Roasted fall vegetable and sausage sheet pan meal

From Foodie with Family

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Anyone else completely in love with kabocha squash? Because I am totally, completely smitten for this squash. It’s not too “squashy” in flavor, instead being mild and slightly sweet. The texture is smooth and silky, so much so that it requires very little additional fat in your meal. The velvety texture coats your tastebuds and makes you feel as if you were eating something indulgently decadent. However, cutting this squash up is terrible. As in, please don’t chop off an appendage while doing so. BUT it tastes so absolutely divine that I keep buying them and eating them. I love kabocha squash as a substitute for butternut squash in this meal. This sheet pan meal is easy, fast, delicious, and healthy. I’ve made a variation of this recipe at least five times in the last two months. If you know me, you know I don’t often repeat recipes within the same month, so this meal is actually that good. The key is to cut your vegetables up so that they are all a similar size (except the onions, which can be in larger chunks), that way they will all finish cooking at the same time. This recipe is glorious for substitutions and I’ve listed different options in the ingredients list below – so feel free to play around and make it how you like it! Today, I cut up the rest of the squash we had in the fridge and added the last of a bag of frozen broccoli (omitting the meat and onions) – and lunch was served.

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Ingredients

1 pound butternut squash, trimmed, scraped of seeds, and sliced into ¾-inch cubes (alternatively use sweet potato, kabocha squash, pumpkin, or other favorite squash)

1 pound fresh Brussels sprouts, trimmed, and left whole, halved, or quartered, depending on size, to about ¾ of an inch in size (alternatively use steamed brussels sprouts cut in half, or fresh or frozen broccoli)

2 tablespoons olive oil

1 teaspoon kosher salt

1 pound sweet Italian sausage links, pierced several times with a sharp knife (alternatively use bratwurst, or any favorite sausage)

1-2 medium yellow or red cooking onions, trimmed, peeled, and cut into wedges that are 1-inch at their thickest/point

¼ to ¾ teaspoon crushed red pepper flakes, according to heat tolerance

freshly ground black pepper to taste

Directions

Preheat oven to 400°F. (If you have a “roast” option with a convection oven, that would be the ideal setting, but if not it will still work just fine)

Toss the butternut squash (or whatever you choose) and Brussels sprouts pieces (or your favorite fresh or frozen green veggie)  with the olive oil and salt. Spread it out on a sheet pan and nestle the sweet Italian sausage links (or brats) among the vegetables. Distribute the onion wedges evenly around the pan. Roast for 30 to 45 minutes, turning the sausages after about 15 minutes, or until the vegetables are tender and the sausages are beginning to brown in places.

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Butternut squash and lentil curry soup

Adapted from Food Done Light

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Hearty and rich, hot off the stovetop, you’d never know this comforting soup is deliciously healthy and vegan. We found it to be a delightful light lunch, or a more hearty dinner when paired with a side of fresh apple slices or cream biscuits. It doesn’t take long to prepare so you can be easily enjoying this fall favorite of ours for your next meal. It’s packed with a myriad of flavors, from velvety squash, rich coconut milk, and sweet apples, to spicy fresh ginger and warm curry, but it’s also very easily adapted to what you have on hand. Butternut squash can be substituted with sweet potato (I found I actually like a mixture of both), spinach for another heavy leafy green, the curry can be dialed up or down depending on your preference, and if you don’t have fresh apples or coconut milk, they can be easily omitted.

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Ingredients

2 teaspoons + 1 tablespoon neutral oil, such as canola or grape seed

1 cup chopped onion

1 cup chopped carrot

1 green pepper, chopped

3 garlic cloves, minced

2 teaspoons finely chopped fresh ginger

2 – 5 teaspoons curry powder (depending on your love of curry)

1 tablespoon tomato paste

3/4 teaspoon kosher salt

1 cup lentils (brown, red, or yellow)

3 cups peeled and chopped butternut squash or sweet potato, or a combination

2 apples, peeled, cored, and chopped, optional

6 cups vegetable or chicken broth

2 big handfuls fresh spinach

1 (14 oz) can coconut milk, optional

1/4 cup chopped fresh cilantro, for topping, optional

juice of one lime, for topping, optional

Directions

Heat a Dutch oven over medium heat. Add the 2 teaspoons of oil, onion, carrot and green pepper. Cook for 8 to 10 minutes, until onions are translucent. Add the garlic and ginger. Cook for 1 minute. Add the curry powder, tomato paste and salt. Cook for another minute. Add the lentils, butternut squash or sweet potato, broth and apples and coconut milk (if using). Bring to a boil and reduce to a simmer for 45 minutes. Add the spinach and let wilt, it should only take a few minutes. Add the cilantro and lime juice, if desired. Divide soup into bowls and enjoy.

