Butternut Fennel Fettuccine

One For The Bookmark...

I made this a few weeks ago for a Sunday dinner and it was really delicious. As mild as the butter squash is, it really had a great flavor and added a new dimension to a basic vegetable pasta dish.

I adapted a marinade from one of Ina Garden's pasta salad recipes. The lemon juice in the marinade really helped bring out all the flavors in this dish. I also loved the crunch and nutty flavor from the pecans. And since this is the main protein in the recipe - the more the better!

You should try this one, it is simple to make and really satisfying!

It's even pretty before cooking...
Butternut Squash and Fennel Fettuccine
by Mixed Salad Annie

3 lb. butternut squash (1-inch) cubed & peeled
1 large leek, halved lengthwise, 3/4" slices, washed thoroughly
1 fennel bulb (or 2 small), top and bottom removed, halved lengthwise, 1/4" slices, washed thoroughly, (reserve fronds)
1/4 cup olive oil
1 teaspoon coarse sea salt
1/4 teaspoon black pepper
1 lb. uncooked fettuccine
1/2 cup whole pecans, toasted
1/4 cup (1 ounce) grated fresh Parmesan cheese

Dressing:
1 teaspoon lemon zest
1/4 cup lemon juice (about 1 large lemon)
1/4 cup olive oil
1/4 teaspoon fine sea salt
dash black pepper
1 tablespoon chopped fennel fronds

Add all ingredients to a small bowl and whisk to combine.

Preheat oven to 400°. Line a jelly roll pan with foil and spray with cooking spray.

Combine the squash, fennel, leeks, oil, salt and pepper in a very large bowl; toss well (reserve bowl). Transfer to the pan and bake at 4oo° for 25-30 minutes or until tender, stirring occasionally.

While the squash mixture bakes, cook pasta according to package directions. Drain. Place cooked pasta in reserved bowl. Add dressing; toss well. Transfer the squash mixture to the bowl containing the pasta along with all the accumlated juices; toss to combine. Top with pecans, sprinkle with cheese and serve.

Savory Butternut Squash Lasagna

A Whole New Way to Look at Butternut Squash!

Lately I have been into winter squash. Especially pumpkin and as of late, butternut squash. When most people think of butternut squash they usually think of a sweet dish that's made with sugar and spices like cinnamon and nutmeg. For me, I prefer sweetened squash as a dessert not as a meal.
I recently made a delicious baked squash gratin by Giada DiLaurentiis that I haven't made since last year. It is layers of butternut squash, basil pesto and grated cheese. In my opinion it takes butternut squash to a whole new dimension. Giada also makes a Butternut Squash Lasagna with similar flavors. It was the inspiration for my Savory Butternut Squash Lasagna. I made mine low-fat and it was absolutely delicious. So I can imagine what the full fat version would taste like. This would make a perfect side dish for Thanksgiving dinner, or even the main entree if you are a vegetarian.Savory Butternut Squash Lasagna (Reduced Fat)
by Mixed Salad Annie

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into small cubes
1 large leek, halved lengthwise, sliced, washed and dried or large onion halved and sliced, both are optional
Salt and freshly ground black pepper
1 cup fat-free or reduced-fat ricotta, I recommend Calabro brand which is all natural and contains nothing but cheese and starters
1/4 teaspoon, plus a pinch nutmeg, divided
2 whole garlic cloves, smashed with the back of your knife
1/4 cup butter, don't substitute here it really makes the whole dish work!
1/4 cup all-purpose flour
4 cups fat-free creamer or skim milk
1/3 cup pesto sauce
14 no-boil lasagna noodles
1 1/4 cups shredded reduced-fat Italian four cheese blend or mozzarella cheese
1 1/4 cups cup grated Parmesan

Preheat to 375 degrees F. and adjust the rack to the center of the oven.

Toss leeks, olive oil and salt and pepper in a bowl. Place leeks on a foil lined bake sheet and bake for about 15 minutes until softened and lightly browned, stirring half way through. Set aside.

Set a steamer basket in a large pot and fill with a small amount of water making sure not to touch the bottom of the basket. Add the squash and steam over medium high heat until the squash is very tender, about 20 minutes*. Add 1/2 teaspoon salt, dash of pepper, 1/4 teaspoon of nutmeg and ricotta cheese. Transfer the squash mixture to a food processor (let cool slightly) and blend until smooth and creamy or use a hand held blender and blend right in the same pan.
Add the butter and garlic to a large saucepan over low heat. Cook for about 3 minutes until garlic is very fragrant. Add the flour and whisk for 1 minute. Gradually whisk in the creamer/milk, turn the heat up to medium/high and continue whisking until smooth and mixture comes to a boil. Continue whisking, reduce the heat to medium/low and allow the sauce to simmer and slightly thicken, about 5 minutes. Season with 3/4 teaspoon salt, dash of pepper and pinch of nutmeg. Strain out garlic and set aside.

Spray a 13 by 9 by 2-inch glass baking dish with cooking spray. Spread 3/4 cup of the sauce on the bottom of the baking dish. Place 3 1/2 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash mixture over the lasagna noodles. Spread 1/3 of the pesto over the squash mixture and sprinkle 1/3 of the leeks over the top. Add 1/4 cup of the shredded cheese and 1/4 cup of the parmesan cheese. Drizzle 1/2 cup of sauce over the top and arrange the next layer of noodles. Add another 1/3 of the squash mixture, 1/3 of the pesto, 1/3 of the leeks and 1/4 of each cheese. Add 1/2 cup of the sauce over the top of the noodles and repeat layering 1 more time. Top the last layer of noodles with the remaining sauce, 1/2 cup of shredded cheese and 1/2 cup of parmesan.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and continue baking until the sauce bubbles and the top is browned, about 15-20 minutes longer. Let the lasagna rest for 20-30 minutes before serving.

