Squash + Pasta = 2 Wonderful Fall Recipes

'Tis the season for squash! And both of these squash-based pasta dishes are super yummy. You'll want to eat them over and over again, I promise.

 

Acorn Squash Mac & Cheese

(Multiple Servings, 1 serving of vegetables)

3/4 of a box of medium Pasta Shells

1/4 cup White Wine (or Champagne!)

2 tbsp. Butter

1 Acorn Squash, roasted and squished

1 small carton Heavy Whipping Cream

1/2 tsp. ground Sage

1 Tbsp. Red Wine Vinegar

Black Pepper

Paprika

Bread Crumbs

Parmesan Cheese

Parsley Flakes

Oregano

Cook pasta according to package instructions. Drain water and set aside.

Combine sauce ingredients, one at a time in a medium pan.  Simmer on low until pasta is done.

Pre heat oven to 400 degrees. Combine pasta and sauce in a large pan/bowl.

Grease a baking dish and pour in pasta. Top with bread crumbs, Parmesan cheese, and herbs.

Bake for 20-35 minutes or until top is golden brown.

Butternut Squash-Tomato Lasagna

(Multiple Servings, 3 servings of vegetables)

3/4 package Lasagna Noodles

Olive oil

1 small Onion, diced

Garlic

1 can Crushed Tomatoes

Herbs

Ricotta Cheese

1 Egg, beaten

Kale, chopped

1 small Butternut Squash, cooked and squished

Herbs (Basil, Oregano, Thyme, Black Pepper)

Mushrooms, finely diced

1 red bell pepper, diced

Red Bell Pepper, thinly sliced

2-3 tomatoes, thinly sliced

Cheese

Cook pasta according to package instructions. Drain and set aside.

In a small pan, combine sauce ingredients, bring to a boil and then simmer. Combine ricotta cheese, egg, and kale in a medium bowl.

Layer Lasagna in a grease baking dish: Sauce/layer of pasta/ricotta mixture, squash, herbs/pasta/ sauce and vegetables /[repeat]/ tomatoes, herbs and cheese on top.

Cover dish with tin foil. Bake at 400 degrees for 50-60 minutes.  Take off tin foil for last 15 minutes.

Birthday Cupcakes!

 For my 28th birthday, I decided to bake some deluxe cupcakes. I had been scouring Pinterest all summer for the perfect treat . . . and finally I saw what I was looking for. Two different flavors: Lemon Poppy-seed with Lemon Curd filling and Blueberry Frosting, and Zucchini Chocolate with Coconut Cream filling and Chocolate Frosting. I made one base and then divided the batter in half for each respective flavors. It was a lot of work, but totally worth it!

Basic Cupcake Batter

1 1/2 sticks Butter

1 1/4 cup Brown Sugar

3 Eggs

3/4 cup Milk

2 tsp. Vanilla

2 1/4 cups Flour

1 1/2 tsp. Baking Soda

Chocolate Zucchini Batter

1 cup grated Zucchini

1 Tbsp. Coconut Oil

3 squares of Semi-Sweet Baking Chocolate (melted with a little bit of butter)

1/4 cup Cocoa Powder

 

  

Lemon Poppy-seed Batter

2-3 Tbsp. Lemon Juice

Zest from 1 and a half Lemons

1+ Tbsp. Poppy Seeds

 

Pour batter into cupcake holders, a little more than 3/4 full. Bake at 350 degrees for 20 minutes, or until an inserted knife comes out clean. Set on baking rack and allow to cool.

Coconut Cream

1 1/4 cups Heavy Whipping Cream

3/4 cup White Sugar

1 stick Butter

2 Tbsp. Corn Starch

2 Tbsp. Water

1/2 tsp. Vanilla

1-2 cups finely grated Coconut

Combine cream, sugar and butter in a small pan. Bring to a boil. In a bowl, combine vanilla, cornstarch and water. Add to pan and stir well. Bring back to a boil and simmer until thick (it takes a few minutes). Add finely grated coconut and stir well. Allow to cool completely. (I put mine in the freezer for about 15 minutes).

