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.
Brown Butter Butternut Squash Pasta
I’ve been creating low carb broccoli dish for years, however typically not with cranberries, since the shop bought ones are filled with sugar. Since I started creating sugar-free dried cranberries recently, it had been time to alter up my broccoli dish instruction and add those in. when one or two experiments, this straightforward broccoli cranberry dish with bacon and walnuts has become a daily at our house.
When I was trying to find ways that to use my new sugar-free dried cranberries, i used to be torn regarding what quite cranberry dish recipes to form. Sweet or savory I’m therefore glad I settled on this broccoli dish with bacon. Give it a attempt. It simply may become a replacement favorite at your house, too. And, if you celebrate Christmas, you’ll love adding its red and inexperienced palette to your vacation table!
Making broccoli bacon dish could be a breeze. mix all the ingredients during a giant bowl, whisk the dressing during a tiny bowl, and blend ’em along. That’s it! This makes a good make-ahead or nightlong dish, and also the flavors get even higher if you refrigerate it for a moment. Healthy olivie dish could be a nice nightlong dish still. There are not any greens to wilt or get slimed, therefore it stores well and is totally fantastic consecutive day.
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1 bunch Broccoli (chopped into small florets)
1/4 cup Red onion (sliced)
1/2 cup Sugar-free dried cranberries (or any dried cranberries)
1/2 cup Walnuts (chopped; or pumpkin seeds for nut-free)
1/2 cup Bacon bits (cooked)
1/2 cup Mayonnaise
1 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Orange zest
1/2 tsp Garlic powder
1 1/2 tbsp Sweetener of choice (optional, to taste – preferably powdered or liquid*)
1/2 tsp Poppy seeds (optional)
Sea salt (to taste)
Black pepper (to taste)
1. Combine the chopped broccoli, red onion, cranberries, walnuts, and bacon bits in a large bowl.
2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic powder, orange zest, sweetener, and poppy seeds (if using). Adjust sweetener to taste. Season with sea salt and black peper to taste.
3. Stir the dressing into the vegetable mixture. Refrigerate for an hour for better flavor (optional).
Broccoli Cranberry Salad Recipes with Bacon and Walnuts
This is truly the primary instruction that I made of Shrimp with Black-Eyed Peas up and it created Pine Tree State pretty darn happy. I’m not curious about any diet that creates Pine Tree State eat things that don’t style smart. Thus i used to be alleviated after I Sat all the way down to eat and that I may honestly say that I actually enjoyed the meal. It created Pine Tree State feel optimistic concerning my ability to stay with this set up of ingestion whereas keeping Pine Tree State feeling healthy and happy.
What I really like concerning the style of this dish is that the juxtaposition of the flavoring and also the cinnamon, the sweet purple onion and also the hot pepper, and also the dry couscous and also the creamy black-eyed peas. Each flavor is in balance and if you’re careful to not cook the shrimp their soft sweetness compliments everything else.
I served Shrimp with Black-Eyed Peas it with couscous so as to spherical out the meal. I’m thinking of adding okra or inexperienced beans next time to feature in some additional veggies. However that will solely create it higher as a result of its superb to start with. I even created additional the last time I created it in order that I may have leftovers to eat. Dinner tomorrow is going to be nearly as good because it was last night!
Click Shrimp with Black-Eyed Peas for recipes.
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1 tablespoon olive oil
1/4 tsp chili powder
1/8 tsp cinnamon
20 large shrimp
1 small red onion, peeled and diced (I used a regular yellow onion b/c it was all I had on hand)
1 long hot green pepper, seeded, ribs removed, and diced
1 garlic clove, minced
1/3 cup broth
1 tbsp honey
5 tbsp fresh lime juice
1 can black-eyed peas, drained and rinsed
1. In a bowl mix the oil, chili powder, and cinnamon. Add in the shrimp and toss to coat.
2. Cover the bowl with plastic wrap and put it in the fridge for 1-4 hours.
3. When you are ready to cook place the oil, onion, and pepper In a large skillet over medium heat and cook until softened.
4. Whisk together the honey, broth, and lime juice in a small bowl.
5. Add the black-eyed peas into the pan and add in the whisked liquid.
6. When the liquid has boiled off and reduced spread the peas to the outside rim of the pan and add the shrimp to the center of the pan.
7. After 2-3 minutes (or when the bottoms of the shrimp have turned pink) flip the shrimp. It will cook faster on the second side so after 1-2 minutes stir everything together and it will be ready to serve.
8. Serve with couscous which, if made without oil, will add 88 calories and 1 gram of fat to the meal.
Shrimp with Black-Eyed Peas
Mixed greens tossed with juicy chicken, crispy apple slices, red onions, blue cheese and crunchy pecans. A fresh and healthy Fuji Apple Chicken Salad inspired by the famous Panera Bread version.
I’ve been holding off on you. After we were in Washington D.C. in Sep we tend to Greek deity at Panera Bread and that i tried their fuji apple salad. Therefore GOOD! So, naturally, I make it after we got home and it absolutely was unimaginable. I like that I don’t need to head bent notice a Panera whenever I purchase the longing for this dish.
But why on earth did I wait farewell to share this recipe?? Well it appears like Sep would are excellent temporal arrangement, what with apple season and every one, however I got all bound up in sweet potato casseroles, glazed hams and homespun candy that I quite forgot regarding it for a unit of time and next factor I knew it absolutely was three days till Christmas and every one I wished to try and do was stuff my face with cookies. However currently it’s January! Dish season! Therefore I do know it’s terrible that I’ve been holding out for thus long but… better late than never right?
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2 boneless skinless chicken breasts, pounded to half inch thickness
1 teaspoon seasoning salt
6-8 cups mixed greens
2 medium tomatoes, cut into wedges
1/4 red onion, thinly sliced
3/4 cup pecan halves (such as Diamond of California)
1/2 cup gorgonzola or blue cheese crumbles
2 cups apple chips (store-bought or go [url:1]here[/url] for a great homemade version)
1 cup fuji apple salad dressing store-bought (I prefer the one by Lighthouse, it's my fav!) or homemade
- Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.
2. In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans, cheese crumbles, and apple chips on top. Serve with fuji apple dressing.
Fuji Apple Chicken Salad (Panera Bread Copycat)