Fall Chopped Salad, By Diane

 

I came up with this recipe the other week before traveling as I needed something quick and healthy, and the weather was just starting to turn to feel like fall. This has been an amazing meal to have prepped in the fridge ready to go! I also made it when I got home from traveling and it has been really nourishing. The ingredients are easy to swap out, and sometimes I can reduce cook time by heading to Whole Foods bar and grabbing a few of the roasted veggies- they always have roasted butternut squash with herbs and roasted brussels with apples on their bar! That combined with pre-made chicken strips makes this super easy to chop up and prep. YUM.

This recipe makes 3 servings (b/c I work 3 days a week and need quick lunches!)

Ingredients:

2 breasts grilled chicken (I just buy one pack of grilled chicken strips)

One head red butter lettuce

12 Dates

1 small butternut squash, cubed and roasted with evoo/poultry seasoning/salt until browned

1 large golden beet, cubed roasted w evoo and salt until browned 

1 large red apple, roasted until softened

2 cups brussels sprouts, roasted w evoo and salt

6 tbsp blue cheese, crumbled

6 tbsp chopped pecans

Drizzle blackberry balsamic vinegar

Champagne vinaigrette to taste

Directions:

1. Roast all the veggies together with noted seasonings and allow to cool- the squash, beets, apples, brussels.

2. Combine lettuce, roasted veggies, chicken, dates, and cheese on a large cutting board and chop finely all together.

3. Divide into 3 bowls and store until ready to serve. This makes great meal prep!!

4. When ready to serve, add in chopped pecans, balsamic vinegar, and vinaigrette and combine well. 

Warm Grain Bowls, by Diane

These have been on repeat as of late for dinners. They are quick to meal prep and even easier to grab on a busy weeknight. I especially love the combination of flavors and textures, and that it is warm on a cold night! Makes 4 servings

ps- I also love this with arugula too!

Ingredients:

For the bowls:

1 large bunch kale, stems removed and chopped

2 tbsp lemon flavored olive oil

1 tsp salt

4 cups brown rice and quinoa mixture

4 cups diced chicken breast 

4 cups roasted butternut squash

2 cups roasted broccoli (I used my beloved burnt broccoli here)

2 gala apples, diced (I dice these on the spot so they don't go brown)

8 tbsp chopped roasted pecans

8 oz goat cheese crumbles

For the dressing:

2 large shallots, roasted

2 tbsp dijon mustard

4 tbsp EVOO

1/2 lemon, juiced

salt and pepper

1/2 tsp dried thyme

1 tsp honey

Directions:

1. Prep the kale by massaging it well with the salt and lemon olive oil. Set aside in it's own bowl.

2. Roast the squash and broccoli, as well as the shallot, until golden. 

3. Add the squash and broccoli to a bowl with the rice mixture and chicken and set aside on it's own.

4. Blend the roasted shallots with the other dressing ingredients until smooth, sometimes I have to adjust for seasonings or consistency by adding water.

5. When you're ready to eat, in a personal sized bowl combine kale, chicken/rice/squash/broccoli mixture, dressing, and goat cheese. Heat in the microwave for one minute. 

6. Top with diced apples and pecans, mix well and enjoy!

Harvest Casserole, by Cheryl

Another great recipe Whole30 recipe from Paleo Running Momma! This is a delicious side dish that tastes like Thanksgiving with each bite! And you get your healthy dose of veggies as well! I made this for my mom who is doing a Whole 30 round and she loved it too. Yum!

Ingredients:

3 cups butternut squash cut into 1in. pieces

1 lb brussel sprouts cut in half or quarters

Olive oil

sea salt and pepper

1 small yellow onion, diced

4 cloves garlic, minced

6 links chicken apple sausage, cut into coin shapes

2 tsp fresh rosemary, minced

2 tsp fresh sage, minced

1 tsp fresh thyme leaves

2 tsp fresh parsley, minced

2 cups cauliflower rice

1 apple, finely diced

1/2 cup chopped pecans

1/2 cup dried cranberries (I cut up dates)

1/2 tsp cinnamon

fresh herbs for garnish, if desired

Directions:

1) Preheat oven to 425. Place squash on one baking sheet and brussel sprouts on another. Drizzle with olive oil to coat and sprinkle with salt and pepper. Bake in oven for 25 minutes, stirring the brussel sprouts halfway through. 

2) Meanwhile, heat a large skillet over medium heat and add olive oil. Cook until onions are translucent, then add garlic and cook for 30 seconds. Add the chicken sausage and fresh herbs and cook until sausage has slightly browned. 

3) Add in the cauliflower rice, pecans, apples, and cinnamon, and stir and cook until apples have softened. 

4) Spray a 9x13 baking dish with cooking spray and combine the two mixtures together. Bake at 400 for 15 minutes. Serve with fresh herbs as a garnish if desired. 

