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: Cheddar Jalapeño Corn Dog Muffins

These little muffins are like gourmet kid food.  They are finger friendly, perfect for dipping in ketchup or mustard, and ideal for Super Bowl snacking.  I classed up this snack by using organic corn bread mix and Aidell's sausage instead of regular hot dogs.  I also grated some cheddar and threw some chopped jalapeño in the batter for a little added kick.  These are SUPER easy to make and are a definite crowd pleaser.  Play around with different flavors of sausage and different cheeses for a little variety.  Playing with your food has never been so fun!  GO NINERS!!!!!

Makes 48 mini muffins

Ingredients:

• 2 cups Arrowhead Mills corn bread mix
• 1 egg
• 3 tbsp honey
• 3 tbsp canola oil
• 1 1/3 cup water
• 6 Aidells sausage
• 1/2 jalapeño, finely chopped
• 1/2 cup grated cheddar cheese

Directions:

-Preheat oven to 375 degrees F.
-Coat mini muffin tins with non-stick spray.
-Cut each of the sausages into eights.
-Mix all wet ingredients in a mixing bowl.
-Add corn bread mix, jalapeño, and grated cheddar and stir until moistened.
-Scoop 1/2 tbsp batter into each muffin cavity and top with a slice of sausage.
-Top with another 1/2 tbsp batter, just covering the sausage.
-Bake for 12-15 minutes, or until done.