Sausage and Butternut Squash Fall Pasta

https://www.ngoc.org.uk/uncategorized/future-events/b1rvvump 0

http://www.wowogallery.com/uge0qc44x8w This was perfectly fall flavored! I loved the lightness of it – it has a light broth in place as a sauce but more sauce might be a hit too. The pasta drinks some up so it was juicy but not saucy. I used thick elbow pasta, roasted butternut squash, sausage, sage, and smoked gouda.

The Three Bite Rule - Sausage & Squash Fall Pasta

https://manabernardes.com/2024/ir9g9yg459s Buy Diazepam Online 5Mg Sausage & Butternut Squash Fall Pasta
Ingredients: (serves 5-6)

1 pound pasta (big shells, rigatoni, penne, or other short pasta)
3 links sweet Italian sausage
1/2 butternut squash, diced
2 cups chicken or veggie broth
2 tablespoons tomato paste (or 1 cup crushed tomatoes & 1/2 cup half and half for more sauce)
2 tablespoons butter
1/2 teaspoon cracked pepper
4 oz smoked gouda, grated or chopped
~4 sage leaves

https://www.chat-quiberon.com/2024/01/18/a2xqn3e8wlu Directions:
Air-fry or roast the butternut squash at 400-degrees for ~20 minutes.
Boil salted water for the pasta.
Remove the sausage from the casing and pan fry it in chunks until cooked through. Drain and discard excess oil, and move cooked sausage onto paper towels.
Cook the pasta to al dente.
Add broth, tomato, butter, and pepper into the sausage pan to deglaze and bring to a boil for a few minutes.
For less sauce: Let it lightly boil to reduce it for ~5 minutes.
For more sauce: reduce temperature and add in the crushed tomatoes and half and half.
Add in the pasta, sausage, and cheese and toss well to coat. Then add in the squash, and sage and very gently mix.
Enjoy!

The Three Bite Rule - Sausage & Squash Fall Pasta

https://equinlab.com/2024/01/18/5q7fk3w2l7m I was into it! I loved the gouda melting alongside the sausage and sweet squash and just a tiny bit of sage was nice for fall and not too heavy since we’re still having feels-like-summer moments!

We have sage growing like crazy but for me, a little goes a long way so I went light on that. Spinach would be great in there too. The butternut squash could swap for zucchini or summer squash instead if those are on hand.

Butternut Squash & Cider Soup

https://space1026.com/2024/01/yo28memn7m8 0

https://masterfacilitator.com/a06xyt0 Butternut squash soup seems like a fall a no-brainer. I wanted apple in there and was going to grate some into it, but then I couldn’t bear to undo how silky smooth it was. Then I went to apple cider. It was like pouring liquid gold in there! So good! This is vegetarian, almost dairy-free, and an easy one to prep and freeze, or to have the ingredients
The Three Bite Rule - Butternut Squash & Cider Soup

Butternut Squash & Apple Cider Soup

Ingredients: (for ~3 servings)

https://www.prehistoricsoul.com/9hn08nu61d 1 squash (~3 cups of chopped squash)
1/4 cup water
3 tablespoons butter
1 cup broth
3/4 cup apple cider
salt, pepper, and Parmesan for garnish

Directions:

Cook the butternut squash. (I pressured cooked mine according to the appliance’s instructions- I pealed it, scooped out the seeds, and chopped a bit.)
The Three Bite Rule - Butternut Squash & Cider Soup
Cook until totally cooked through. (I cooked it in the pressure cooker with a little water for 4 minutes.)
The Three Bite Rule - Butternut Squash & Cider Soup
In a large pot, cook the butter until it browns – just after it foams, watch it brown and then quickly remove the whole pot from the heat so it doesn’t burn. Quickly add in the squash, then the stock, and cook for about 10 minutes over low heat.
Remove from the heat and blend until smooth.
The Three Bite Rule - Butternut Squash & Cider Soup
Add in the cider and cook for another 10 minutes.
Enjoy with a sprinkle of parmesan and some cracked black pepper and salt as desired.

https://mmopage.com/news/li3h3n6mb0t I loved this! The brown butter and the apple cider make it so special. I had 2 meal-portions and another smaller portion I froze for another time. My butternut squash was pretty petite- moreso than a usual one.