Lemon Curd

1/2 stick Butter

1/4 cup Fresh Lemon Juice

Zest from half a lemon

1/4 cup + 1 Tbsp. White Sugar

1/2 tsp. Corn Starch

3 Eggs yolks

In a small pan, melt butter and add lemon. In a small bowl, combine sugar and corn starch, then add to pan. In another bowl, whisk in eggs yolks until smooth. Add to pan and return to heat. Cook medium-low for about 10 minutes, until mixture thickens, stirring the whole time. Allow to cool completely. (Again, I put it in the freezer).

Scoop out an inverted cone shape from the cupcakes. Squeeze or slowly spoon in filling. Knock cupcake lightly against the counter/table top to help filling settle into hole.

Butter Cream Frosting

3 sticks Butter

1 package Cream Cheese

1 cup Powdered Sugar

Vanilla

Whip ingredients together and then divide into two separate bowls.

Add 2 Tbsp + Cocoa Powder to make the Chocolate Frosting.

The Blueberry frosting is a little more complicated: Take 1 cup frozen blueberries and defrost them in microwave. Squish out all liquid and blend together in a food processor such as a Magic Bullet. (I mixed it with a small amount of frosting to help the blending of the color). Then add it to the remaining frosting.

Frost cupcakes. Top with coconut flakes for the Chocolate and poppy seeds for the Blueberry.

Cupcakes are always more fun when shared with friends!

Recipes for the Hot Days of Summer

It's kind of funny because all these "summer" recipes call for oven-time--the last thing one usually wants on a really hot day. But they are all nevertheless delicious and were greatly enjoyed! Here are this week's recipes:

Blueberry Cherry Cheesecake

(Multiple Servings)

1 ½ (8 oz) packages Cream Cheese, softened
3/4 c Sugar
1 ½ Tbsp Flour
2 Eggs
1/3 cup Sour Cream
1 tsp Vanilla

1 tsp Lemon juice

1-2 cups Cherries, Drained
1-2 cups fresh or frozen Blueberries
1 T flour

2 cups Vanilla Cookie crumbs

1/4 cup Sugar

1/2 Stick Butter, melted

Pre-heat oven to 350 degrees.

Grind Vanilla Cookies into crumbs in a food processor. Add melted butter. Press into a spring-form pan. Place in oven until lightly browned. Set aside.

Combine cheesecake ingredients. Mix well.

Combine blueberries and flour in small bowl. Coat well. And then fold into batter. Place drained cherries on top of crust and then carefully pour on batter.

Bake for 1 hour. Take out of oven before top begins to brown (under cooking a little bit allows for a less-dense Cheesecake). Let cool before serving.

Cucumber Mint Meatballs over Pasta

(Multiple Servings)

Ground Turkey

Ground Beef Chuck

2 Eggs

1/2 Onion, pulverized in food processor

1/2 cup salt-less Matzo meal

Garlic Powder

Tarragon

Black Pepper

Sauce:

1/2 cup Sour Cream

1/2 Cucumber

3-4 bunches of Mint

Preheat oven to 400 degrees.

Combine meatball ingredients in medium bowl. Mix well with hands.

In a food processor, combine sauce ingredients.

Roll meatballs. Oil and heat a skillet. Brown meatballs on two sides, and then place in a greased French Oven. When all meatballs are in the French Oven, pour in sauce and 1 cup water. Cover and place in oven for one hour. Then uncover and continue to cook for half an hour or until meatballs are browned.

Serve alone, or add to a pasta dish, as pictured.

Chocolate Zucchini Cupcakes with Butter Cream Frosting

(Multiple Servings)

2 ¼ cups Flour

1 ¼ cups Sugar

1 ½ tsp. Baking Soda

¼ cup Cocoa Powder

3 Eggs

1 ¼ cup Milk

1 ½ sticks Butter

2 tsp. Vanilla

1 cup Zucchini, shredded

2 Tbsp. Butter

1/2-2 cup Chocolate Chips

Frosting:

2 sticks Butter

1 (8oz) brick Cream Cheese

2 cups Powdered Sugar

1 Tbsp. Vanilla

Combine wet ingredients, beat well with electric mixer.  Then add dry ingredients, stirring well.

Melt butter and chocolate chips. Stir into batter with shredded zucchini.