*You could also roast the butternut squash along with the leeks/onions, just add 1 tablespoon of olive oil, a bit more sea salt and pepper and bake; mix a few times until soft and light brown, approx. 45 minutes.

Healthy Mac and Cheese

Why is it healthy?

The secret ingredient is what makes this Mac and Cheese so healthful. It may sound weird but, there is a vegetable in this dish. You would never know it however because this mystery veggie blends wonderfully with the color and flavors of the mac and cheese. So what is it you ask? Ok, enough suspence...It's butternut squash!
The inspiration for this dish came from Ellie Krieger's Macaroni and 4 Cheeses. I changed it a little to my specs and was very pleased with the outcome. Actually, this dish was so good, I think I will always make my mac and cheese this way from now on. The cheese sauce can also be used atop of broccoli and cauliflower or whatever veggie you like!

Healthy Shells and Cheese

Cooking spray

1 pound medium size shells, or any other small/medium size pasta
1 1/2 lb.butternut squash, cooked and pureed
2 cups evaporated skim milk
6 ounces 75% low-fat extra-sharp Cheddar, grated (about 1 cup)
1/2 cup low-fat whipped cottage cheese
1 teaspoon salt
1/2 teaspoon powdered mustard
1/2 teaspoon powdered mustard
pinch cayenne pepper
2 tablespoons unseasoned fresh bread crumbs
2 tablespoons grated Parmesan
1 teaspoon extra virgin olive oil

Preheat the oven to 375 degrees F.

Coat a 9 by 13-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the shells and cook until tender but firm, about 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place squash and milk into a large saucepan and warm over a low heat, stirring occasionally. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the cheddar, cottage cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Butternut Squash Stuffed Shells with Low-Fat Bechemel Sauce

My inspiration for this dish was a recent episode of Everyday Italian. Giada was making Butternut Squash Torellini and it looked fantastic. I didn't feel like running out and getting wonton wrappers, however, so I decided to create my own idea with some of her ingredients and flavors.

Another unusual ingredient in her recipe was the addition of amaretti cookies to the butternut squash filling. I love Amaretto so this was a flavor I decided not to leave out. Although I didn't have amaretti cookies on hand either, so I decided to some up with a substitute for it. I added Amaretto liqour to toasted fresh bread crumbs, yum!

She used a brown butter sauce on her tortellini, which looked absolutely delicious, but this would not work with baked shells. I decided to use a bechemel sauce and kept it on the light side by using fat-free half and half. I admit, it wasn't the best bechemel sauce I have ever made but it wasn't "half" bad either. The only thing is that it sort of drys up and forms a skin if you don't use it immediately. If I made it again, I think I would use less flour and possibly try low-fat milk instead.

Speaking of "low-fat", I tried something totally non traditional in the filling. Instead of the usual ricotta filling, I used low-fat "whipped" cottage cheese. Don't cringe. I know it sounds weird but believe me you could not tell the difference here. I promise. The part-skim ricotta, which is what I normally use, had 4 grams of saturated fat per serving. The low-fat cottage cheese had 1.5 grams of saturated fat per serving. I think that is worth looking at, don't you?

Butternut Squash Stuffed Shells with Low-Fat Bechemel Sauce

1 (12-ounce) package jumbo shells pasta
1 butternut squash, approx. 2 pounds, cubed (about 3 cups)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 1/2 teaspoons herbs de Provence
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 bunch scallions, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup low-fat whipped cottage cheese
1/3 cup fresh bread crumbs
2 tablespoons Amareto liquor
1/4 teaspoon ground nutmeg

Low-Fat Bechemel Sauce

1 clove of garlic, minced
2 tablespoons unsalted butter, 1/2 tablespoon smart balance spread
1/4 cup all-purpose flour
2 cups fat-free half and half (warm)
Pinch freshly grated nutmeg
Pinch cayenne pepper
Salt and pepper

Preheat the oven to 375 degrees F.

On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt and pepper. Bake in the oven until soft and golden, about 35 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the scallions and garlic until lightly golden, about 3 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally, about 8 to 10 minutes. Drain pasta and set on a oiled baking sheet to cool.

In a small saute pan over low heat, toast the fresh bread crumbs until dry and light brown. Add the Amaretto and stir to coat. Set aside.

In a large bowl, using an immersion blender, combine the butternut squash mixture, the scallion mixture, and the cottage cheese and pulse a few times to blend. Add the bread crumb mixture, nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The filling can be made one day ahead.

Stuff the shells with about 2 tablespoons of the butternut squash mixture each and place the stuffed shells in a large, baking dish coated with cooking spray or buttered.

Make bechamel sauce:

In a medium pot, melt the butter and spread over medium heat. Add the garlic and cook for 1 minute. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and cayenne pepper. Stir until well combined and check for seasoning. Add salt and pepper. Set aside.

Pour the sauce over the shells. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

Baked Squash Gratin

Another amazing recipe from Giada De Laurentiis!

I loved this recipe and so will you. Since butternut squash is a little bland, this recipe appealed to me. It was just enough pesto and just enough cheese to make it work without over powering the butternut squash. The cheese forms a crust on the top and it is delicious!

Baked Squash Gratin

1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes, (mine was not quite this big, but it made just enough for a small casserole)
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan
1/4 cup purchased basil pesto (I used homemade pesto that I previously made and froze in an ice cube tray)
2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

Preheat the oven to 350 degrees F.

Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy.(I used my hand held blender and mixed it right in the pan). Season the squash to taste with salt and pepper.

Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.