The pressure cooker made this so fast and easy. It pulverized it, which was perfect for this case but not what I’d always want. My teething-1-year old might say something different though!
The Three Bite Rule - Butternut Squash & Cider Soup

Butternut Squash Mac & Cheese

https://equinlab.com/2024/01/18/oujtszqwd1 0

https://serenityspaonline.com/nqm2ht4t2 This mac and cheese is veggie packed while still delightfully cheesey. Plus, the squash adds that iconic orange pop of color! This would be the perfect fuel before trick or treating!

https://manabernardes.com/2024/1jowuogwdr9 The Three Bite Rule - Butternut Mac & Cheese

Butternut Squash Mac & Cheese

Ingredients:

https://www.justoffbase.co.uk/uncategorized/hchnzc265o 1/2 pound pasta
1 1/2 cup butternut squash puree (10 oz frozen, or 1/2 butternut squash, roasted)
2 tablespoons cream cheese
4 oz Velveeta mini-block
1/4 teaspoon garlic powder
1/4 teaspoon salt & pepper
1 cup shredded cheddar

Directions:

https://gungrove.com/ctuyk5ts3d Bring salted water to a boil for the pasta. Add the pasta in and cook until al dente.
In a large pot over medium heat, mix together the squash puree, velveeta, cream cheese, garlic powder, salt, and pepper.
The Three Bite Rule - Butternut Mac & Cheese
Stir until smooth and all combined. Spoon 1/2 – 3/4 of the sauce onto the drained al dente pasta.
The Three Bite Rule - Butternut Mac & Cheese
Mix well and add in more sauce, as desired.
Add in the shredded cheddar.
The Three Bite Rule - Butternut Mac & Cheese
Serve hot, or bake with cheese or breadcrumbs on top.

https://therepairstore.ca/roedmv2odi This was a good meal to feel like a treat, like true comfort food, without guilt. The little one loved it. I had some extra sauce so I froze it for a quick dinner another time to throw over some pasta.

Butternut Squash & Apple Soup

2

http://www.wowogallery.com/cyzf9zmsu5a I was thinking about what convenience items are worth the spurge. I especially was thinking about it while trying to get the knife through some butternut squashes. Those suckers are definitely tough to cut so it can be your call if you want to save some dollars and halve the squash yourself, orrrr if you want to pay to get it all skinned and chopped. I cut through them but didn’t peal before roasting. It was super easy to scoop it out once they were cooked.

The Three Bite Rule - Butternut Squash & Apple Soup

Ingredients: (makes ~4-6 servings)

2 small butternut squash
2 large apples, pealed & chopped
1/2 yellow onion, chopped
2 tbs butter
1 1/2 cups veggie stock
3 tbs half and half

Directions:

Preheat the oven to 400-degrees.
Cut the squash in half and roast for 45-60 minutes.
The Three Bite Rule - Butternut Squash & Apple Soup
In a large pot, heat to medium high heat and add in the apples and onion with butter. Cook for 10 minutes until the onions are translucent and the apples are soft. The butter will get all bubbly and brown.
The Three Bite Rule - Butternut Squash & Apple Soup
Scoop out the squash seeds and spoon the squash pulp into the pot with the apples and onion.
The Three Bite Rule - Butternut Squash & Apple Soup
Add in the stock and cook for 5 minutes or so.
Transfer into a blender or blend with an immersion blender then return to the pot.
Season with salt and pepper. Add more stock if it is too thick for your liking.
Add in the cream and stir well.

https://space1026.com/2024/01/yo28memn7m8 I loved this. It was so good with a touch of sweetness from the apple and I toasted some sourdough for dunking. I froze the rest and will be so glad to pull it out of the freezer some day when I’m not into making dinner. I know, the apples just keep appearing…that’ll be over soon.

https://www.chat-quiberon.com/2024/01/18/d2veezwhce The Three Bite Rule - Butternut Squash & Apple Soup
Bailee oversaw the whole operation. She likes to know what is happening in the kitchen if there’s food around and she wanted to say hi.
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Roasted Butternut Squash Pizza

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I love all veggies roasted. Seriously, roasting is the best. all. the. time. I made pizza last year with butternut squash, bacon, and gouda but this time I kept the roasted squash in chunks and I used ricotta as “sauce”. While I haven’t seen it in person, the menu at Otto has a pizza with butternut squash, ricotta, and cranberry. I wonder how theirs is so I started with just those ingredients….somewhat. It was so good.

