Summer Corn, Roasted Butternut Squash & Mushroom Bisque

It's the end of summer corn and I'm using whatever corn I can find to my full advantage. Summer is (ugh) officially over. This is where I would insert a sad face emoji but I don't emoticon. But if you're lucky- your farmers market or local store probably has a few more ears of sweet corn to get rid of- and this soup is a beautiful and delicious way to use it up. The addition of the butternut squash and mushrooms make it a great transition from summer to fall. If you're in the mood for soup on these now cooler nights- I highly recommend trying this bisque out. It's simple and has great flavor. My boyfriend said this might be his favorite recipe of mine- besides my Jalapeño Eggs Benedict. So don't take my word for it- take his. 

Sweet Corn, Roasted Butternut Squash & Mushroom Bisque 

Fridge:

1 lb peeled and cubed butternut squash (I cheat and buy it ready to go) 

1/3 lb cubed pancetta (about 1 cup- you can also buy this pre-cubed) 

2 cups of sliced mushrooms- your choice. I used a mix of cremini, white button, oyster, and shiitake. 

1/2 cup milk 

1/2 cup heavy cream 

1 tsp thyme, minced 

Counter:

3 corn on the cobs, still in husks

1 medium yellow onion minced (about 1 1/4 cups) 

3 garlic cloves, minced 

Pantry:

3/4 cup chicken broth plus 1/2 cup 

1/2 tbs curry powder

1 tsp turmeric powder 

1/4 tsp cumin powder

1 tsp salt

Fresh pepper to taste 

1/2 tbs olive oil plus 1 tsp 

Tools:

1 baking tray 

1 large pot 

Medium mixing bowl 

Blender

Measuring cups/spoons

Chopping knife

Cutting board 

Preheat oven to 350 degrees. Add the butternut squash, olive oil, cumin and 1/4 tsp of salt and pepper to your taste to the bowl. Mix well. Pour onto baking tray and spread flat. Put tray into the preheated oven and bake for 35-45 minutes (depending on how large cubes are) or until the squash is fork tender. 

Once butternut squash is in oven- add the three corn on the cobs, still in the husks and roast them for 20 minutes. Remove them. Allow to cool and remove husks. Cut the corn off the cob and set aside. 

Once you have removed the butternut squash- add it to the blender with milk, heavy cream and 1/2 cup of chicken broth. I like to pulse mine to keep it a little chunky but process these items to your preference. 

Heat the large pot over medium heat. Add 1 tsp of olive oil and once hot- add the pancetta cubes. Cook for 6-8 minutes or until the pancetta gets a little crispy. Add the onions and garlic to the pot and sauté for a minute or two. Add the curry powder and turmeric powder and sauté for another 30 seconds. Then add the mushrooms and corn. Sauté everything together for 5 minutes and then add the fresh thyme. Stir together and add the remaining 3/4 cup of chicken broth. Bring to a simmer and add remaining 3/4 tsp of salt and fresh pepper to your taste. 

Pour the butternut squash mixture into the pot with the rest of the ingredients. Summer everything together over low heat for 20 minutes. This soup is very thick- so add milk or broth if you prefer it thinner. 

Allow to cool for a few minutes before serving. Enjoy the soup with a sprinkle of minced cilantro on top or with some crusty garlic bread or croutons. Yum! Xo 

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

Vegan Butternut Squash Soup

Fall is definitely the beginning of the soup and stew season. And butternut squash soup is always top of the list at my house. The reason I love butternut squash soup is that it's the easiest soup to make. It's really just throwing a few things in the pot, putting a lid on it and then blending it at the end. And it's always delicious. You really can't go wrong with it. You can dress it up for dinner parties or enjoy it in your pjs.

Vegan Butternut Squash Soup 

Fridge:

2-2 1/2 lbs butternut squash, peeled and cut into 1-2 inch cubes

Counter:

Approx 4 1/2 cups of water (enough to cover the vegetables 3/4 of the way up)

2/3 cup apples, peeled and cubed 

2/3 cup yellow onions, small dice 

Pantry:

1/4 tsp ground cinnamon

Pinch of nutmeg

1 1/4 tsp salt

Few cracks of black pepper

Optional topping:

Pomegranate seeds 

Sunflower seeds

Tools:

Medium pot with lid

Blender or food processor 

Cutting board

Chopping knife

Measuring cups/spoons 

Throw all the ingredients in the pot and cover 3/4 of the way up with water. I used about 4 1/2-3/4 cups in my pot. Cover with the lid and place over medium to low heat. The vegetables/fruit will simmer and steam at the same time. 

Simmer for 25-30 minutes until butternut squash is soft and beginning to fall apart. 

Ladle the entire pot into a blender (I had to do mine in two batches) and pulse until desired consistency is reached. I prefer mine completely smooth and then I add texture with the pomegranate seeds and sunflower seeds. 

At this point you can add 1/2 cup of light cream if you want a creamier soup but I wanted to keep this version vegan. Now how simple is that soup?!? Xo

Everything in the pot!

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. 

Farro & Quinoa Autumn Salad

My mother always taught me to never show up empty-handed when invited over to someone's house. It's just plain rude. Usually I only have enough free time to grab a bottle of wine or the hosts favorite beer but when I can squeeze it in- I like to cook something yummy. Either addition to the meal or something for the hosts to enjoy the next day. 

I made this salad based on another salad I had tried earlier this week. I had the opportunity to make my version of it after I was invited over to a girlfriends for delicious scallops. We ended up having this salad as part of our meal. 

It is really yummy and the flavors and textures blend together nicely. This recipe is a larger scale- so cut it in half for a few people. Or just enjoy the leftovers for lunch! 

Farro & Quinoa Autumn Salad 

Fridge:

4 cups farro, cooked and cooled

3 cups quinoa, cooked and cooled

1/2 cup scallions, thinly chopped

3 tbs italian parsley, minced

1 1/2 cups pomegranate seeds 

1 lb butternut squash, roasted and cooled 

Counter: 

Juice of 1 lemon (2-3 tbs)

Pantry:

3/4 cup pistachios, toasted

1/4 tsp cumin

1/4 tsp salt plus 1/2 tsp 

Few cracks of black pepper 

1 1/2 tbs olive oil 

Tools:

Large mixing bowl

Whisk

Small bowl 

Mixing spoon 

Measuring cups/spoons 

In the large bowl add the cooled farro, quinoa, pomegranate seeds, pistachios, scallions, parsley, and butternut squash. Add 1/2 tsp of salt and a few cracks of fresh pepper- combine everything well. 

In the other bowl add lemon juice, olive oil, cumin, 1/4 tsp of salt and a couple cracks of fresh pepper. Whisk together to combine and pour over the salad. 

Mix the dressing into the salad and refrigerate until ready to serve. This salad can keep in the fridge for 5-6 days.

Enjoy it!! Xo