Butternut Bliss

Why is butternut squash so good? Not only is it versatile and comforting but it just happens to be beautifully hued, doesn’t it? This simple pasta dish showcases all of squash’s best features, including its lovely colour! The sauce is rich and velvety, and the wilted kale adds a nice bite, making this a wonderful meal to share with family over the holidays if you ask me!


Also, we have a new recipe page! Now you can search for recipes, easy peasy. A huge thank you to the bf for putting this together! 

Rigatoni with Roasted Garlic Butternut Squash Sauce {last seen here}
Serves 4


1 head garlic, topped trimmed, drizzled with olive oil
1 butternut squash, peeled and cut into ½ inch cubes
2 cups veggie broth
1 package whole wheat rigatoni
2 cups kale, chopped
1 tbsp. nutritional yeast (optional)
¼ cup almond milk
1 pinch cayenne pepper
Salt to taste
¼ cup fresh sage, chopped

Wrap garlic in aluminum foil and roast at 325 degrees for 30-40 minutes

Meanwhile, in a large pot cover the squash with the broth and bring to a boil. Reduce heat & simmer until squash is very tender, about 15-20 minutes.

Once tender, purée the squash, veggie broth and roasted garlic until smooth. Stir in the nutritional yeast, almond milk, cayenne pepper, and salt to taste.

Season a pot of boiling water with salt and add the rigatoni. When it is nearly cooked to al dente, add the kale into the pot so it wilts and tenderizes. Cook for the last couple of minutes and strain pasta and kale.

Finally, toss the rigatoni and kale with the sauce and garnish with fresh sage.

Mushaboom

photos by me & pwisenberg

Siiiigh... what do you get when you combine mushrooms, onions, garlic and baguette? Pure gastronomical bliss, that's what. This is one of my absolute favourite indulgences and it's so so easy. Just sauté the onions, garlic and mushrooms in a little oil... and maybe a little butter too (dairy-free of course), spoon it onto some toasted bread and voila!

Mushroom garlic crostini
Serves 2

6 slices fresh baguette
1 cup mushrooms, sliced (I used button mushrooms and portobellos)
4 scallions, chopped
3 cloves garlic, minced
1/2 tsp chili flakes
1 tbsp olive oil
1 tsp Earth Balance butter
2 tbsp vegetable stock
salt and pepper to taste

Preheat oven to 425 degrees. Lightly brush bread with olive oil and bake until golden brown, about 10 minutes. Meanwhile, heat the oil and butter in a skillet over medium heat. Sauté the garlic for a brief moment before adding the onions and mushrooms. Season with salt, pepper and chili flakes and cook for several minutes, until the mushrooms have lost most of their water. Add a splash of veggie stock and simmer until the liquid has evaporated. Spoon this delicious mixture onto the crostini and revel in its savoury scrumptiousness. Mmm, I kind of want some right now...