The Three Bite Rule - Butternut Squash Cranberry Pizza

https://www.chat-quiberon.com/2024/01/18/eji0rwa I really loved the slightly rehydrated dried berries. I was trying with contain myself and not go overboard (umm unlike when I made this salad) actually wished I had more! I also unearthed a million partial bags of dried cranberries. I guess I need to use them more often. I used dried cranberries that were infused with blueberry juice. They taste like blueberries but are actually cranberries. Whatever. They’re cranberries pretending to be blueberries.
The Three Bite Rule - Roasted Butternut Squash Cranberry Pizza

Ingredients:

https://sieterevueltas.net/bz5o46z Pizza dough
1 1/2 cup ricotta
1 1/2 cup shredded mozzarella
1/2 butternut squash, cubed
1/3 cup dried cranberries, blueberries, raisins, cherries
2 tbs butter
1 tsp garlic, minced

Directions:

https://modaypadel.com/988vf64mr Preheat the oven and pizza stone (if using one) to 400-degrees.
Roast the butternut squash drizzled with olive oil and sprinkled with salt and pepper. Roast for 20 minutes, flipping once while cooking the dough.
The Three Bite Rule - Roasted Butternut Squash Cranberry Pizza
Spread the pizza dough out and poke a few holes into the dough.
Cook the dough for 10-15 minutes until lightly cooked.
Remove from the oven and spread ricotta onto the dough. Sprinkle shredded cheese on top.
The Three Bite Rule - Butternut Squash and Cranberry Pizza
Spoon roasted squash onto the pizza.
Return to the oven for 10 minutes, until the cheese melts and the crust browns a bit.
In a small pot, melt butter and garlic over medium heat.
When it starts to gently bubble, add in the dried berries. Cook for 5 minutes over low heat.
The Three Bite Rule - Butternut Squash and Cranberry Pizza

https://serenityspaonline.com/qw54qc6tgu Once the pizza is cooked, remove from the oven and spoon the butter/garlic/berry sauce over the top.
Let sit about 2 minutes before slicing.
The Three Bite Rule - Butternut Squash Cranberry PizzaEnjoy!

https://manabernardes.com/2024/umut32b I loved this. I think the garlicky, buttery, and fruity flavors were perfectly contrasted against the nutty and salty squash.
The Three Bite Rule - Roasted Butternut Squash Cranberry Pizza
This pizza would be great if you were making a few pizzas. It might not be everyone’s first choice for pizzas but I swear, try the garlic/butter/rehydrated berries on the pizza before you knock it.

Suggested adaptations:
roasted butternut squash pizza + caramelized onions + toasted walnuts = super topped pizza
roasted butternut squash pizza – ricotta + other cheeses (fontina, gouda, swiss) – dried berries = more flavor if dried fruit isn’t your thing
roasted butternut squash pizza + sliced chicken sausage or chopped prosciutto = non-vegetarian pizza

Butternut Squash and Black Bean Enchiladas

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Today I wanted to kick off a new Friday series. I’m calling this one https://sieterevueltas.net/4h87xd3d1bi Tonight & Take 2. I get questions about how I have all the ingredients for everything I make or how I come up with what I make.
squash_enchilada_squash_590_390

The reason I have an ingredient on hand is because:
a) I live to avoid grocery shopping so leftovers are planned to a T
b) using-what-I-have is my middle name
c) cooking for 2 of us means a whole package/container/item needs creativity so we aren’t eating the same thing day in and day out.

https://www.prehistoricsoul.com/mqpcsj0 I just don’t usually share how I plan to use the other half. I might use part of the whole for a recipe but now you’re going to see how that happens. I also might make something and space out the blog posts so you think each posted item was spaced out. Aren’t you excited?!

Buy Liquid Alprazolam Here are my meal planning tips here and here. Now, back to using an ingredient to make 2 totally different dishes.