Fall Harvest Moon Bake, by Diane

 

This was the main course meal for a recent Hunters Full Moon ceremony I went to and the food theme was fall harvest. I had my doubts about this recipe because there was no liquid added to the ingredients, so I switched the dried rice to cooked, added a splash of chicken broth, and reduced the heat. I also added spinach for a more complete meal, and when I cooked it the second time, I did it in a dutch oven to make this a one pot dinner, which I'll likely repeat again. This came out SO good I made it again the next week for dinners too! It is just a really good, healthy, and easy mix of the best fall flavors, and I'll definitely make this one again soon!

Ingredients:

1 lb chicken (I used rotisserie chicken as a short cut, the recipe calls for thighs)

EVOO

1 butternut squash, peeled and cubed

1 small yellow onion, diced

1 tsp salt

2 tbsp fresh diced sage

1 tbsp fresh thyme leaves

1/2 tbsp fresh diced rosemary leaves

1 package cooked wild rice in a pouch (don't heat this, just add to the pot as is from the package)

1/2 cup dried cranberries (unsweetened or low sugar if possible)

2 cups fresh spinach leaves

Splash chicken broth

1/2 cup diced pecans

Directions:

1. Cook the chicken fully and set aside. When cool, shred or dice into bite size pieces.

2. While the chicken cooks, heat EVOO in a large pot on medium heat. Add in onions and brown. 

3. Add the butternut squash to the pot along with the herbs and salt, stir and cover. Uncover and stir for about 10-15 minutes until the squash softens. Add in rice and stir, cooking two more minutes then remove from heat.

4. Preheat the oven to 400. Place chicken, squash mixture, spinach, and cranberries in a casserole dish, mix well. Add a splash of chicken broth to the mix.

5. Top with pecans, cover with foil, and bake for 15 min or until everything is heated through.

Creamy Butternut Squash Noodles with Mushrooms, Bacon, and Kale, by Diane

This was a total winner for lunches this week! The original inspiration for this recipe came from @everylastbite1's Instagram, but I added some other fun things and it turned out really good. I thought mushrooms would be a good addition, so I used shitake from my Asian market and a splash of truffle oil, I swapped the spinach for kale because I eat a lot of spinach in my morning smoothies, I used a bit of beef broth I had on hand instead of adding more and more oil to the pan, and I added a bit of nutritional yeast to the sauce for extra "cheesiness".  Fairly easy to come together as well! Overall, it tasted like comfort food which was a very good thing on this cold 4th week of Whole 30!

Ingredients:

Butternut squash noodles (I used frozen for ease!)
5 strips bacon
Oil of choice (I used coconut with a splash of white truffle oil)
1 pack shitake mushrooms, sliced thinly
3 cloves garlic
1 bunch of kale, leaves only, rough chopped
1/4-1/2 cup of beef broth (Whole 30 compliant- most have sugar!)
2/3 cup cashews, soaked in boiling water for 10 minutes
1/4 cup almond milk
1/4 tsp each salt and pepper
2 tbsp. nutritional yeast
Water

Directions:

1. Make the butternut squash noodles and set aside.

2. Cook the bacon in a large pan, set aside on a paper towel lined plate. Crumble when cool.

3. Leaving a tiny bit of oil from the bacon in the pan (as much as you want depending on fat/flavor), add coconut and truffle oil until hot. Add the mushrooms and 2 cloves of garlic and cook until browned. Add broth to the pan as the mushrooms absorb all the oil, scraping the bottom to incorporate the browned bits.

4. Add the kale to the pan and cook until wilted.

5. While the mushroom mixture cooks, blend the drained cashews, almond milk, remaining 1 clove of garlic, salt, pepper, and yeast until smooth. Add in water to reach desired consistency and adjust seasonings.

6. Combine the noodles, bacon and sauce with the mushroom mixture and mix well.

Chicken and Orzo with Butternut Squash Sauce, by Cheryl

It was a nice and cozy night for some warm butternut squash. The sauce that I made was amazingly delicious! When deciding how to make this I thought of what I did for a soup I made last year and modified that to make the sauce. The addition of a roasted apple really added a nice sweetness to the butternut squash and onion. It really went well with the chicken and orzo. Yum!

Ingredients:

1 butternut squash, peeled and cubed (I was lazy and bought it pre-cut)
1 Fuji apple, cubed
1 onion, sliced
chicken broth
olive oil
sage
salt
orzo
boneless, skinless chicken breast, cubed
shredded Parmesan cheese, optional

Directions:

1) Preheat the oven to 400.

2) In a bowl combine the butternut squash, apple, and onion and lightly cover with olive oil, salt, and sage. Spread out onto a baking sheet and roast for about 30 minutes.

3) Cook the orzo according to the directions on the box.

4) In a pan cook cook the chicken with some olive oil, sage, and salt.

