Butternut Squash Mac n Cheese

My friend Elizabeth has been harassing me (love you Beth!) about my butternut squash mac n cheese that I made her and her kids last year. Unfortunately it was one of the recipes I had thrown together and not paid attention to. So today I decided to pay attention while remaking this dish. It's an easy dish and packs in the vegetables and the kids love it! 

Butternut Squash Mac n Cheese 

Fridge:

48 oz butternut squash- peeled and cut small (the grocery store does this for you now- woohoo!!) or 5 1/2 cups pureed 

2 cups sharp cheddar, grated 

3/4 cup parmesan, grated 

1 cup whole milk 

1 tsp Dijon mustard 

1/2 tbs butter (olive oil if you prefer) 

Counter:

1/2 cup yellow onion, minced

1 garlic clove, minced 

2 cups waterm

1/2 cup pasta water

Pantry:

3 cups elbow noodles, uncooked 

1 tsp salt plus extra for pasta water 

1/8 tsp ground nutmeg 

Few cracks of black pepper 

Canola oil spray 

Tools:

Large pot of boiling salted water

Measuring cups/spoons 

Chopping knife

Cutting board 

Wooden spoon 

Blender or food processor 

Large pot with lid 

Small sauté pan 

Colander 

Ladle 

Casserole dish 

Aluminum foil 

Add 2 cups of water, 1/2 tsp salt and the butternut squash to the pot with the lid.

Cover and steam the butternut squash over medium heat for 20 minutes or until the butternut squash is super tender when pierced with a fork. You essentially want butternut squash mush. 48 oz makes more than 5 1/2 cups but I usually set some aside for soup. 

Add pasta to the boiling salted water and cook for 5 minutes. You want the pasta undercooked so it's not soggy later. Drain the pasta, while reserving 1/2 cup of pasta water, and run the pasta under cold water to stop cooking. Set aside for later. 

Melt butter over medium heat in sauté pan. Add the onions and garlic and cook for 5-7 minutes or until onions have softened. Set aside. 

Once the butternut squash is steamed- don't drain. Most of the water should have evaporated after 20-25 minutes. Ladle 5 1/2 cups of the puree into the blender or processor. Add milk, reserved pasta water, ground numeg, 1/2 tsp salt, both cheeses, Dijon mustard, onion and garlic mixture and a few cracks of black pepper. Blend until smooth. 

Spray casserole dish and add the undercooked pasta. Pour the sauce over the pasta and mix well. Cover with aluminum foil and put in the oven. Bake for 25 minutes covered. Remove foil and bake for another 10-15 minutes uncovered. Remove from oven and cool for 15 minutes before serving. Enjoy it!! Xo

Butternut Squash & Spinach Lasagna

Is it possible to make a super healthy lasagna? I'm sure it is but I am not one to skimp on cheese and going vegetarian with a lasagna is about as close to healthy as it gets for me. Both my bosses and the kids I nanny for really enjoyed this lasagna- so it is a great fall family meal!

Butternut Squash & Spinach Lasagna 

Fridge: 

2 1/2- 3 lbs of butternut squash, thinly cut

9 oz spinach 

3/4 cup heavy cream 

1 1/2 cups whole milk

1 tbs butter 

1 1/2 cups Asiago cheese, grated (extra for sprinkling on top-optional) 

1/2 cup parmesan, grated (extra for sprinkling on top- optional) 

1 egg

3 cups ricotta, I use whole milk ricotta

Counter:

3 garlic cloves, minced 

Pantry:

20 pieces of lasagna pasta* 

1 1/2 tbs ap flour

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg 

1 1/2 tsp salt 

1 tsp fresh black pepper 

1 1/2 tsp olive oil 

Canola spray 

Tools:

Large pot with boiling salted water

Colander

Large casserole dish 

Medium bowl 

Mixing spoon

Mandoline or sharp knife to thinly slice butternut squash 

Large sauté pan 

Wooden spoon 

Whisk 

Measuring cups/spoons 

First add the lasagna to your large pot of boiling salted water. Cook for 5-7 minutes until it is just under al dente. Drain in colander and set aside. 

Heat the same large pot over medium heat. Add the butter and allow to melt. Once melted add the flour and whisk together for a couple minutes to cook out the flour taste. Then add the heavy cream and milk. Let this come to a simmer and then add the asiago and parmesan cheese. Whisk this all together and allow cheeses to melt. It's ok if the sauce is lumpy- it will melt once lasagna is baked. 

Heat the sauté pan over medium to high heat and add olive oil. Once hot- add the minced garlic. Heat garlic for 30 seconds and then add the spinach. Allow the spinach and garlic to cook for a couple minutes and then turn off the heat. Squeeze out the excess liquid from the spinach and set aside for layering. 

In the medium bowl- add the ricotta cheese, egg, ground cinnamon, ground nutmeg, 1/2 tsp of salt and 1/2 tsp of black pepper. Mix well. 

Preheat oven to 375 degrees. Spray your casserole dish with canola oil and begin to create your lasagna. 