Butternut Squash and Black Bean Enchiladas

Ingredients:

Buy Soma Online Us Pharmacy ½ roasted butternut squash
1 cup black beans
8 oz shredded monterey jack cheese or pepper jack
1 tbs liquid smoke (optional)
1 tbs salsa
8 wheat tortillas

Directions:

Order Valium Next Day Delivery Fill each tortilla with squash, black beans, and cheese.
squash_enchilada_filling_590_390
Roll up and top with enchilada sauce.
Bake covered for 20 minutes at 350-degrees.
squash_enchilada_baked_590_390

These were flavorful and I loooved the smoke flavor with the squash. The beans make it filling and balanced. Does this have you thinking about another leftover that would be good in here? Throw it in! Go crazy!

Buy Generic Xanax From Canada Now, these enchiladas were take 2 on a roasted butternut squash. Round one was a fall pizza with butternut squash, gouda, and bacon.
squash_enchilada_squash_590_390

Bacon, Butternut Squash and Gouda Pizza

https://gungrove.com/eof47d3 1

I had an idea for a fall inspired pizza once I saw a good lookin’ pizza on Flying On Jess Fuel. Her pizza had bacon, gouda, apples, and caramelized onions. How delicious does that sound?! I also saw an awesome one on We Are Not Marta with pumpkin crust topped with prosciutto and brussels sprouts. I had a few fall flavors I thought would be good and it seemed like it’d be an ideal use for some butternut squash I had roasted. Bing, bam, boom.
fall_pizza_plate_590_390

Ingredients:

pizza dough
¼ tsp dried thyme
¼ tsp nutmeg
½ cup shredded mozzarella
½ roasted butternut squash
1 cup sliced gouda
4 strips of thick cut bacon

Directions:

Preheat the oven (and pizza stone if using one) to 400-degrees.
While oven is heating, fry bacon until almost cooked (it keeps cooking when on top the pizza).
fall_pizza_bacon_590_390
Pre-bake the pizza dough for about 10 minutes.
Sprinkle mozzarella, thyme, and nutmeg on top after removing from the oven.
Spread the mashed butternut squash onto the dough.
fall_pizza_layer_590_390
Top with sliced gouda.
fall_pizza_cheese_590_390Finish with bacon.
Bake 20-30 minutes until melted and crisp.
fall_pizza_tobake_590_390

I liked it. I think the gouda is nicely nutty and the quash layer provides a great moisture layer. I liked the crisp bacon in contrast to the soft squash.
fall_pizza_slices_590_390

It was good. This fall pizza was a nice combo of flavors I’m glad I didn’t go bananas topping it with everything I thought might go. Sometimes I go pizza-topping-overboard. I can’t help it!

Psssst: get ready! I have a new series launching later this week. Stay tuned!

Butternut Squash Lasagna Redo

I posted this butternut squash lasagna last year but I thought it it needed a little re-do.
The Three Bite Rule - Butternut Squash Lasagna

Don’t judge this lasagna until you try it. It is seriously so good and a great fall food. I love this one! It is much faster to prep & cook than traditional Italian lasagna.

Butternut Squash Lasagna

(adapted from Martha Stewart)

Ingredients:

1 butternut squash, roasted
16 oz ricotta cheese
½ cup cream cheese
1 egg yolk
1 1/2 cups shredded mozzarella cheese
½ cup Parmesan cheese grated
1 cup chicken (or vegetable) stock
½ box lasagna noodles

Directions:

Roast butternut squash with olive oil, salt, and pepper for about 30 minutes at 425 degrees. (this could be done the day before)
Combine ricotta, cream cheese, egg yolk, and ¼ cup Parmesan cheese.
The Three Bite Rule - Butternut Squash
Mix squash and chicken stock over medium low heat.
The Three Bite Rule - Butternut Squash Lasagna
To assemble lasagna: spread noodles on the bottom of a 9×9 baking pan; top with ricotta mixture and some cheese; layer more noodles; top with butternut squash mixture.
The Three Bite Rule - Butternut Squash Lasagna
Repeat laying noodles then ricotta and cheese, then noodles, then squash and repeating until all the layers are used.The Three Bite Rule - Butternut Squash Lasagna
Sprinkle some cheese on top.
Bake 30 minutes at 375.
The Three Bite Rule - Butternut Squash Lasagna
I sprinkled some fresh basil in there. I love the flavor combo and I hadn’t grabbed a package of sage. I think the fresh-factor is important and sage makes it more fall-ish.