5) When the veggies and apple are done roasting, put them into a pot and add some chicken broth. Heat for about 5 minutes, then use an immersion blender to blend together. Add about 1/2 cup of Parmesan cheese and mix it into the sauce. The sauce will still be good without it if you don't want the cheese.

6) Combine everything together and top with cheese.

One Pot Butternut Squash Alfredo, by Diane

This looks like soup, but was a very thick alfredo sauce!

This was the main course for our fall-themed bookclub, and was also a crowd favorite. The butternut squash made a really delicious sauce for the pasta, and I added in chicken to make it a more hearty meal. The only problem with this recipe was that it came out way too thin, so I had to thicken it with a rue. In the future I would make this without the 2 cups of water, and add those in at the end only if the sauce needs to be thinned out. I also subbed in chicken broth for veggie broth and for the water, which gave the whole dish a very comfort food feeling!

Recipe credits from Buzzfeed Tasty.

Ingredients:

- 3 cups diced butternut squash (about half a squash)
- 1 cup of vegetable stock.
- Butter (4 Tbsp.)
- One small onion (1 cup diced)
- Rosemary (1 Tbsp.)
- Sage (1 Tbsp.)
- Low-fat Milk (4 cups)
- Parmesan (1 cup, plus more for topping)
- Brown Sugar (2 Tbsp.)
- Nutmeg (1/4 tsp)
- Salt and pepper (to taste)
- Water (2 cups)
- Fettuccini noodles (1 16oz box)

Directions:
Melt 4 Tbsp. of butter. Add 1 cup of diced onion, 1 Tbsp. of Rosemary and 1 Tbsp. of Sage. Cook for 3 minutes on medium heat until onions soften. Then cook on medium-high heat until the butter begins to brown (be careful not to burn it). Add in 3 cups of diced butternut squash and 1 cup of vegetable stock, stir, then cover and cook for 15 minutes (until butternut squash is softened).

Uncover and mash with a potato masher until you’ve squished all the squash. Add 2 cups of milk and stir. Then, add 1 cup of parmesan and stir. Add 2 Tbsp. of brown sugar, 1/4 tsp. of nutmeg, and salt and pepper to taste and stir until well blended.

You can either cook your pasta beforehand in the pot and set it aside, or cook it in the sauce! Break fettuccini noodles in half and place in the sauce. Carefully cover the noodles with sauce. Then, pour in 2 more cups of milk and 2 cups of water and stir. (Add more water, if needed, to smooth out the sauce.) Stir the pasta continuously (to make sure it doesn’t burn on the bottom of the pot) and cook for 15-20 minutes (or until pasta has reached desired texture).

Top off with salt and pepper, parmesan cheese, rosemary garnish, and cayenne pepper (if you’d like a little extra spice). Enjoy!

Sausage and Winter Vegetable Supper, by Diane

First post of 2015!!! Here's to another year of fun, new recipes amongst friends :)

This dish was inspired by a Racheal Ray recipe, but I added in more winter root veggies and greens (of course). The original recipe called for cooking the sausage in EVOO, which I am usually opposed to because there is already grease in the sausage that cooks out and coats the pan. I tried it her way and wish I had stuck to just the sausage because it was really oily. The other complaint I have on this recipe is that it calls for 1/2 cup chicken broth at the end, and then cooking it covered. By the time the dish was finished cooking, it had about 2 cups of liquid in the bottom from the broth, as well as from the steam and water from the veggies that cooked out from it being covered. It resembled more of a soup, and I couldn't dump the liquid out because it had all the flavor (I made a pan sauce instead which is why it's so shiny in the photo!). I changed this for the recipe below to just a splash of broth and cooking the last few minutes with the lid off.

Overall, I really liked this dish and it was really hearty and filling yet healthy at the same time. I loved the combo of spices that I never would have thought to use! By making it with the following changes, I think it would be a total hit!

Ingredients:

2 pounds good-quality fresh Italian sweet sausage, casings removed
A fat handful sage--2 tbsp. finely chopped, 2 tbsp. coarsely chopped
1 teaspoon fennel seed
1/4 teaspoon ground cloves or ground allspice
Coarsely ground black pepper
2 tablespoons olive oil
1 1/2 pounds butternut, cheese or red kuri squash--peeled, seeded and cut into 1-inch cubes

2 large turnips, peeled and cut into 1-inch cubes

3 cups brussels sprouts
1 large onion, chopped
4 cloves garlic, sliced
1 small fresh Fresno or red jalapeno chile pepper, finely chopped, or 1 tsp. crushed red pepper
1/4 teaspoon freshly grated nutmeg
Salt

1/2 large bunch swiss chard, chopped coarsely
3 tbsp chicken stock

Directions:

1. In a medium bowl, mix the sausage, finely chopped sage, fennel seed, cloves and lots of coarsely ground black pepper.
2. Heat a large skillet with a lid over medium-high. Add the sausage mixture and cook, breaking into large pieces with the back of a spoon, until browned, about 6 minutes.
3. Add the remaining ingredients through stock. Cook, stirring occasionally, until the vegetables begin to soften, 2 to 3 minutes. Add the stock and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18 to 20 minutes. For the last 5 minutes of cooking remove the lid until the liquid has evaporated.

