Spaghetti carbonara, but with some of my favorite type of squash mixed into the sauce? Works for me! I did some of the prep work the night before (chopping the bacon, roasting and blending the squash, grating the cheese), which made this pretty easy on the day.
Ingredients:
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg (I skipped this)
- 3 large eggs
- 3/4 cups freshly finely grated parmesan cheese, plus extra for topping
- 1/2 pound spaghetti (I used a chickpea based gluten-free one)
- 8 slices bacon, chopped
- 4 garlic cloves, minced
- extra salt + pepper for taste, if needed
- fresh herbs for sprinkling
Preheat your oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with olive oil, salt, pepper, and nutmeg, spread on the prepared sheet, and roast for 15 minutes. Toss, then bake for an additional 15 minutes, or until tender/easy to pierce with a fork. I bought frozen/pre-cut squash that was in fairly tiny chunks, so it didn’t need a full half hour.
Toaster oven sized!
Puree the squash in a food processor. Once smooth, add in the eggs and cheese and process again.
While the squash is cooking, boil a large pot of water and cook the pasta according to the package directions. When ready, drain.
While the squash and pasta are cooking, cook the bacon in a large skillet over medium heat. Cook until nice and crispy, then remove the bacon to a plate lined with paper towels to drain. When the pasta is just about done cooking, toss the minced garlic into the bacon grease and cook for a minute, until fragrant.
Probably could have drained SOME of that grease..
Add the pasta and use kitchen tongs to coat the pasta well in the bacon grease. Remove the pan from the heat.
Pour the squash mixture into the pasta and stir for 3-4 minutes until the heat from the pasta/pan cook the eggs in the squash mixture. Toss the bacon into the mixture.
Serve with extra cheese and/or any herbs you like!
Butternut Squash Carbonara
From How Sweet Eats.
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg (I skipped this)
- 3 large eggs
- 3/4 cups freshly finely grated parmesan cheese, plus extra for topping
- 1/2 pound spaghetti (I used a chickpea based gluten-free one)
- 8 slices bacon, chopped
- 4 garlic cloves, minced
- extra salt + pepper for taste, if needed
- fresh herbs for sprinkling
Preheat your oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with olive oil, salt, pepper, and nutmeg, spread on the prepared sheet, and roast for 15 minutes. Toss, then bake for an additional 15 minutes, or until tender/easy to pierce with a fork.
Puree the squash in a food processor. Once smooth, add in the eggs and cheese and process again.
While the squash is cooking, boil a large pot of water and cook the pasta according to the package directions. When ready, drain.
While the squash and pasta are cooking, cook the bacon in a large skillet over medium heat. Cook until nice and crispy, then remove the bacon to a plate lined with paper towels to drain. When the pasta is just about done cooking, toss the minced garlic into the bacon grease and cook for a minute, until fragrant, then add the pasta and use kitchen tongs to coat the pasta well in the bacon grease. Remove the pan from the heat.
Pour the squash mixture into the pasta and stir for 3-4 minutes until the heat from the pasta/pan cook the eggs in the squash mixture. Toss the bacon into the mixture. Serve with extra cheese and/or any herbs you like!
Ingredients:
Cook on low 4-5 hours, until the chicken is easy to shred. Shred, leaving whatever liquid is in the crockpot in there.
Add all the cans plus the block of cream cheese, re-cover, and let cook another hour to soften everything, then stir together well.
Top with the cheddar, recover, and let cook at least 20 minutes to melt the cheese.
Whisk sugars into the mixture.
Add the eggs, one at a time, then the cocoa powder and arrowroot/corn starch. Stir really well, to avoid graininess.
Pour the batter into the prepared dish, and bake 20-25 minutes. Cool in the pan completely, slice, and serve.
Ingredients:
To make the potatoes, first stir together the softened butter and spice mix in a medium bowl until well mixed.
Transfer your spiced butter to some plastic wrap, and use that to roll the butter into a log shape, wrapping it up. Place in the fridge. This can be done way in advance, or right before you start dealing with the potatoes.
