Good use of leftovers here. Had brown rice, marinated tofu, and roasted butternut squash in the freezer, so just had to chop up some ginger, garlic and shallots. Had this dish on the dinner table in under 20 minutes. YUM! This rice dish freezes well after you put it together too-add some more veg broth and coconut milk, maybe a little curry powder and you have soup. So many possibilities.
- 1 c brown basmati rice (I used pink rice)
- 2 c water
- pinch of salt
- 2 lbs butternut squash
- 2 tsp sesame oil
- 1 c sliced shallot
- 1 tbl minced fresh ginger
- 3 cloves of garlic
- 1 tsp lime zest
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 3/4 c light coconut milk
- 1/4-1/2 c veg broth (I just used water)
- 1 tbl freshly squeezed lime juice
- Cook rice (add rice, water and pinch of salt)-I pulled this pre-made from the freezer
- Preheat oven to 400, bake squash for about 45 minutes-you could microwave this too if you are in a big hurry
- When squash is cool to handle, preheat a large skillet over med-high heat. Sauté shallot in the oil for about 7 minutes. Add ginger, garlic, lime zest, red pepper flakes and salt, saute for 2 minutes, turn heat to low
- Scoop the flesh out of the squash into the pan, add the coconut milk. Mash into a creamy consistency. Add rice and stir well. Add 1/4 c veg broth (or water) and mix well. You can add up to another 1/4 c of brother to get a creamier consistency if you want. Add lime juice, salt if needed and enjoy!
Recipe courtesy of Appetite for Reduction, my most used and abused vegan cookbook. Go get it.
Posted in BBQ, Dinner, Fridge Finds, Less is more, Meat Substitutes, Quick Cooking, Recipes, Vegan, Vegetarian
Tagged butternut squash, coconut milk, comfort food, fall foods, holiday, side dish, vegan rice, vegan side dish, vegan thanksgiving
Last week I was up to my ears in butternut squash. A few from my CSA, and a few from one of my work friends (these alone were over 9 pounds each and more than 2 feet long). I have a tendency to put these items out in the garage, and then forget about them until I can actually smell them…not good. So this time I got a leg up on the surplus. I roasted three baking pans of squash last night and then today made a few cups of it into butternut squash ravioli with brown butter and sage sauce, then froze the rest for soups and such.
Butternut Squash Ravioli
Inspired by this recipe from Epicurious
- 3 cups mashed butternut squash (from roasted)
- 1-4 oz log creamy goat cheese
- 4 cloves garlic, chopped
- 1/8 tsp fresh grated nutmeg
- 1 package won ton wrappers (40-60 count)
- 1/2 cup shallots, chopped
- 1 stick, butter
- 1 handful fresh sage leaves, whole
- 1/8 tsp fresh grated nutmeg
- pepper, salt to taste
- handful of fresh parsley
- parm cheese
Filling: Saute’ garlic over medium until lightly browned, add goat cheese, squash, nutmeg and combine until creamy. Remove from heat, let cool. When filling is cool, drop 1 1/2 tsp in the middle of a won ton wrapper, lightly brush edges with water. Seal by touching opposite sides together in whatever shape you like. I touched opposite corners together to form a triangle, then flipped it like a dumpling. Be sure to squeeze the air out of the ravioli before sealing and DO NOT overfill.
Sauce: Combine in a frying pan over medium high heat butter, shallots, fresh sage and nutmeg. Let this combo simmers until butter turns a nutty brown, shallots and sage crisp. Turn off the heat. Let hang out until your ravioli are ready to dress.
Ravioli: Bring a dutch oven 3/4 full of salted water to a boil. When it hits boiling, turn it down to medium heat, this is a little more gentle on your fragile raviolis. Immerse 6-8 ravioli in the hot water so the water temp doesn’t drop but also so they do not touch the bottom, sides or each other…this would be bad. Allow the ravioli to hang out in the hot water bath for 2-4 minutes until they float or become opaque in color, remove with a slotted spoon directly into a serving dish, top with brown butter sauce, fresh parsley, a bit of parm cheese and serve.
Since it’s just the two of us to cook for, but this recipe makes around 45 raviolis, I made the remaining raviolis, put them on a cookie sheet and froze them for an hour. Then I tossed them into a freezer bag and tossed into the deep freeze. The Interwebs say that they should keep for 3 months and to make them straight from the freezer next time. I’ll let you know how that works out later.
Posted in Dinner, Fall Food, Noodles, Recipes, Seasonal Ingredients, Vegetarian
Tagged brown butter sauce, butternut squash, Epicurious, fall meals, goat cheese, ravioli, shallots, won ton wrappers
So my plans for tonight were cancelled, believe me, I’m not complaining. I don’t even know what happened to the month of October. As you can see from my last post at the beginning of October, I was obviously abducted by aliens and didn’t have Wi-Fi in order to blog.
This evening, I arrived home to a growling stomach, courtesy of too much PM snacking with only caloric and fat benefits and two dogs that needed my immediate attention (i.e. let’s go for a walk) which calls off all audibles to the store to wander and create. Took care of the dogs, fielded a few calls from frantic students with assignments due, then opened up the freezer…squash puree, black beans, soups of all kinds, blueberries (gosh, those are STILL in there?) and the usual culprits, cheese, veg burgers, etc…boooorrriiingg. Then, the lightbulb flickers…squash burritos? Yes…squash burritos.
Squash Burritos with Black Beans
- 2 C black beans, cooked
- 2 C butternut squash, pureed
- 2 tsp garlic powder
- 2 T chipotle en adobo (if you aren’t a fan of spicy, use 3/4 to 1 T for the smokey kick minus the tongue burn)
- 2 tsp kosher salt
- 2 T pineapple juice (plus more for the avocado)
- 2 T crushed pineapple
- grape tomatoes (a couple of handfuls)
- 1 avocado
- 6 reduced-fat, flour tortillas
- 1 C finely shredded reduced-fat Mexican cheese blend (or goat cheese, yum)
- 2 large handfuls of baby spinach
- Chopped red onion
- Light sour cream or my newest sour cream replacement, plain Greek fat free yogurt
Directions: Combine beans through pineapple in list above in a medium pot, cook until warmed through. Assemble burritos on flour tortillas with all ingredients except for sour cream. Roll into burrito shape. Place into 9×9 pan, put in oven covered until warmed through and moist. Serve with sour cream and leftover avocado. I also use plenty of Frank’s Red Hot on top with a sprinkle of extra cheese.
Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients
Tagged 30 min or less, black beans, butternut squash, cook, easy, Leftovers, Mr. Wonderful, recipes, seasonal, veg, vegetarian, yum