Butternut Squash, Turnip, & Apple Soup, by Cheryl

So good! 

This soup was so easy to make - it doesn't have many ingredients and there was basically no hands-on time. It turned out better than I thought it would and it's so healthy! I changed a couple of things from the original recipe. Instead of cooking the vegetables/fruit on the stove, I roasted them in the oven. I also doubled the amount of broth since it was way too thick with the original recipe amount. So delicious, so healthy, and so easy! Yum!

Ingredients (original recipe):

1 medium butternut squash, cubed
3 medium turnips, peeled and chopped
2 medium apples, peeled and chopped
4 tbsp olive oil
2 cups broth
salt/pepper
fresh cilantro (for garnish)

Directions:

1) Heat olive oil in a large pot over medium heat.

2) Add chopped butternut squash, turnips, apples, salt, and pepper to the pot and cook on medium for 5-10 minutes, then reduce heat to medium-low and continue to cook for about 45 minutes until everything has softened (again, I roasted them all for 45 minutes at 400).

3) Once ingredients are softened add broth and continue to cook for another 5-10 minutes on medium heat until soup is warm.

4) Using an immersion blender, blend the soup.

5) Garnish with fresh or dried cilantro and serve.

Moroccan Shepherd's Pie, by Diane

This twist on a fave comfort dish is inspired by the fall season, and it is so good!! Fairly easy to make, and all healthy ingredients with lots of good spices for you! It is incredibly comforting and warm which is good since it's full on winter out this weekend. Definitely a hit all around and will be in heavy rotation in the next few months! For more authenticity swap the turkey out for lamb.


Ingredients:

1 butternut squash, peeled and cubed
3 small yams, peeled and cubed
Water
1 lb. ground turkey
2 tbsp. EVOO
1 white onion, chopped
3 cloves garlic, minced
1 inch ginger, peeled and grated
1/4 cup golden raisins
1/2 cup pine nuts
1/2-1 cup cilantro, rough chopped (depends on how strong you like this taste!)
1 small bag frozen peas and carrots
1/2 tbsp tumeric, cumin, cinnamon
1 tsp chili powder
Salt and pepper
4 oz tomato sauce
1/2 cup beef broth (I used low sodium)
1/2 can pureed pumpkin
1 tbsp honey
3 tbsp almond milk (or whatever type of milk you prefer)
1 tsp cinnamon

Directions:

1. Preheat oven to 350.

2. Bring a large pot of water to boil, adding in the squash and yams. Cook until fork tender, drain, return to pot and set aside off the stove.

3. While the squash and yams cook, brown turkey in a large pan and drain, set aside.

4. Add EVOO to the large pan, then add in onions through salt and pepper, stirring until onions are browned and translucent. Add in tomato sauce and broth, return turkey to the pan, and cook until the liquid begins to thicken. You may need to add in more tomato sauce and broth if the mixture dries out (ideally there should be a small amount of liquid leftover, but you don't want it to be saucy).

5. Transfer the turkey mixture to a 9x13 baking dish, and spread in an even layer across the bottom.

6. Add the remaining ingredients to the squash and yams, and mash or use and immersion blender until you reach a smoother consistency with some pieces remaining. Spread squash mixture evenly over turkey.

7. Place the baking dish on top of a baking sheet in case of spills, and bake in the oven for 40 minutes. The turkey mixture should be bubbling on the sides.

Healthy Butternut Squash Soup, by Cheryl

I think I'm a little late in making butternut squash soup, as this is a classic fall dish and I've prepared it during a heat wave where the temperatures outside hit 85 degrees today. Still, this soup was so tasty and guilt free! No heavy creams, dairy free, and it still retains the classic flavors of a butternut squash soup. I made just one adjustment though- the recipe calls for four shallots and by the time I was done chopping up two I could see that four was going to be too many and over power the butternut squash. The end result was a perfect balance of the two so I definitely made the right decision. Also, the recipe (from Cooking Light) said it was meant for six servings... there's no way that that could have fed six people. Jon and I finished the whole thing and we had other things for dinner as well. So keep that in mind if you decide to make it. I'll definitely be making this again (probably when fall comes around). Yum!

Ingredients:

4 cups cubed, peeled, butternut squash
1 tablespoon olive oil
1/4 teaspoon salt
2 large shallots, peeled and halved
1 (1/2 inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat free chicken broth
2 tablespoons (1 inch) slices fresh chives
cracked black pepper (optional)

Directions:

1) Preheat oven to 375.

