Butternut Squash Orecchiette with Ricotta

 Another winner on our quest to cook with squash. We don't eat many meatless dishes but this one kept us full and satisfied for the evening.

For those who haven't had experience with cutting up squash, they can be a bit tricky. The butternut squash is easiest peeled first with a vegetable peeler and, then, sliced in half lengthwise. Scoop out the pulp and seeds, and cut it up. 

Butternut Squash Orecchiette with Ricotta

1 butternut squash cut up into bite size pieces

1 yellow onion, sliced into 1/2 inch pieces

4 cloves of garlic, sliced thinly 

about 20 fresh sage leaves

olive oil

1 lb. orecchiette

15 oz. whole milk ricotta

salt and pepper

Preheat oven to 450 degrees F. Place butternut squash, onion, garlic and sage on a baking sheet. Drizzle with olive oil and mix to coat. Cook for 40 minutes, stirring a couple times.

Cook orecchiette al dente in a pot of boiling water. Reserve about 1/2 c. of pasta water and dispose of the rest after cooking. 

Place cooked orecchiette with pasta water into a large bowl. Mix well with ricotta cheese. Stir in roasted veggies and sage with the pasta and cheese. Season with salt and pepper to taste.

Makes about 4 servings.

Meal Planning : Weekly Eats with Whole Parenting Family {Vol. 3}

I like trying new recipes. (I guess that is obvious since I also like to create them.) Most weeks, it works out about half old, half new recipes. I strongly suggest trying at least one, if not two new recipes a week. They don't need to be difficult. But just something to help expand your repertoire.

Always when you are thinking of trying a new recipe, read it ALL THE WAY THROUGH before you commit. Before you go grocery shopping. There may be a new skill involved that might take more time. There may be an ingredient that is too expensive, so best to substitute or move on. (I really love The Flavor Bible for substitution ideas. It is the number one book all those who love to cook should have.) It is just best to know what you are committing yourself to.

This week is heavy on the new recipes (including two I've developed myself). I suppose I felt a bit ambitious this week. Not always the norm. :)

Monday - Beef-Stuffed Acorn Squash

Tuesday - Frozen Taquitos and leftover stuffing from squash (I doubled it)

Wednesday - Butternut Squash Orechiette with Ricotta {recipe in progress...}

Thursday - Spaghetti with meat sauce and mushrooms and green beans (just basic ground beef, sauteed mushrooms and store-bought marinara -- frozen green beans)

Friday - Crockpot Pot Roast with mashed potatoes

Saturday - Chicken Cheddar Broccoli Soup with French bread

Sunday - Pepperoni Pizza {{for the birthday girl!}} (picked up pre-made pizza dough and toppings from Trader Joes)


What are you cooking this week?

Linking up with Whole Parenting Family for Weekly Eats Saturday.

Roasted Red Pepper and Fennel Quiche with Goat Cheese

Well, it's about time.

I've had so many requests for more recipes, more blog posts, it seems I can no longer neglect this little corner of the world wide web. My posts won't be frequent and they won't be regular, but at least I can offer a little something every once and a while. :)

I concocted this recipe the other day when I was searching for a tasty quiche recipe for a breakfast date with a friend. It ended up making enough for two, so I sent one off with my husband for his weekly work Saturday brunch potluck. If you don't want two, it is easy to half the recipe.

And it's a wonderful meatless Lenten recipe, something I'm always searching for more of.

Enjoy. :)

Roasted Red Pepper and Fennel Quiche with Goat Cheese

2 pie crusts

2 large red peppers

1 head of Fennel, green part removed

1 large yellow onion

8 oz. goat cheese

A dozen eggs

1 c. milk

2 t. thyme (I used dried, but it would be great with fresh)

Preheat oven to 500 degrees F. Place your red peppers on a baking sheet, whole and entire. Roast for 30 minutes, turning about every 10 minutes. Keep them in the oven until their skins are completely blackened. Once black, remove from oven and immediately wrap in foil. Leave inside for at least 30 minutes. Once cool, remove stem and seeds, and carefully peel off skin. Cut into thin strips.

Reduce oven heat to 350 degrees F.

Chop onion and fennel. Heat a teaspoon of olive oil in a large skillet over medium-high heat. Cook onion and fennel for about 10 minutes, until softened. Place in bottom of pie crust along with roasted red peppers, split evenly between two pies. Sprinkle 4 oz. of cheese in each crust. 

In a small bowl, crack 6 eggs. Whisk eggs. Mix in a 1/2 cup of milk and 1 teaspoon of thyme. Pour into pie crust on top of vegetables and cheese. Repeat with second crust.

Place in oven for one hour, or until inserted knife comes out clean. 

Allow to cool for at least a half hour. Delicious hot or cold!