Kale Leek & Butternut Squash Pot Pie

I had a lot of leftover vegetables this week and thought it would be a good idea to use them up in a fall pot pie! It was perfect little meal to make on a Sunday afternoon. If only they made buttery pie crust blankets I could wrap myself in… then Sunday’s would EVEN BETTER. Dare to dream people.

Pie Dough:
1 1/4 cups all-purpose flour (plus more for surface)
1 teaspoon sugar
1/4 teaspoon salt
1 stick unsalted butter, very cold and cubed
Pinch nutmeg
Pinch black pepper
3-4 tablespoons ice cold water
1 egg (for egg wash)

1 medium butternut squash, peeled and cubed small
3 medium carrots, peeled and chopped
1/2 yellow onion, chopped
1 leek, chopped
3 garlic cloves, minced
1 cup kale, chopped
1 cup baby bella mushrooms, chopped
1 tablespoon fresh sage, chopped
1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or vegetable)
1 teaspoon corn starch
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
1/4 teaspoon paprika
Salt, to taste

Start by making the dough. In a food processor, pulse the flour, salt, sugar, nutmeg, and pepper. Add the cold butter and pulse until the texture resembles small peas. Add bits of the water at a time and pulse until the dough is able to hold together when pinched. Make sure not to over mix it though! Pour it out onto a flat surface and form the dough into a disk shape. Wrap in plastic wrap and place in refrigerator for at least one hour.

When the dough is almost ready, you can start to make your filling. Preheat oven to 400 degrees. Drizzle the squash and carrots with olive oil, salt, and pepper, and bake for about 25 minutes or until fork tender. Remove and set aside. In a heavy bottomed saucepan, cook the onion and garlic in a little olive oil until translucent. Next add the leeks, kale, and mushrooms, and cook until softened. Lastly, add in the sage along with the roasted squash and carrots.

In a separate saucepan, melt 2 tablespoons olive oil and sprinkle in the 1/4 cup flour. Whisk well for about 1 minute. Slowly whisk in about 1/2 cup chicken broth at a time until smooth. In a little bowl, mix together the corn starch with a splash of water, then add that to the broth. Stir for about 5 minutes until thickened. Pour the mixture into the pot with the vegetables, and toss in the white pepper, nutmeg, paprika, and salt to taste. Let cool slightly.

While that cools, roll out your dough on a floured surface to 1/8 inch thick. Pour the filling into your pie dish, and top with the dough. Trim edges as needed, and slit a few holes in the top so it can vent while cooking. Bake in oven for 40 minutes, or until golden brown. If the edges begin to burn or cook too fast, simply cover the edges with some aluminum foil for the remaining time… OR you can get one of these lovely pie crust shields that I use!

Let cool for about 5-10 minutes before digging in. I randomly added a small dollop of sour cream to mine which was delicious!

Butternut Squash Lasagna With Sausage & Mizuna

I absolutely love butternut squash lasagna, it’s a nice fresh twist on the usual tomato based lasagna dish. I made this with friends and we almost ate the whole thing! We decided that next time we make it, we’re going to take it a step further and top the lasagna with a little gorgonzola cheese and sage infused butter. Serious business over here!

1 butternut squash, peeled and cubed
5 large whole garlic cloves
15 oz ricotta cheese
1/4 cup grated Parmesan cheese, plus more for topping
1 cup shredded mozzarella cheese, plus more for topping
4 sweet Italian sausages, casings removed
1/2 white onion, chopped
2 cups mizuna (or any leafy greens, I just happen to have mizuna on hand)
1 teaspoon nutmeg
1 teaspoon ground sage
1 teaspoon red pepper flakes
1 package wide lasagna noodles
Salt and pepper, to taste

Start by boiling the butternut squash until fork tender, about 15 minutes. During the last 5 minutes toss the garlic in the boiling water as well so that it softens. Strain the squash and garlic, then mash in a bowl with 3/4 cup ricotta, Parmesan cheese, 1/2 of the mozzarella cheese, nutmeg, sage, red pepper flakes, salt, and pepper. Next, saute the onion until translucent, then add the sausage and cook until browned. Toss in the mizuna (or whatever greens you like!) and cook until wilted.