Here is how I layered mine but keep in mind- you can layer however you want because it all tastes the same: 

Thin layer of ricotta mixture, pasta, butternutsquash, salt/pepper, cheese sauce, pasta, ricotta, spinach & garlic, pasta, butternut squash, salt/pepper, cheese sauce, pasta, butternut squash, salt/pepper and sprinkled with cheeses to finish. 

Cover the lasagna with aluminum foil and bake at 375 for 45 minutes. Remove foil and cook uncovered for another 25 minutes. Remove from oven and allow to cool for 15 minutes before serving. 

Enjoy it!! Xo

* my casserole dish fits 5 pieces of lasagna per layer and I had 4 layers within this lasagna so I used 20 pieces. I recommend laying out your lasagna into the casserole dish to see how many you need per layer and then multiply by 4 and cook that many pieces of pasta. 

Pesto & Pasta

When I first started babysitting/nannying at the young age of 12, the family and kids I spent the next ten years watching were huge pasta lovers. The parents lived in Italy for four years and they brought their love of Italian food back to Connecticut. They started me on my obsessive love of pasta and definitely introduced me to pesto. The mother, Danielle, was a great cook and always made her sauces from scratch and then froze them for the kids and I. Her pesto sauce was one of my favorites! And even though I've evolved my pesto recipe over the years- I still think of her and her beautiful daughters when I make my pesto. Love you Leinroths!!

My pesto is light and so fresh. I definitely recommend doubling the recipe and freezing the leftovers. It adds such great flavors to pastas, meatballs, chicken, eggs- honestly anything!! Pesto makes the world a better place. 

Pesto

Fridge: 

1 1/2 cups basil,  packed

1/4 cup Parmesan cheese, grated

1/4 cup pine nuts 

Counter: 

3 tbs water 

1 large garlic clove, minced 

Juice of 1/2 lemon 

Pantry: 

Small pinch of red pepper flakes

1/2 cup olive oil 

Few cracks of fresh black pepper 

Salt- to taste. 

Tools: 

Blender or food processor 

Wooden spoon 

Add all the ingredients to the blender or food processor except the olive oil and salt. Turn on the machine and slowly drizzle in the olive oil. You might have to stop the machine a couple times to push down the leaves or scrape the sides. Taste the pesto and add salt if you feel it's necessary. A lot of the time the Parmesan is salty enough for it. 

Store in an air tight container- I use mason jars- in the fridge. This lasts a couple weeks in the fridge or a few months in the freezer. It's nice to freeze in an ice cube tray and just defrost a cube or two when you need it. 

Pesto Pasta with Veggies 

Premade:

1/2 cup pesto 

Fridge:

1 small yellow squash, sliced thin

2 large handfuls of baby spinach 

Counter: 

1 medium tomato, diced small

1 small yellow onion, thinly sliced

Pantry:

3/4 lb (12 oz) pasta of your choice- I used rigatoni 

1/2 tsp salt or to taste 

1/4 tsp fresh black pepper or to taste 

2 tsp olive oil

Reserve: 

1/4 cup pasta cooking water 

Tools: 

Large sauté pan

Large pot of boiling salted water 

Wooden spoon

Colander

Cutting board

Chopping knife

Measuring cups

Add the pasta to the boiling salted water. Cook for until almost al dente. Usually 8-10 minutes. Drain in the colander, making sure to reserve 1/4 cup of starchy water for the pasta sauce. 

While pasta cooks, hear the olive oil in the sauté pan over medium to high heat.

Add the onions and sauté for 3-5 minutes or until they have softened. Add the yellow squash and sauté for a minute before adding the two large handfuls of baby spinach. Pour the pasta water over the spinach to encourage cooking and add the pesto to the center of the sauté pan. Stir all the vegetables and pesto together. You can turn the heat down to medium low now. 

At this point the pasta should be ready. Pour the hot drained pasta into the sauté pan and mix well covering with the pesto and vegetables. Cook for a minute while still stirring and turn off the heat. Add the fresh tomatoes at the end and stir in. They will warm in the sauce but hold their shape. Add the salt and pepper to taste. 

Enjoy this! The kids loved it also! Allie thought the "green sauce" looked cool! Xo

Rainy Day Bolognese Sauce

Rainy Days, even in the summer, call for comfort food. Pasta, of course, is the first thing that comes to my mind. And Bolognese sauce is very easy and delicious. And although it takes time, you can make a giant batch and freeze half for another meal. Best yet- it gains flavor every day of leftovers. Bolognese is a great comfort food- whether you have it over pasta, zucchini noodles, throw it on a hoagie for a sloppy joe- it's an all around feel good meal. 