2) Combine first five ingredients in a roasting pan; toss well. Bake at 375 for 50 minutes, stirring occasionally. Cool 10 minutes.

3) Place squash and shallot mixture, and chicken broth in a blender and blend until smooth. You can also use an immersion blender. Pour into large saucepan. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper if desired.

Sun-Dried Tomato and Kale Salad, by Diane

I created this recipe with ingredients in my fridge, and it was a delicious and protein-packed lunch for me all week! It's simple to toss together, all ingredients (except the dressing) can be steamed or roasted as well.


Ingredients:

EVOO
1 butternut squash, cubed
1 package baby bella mushrooms, sliced
1 cup sundried tomatoes
2 cloves garlic
1 can black beans, drained and rinsed
1 large head kale, chopped and deveined
1/4 cup fresh parsley
4 tbsp EVOO
2 tbsp red wine vinegar
4 tbsp tomato sauce (plain)
Sea salt and Pepper
1/2 tsp each: chili powder, cumin, turmeric

Directions:

1. Heat medium sized pot over medium high heat and add ingredients through garlic. Saute until browned, then add beans and mix until heated through. Remove from heat and set aside.

2. Add the kale and saute with a bit more EVOO until wilted. Mix with squash mixture.

3. While the kale cooks, combine remaining ingredients in a food processor until well blended, and toss all ingredients together. 

Lentil, Basalmic Onion, and Butternut Squash Fall Salad, by Diane

Making some serious attempts to better the quality of photos on this blog!! Anyway this recipe was a recent find and sounded fall-ish so of course I gave it a go. I also made a vinaigrette of my own with apple cider and goat cheese. Overall this was a good, healthy, and very filling lunch that I would absolutely make again!

Recipe from here: http://betacyanin.com/lentil-balsamic-onion-and-squash-salad/ She notes that soaking the lentils overnight (or for at least 6-8 h) is recommended, but not required. If you do soak the lentils, reduce the cook time to about 15 – 20 mins.

Ingredients:

1/2 cup dried French lentils

1 bay leaf

water

1 tsp. salt

4 medium onions

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/4 tsp. salt

1 cup roasted squash, cut into bite sized pieces

1 cup arugula

1/4 cup chopped pecans, lightly toasted

1/4 cup dried cranberries

freshly ground black pepper, more salt and olive oil, to taste

Directions:

1. In a small pot, cover lentils with water by about an inch, and add the bay leaf and salt.
2. Bring to a boil over medium-high heat, then lower heat to medium-low and cook for about 20-30 minutes, until lentils are soft.
3. While the lentils are cooking, slice the onions. In a large skillet, heat olive oil over low-medium heat. A
4. Add salt and balsamic vinegar to the onions, and cook for a few more minutes, until onions are lightly caramelized but still hold their shape. Set aside to cool.dd sliced onions and sauté for about 10 minutes, tossing occasionally.
5. Once lentils are ready, drain the water and set them aside to cool.
6. To assemble the salad, lightly coat the arugula in a few drops of olive oil and a pinch of salt. Arrange it on the serving dish.
7. Place the lentils on top, followed by balsamic onions, chopped squash, pecans, and cranberries.
8. Season with salt, pepper, and more olive oil, to taste.

UPDATED: Welcome Fall Casserole, by Diane

Last night I had to make dinner at a moment's notice with only a rotisserie chicken to use. I rooted through the fridge, freezer, and pantry and came up with what was an awesome meal- and it celebrated fall flavors, too. I would have liked to add butternut squash to this dish if we had had it, since it is so good at this time of year and would have been excellent with the rest of the ingredients. Also, next time I am going to cook it in a pumpkin so it will be even more fallish and delicious. But as it was, this dinner turned out to be really great and I couldn't believe it all came from ingredients we already had. It was also excellent the next day. You can use full fat ingredients, or you can easily make the ingredients lower in fat as I did to have a healthier meal, too. Enjoy!

Ingredients:

1 rotisserie chicken (I used white meat only), roughly cubed
1 cubed butternut squash
2 cubed sweet potatoes
2 small gala apples, cubed
1 medium sweet yellow onion
1 clove garlic, minced
8 oz. cream cheese
3/4 cup whole milk, cream, or half and half
2 cups shredded parmesan cheese
1 cup grated parmesan cheese
1 tbsp. fresh thyme (you can use dried, but reduce to 1 1/2 tsp.)
1 tsp. rosemary
1 tbsp. sage
1 tsp. black pepper
1 tsp. celery salt
2 tbsp. EVOO
2 slices white bread (fresh or day old)

Directions:

1. Bring a large pot of water to boil, drop in sweet potatoes and butternut squash, and cook for ten minutes or until they are fork tender. Drain and set aside in a large bowl.

2. Preheat oven to 400.

3. While the potatoes are boiling, heat 1 tbsp. EVOO in a medium saucepan on medium high. Cook apples, garlic, and onions for about 5 minutes until the onions become translucent and soft. Set aside in the bowl with the potatoes and squash.