Preheat the oven to 350 degrees.

Cook the lasagna noodles per box instructions. I like to add salt and a little olive oil to my boiling water so that the noodles don’t get stuck together. To assemble the lasagna, spread some of the squash mixture on the bottom of a baking dish, followed by one layer of lasagna noodles, then a layer of the sausage mixture topped with some dollops of ricotta cheese. Add another layer of noodles and repeat – squash, noodles, sausage, ricotta, noodles. Top with the rest of the mozzarella cheese and grated Parmesan. Cover with foil and cook for 30 minutes, then remove the foil and cook for another 10 minutes or until the top is slightly browned. Let cook for 5 minutes before serving. Enjoy!



Curried Butternut Squash and Coconut Soup

Sunday night was one of those nights I needed to make dinner but didn’t want to leave my house to do it! I had a butternut squash and a can of coconut cream, which was enough to convince me that I didn’t need to go to the grocery store. This soup ended up being delicious! Some of the best unexpected meals start with one simple thought – what can I make without having to remove these pajamas and go to the store?!

3 garlic cloves, chopped
2 shallots, chopped
1 inch chunk of fresh ginger, peeled and minced
1 butternut squash, peeled and cubed
4 medium carrots, peeled and chopped
1 large apple, peeled and chopped
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon powdered sage
1/2 teaspoon smoked paprika (or more if you like the kick!)
3 cups chicken stock
1 cup water
1/2 cup coconut cream (coconut milk works, too)
Salt and pepper, to taste
Olive oil

In a large heavy pot, saute the garlic, shallot, and ginger in some olive oil for a minute or two. Add the butternut squash, carrots, and apple. Drizzle with a little more olive oil then add the curry, cumin, sage, paprika, salt, and pepper. Cook for about 5-7 minutes then add the chicken stock and water. Bring to a boil and cook for 15-20 minutes, or until the carrots and squash are fork tender.

Turn the heat off, then using a hand blender puree the soup until smooth. Alternatively, you can blend in a blender in batches. Add in the coconut cream and mix until fully incorporated. Serve with an additional swirl of coconut cream and a sprinkle of paprika.


Kale & Butternut Squash Pizza With Ricotta

Pizza is one of my favorite things to make- the toppings are endless! And there’s something special about pulling a homemade pizza out of the oven. For me, it’s important to get the crust nice and thin, otherwise you feel like you’re eating a loaf of bread with stuff on top of it. Sometimes when I am feeling ambitious I will make my own pizza dough, but on a weeknight after work I tend to just grab a ball of dough from the grocery store, or better yet, I buy some at my local pizza place for a few bucks. Once you make your own pizza you’ll never go back to the boring stuff!

1 small bunch kale, roughly chopped
1/2 large butternut squash, peeled and cubed small
1/2 small red onion, chopped
3 garlic cloved, minced
1 cup fresh ricotta cheese (plus more for topping)
Parmesan cheese, for topping
4-5 tablespoons honey
1/4 teaspoon paprika
Pizza dough, enough for (1) pizza
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. Place the squash on a baking sheet, and drizzle with olive oil, salt and pepper. Bake in oven for about 20 minutes or until fork tender. Next, add some olive oil to a pan and saute the garlic and onions until translucent. Add the kale and cook until wilted, about 5 minutes.

On a floured surface, roll out the pizza dough. Place on a floured baking sheet and drizzle with a little olive oil. Spread the ricotta cheese all over the pizza, then add the kale mixture and the butternut squash. Top with some more ricotta cheese, Parmesan cheese, and salt and pepper. Cook for 25 minutes or until crust is golden. In the meantime mix together the honey and paprika. Let cool for a few minutes then drizzle the spiced honey over the top of the pizza. Alternatively, you can leave on the honey on table for guests to drizzle themselves!


Butternut Squash Tortellini in a Creamy Sage Sauce

Right when I thought I was getting sick of squash, this tortellini recipe turned me around. It’s so delicious! Forming the tortellini was much easier than I thought it would be, and I used wonton wrappers which made it even less time consuming. Using chicken broth as the base for the sauce gave it a nice, light texture and kept it from being too rich or creamy. Overall, I would have to say this is one of my favorite pasta dishes I have made thus far. Success!

