- onions 3 large, grated
- coconut butter 100g
- dried chilli flakes a pinch
- sage a small bunch, chopped
- vac-packed cooked, peeled chestnuts 180g, chopped
- white breadcrumbs 100g
- ready-to-eat dried apricots 50g, chopped
- cranberry sauce 4 tbsp
- sweet potatoes 400g, peeled
- butternut squash 400g, peeled
Kcals406 Fat12.3g Saturates10g Carbs60.9g Sugars29.1g Fibre12.6g Protein6.5g Salt0.3g
A flavour-packed, unusual salad that’s delicious warm or cold – works really well as part of a buffet
- 1 butternut squash, peeled and cut into long pieces
- 1 tbsp olive oil
- 250g pearl barley
- 300g Tenderstem broccoli, cut into medium-size pieces
- 100g SunBlush tomato, sliced
- 1 small red onion, diced
- 2 tbsp pumpkin seeds
- 1 tbsp small capers, rinsed
- 15 black olives, pitted
- 20g pack basil, chopped
For the dressing
- 5 tbsp balsamic vinegar
- 6 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 garlic clove, finely chopped
1. Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
2. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.
Whether you’re looking for a perfect dinner for your cozy night in or looking to impress that hot date, this is THE pasta. It’s warm and cozy and filling, but not heavy. If you want to make it vegetarian you can totally skip the sausage. There’s plenty of squash in there to fill you up!
Love an easy pasta recipe? Try out some of these appetizers ideas!
1 large butternut squash, peeled, halved and seeds removed
1/2 medium red onion
3 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
1 lb. bucatini
1 lb. sausage, casings removed
1/2 c. (1 stick) butter
2 cloves garlic, minced
1 tbsp. freshly chopped sage
2 tsp. freshly chopped thyme
1/4 c. shaved Parmesan
- Preheat oven to 425°. Cut squash into 1/2 “ cubes. In a large bowl toss squash, red onion, and 2 tablespoons oil together. Divide between two large baking sheets and season with salt and pepper. Roast until fork tender and golden, 30 minutes, tossing halfway through.
- In a large pot of boiling salted water, cook pasta according to package directions. Reserve ½ cup of pasta water, then drain.
- In a large skillet over medium heat, heat remaining 1 tablespoon oil. Add sausage and cook, breaking meat up finely with a wooden spoon, until golden and crisp, about 10 minutes. Remove from skillet and place on a plate to keep warm.
- Return skillet to heat and add butter. Cook butter until foamy, then reduce heat to medium-low and continue to stir until butter starts to smell nutty and turns a deep golden, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat.
- Add bucatini, sausage, squash, and ¼ cup reserved pasta water to skillet and toss to combine. Add more pasta water to help sauce come together as necessary.
- Top with shaved Parmesan before serving.
This roast vegetables formula uses the simplest of fall vegetables; creamy sweet butternut squash, tender yukon potatoes, juicy zucchini, the sweetest carrots and crisp bell peppers. Mixture the veggies works as a result of the more durable veggies square measure roast ten minutes longer than everything else. You’ll be able to additionally modification up the veggies.
The flavor combination is lovely and the sprinkle of cheese at the end, even lovelier! Roasted vegetables would make a stunning and vibrant Thanksgiving side dish.My Mama-in-law shared this recipe with us last week and we’ve made it several times already. It’s pretty simple to make but takes a sometime to chop everything up.
Make Ahead Tip: You can chop all of your veggies a day in advance and refrigerate in ziploc bags overnight. Just be sure to keep your potatoes refrigerated in a bowl of cold water so they don’t change color.
If you’re lucky enough to have leftovers: It reheats really well on a pan for lunch the next day and you can puree it to make baby food.
Click here Roasted Vegetables for recipes.
6 medium yellow potatoes, unpeeled and sliced into 3/4″ to 1″ thick pieces
1 medium butternut squash, peeled, seeded and sliced into 3/4″ – 1″ thick pieces *see tips below
2 large carrots, peeled and sliced into 1/2″ thick rounds
4 cloves of garlic, finely chopped
1 large or 2 medium zucchini, sliced into 3/4″ thick rounds
2 red, yellow or orange bell peppers, cut into 1″ pieces
1.5 Tbsp garlic salt, or to taste
Freshly grated black pepper, to taste
Extra light olive oil, or avocado oil, or vegetable oil
1/2 cup shredded parmesan or mozzarella cheese
1. Start with the vegetables that take longer to bake: place potatoes, butternut squash, carrots and 1/2 of chopped garlic into a large mixing bowl. Drizzle with 2 Tbsp olive oil and sprinkle with black pepper and 1 Tbsp garlic salt, or to taste. Stir to coat the veggies evenly. Divide this mixture into your two prepared baking pans and roast uncovered at 450˚F for 10 minutes.2. In the same mixing bowl, combine remaining veggies: zucchini, bell pepper, remaining chopped garlic, 1 Tbsp olive oil, black pepper and 1/2 Tbsp garlic salt, or to taste and stir well to combine. Remove roasting pans from the oven and quickly place the mixed vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and squash are tender and easily pierced with a fork.
3. Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.