Recipe (Re)creation: Butternut Squash Carbonara

Yet another winner inspired by Bon Appetit!  If you are looking for a guilt-free, creamy pasta recipe, your search it over.  I served this lightened-up comfort food for the Super Bowl and it was a hit.  I used quinoa linguine and turkey bacon to make the recipe just a tad more healthy.  Otherwise, I pretty much stuck to the original.  You'll be amazed how creamy this cream-less sauce is... oh the wonders of squash.

Serves 4

Ingredients:

• 2 Tbsp. olive oil
• 2 slices turkey bacon, chopped
• 1-2 Tbsp. fresh sage, chopped
• 1 2-lb. butternut squash, peeled, seeded, and cubed
• 1 small white onion, chopped
• 2 garlic cloves, chopped
• 2 cups organic chicken broth
• 8-10. oz. Ancient Harvest quinoa linguini
• 1/4 cup shaved Pecorino, plus more for serving
• Kosher salt & pepper, to taste

Directions:

-Heat oil in a large skillet and cook bacon until crisp on both sides.

-Add sage and toss to coat, then transfer bacon and sage to a paper towel to cool.

-Add squash, garlic and onion to the skillet and season with salt and pepper.

-Cook until the onion is translucent, about 8-10 minutes, and add the broth.

-Bring to a boil & reduce heat to a simmer for about 15-20 minutes, until squash is soft.

-Puree in a blender and return the sauce to the skillet.

-Meanwhile, cook linguini in a large pot of salted boiling water.

-Cook linguini until al dente, about 6-8 minutes, and drain. 

-Place linguini in the skillet with the sauce & cook over medium heat, about 2 minutes.

-Mix in 1/4 cup Pecorino and serve topped with bacon, sage, and more shaved Pecorino.

Recipe (Re)creation: Black Rice + Roasted Sweet Potato Salad

                         

I found the inspiration for this dish while perusing my January edition of Bon Appétit.  I made a few tweaks here and there, opting for sweet potatoes in lieu of butternut squash and using pine nuts instead of pistachios, and topping the dish with crispy sweet potato chips.  You can modify this to your heart's desire!  The best part is, it is gluten free, vegetarian, vegan, and totally-nutrient packed.  I added a fried egg and feta cheese to make it a well rounded and wonderfully satisfying meal, but it works just as well as a side.  Enjoy!

Serves 6-8 (as a side) 

Ingredients:

• 1 cup black rice
• 1/2 cup wild rice
• Kosher salt
• black pepper
• 1 sweet potato, peeled
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp. honey
• 2 scallions
• 1 cup mustard sprouts
• 1/4 cup toasted pine nuts
• Optional additions:
• fried eggs
• feta cheese

Directions:

-Preheat oven to 450 and begin peeling and cutting your sweet potato into 1 inch cubes.

-In a baking dish or sheet, place the peels on one side, and the cubes on the other.

-Toss with 1/4 cup olive oil and sprinkle with kosher salt and pepper.

-Meanwhile, cook rice in a large pot of boiling salted water for 35-40 minutes.   

-Roast the sweet potato for 15 minutes, remove the crunchy peels, & cook the cubes for another 5-10 minutes.

-Whisk together the vinegar, honey, and 1/4 cup olive oil in a small bowl. 

-Transfer the rice to a large bowl and top with scallions, sprouts, pine nuts & sweet potato cubes and skins.

-Add the dressing, season with salt and pepper, and toss to combine.

-Serve as is, or add a fried egg and feta to the salad to complete your meal.