Preheat your oven to 450. If your potatoes are round enough that they will roll while slicing, cut off a slice from one side to give it a flat edge to lay down on your cutting board. Place chopsticks/pencils/thick skewers on either side of the potato, then begin cutting thin slices most of the way through the potato – other than at the ends, the chopsticks will stop your knife from going all the way to the cutting board, which is what you want – thin slices attached at the bottom. If you can cut thinner slices than I did, even better!
Once all 4 potatoes have been sliced, rub them all over with a bit of olive oil, and sprinkle with a bit of salt and pepper. Place (uncut-side down) on a baking sheet, and bake for 30 minutes.
By the end of the 30 minutes, your butter should have re-firmed. Take it out of the fridge and slice into thin pieces.
Remove the potatoes from the oven – the slices should have started separating from each other a bit, which helps as you now will put slices of butter (or parts of slices) in between each slice of potato.
Remove the potatoes from the oven once again, sprinkle with a bit more of your buffalo spice mix, optionally top with sour cream and/or chives, and enjoy!
Stir in the chocolate chips by hand.
Scoop tablespoons of batter onto the prepared sheet, giving them 2″ in between. I used my smallest dough scoop, a bit rounded.
Bake for 15 minutes, cool slightly, then remove from the pan.
They’re crisp, but with a bit of chewiness in the middle – quite delicious for something so simple!
Ingredients:
Add the broth, soy sauce, honey, potatoes, and beans. Season with a bit more salt and pepper, then bring to a boil. Cover, and reduce the heat to medium-low for a gentle boil, and cook 10 minutes. While you wait you should have time to tear up all that kale!
Add the kale, re-cover, and boil another 10-20 minutes, cooking until the kale has shrunk to a non-overwhelming volume and the potatoes are tender.
Serve over white rice, and enjoy.
Ingredients:
I used a medium saucepan because I wasn’t sure if the boiling sugar mixture would boil up huge, but it really didn’t, and a smaller pan would give you a smaller area, so the mixture would start off deeper, so small pan is the way to go.
Ingredients:
In a large bowl, whisk together the eggs and olive oil until the mixture is a creamy yellow.
Whisk in the milk, zest, juice, and vanilla.
Gradually add the dry mixture to the wet, whisking the whole time, until evenly mixed.
Pour into the lined pan and bake for 45-50 minutes, until the top springs back if gently pressed.
Place the baked cake on a wire rack to cool for 30 minutes, then turn out onto the rack, remove the parchment paper, and allow to cool completely.
Cook over medium heat until the berries begin to burst, stirring frequently and pressing on them, until the mixture thickens a bit, 4-5 minutes.
Place a sieve into a medium bowl and pour the orange cranberry mixture into it. Use a rubber spatula to press as much liquid from the berries through as you can.
Add the vanilla, salt, and 1 cup of the powdered sugar to the liquid, whisking until smooth, and adding up to the 1/2 cup extra if needed to thicken.
Pour over the cake and let set for at least 15 minutes before slicing and serving.
Ingredients:
Refrigerate for 2 hours, or until firm.
Cook, stirring occasionally, until the berries begin to burst.
Meanwhile, sprinkle the gelatin over the remaining 1/4 cup of cranberry juice, stirring if needed to make sure no dry spots remain.
Remove from the heat and pour into a bowl. Refrigerate, stirring every 10 minutes, until just lukewarm but not yet set, then pour about 1 1/2 cups worth into the pie shell.
The remaining gelatin mixture can be poured into a tupperware or just covered in the bowl.
Refrigerate the pie and leftover cranberry sauce for at least 4 hours, preferably overnight before serving.
Ingredients:
Place on a baking sheet, cut-sides-up, and roast 40-45 minutes, until soft.
Meanwhile, heat the other 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and break up, cooking until browned. The meatballs I used didn’t break up as much as ideal, but it wasn’t a huge issue.
Once the sausage is cooked through, season lightly with salt and pepper, then add the onion and garlic and cook until the onion has become translucent.
Add the spinach and cook until the spinach has wilted/shrunk significantly, then add the apple and Italian seasoning, cooking another 2-3 minutes until the apple has begun to soften.
Remove from the heat and stir in the cranberries and walnuts.
When the squash is done roasting, scoop the softened flesh out of the outside and stir it into the sausage mixture, then serve and enjoy.