4. Using the pot that you used to cook the potatoes and squash, heat the cream cheese and milk on medium low heat until the cream cheese is melted- stir or whisk constantly so the mixture does not burn and until there are no more lumps. Add in the shredded parmesan cheese. Combine until smooth. If the mixture is too thin, add in 1 tbsp. of flour and whisk until thickened.

6. Add in seasonings, stir, and then add the chicken, the garlic, and the bowl of apples/onions/garlic/potatoes. Stir to combine, then pour into large casserole dish.

7. Sprinkle the grated parmesan over the mixture.

8. In a food processor, tear the bread into large chunks and then pulse on high until you have bread crumbs. Add the remaining tablespoon of EVOO and pulse to combine. Pour over top of the casserole.

9. Bake in the oven for 15 minutes, or until the liquid and cheese are bubbling and the breadcrumbs have browned.

Fall Couscous Salad, by Diane

I made this for lunches this week, it was the perfect fall dish and so delicious! Jam packed with nutrients, this is an easy way to enjoy something quick and on-the-go!

A few notes- I substituted the EVOO at the end that you toss everything with for apple cider vinegar (1/2-1tbsp) for a more tastier and healthier option. I also subbed pistachios for pecans because I felt like it, and I used couscous because it's easier to digest for most people than sorghum.

Recipe from: http://www.savorysimple.net/butternut-squash-cranberry-sorghum-salad/


Ingredients:

1 1/2 cups butternut squash, diced small

1/2 tablespoon olive oil for tossing + more for roasting

2 1/2 cups cooked sorghum

1/3 cup dried cranberries

1/3 cup pecans, toasted and chopped

4 medjool dates, sliced thin

1/4 cup pumpkin seeds, toasted

1/8 teaspoon sea salt or to taste

Crumbled goat cheese to taste

 

Directions:

 

1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss the butternut squash in a small drizzle of olive oil and sprinkle of salt. Roast for 10-15 minutes, stirring once, or until soft but not mushy (the length of time will depend on how small the dice is).

2. Allow the squash to cool for several minutes and then gently toss together in a large bowl with olive oil, sorghum, dried cranberries, pecans, dates, pumpkin seeds and salt.

3. If using, sprinkle goat cheese on top of each serving.

Beef and Butternut Squash Stew, by Cheryl

This is another great recipe from Giada. It's perfect for a cold wintery night as it's a hearty meal and will warm you up in an instant. The flavors worked really well together and the beef was very tender. Serve with some rolls or crusty bread. Yum!

Ingredients:

3 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, chopped
2 pounds stew beef, cut into 2-inch cubes
1/2 tsp salt, plus more to taste
1/2 tsp pepper, plus more to taste
2 tbsp flour
1 cup Marsala wine
1 pound butternut squash, cut into 2-inch cubes
1/4 chopped sun dried tomatoes
3-4 cups beef broth
2 tbsp flat leaf parsley, chopped

Directions:

1) In a large soup pot heat oil over medium heat. Add the onions, garlic, thyme, and rosemary and saute until the onion are tender, about two minutes.

2) Toss the beef cubes in the salt, pepper, and flour. Turn up the heat to medium high and add the beef. Cook until the beef is browned and golden, about 5 minutes.

3) Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off of the bottom of the pan.

4) Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to completely cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for about an hour. Season the stew with additional salt and pepper to taste. Sprinkle with parsley and serve with bread.

Non-dairy Broccoli Vegetable and Cheese Soup, by Diane

I came across this recipe from a blog I love, Oh She Glows. This blog takes comfort foods and remixes them into healthy, nutritious options. So when I found this recipe to mimic broccoli and cheese soup, and then saw it incorporated fall's amazing squash, I was hooked. This recipe could not be easier, or healthier, or more delicious for that matter! It makes a ton (10 cups), keeps in the fridge (it gets better with time!) or freezer, and is very filling as a meal itself.

A note on the non-dairy part of this recipe: it is made with nutritional yeast instead of cheese. Nutritional yeast is a deactivated yeast with a bunch of B vitamins added to it. It is also packed with protein (it is a complete protein), fiber, potassium, and selenium. It has a creamy, cheesy flavor and therefore can be added to anything in place of cheese. Now, let me be the first to say that a cheesy-tasting yeast made me want to gag and therefore I have avoided using this product until recently. On accident I ate it in the form of cheesy kale chips from Whole Foods, and it was only until after I finished amazing said kale chips that I thought to read the ingredients and lo and behold- it was nutritional yeast instead of what I thought was delicious cheddar. So, I decided to try it out in a recipe, and this seemed like a great time to do so! There is also no use of cream or dairy like in traditional broccoli cheese soup- the soup is thick and creamy enough on it's own from the pureed vegetables.