See? Pretty simple and it’ll feed a crowd. It is a great dinner to prep in advance and stick in the oven for just little fuss. It reheated well and I froze leftover pieces.
The Three Bite Rule - Butternut Squash Lasagna

Butternut Squash Lasagna (serves 6-9)

1 butternut squash: $1.89
16 oz. ricotta: $1.99
4 oz. cream cheese: $0.62
1 egg yolk: $1.24
16 oz. mozzarella: $3.59
4 oz. Parmesan cheese: $1.98
8 oz. chicken stock: $0.11 ($2.99 jar/25 cubes=11 cents per cube/cup)
8 oz. lasanga noodles: $1.00
total cost = $12.42/9 servings = $1.38 per serving
Even cutting larger pieces (6 instead of 9) comes to $2.07 per serving!

I had some leftover noodles. Early on in your layers, take a quick count how many noodles fit so you don’t run out mid layer when you could have scooched a few. I cut the up the leftover noodles with a little sauce and some cheese. Pow! Pop a meatball on and I’ve got a last minute dinner in the freezer some night! My resourceful Momma taught me well!
The Three Bite Rule - Butternut Squash Lasagna

Butternut Squash Goes Layered

Ohh. So. Good.

I ate this at bookclub one night and was so impressed. I wanted to make it immediately. Martha sure knows what she’s doing. This is a great recipe and cooks so much faster than regular Italian lasagna.
squash_lasag_plate_590_390

Butternut Squash Lasagna (adapted from Martha Stewart)

Ingredients:

1 butternut squash, roasted
16 oz ricotta cheese
½ cup cream cheese
1 egg yolk
1 1/2 cups shredded mozzarella cheese
½ cup Parmesan cheese grated
1 cup chicken (or vegetable) stock
½ box lasagna noodles

Directions:

Roast butternut squash with olive oil, salt, and pepper for about 30 minutes at 425 degrees.
squash_lasag_roasted_390_590
Combine ricotta, cream cheese, egg yolk, and ¼ cup Parmesan cheese.
squash_lasag_cheese_590_390
Mix squash and chicken stock over medium low heat.
To assemble lasagna: spread noodles on the bottom of a 9×9 baking pan; top with ricotta mixture and some cheese; layer more noodles; top with butternut squash mixture. Repeat laying noodles then ricotta and cheese, then noodles, then squash and repeating until all the layers are used. Sprinkle some cheese on top.
squash_lasag_layers_590_390
Bake 30 minutes at 375.
squash_lasag_baked_590_390

Mr. J LOVED this. I tried not to hype it up too much since that can end in disapointment but this was really great. I roasted the squash the night before to save some time too.

I tried to be really careful not to overcook the noodles. I was afraid everything would be too mushy so I also tried to leave some lumps with the squash.

I spread a little pre-made alfredo sauce on the bottom which was a nice touch. I did however forget to put the mozzarella and Parmesan until it was almost too late. I scooched a few layers up and snuck it in there. I thought it was more important to get the cheese in there than for the layers to look perfect.
squash_lasag_plate_590_390

Umm let’s discuss how amazing the cream cheese mixed with ricotta is. YUM. Sooo good and I can’t believe I’ve never thought about it before! It’s a must-try!

I nixed the sage because I just wanted fewer ingredients in my dreaded grocery shopping trip. My friend put in some basil instead and we thought that was really nice…lighter than sage.

The lasagna was filling and really good. I ate it reheated for lunch a few days and continued to love it. I should attempt some more meat-less meals more often. Shhh! Don’t tell Mr. J 😉

Let’s do a little cost breakdown I’m so into right now!

Butternut Squash Lasagna (serves 6-9)
1 butternut squash: $1.89
16 oz. ricotta: $1.99
4 oz. cream cheese: $0.62
1 egg yolk: $1.24
16 oz. mozarella: $3.59
4 oz. Parmesan cheese: $1.98
8 oz. chicken stock: $0.11 ($2.99 jar/25 cubes=11 cents per cube/cup)
8 oz. lasanga noodles: $1.00
total cost = $12.42/9 servings = $1.38 per serving

Even cutting larger pieces (6 instead of 9) comes to $2.07 per serving!