Ingredients: (adapted from Lingonberry Jam)

1 large butternut squash, peeled and cut into small cubes
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 shallot, minced
1 large garlic clove, crushed and minced
1/8 teaspoon nutmeg
1 tablespoon brown sugar
1/2 cup ricotta cheese
Salt and pepper
1 package wonton wrappers
1 egg, whisked (water works okay too)

Sage Sauce:
1 tablespoon unsalted butter
1 garlic clove, crushed and minced
1 teaspoon all-purpose flour
1 cup chicken broth
4-6 sage leaves, finely chopped
1/2 cup freshly grated Parmesan cheese
Salt and pepper

Preheat oven to 375 degrees. Toss the peeled and chopped butternut squash with olive oil, dried herbs, salt and pepper. Place squash on a baking sheet lined with parchment paper and bake for 25-30 minutes until fork tender. In the meantime, add a little oil to a pan and sauté the garlic and shallot together. When the squash is ready, place it in a food processor with the garlic/shallot mixture, nutmeg, ricotta, and a dash of salt and pepper. Mix until well incorporated. Add the brown sugar and mix that in as well.

Get a pot of salted water going on the stove and add a little olive oil. Have a plate with a damp paper towel near your tortellini station to cover them so they don’t dry out before boiling. Start by laying a few wonton wrappers out and place a little of the squash mixture in the center. Make sure not to over-stuff them, or they will spill out when folding. With your finger, brush the edges with the egg. Fold in half to make a triangle. Fold diagonal side (with filling) over once. Turn pasta and place finger in the middle. Crisscross each side over your finger, then tuck the tails under and up in the middle. Boil all the tortellini together until they all float to the top.

In the meantime, make the sage sauce. Sauté a garlic clove with some olive oil, sprinkle in the flour and whisk well. Slowly whisk in the chicken broth next, making sure all the flour is well incorporated. Next add the fresh sage, followed by the Parmesan cheese. Mix well. When the tortellini are done, simple add them to a bowl and cover in as much sage sauce as you like.

Roasted Garlic and Butternut Squash Galette

This was my first attempt at a galette, and it definitely will not be my last! It was a lot easier than anticipated and absolutely delicious. Making your own dough sounds intimidating, but it is a lot easier than you think- give it a try!

Ingredients: (Food52)

3/4 cup all-purpose flour
1/4 cup semolina flour
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into cubes
3 tablespoons ice water

1 butternut squash, 1/4 inch slices
2 tablespoons olive oil
2 teaspoons fresh thyme
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
10 garlic cloves, with skin on
1/2 cup ricotta cheese
1 cup fontina cheese
2 tablespoons grated Parmesan cheese

To make the dough, place the all-purpose flour, semolina flour, and salt into the food processor. Pulse to combine. Add the cold butter (make sure it is cold!) and pulse until the mixture is combined and the texture resembles small peas. Add the ice water one tablespoon at a time while pulsing, you will know it is done when it sticks together without crumbling. Beware of over mixing! Place dough on a lightly floured surface and form into a disk shape. Wrap with plastic wrap and place in the refrigerator for 30 minutes (or up to 24 hours.)

Preheat oven to 400 degree. Cut the squash in half, then peel, remove any seeds, and cut into 1/4 inch slices and place in a bowl. Add the olive oil, minced garlic, thyme, salt and pepper. Place on a baking sheet covered with parchment paper and add the whole unpeeled garlic cloves as well. Cook for 25 minutes or until squash is fork tender.

While the squash and garlic cook, flour a surface and roll the dough out into a 12 inch circle. Place on a baking sheet covered in parchment paper and put back in the fridge until ready to use.

When the garlic has cooled, peel the skin off and smash in a bowl. Add the ricotta cheese and mix well. Spread the ricotta mixture onto the dough, leaving a 1 inch border. Next add the squash followed by the fontina cheese. Sprinkle the Parmesan around the border of the dough and crack some fresh pepper on top. Cook for 30 minutes or until the crust is golden brown. Let cool for 5 minutes before digging in.