I made a few switches to this recipe that came out nicely. First, I added in a small butternut squash to take advantage of fall produce. Second, I used vegetable stock instead of broth (this is a recent tip I picked up that really makes a world of difference, and works with chicken or beef broth as well- I am never going back to broth again!). And third, since I didn't have smoked paprika and didn't want the cayenne, I used one of my favorite spices- hungarian sweet paprika. I used about 1/2 to 1 tablespoon of this in place of her use of these two spices. Finally, I wanted more of a cheesy flavor so I wound up using around 8 tbsp of the nutritional yeast. Really, this recipe is great because you can customize it to what vegetables and spices you love or have on hand.

Another note on her technique- she uses a vitamix and purees the soup in batches after it cools. I have an immersion blender and therefore could blend the soup in it's pot in one batch while it was still hot- much easier and I am sure much less messy! If you don't have this handy gadget, follow along with her instructions- a blender will work fine as well.

Original recipe here: http://ohsheglows.com/2013/09/25/luxurious-7-vegetable-and-cheese-soup/


Ingredients:

1 tablespoon extra virgin olive oil
2-3 cups chopped sweet onion (from 1 large onion)
3 large garlic cloves, minced
1 cup chopped celery (from 2-3 stalks)
1 heaping cup peeled and chopped carrots (from 2 small carrots)
6 packed cups broccoli florets (from 1 large bunch broccoli)
2 cups peeled and chopped sweet potato (from 1 small sweet potato, about 320 g)
1.5-2 cups seeded and chopped Delicata squash (from 1 very small squash about 275 g)
6 cups vegetable broth
5 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon cinnamon (optional)
Salt and pepper, to taste (I used about 1 teaspoon salt)
For serving: toasted Pepita seeds, a pinch of cinnamon or smoked paprika, and toasted bread

Directions:

1. Grab a very large pot (about 6.5 qt) with a lid and set aside.
2. Add the onion and garlic with the oil into the pot and saute over medium heat for a few minutes. Season with a couple pinches of salt and pepper.
3. Add the celery, carrots, broccoli, sweet potato, and squash, one by one, as you chop them. Continue to saute over medium heat, stirring every once and a while so it doesn't stick to the bottom.
4. Cover the pot with a lid and cook the vegetables for 4-5 minutes, reducing heat if necessary.
5. Remove lid and stir in the broth. Bring the soup to a low boil. Reduce heat to low/medium and cover with lid. Simmer for 10-15 minutes, until the squash and potato are fork tender.
6. Turn off heat and remove lid. Allow the soup to cool slightly for at least 10-20 minutes. After cooling, carefully scoop the soup into a blender (you'll have to do this in a few batches) and add in the nutritional yeast, optional cayenne, and cinnamon. Carefully blend the mixture with the lid ajar (to allow heat to escape) starting at a low speed and increasing the speed until smooth. Season with salt and pepper. Transfer pureed soup into another bowl or jar and repeat this step for the remaining soup.
7. Pour all of the pureed soup back into the original pot and stir to combine the seasonings. Adjust salt and pepper to taste.
8. Ladle into bowls. Garnish with toasted pumpkin or Pepita seeds and a sprinkle of cinnamon or smoked paprika. Serve with toasted bread or croutons.
9. Transfer leftovers into jars and allow to cool before securing the lid and placing in the fridge. It should stay fresh for a week in the fridge and it can probably be frozen too.

Steamed Moroccan Vegetables, by Diane

This is a recipe I created to mimic the side of vegetables I get at Moroccan restaurants. They always serve a mixture of squashes, carrots, and potatoes on the side and for whatever reason they are the most tastiest part of the dish! They are also super healthy as they're steamed and spiced with lots of anti-inflammatory ingredients. But my favorite part is how they melt in your mouth with a complex and uniquely Moroccan flavor.

I did some research and found a few web recipes, which I mixed together to create the dish. I also added leftover shredded rotisserie chicken to make it more filling for my carnivorous counterparts. The dish turned out really great, and I will definitely be making this again!!


Ingredients:

approx. 32-64 oz. chicken stock, unsalted
3 medium sweet potatoes, peeled
4 large carrots, peeled
1 large butternut squash, peeled
2 medium acorn squash
1 clove garlic
1/2 cup raisins (any color is fine)
1.5 tbsp each: ginger, cumin, sweet paprika
1 tbsp each: cinnamon, kosher salt
1/4 tsp pepper
1 handful each cilantro and parsley sprigs
1/2 cup slivered almonds, toasted and tossed in 1/4 tsp honey

Directions:

1. Cut all veggies into large chunks (they should not be bite-size) and place at the bottom of a large soup pot in the order listed (quickest to cook will be at the top).

