Recipe for Butternut Squash and Chicken Apple Sausage Pasta

Well, we're back from a long vacation and visits to see family.  After weeks of very little cooking, it's hard to get back in to the groove but I'm trying!  I thought I had misplaced my mojo for looking at what's in the pantry/fridge and throwing something together but I was pleased with how this turned out. Even though we don't have a real "Fall" here on Maui, cooking with butternut squash always makes me feel like we do. 

I did think, after the first bite, "this would be even better with some bacon in it."  That sort of reflects where my taste buds are right now!  Actually, it was just fine without bacon.  I mean, it has the chicken apple sausage in it!  I might try next time subbing some bacon, maybe turkey bacon, for the sausage.   

Servings: 4-6

Time: 55 minutes

Ingredients:

• 1 medium butternut squash, peeled and cut in to small cubes, about 7 cups
• Olive oil
• Salt
• Pepper
• ½ pound whole grain rotini pasta
• 2 chicken apple sausages, cut in to small cubes
• 1/3 cup grated Parmigiano-Reggiano
• ½ cup chopped pecans
• ½ cup finely diced shallots
• Cooking spray
• 3 TBSP cumin (more or less to your taste)

Method:

• Preheat oven to 400 degrees.  Toss squash in enough olive oil to lightly coat, season with salt, pepper, and 1 ½ TBSP cumin; spread on a rimmed baking sheet.
• Bake for about 30-40 minutes, until browning, stirring 2-3 times.
• Meanwhile, apply a light coat of olive oil to a sauté pan over med/med-high heat.
• Add pecans, shallots and sausages and remaining cumin.
• Cook, stirring frequently, for about 10 minutes until browned.
• Cook pasta according to package directions.
• While pasta cooks, let squash cool briefly then put 2/3 of the squash in a food processor.
• Process squash until smooth.
• Mix together the pureed squash, drained pasta, sausage mixture, and remaining cooked squash.
• Spray a baking dish with cooking spray and fill with mixture.
• Top with cheese and place under a broiler for 4 minutes until cheese is melting and beginning to brown. 

This was filling without being a heavy pasta dish.  It's good to be back home for a while and I hope my mojo is really with me!

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Recipe for Green Goddess Asparagus

This is a versatile, easy recipe my brother and I put together for a picnic this summer.  I've done something similar with green beans too, but I think I slightly prefer the asparagus.  The secret to keeping the veggies nice and green is to sprinkle about a TBSP of baking soda in the water while cooking.  Cook just a few minutes until still slightly crispy and then quickly shock in an iced water bath to stop the cooking.  Marinate in dressing, add some seasonings (if needed) and chopped tomatoes and enjoy!


Yield: 6 servings
Time: 15 minutes, plus chilling time in the fridge

Ingredients:

• 2 bunches of asparagus (or try green beans)
• 1 TBSP baking soda in cooking water
• 1/2 cup organic Green Goddess salad dressing
• 2 large tomatoes, seeded and diced
• Salt and pepper as needed
• Ice and water 

Method:

• Bring water to a boil and add baking soda.
• Add asparagus and cook gently until just tender but retaining some crunch, probably no more than 3-4 minutes depending on thickness of asparagus stems.
• Drain and immediately place in iced water bath (submersed) for 3-4 minutes.
• Drain well and stir in salad dressing.
• Chill in fridge for at least an hour.
• Just prior to serving, remove from marinade, sprinkle with salt and pepper, and top with tomatoes.

Another nice alternative is to marinate in Italian dressing and top with toasted pine nuts.  Enjoy!

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Recipe for Cilantro Lime Pesto Roasted Chicken

I love all the fun pesto concoctions you can find these days!  Different nuts, different herbs...  I have my standby pesto recipe that I adore but I found a locally produced cilantro, lime, macadamia nut pesto here on Maui and wow is it good!  I had a nice organic free range chicken in the fridge and tried the pesto out in my usual roasted chicken recipe.  This was a flavorful, easy dish. 

This roasted chicken technique turns out perfect every time.  I did, however, almost drop this one transferring it from the pan to the cutting board.  Hence the torn up skin where I clamped down with the tongs!  Never fear, the chicken made it to the table just fine!



Here is the basic recipe and technique for the chicken.  Use your favorite pesto under the skin and rubbed all on the outside and in the cavity.

This roasting technique always turns out juicy and tender chicken, no matter how you season it.

Do a search in the upper right column for chicken and see some other ways I've made this.  Enjoy!