While Butternut Squash is Abundant…try this delicious chili recipe
Scrumptious Butternut Squash (or Sweet Potato) and Black Bean Chili
Serves | 8 1-cup |
Prep time | 25 minutes |
Cook time | 35 minutes |
Total time | 1 hour |
Dietary | Vegetarian |
Meal type | Side Dish, Soup, Starter |
Misc | Pre-preparable, Serve Hot |
Website | Adapted from Taste of Home |
You can use butternut squash or sweet potatoes for this vegetarian-friendly chili recipe. Add extra cayenne pepper to increase the heat as desired. Serve with whole grain bread, or homemade cornbread to make a great meal for the cool Fall and Winter days.
Ingredients
- 1 medium sized butternut squash, or 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 Large onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne powder (add more for extra heat)
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (28 oz) can diced tomatoes, with juice
- 1/4 cup brewed coffee
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup reduced fat shredded cheese (optional)
Directions
Step 1 | |
In a large nonstick pot coated with cooking spray, saute butternut squash (or sweet potatoes) and onion in oil until almost tender. Add chili powder, garlic, cumin and cayenne, and cook about 1 minute. Stir in beans, tomatoes, coffee, maple syrup (or honey), salt and pepper. | |
Step 2 | |
Bring to a boil. Reduce heat and cover. Let simmer for 30-35 minutes or until butternut squash is tender. Serve with a sprinkle of shredded cheese if desired. |
Try a classic- only jazzed up and in season! Delicious Butternut Squash Macaroni and Cheese
Butternut Squash Macaroni and Cheese
Serves | 4 |
Prep time | 5 minutes |
Cook time | 25 minutes |
Total time | 30 minutes |
Dietary | Vegetarian |
Meal type | Main Dish |
Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
From book | Deceptively Delicious |
Ingredients
- 1 1/2 cup whole wheat elbow macaroni
- 1 tablespoon extra virgin olive oil
- 1 tablespoon all purpose flour
- 1/2 cup nonfat milk
- 1/2 cup butternut squash puree (or cauliflower puree)
- 1 1/2 cup low fat Cheddar cheese (shredded)
- 4oz lowfat or nonfat cream cheese
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
Note
A classic comfort food, jazzed up with butternut squash- healthier and even more delicious!
Directions
Step 1 | |
Cook pasta according to directions. Drain. | |
Step 2 | |
Coat a large saucepan with cooking spray. Over medium heat, add oil, then flour, and cook, stirring contantly, until think paste, about 1 to 2 minutes. | |
Step 3 | |
Add milk, stir occasionally until mix begins to thicken, about 3 to 4 minutes. Add vegetable puree, Cheddar cheese, cream cheese, and seasonings. Stir until cheese is melted and sauce is smooth. Stir macaroni into sauce and enjoy! |
Roasted Carrot and Quinoa Salad
- On October 04, 2012
- By Lindsay
- In Appetizers, Entrees, Gluten-Free, Quick and Easy, Recipes, Salad/Vegetables, Sides, Vegetarian
- 0
Roasted Carrot and Quinoa Salad
Serves | 8 |
Prep time | 30 minutes |
Cook time | 1 hour |
Total time | 1 hour, 30 minutes |
Dietary | Vegan, Vegetarian |
Meal type | Salad, Side Dish |
Misc | Gourmet, Pre-preparable, Serve Cold |
From magazine | Food and Wine |
Absolutely delicious! Red quinoa works great, but any quinoa works.
Ingredients
- 2 teaspoons sweet paprika
- 1 teaspoon ground tumeric
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- salt
- pepper
- 4 Large carrots (thinly sliced)
- 1 Small red onion (thinly sliced)
- 4 tablespoons extra virgin olive oil
- 1/2 cup walnuts
- 1 cup quinoa (red)
- 2 cups water
- 2 tablespoons lemon juice
- 5oz mixed salad greens
- 1/2 teaspoon lemon zest (finely grated)
- 1 teaspoon Dijon mustard
- 1/2 cup dried cranberries
- 2 tablespoons flat leaf parsley (chopped)
Directions
Step 1 | |
Preheat oven to 400F. Mix spices and about 1 tsp each salt and black pepper in a small bowl. In a seperate bowl, toss carrots and onions with 1 Tb oil. Add 1 Tb spice mixture, tossing to coat. Spread on baking sheet and roast for 20-25 minutes until tender. Stir once or twice. | |
Step 2 | |
While vegetables are roasting, spread walnuts on pie plate and bake for about 7 minutes, until golden. Coarsely chop when cooled. | |
Step 3 | |
In medium saucepan, combine quinoa with 2 tsp spice mix and water and boil. Cover and simmer over low heat until water is absorbed and quinoa is tender (about 17 minutes). Uncover and fluff using fork. Cool slightly. | |
Step 4 | |
In large bowl, whisk 1 Tb oil with 1 Tb lemon juice and season with salt and pepper. Add salad greens, tossing to coat. Spread greens on a plate. In same bowl, whisk remaining oil with remaining lemon juice, lemon zest, mustard, and 1 tsp of spice mix. Add quinoa, walnuts, cranberries, parsley, and roasted vegetables, tossing well. Spoon quinoa mix over greens and enjoy! |