Bolognese Sauce 

Fridge:

1 1/4 lbs ground beef (85/15) 

1 lb of meatloaf mix- usually a mix of veal, pork and beef

1 tbs italian parsley, minced 

2 cups mushrooms, sliced- I used baby bellas- but use what you prefer 

Counter:

5 garlic cloves, minced

2 cups chopped vine ripe tomatoes (appreoximately- more or less is fine) 

1 large yellow onion, minced 

6 small basil leaves, minced

1/4 cup red wine (optional) 

Pantry:

2 1/2 tsp dried oregano (fresh is fine also)

2 tbs tomato paste 

2 tsp salt 

1 tsp black pepper

Couple small pinches red chili flakes (optional) 

1- 28 oz can whole peeled tomatoes (I like San Marzano) 

1- 26.5 oz strained (puréed) tomatoes- I use Pomí brand- it's in a box 

1- 26.5 oz chopped tomatoes- also Pomí brand. (You can sub 2 cups of fresh tomatoes for this) 

2 tbs olive oil 

Tools:

Massive oven proof pot with lid- Le Crueset Dutch oven works great 

Cutting board 

Chopping knife

Measuring cups/spoons 

Wooden spoon 

Potato masher 

Preheat oven to 300. 

Heat the olive oil in the Dutch oven over medium to high heat. Once oil it hot add the onions and allow to cook for a few minutes. Then add the garlic and cook for a minute or two. Add the tomato paste and cook for a minute, while stirring. Next add the mushrooms. The kids don't like mushrooms so I really minced mine up- to add the flavor but without them saying, "what is that?". Cook the mushrooms for a minute or two. 

At this point, add the ground meats and sprinkle with a large pinch of salt. Cook for about 5 minutes or so while stirring a couple times. The meat doesn't have to be completely cooked through at this point. Add the red wine, if using, and cook for a minute or two, stirring occasionally. 

Now add the whole peeled tomaotes, juice and everything. Use your potato masher and mush the tomatoes up. Then add the puréed tomatoes, the diced tomatoes and the freshly chopped tomatoes. Bring to a simmer. 

Now it's time to add your seasonings: basil, oregano, italian parsley, red chili flakes (if using), 2 tsp salt and 1 tsp black pepper. 

Mix everything together and bring to a simmer. Place the lid on top and place the Dutch oven pot into the oven. 

Bake for at least 2 hours. I baked mine for 3 just because I was home. I stirred it about 3 times during this time. So once an hour is good. 

Serve it however you want to enjoy it. I have now eaten two servings of pasta and meat sauce. Oh yea!! Its some good stuff. Xo

Princess Alllie enjoying her penne Bolognese:

Tomato and Feta Orzo Salad

This salad is so simple and a great addition to meals. I love it in the summer time! Easy, quick and delicious. It's also a great dish to bring to a picnic or potluck. I make a big amount and snack on it all week! 

Tomato and Feta Orzo Salad

Fridge:

3/4 cup of crumbled feta

2 handfuls of baby arugula 

Counter:

1 pint of grape tomatoes, halved

1 jar of sundried tomatoes in oil, julienned

Juice of 1 lemon  

Pantry:

1 lb box orzo 

2 tablespoons olive oil 

1 tsp salt

1 tsp black pepper 

Tools:

Pot of boiling, salted water

Sieve 

Large mixing bowl

Small mixing bowl

Whisk or fork 

Wooden spoon

Measuring cups/spoons

Cutting board

Chopping knife 

Pour the box of orzo into the boiling salted water. Boil for 8-10 minutes until Al dente. Drain and cool. I was impatient so I cooled mine under cold water. Normally with pasta- this is a no-no bc the starch on the pasta helps dressing/sauces stick. But with this salad- I always do it bc I usually want to eat it right away. 

Add the cooled orzo to the large mixing bowl with the arugula, feta, sundried and grape tomatoes and sprinkle with 1/2 tsp of salt and 1/2 tsp of black pepper. 

In the small mixing bowl add the lemon juice, olive oil and remaining 1/2 tsp of salt and 1/2 tsp of black pepper. Whisk together and pour over the salad. Mix dressing into the salad and enjoy! 

I polished off my kale and corn quiche with this salad yesterday. It was de-li-cous!! This really is a great and super easy recipe to have in your back pocket. Hope you love it as much as I do! Xo

Garden Veggie Pasta

I'm a total pasta junkie. No lie- I eat pasta  3 or 4 (maybe 5 or 6) times a week. I love carbs- what can I say? If you need to carb load- call me. 

And thankfully my sister has a very green thumb so I get a lot of garden fresh vegetables to toss with my carb heavy diet. And summer vegetables tossed with pasta is THE BEST! 

The simplicity of taking whatever you have in your garden and combining it with an herb and a little Parmesan and pasta water is what makes this meal. There's no stress- you don't need to measure anything. Just chop up some vegetables- whatever is lying around- and sauté it with some garlic, onion if you have it and take a ladle filled with the starchy pasta water- and you've got a meal!! Easy. I finish mine with Parmesan and I usually throw in some basil, italian parsley or even mint- and it's done. It takes 15 minutes. 5 mins to rough chop. 8 mins to sauté and 11 minutes for pasta to boil. It couldn't be more simple! 

I took garlic, red onion, zucchini, tomatoes, and basil and tossed with the pasta water. I added the al dente cooked pasta into the pan to finish cooking the pasta in the "sauce" and sprinkled on some (ok, a lot- what? I'm also a cheese junkie) Parmesan. And let me tell you- it was marvelous. 

AND better yet- the kids loved it the next day!! Yay!