Butternut Squash and Avocado Cream Pasta

In today's post I am getting back to the ABC blog's roots!  Between moving from Corpus Christi, TX to Jacksonville, FL, settling into a new home and community, starting several new jobs, and making it on my own while Bo was away for a few weeks, I haven't had much energy or much time to dedicate to creating new recipes.  Well, today's post changes all of that.  I have a WONDERFUL new recipe to share with all of you!

Footnote: Thanks for sticking with me these past few weeks!

So let's get right to it!  Last night I was craving pasta...which was weird...at least for me.  As some of you might know, I am not the world's largest pasta fan.  Usually, I will choose rice/millet/barley/quinoa/bread over pasta any day of the week!

Well, not last night.  

Pasta was on the brain, and nothing else would suffice!  Thankfully I had roughly two servings left over from a box that I had opened for my mom a couple of weeks ago.  After adding some colorful vegetables and a homemade sauce, there was plenty for a hungry Bo and I for dinner.

A creamy sauce, hearty vegetables, and complex flavors define this extra-ordinary pasta dish.  Take the time to caramelize the onions and roast the butternut squash, and you won't be disappointed with the result.  The Avocado Cream is the perfect accompaniment to the rich root vegetables and hearty pasta!

Butternut Squash and Avocado Cream Pasta
Serves 2-4

2 servings of pasta
1 small butternut squash, cubed
1 large onion, diced
3 stems of kale, torn into bite-size pieces
2 T oil, divided
1/4 tsp cumin
1/4 tsp cayenne
1/2 tsp salt

For the Avocado Cream:
1 avocado
1 rounded T veganaise (or mayonnaise)
1/2 C vegetable broth
1 T lime juice
1/2 tsp salt
1/4 tsp cumin
1/4 tsp cayenne

Directions:

• Preheat oven to 400 degrees.
• Toss the cubed butternut squash with salt, cumin, and cayenne, drizzle with 1 T oil, and roast for 30 minutes (tossing half way through).
• Heat 1T oil over medium heat in a saucepan.
• Add onions, and cook for 20-30 minutes until caramelized (low and slow is the name of the game here!).  They should end up looking something like this!

• Cook the pasta according to the package directions.  Drain, drizzle with oil, and set aside.
• In a blender, add the avocado, veganaise, broth, lime juice, salt, cumin, and cayenne.
• Blend until smooth.
• Once the squash is roasted and the onions are caramelized, toss the pasta, squash, onions, and kale together.
• Sprinkle with an additional dash of salt and cayenne.
• Finally, pour the Avocado Cream over the pasta mixture, and toss to combine.
• Serve immediately to prevent the cream from browning.

Last night, Bo ended up having one plate-full of this pasta around 6:00PM (with a breaded and baked pork chop), and another plate-full around 9:00PM with TWO pork chops!  With that said, although this dish should easily serve 3-4, there was only a small serving leftover for lunch today...

All I can say is, if you can't take my word for how good this pasta is, take Bo's! :)

Question of the Day:

Pasta vs. Rice vs. Bread: which one do you prefer?

Blessings,
Ally and Bo

All About Roasting

I am sure that many of you have been roasting all kinds of vegetables for years.  But for me, this was a recent and amazing discovery!  Who knew everything was better roasted?  Well, apparently many of you did, but failed to tell me... Don't worry, I forgive you ;)

On Saturday, Bo informed me that we were out of avocado hummus.   We always keep a fresh supply of hummus in the refrigerator, so this meant that I needed to make a new batch.  But what kind?  We were craving something a little different, and perhaps with a little kick to it.  Thankfully, I noticed a couple of red bell peppers lying in the vegetable drawer.  I had been thinking about stuffing them with a rice mixture for dinner one day this week, but when I saw them lying there I knew right away that they had a different destiny to fulfill.  Roasted, spicy, red pepper hummus here I come!

Problem: I had never roasted a red pepper in my life!

Sure, I had bought the jar of roasted peppers from the grocery store, but do it on my own?  No way!  But there is a first time for everything, so I decided to give it a shot!  Thankfully, I discovered that roasting peppers was as easy as 1-2-3!

1. Cut bell peppers in half, scrape out all the seeds, and place skin side up on a greased baking sheet.
2. Roast on broil (500-550 degrees) for 5-10 minutes, or until skin begins to blacken (mine took 7 minutes).
3. Remove peppers from the oven, immediately place in a ziploc bag, and allow to cool.

Once the peppers have cooled (approximately 20 minutes), remove them from the bag and peel off the skins.  The slightly sweet flesh of the pepper will be revealed!

I used a portion of the roasted red peppers in a hummus.  I didn't write the recipe down, but if memory serves me correctly, it was something like this:

• one can of great northern beans, drained
• 1 1/2 roasted red peppers
• 1-2 garlic cloves
• 2 T tahini
• 1 1/2 T lime juice
• 1/4 tsp cayenne
• 1/4 tsp kosher salt
• small handful of cilantro, minced

This hummus has been super yummy with crackers, vegetable crudites, dolloped on salads, and spread on sandwiches.  The extra kick of the cayenne really takes it up a notch! 

I foresee many roasted red peppers in my future...

As for roasting other things, I am a huge fan of roasted root vegetables.  In particular, I love roasting butternut squash.  It brings out all of its sweetness and creates a caramel-like result. 

Just a few days ago Bo and I had roasted butternut squash with sunflower oil, salt and pepper, along with one-pot millet and nutmeg-laced collard greens.  Don't worry, I'm not withholding meat from my hubby!  Bo had turkey sausage on the side as well. :)

Lesson: Roasting makes all things yummy!

So, pull out your baking sheet, check out your refrigerator and pantry, and see what you can start roasting!  I assure you, you will not be disappointed with the result!

Tomorrow - Elvis' favorite smoothie...which a chocolate twist!

Question of the Day:

What are your favorite cooking techniques?

Blessings,
Ally and Bo