2. Add in broth until it covers 2/3 of the veggies, then add in remaining ingredients through seasonings.

3. Lay the sprigs across the top and cover, cooking for about 30 minutes or until veggies are fork tender. Do not lift lid until 20 minutes has passed, and only stir once towards the end as you don't want to let the steam escape or break apart the veggies.

4. Remove sprigs, drain (save some of the broth to pour over the veggies if you want more flavor, or to cook couscous in as a side dish), and sprinkle with almonds.

Nando's Butternut Squash Side, by Diane

There is a chain around the DC area called Nando's Peri Peri. It's a Peruvian chicken place, but I have discoved a side dish there that is insanely good and healthy. This is my attempt to recreate it! It is perfect as a side dish on its own or with protein added to make it a meal, and it would be a great addition to the usual sides for the holidays. The original version has chile peppers in it, which I changed to cayenne pepper because it is extremely spicy. This dish is super easy to make and keeps well!

Ingredients:

1 butternut squash, cubed
1 small red onion, chopped into small strips
2 ears of corn (substitute thawed frozen corn if it's not in season)
1 cup dried cranberries
1 large bunch cilantro
3 cloves garlic, minced
Sea salt
Pepper
Cayenne pepper (the amount depends on your heat tolerance)
EVOO

Directions:

1. Preheat oven to 400. Place squash on a baking dish, drizzle with EVOO and sprinkle with salt. Roast until golden (approx. 15-20 minutes), turning once during cooking to brown on all sides.

2. Heat a large saucepan to medium high, coat with 1 tbsp. EVOO. Cook onions until browned, then add in remaining ingredients and 1 tbsp. EVOO. Cook until the corn gets browned.

3. Remove the squash from the oven and combine in a baking dish with the corn mixture, mixing well to ensure the squash gets coated with the seasonings. Roast at 400 for another 5-10 minutes.

Root Soup, by Diane

This soup is my go-to when I am feeling under the weather because is extremely nutritious, healthy, and is like a wonder drug. It consists of several root vegetables that are first sauteed in olive oil and some seasonings, and then added to a pot with other nutritious veggies and broth. Root vegetables contain powerful nutrients and vitamins, and can not only provide good nutrition when you are sick and not eating too much but can also speed healing. The result= one of the most amazing soups I've ever eaten. I admit I was a little wary of the taste given that the main ingredients are roots, but not only did I crave this soup every night after I made it but so did my family and friends and everyone else who happened to try it. Not only that, but it made me feel SO much better within two days. I've since made this soup for other people who are sick with colds or the flu, and they have had the same results. I should warn that this soup is somewhat expensive, particularly if you don't have all of the seasonings on hand, and that it takes a serious amount of time because of all of the vegetables you need to cut up (unless you buy the pre-chopped ones like I do, because who wants to do more work when they're sick?). But it's completely worth it, and is incredibly comforting- especially if you are feeling bad in the wintertime! Bonus points if you use homemade bone broth for healing properties!

Ingredients:

Vegetables: *I try to use fresh, organic, or homegrown ones when I can*

1 large sweet onion

1 package celery (save the inside small pieces with the leaves attached for later)

1 package carrots
3 cloves garlic
1 package pre-cut butternut squash (you can buy a whole one but it's tough to cut and you've got enough to cut already!!)
1 large rutabaga
3 large turnips
1 package parsnips
2 sweet potatoes
2 cups of mushrooms (I like to use the mixed pre-cut package from Whole Foods of shitake, oyster, and baby bella- anything but button mushrooms is better)
5 leaves rainbow chard, chopped (spinach is a good sub here too)
2 cups of dried lentils, presoaked for at least an hour
1 inch ginger, sliced thinly

Seasonings/Herbs/Spices:

You can modify these according to your taste, these are the ones I use. The main seasonings (about 1/2 tablespoon of each) are curry, turmeric, thyme, and sage/poultry seasoning. Other seasonings (only a sprinkle of each) are dill, fresh pepper, and rosemary. Additionally add in 2 small or 1 large bay leaf. You will also need EVOO. Salt to taste only at the end, I usually find I don't need any.

Broth:

For the broth, use one large box of vegetable broth and two large boxes of chicken broth (low sodium preferable). Or, about 12 cups of homemade bone broth (chicken preferably).

Directions:

1. Chop up all vegetables.

2. In a large soup pot, heat enough olive oil to cover the bottom fully on medium.

3. Add in the carrots, celery, onion, and garlic.

4. Sautee for five minutes stirring often, then add in the seasonings.

5. Continue to sauté for five more minutes, making sure to stir so they cook evenly.

6. Add in the remaining ingredients (including the insides of the celery) and bring to a boil.

7. Taste the soup and adjust the seasonings if necessary.

8. Reduce the heat to low, cover, and simmer, stirring occasionally. The longer you cook this soup, the better it tastes- but you can start eating it in about an hour! If the soup is too thin, you can use an immersion blender on a portion of it, or leave it as is (I like it as is!).