Panko crusted salmon

From Ina Garten

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This is a classic weeknight dinner from the GKB kitchen. Some days, I have the energy for eating something tasty, but lack in the desire-to-make-dinner energy department. Thus, I turn to a tried and true recipe that never fails to delight me. After all, I adore all things Ina Garten. This salmon comes together rather quickly and due to my lack of motivation for dinner, I typically pair it with steamed frozen vegetables. Add some type of fresh fruit and the meal is complete (especially if there is a toddler in the mix).

This is one of our absolute favorite ways to prepare salmon. The skin becomes crackly and crunchy. Dijon mustard adds a pleasant tang. The panko topping is baked to a light crispy brown. A little lemon, salt, and pepper round out the flavor. Plus, this recipe is full of forgiveness. Don’t have skin on salmon? Use a regular filet. No fresh parsley or lemon juice? Use dried or bottled juice in place of zest. No dijon? Try a grainy brown mustard instead. So easy. So tasty. So perfect for a weeknight dinner.

Yield: 4 servings

Ingredients

2/3 cup panko (Japanese dried bread flakes)

2 tablespoons minced fresh parsley

1 teaspoon grated lemon zest

Kosher salt and freshly ground black pepper

2 tablespoons good olive oil

4 (6- to 8-ounce) salmon fillets, skin on

2 tablespoons Dijon mustard

2 tablespoons vegetable oil

Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Butternut squash bisque

From All Recipes

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Crunchy fall leaves, warm scarves, knitted sweaters, well-worn boots, pumpkins, cider, crisp air, wood fires, cozy blankets.

And this soup. Sigh.

This is my all time favorite soup. And, dare I say it, my daughters as well. I love making a double batch of this soup (usually it will use up one whole butternut squash) and putting a ton in the freezer. Then I can pull a perfect portion right from the freezer and enjoy it all winter long. I love heated lunches through the winter, and especially love it if it’s a steamy bowl of homemade soup. Sometimes I add the cream, sometimes I don’t. This year I was able to use homegrown squash and onions (from family), and carrots right from our own garden. This soup is simple and easy to make, but full of flavor, velvety and smooth, and packed with the rich and comforting flavors of fall. Just perfect.

Yield: 4 servings (doubles easily for freezing)

Ingredients

1 tablespoon canola oil

1 tablespoon unsalted butter

1/2 cup diced onion

3/4 cup diced carrots

4 cups peeled and cubed butternut squash

3 cups vegetable stock

salt and ground black pepper to taste

freshly grated nutmeg to taste

1/2 cup heavy cream (optional)

Directions

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.

Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg. Freezes well.

Cabbage and kielbasa skillet

From Very Culinary

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This is an excellent quick dish for summertime (gotta use up that cabbage from the garden!), or add mashed potatoes and serve it up during chilly months. It comes together quickly, is packed with flavor, and has appeared multiple times at our dinner table. I love adding a little bit of spicy brown mustard for an extra kick – not too powerful, as our two year old doesn’t like things too spicy. She does, however, love cabbage, and eats this dish by the fistful.

Ingredients

1 pound fully cooked kielbasa, cut in half lengthwise, then cut into 1/2 inch pieces

1 tablespoon extra virgin olive oil

1 small head cabbage, coarsely chopped

1 medium sweet onion, chopped

3 cloves garlic, minced

2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons rice wine vinegar

1 1/2 teaspoons dijon or brown grainy mustard (I prefer 1 tsp dijon and 1/2 tsp spicy brown mustard)

Optional: mashed potatoes, great for wintertime months!

Directions

Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.

In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally. You want the cabbage to get nice and tender.

Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.

Serve immediately on its own or over mashed potatoes.