Prepare two muffin tins with cupcake paper cups. Fill each cup 3/4+ with batter.

Bake at 350 degrees for 20 minutes. Allow to cool.

Make frosting. Fit bag with a frosting tip. Pour frosting into the plastic bag and pipe onto cupcakes as desired.

Puffed Pancakes with Strawberry-Nectarine Compote

1/2 cup Milk

3 Eggs

1/2 cup Flour

1 tsp. Vanilla

2 Tsp. Butter

Compote:

Combine chopped fruit in a blender. Add sugar and corn starch. Pour into small pan and boil until mixture thickens.

Preheat oven to 400 degrees. Mix together the milk, eggs, flour, and vanilla. Add butter and combine. 

Prepare 18 baking cups with cooking spray. Then fill each with 1/4 cup of batter. 

Bake for 15 minutes, until very puffy and golden on top. 

Remove from the oven and let sit for a few minutes to deflate. Then remove and fill with jam, syrup or fruit filling.

Summer Flavors Are So Much Fun

It's been a few weeks since I came up with these recipes, but I haven't had time to post them until now.  Hope you enjoy!

 

Pineapple Avocado Salad with Basil Dressing

Pineapple, cubed (set aside and save juice)

Corn (fresh or frozen)

Red Onion, chopped

Avocado

Spinach

Fresh Basil leaves

Oil

Garlic

Pineapple Juice

Grease two baking sheets. Roast pineapple, red onions, and corn until golden. Cut avocado.

In a blender or food processor, combine basil, oil, garlic, and pineapple juice. Add more oil until it resembles a salad dressing.

Allow roasted vegetables/fruit to cool and then combine with avocado and spinach. Pour on dressing.

Note: This is a wet salad and goes well with rice or chicken.

Ratatouille Salad

Garlic

Eggplant, cubed

Red Onion, chopped

Red Pepper, chopped

Zucchini, chopped

Salad Greens (any variety)

Olive Oil

Balsamic Vinegar

Grease baking sheets and roast vegetables. Sprinkle with garlic powder. Allow vegetables to cool, and then combine with salad greens. Top with a simple dressing of balsamic vinegar and olive oil.

Almond Chocolate Swirl Bars

3 sticks Butter + 2 Tbsp. Oil (set 1 Tsp. Butter aside)

3 cups Brown Sugar

2 tsp. Vanilla

1 tsp. Water

4 Eggs

4 ½ cups Flour

1 tsp. Baking Soda

3/4 bag of Chocolate Chips

3 Tsp. Almond Extract

Combine wet ingredients. Add dry ingredients and mix well. Divide dough into two bowls, about ¼ and ¾.

In a microwave-safe bowl, melt chocolate chips and 1 Tsp. butter. Stir into the smaller bowl of dough until it is well blended. Add almond extract to the larger bowl, stir well.

Grease a large, rimmed baking sheet. Pour in almond dough first and then swirl in chocolate dough.  Bake at 300 degrees for 30-40 minutes. Cool and cut into bars.

Eggplant Stuffed Pita

Olive Oil

Eggplant

Onions

Garlic

Tumeric

Paprika

Pita

And any other vegetable you want

Sauté onions and eggplants in small amount of olive oil. Add spices.

Stuff pita with eggplant mixture and any other vegetables you want (like tomatoes and spinach)

Moroccan Chicken with Sweet Potatoes, Chick Peas and Raisins

Olive Oil

Onion

Chicken (I used boneless thighs, cubed)

Sweet Potatoes

Chick Peas (Garbanzo Beans)

1 can stewed Tomatoes (diced)

8 oz Water

1/4 tsp. Paprika
1/4 tsp. Cinnamon
1/4 tsp. Cumin
1/4 tsp. Turmeric
1/4 tsp. Ginger
a pinch of Cloves
pinch of Cayenne Pepper
1 Tbsp. Apple Cider Vinegar
Fresh Cilantro, chopped

Chop vegetables. Cook onions, sweet potatoes, and chicken with olive oil in a French Oven or large pot.  Once browned, add chick peas, tomatoes, water, spices, vinegar, and cilantro. Cover, and cook for another 15 minutes.

Serve with rice or cous cous.