext, place the wet okra into a large ziploc bag, then cover with the parmesan, cornmeal and paprika.

okra, parmesan, cornmeal, crispy, paprika, crusted, crunchy, recipe, ingredients, ziploc bag, cookingShake until all of the okra is well coated then spread evenly onto a baking sheet.

okra, parmesan, cornmeal, crispy, paprika, crusted, crunchy, recipe, ingredients, ziploc bag, cookingBake in a 400° oven for 30 minutes, then serve on the side of the gnocchi.  I also drizzled mine with a little balsamic vinegar before serving.  Totally optional, but I liked the meshing of the flavors with the Balsamic Peanut Butter Sauce!

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkThis was the first Chopped Challenge meal that I invited a dinner party of friends over for! After-all, I wasn’t making all of that homemade gnocchi for nothing!

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkEveryone LOVED the Balsamic Peanut Butter Sauce! It’s so fun when those random “mystery basket” ingredients end up turning into a new family favorite!

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkNow it’s time to dig in!

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkThen the okra!

butternut squash, gnocchi, balsamic peanut butter sauce, crispy parmesan okra, recipes, chopped challenge, food networkSuch a delicious fall meal!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

 

Butternut Squash and Mozzarella Salad

This roasted butternut squash and mozzarella salad is drizzled in a balsamic vinegar reduction for a sweet, delicious, gluten free and vegetarian salad made in under 45 minutes!

Balsamic Vinegar Mozzarella Squash Salad

Today’s lunch was inspired by a lovely salad I had at the fabulous La Piazza Ristorante Italiano at The Grove.

Butternut Squash Mozzarella Salad

The salad is sweet, salty and Italian, so pretty much a combination of all of my favorite things!

Butternut Squash and Mozzarella Salad Ingredients

Ingredients (serves 2)

  • 12 oz butternut squash
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cinnamon
  • 2 tbsp brown sugar
  • 1/4 cup toasted walnut pieces
  • 1 cup balsamic vinegar
  • 2 cloves garlic, crushed
  • 4 oz mozzarella cheese balls

Pre-heat the oven to 400 degrees, then prepare the butternut squash.

I am fortunate enough to live within walking distance to Trader Joes (which is pretty apparent in all of my ingredient shots!) so I purchased pre-cut ready-to-go butternut squash cubes.  If you aren’t so fortunate (holler to my Oklahoma peeps!) just buy a couple of medium size squash and cube them yourself. Place them on a baking sheet (I like to line with foil bc I HATE to do dishes and it prevents them from sticking to the baking sheet so easier clean up!)

Drizzle the olive oil over the top.

Roasted Butternut Squash

Next, sprinkle with salt, pepper and cinnamon.

Cinnamon Roasted Butternut Squash

Then on to my favorite part… BROWN SUGAR!  I feel that everything in life would be better if it had a little brown sugar involved!

Brown Sugar Cinnamon Butternut Squash

Now the squash is ready to go in the oven for 25-30 minutes. Toss them about half way through.

While the squash is roasting prepare the balsamic reduction for drizzling over all of this yummy salad! Heat a skillet over medium-high heat then add 1 cup of balsamic vinegar to the skillet, followed by 2 crushed garlic cloves. Bring it to a boil then lower the temperature and allow it to reduce by half.

Next, toast the walnuts.

Once again, I bought already chopped walnut pieces from Trader Joes, but if you have whole walnuts just give them a nice chop and you’re ready to go!

Throw these on some foil on a baking sheet and in to the oven for 3-4 minutes, these little babies toast up quick in the 400 degree oven!

Once the squash and walnuts are out of the oven and the balsamic is reduced it’s time to put it all together. Use tongs to move the squash on to a plate in a nice little pile, then top each pile of squash with 4-5 mozzarella balls, next sprinkle a few toasted walnuts on top, then it’s time for that yummy, syrup-y, balsamic reduction goodness to get drizzled all on top!  Your plate should end up looking something like this ↓

But are those two plates I see?!??!

Yes those are two plates of deliciousness you see!  So if you are thinking back to yesterdays blog and thought “didn’t she say she experimented with cooking at lunch because she was only cooking for herself” why yes, yes I did say that so now I guess I’m a liar, but all in good reason!!

Time to introduce my best friend Erin, she’s the kind of girl who will drink a case of bud light with you and enjoy an enormous burrito all while wearing 5-inch heels and approximately 68 pieces of jewelry, needless to say she is A-M-A-Z-I-N-G!  Well I had the fortune of feeding her lunch today after she arrived home early from a work trip and had the day off! Watch as she intently stares at her food, raising her fork in anticipation of that first magical bite:

And here she goes… time to dig in!

Mmm delicious!  Definitely recommend this dish for a great appetizer or lunch salad, or I was thinking I might skewer a ball of mozzarella between two pieces of the roasted butternut squash and drizzle with the balsamic reduction for cocktail parties! Who wants to come to my next cocktail party now, huh? Yeah I know you do 🙂

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Butternut Squash and Mozzarella Salad

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: 2

Butternut Squash and Mozzarella Salad

Ingredients

  • 12 oz butternut squash
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cinnamon
  • 2 tbsp brown sugar
  • 1/4 cup toasted walnut pieces
  • 1 cup balsamic vinegar
  • 2 cloves garlic, crushed
  • 4 oz mozzarella cheese balls

Instructions

  1. Pre-heat the oven to 400 degrees, then prepare the butternut squash.
  2. Place the butternut squash on a baking sheet then drizzle the olive oil over the top.
  3. Next, sprinkle with salt, pepper, cinnamon and brown sugar.
  4. Place the squash in the oven for 25-30 minutes, toss half way through cooking.
  5. While the squash is roasting prepare the balsamic reduction.
  6. Heat a skillet over medium-high heat then add 1 cup of balsamic vinegar to the skillet, followed by 2 crushed garlic cloves.
  7. Bring to a boil then lower the temperature and allow it to reduce by half.
  8. Next, toast the walnuts by placing them on a baking sheet and in to the oven for 3-4 minutes.
  9. Use tongs to move the squash on to a plate, then top the squash with 4-5 mozzarella balls, next sprinkle a few toasted walnuts on top, then drizzle with the balsamic reduction.
http://whitneybond.com/2011/08/25/whats-for-lunch-butternut-squash-and-mozzarella-salad/