Butternut Squash Chili

1.5 lbs lean ground turkey

2 Tbsp avocado oil, or olive oil

3 fresh garlic cloves, minced

1 large yellow or red onion, diced

2 large green bell peppers, seeded and diced

2 (15 oz) kidney, chili, and or black beans, rinsed and drained

1 (15 oz ) diced tomato, with juices, jar or fresh

1 cup low sodium bone broth, or stock (vegetable, chicken, or beef)

1 small butternut squash, peeled and diced (or about 4 cups)

2 tsp pumpkin pie spice

2 tsp chili powder

2 tsp dried oregano

2 tsp ground cumin

1 tsp sea salt, or to taste

 

Toppings:  diced avocado, fresh chopped parsley/cilantro, sliced chilies, sliced jalapenos, dried red onions shredded Mexican cheese blend, Greek yogurt, lime wedges, etc. 

Heat oil in large stockpot or Dutch oven over medium/high heat.  Add in ground meat and cook, stirring while crumbling, until no longer pin, about 5-7 minutes.  Drain grease if it's excessive.

Stir in all spices, diced bell pepper, garlic, and onion; continue cooking until the meat has browned and the onion has softened.  Add in the bean, tomatoes, broth, and butternut squash..

Cover with a lid and cook on LOW heat for an additional 30 minutes, stirring occasionally.  Garnish with your favorite toppings.

Crock Pot:  Cook your meat and then combine all ingredients in your crock pot, tnd ten cook on Low for 4-6 hours.

Baked Farro and Butternut Squash

 6 slices of bacon 

1/2 cup onion, chopped

1 Tbsp butter

1 Tbsp olive oil

2 tsp fresh thyme

2 tsp salt

1 tsp pepper

1 1/2 cups pearled farro

3 cups chicken stock, heated to a simmer on stove top

3 cups butternut squash, cut into 1 inch pieces

1/2 cup Parmesan cheese, grated into long shreds

 

In a 375 degree oven for 25 minutes cook bacon on a baking sheet with a wire rack. Meanwhile, saute onion in butter and olive oil in a pot on the stove top.  Add fresh thyme, salt and pepper.  Add the pearled farro and bring to a simmer.  

Add in the warm chicken stock and then the butternut squash. Put on lid and bake for 20 minutes in the oven. Cut up the cooked bacon and add to the pot along with Parmesan cheese.  Return back to oven for 20 minutes with the lid off.

 

Recipe:  Ina Garten

Lentil Soup with Butternut Squash and Kale

 Prep Time:  15 min     Cook Time:  50 min    Total Time:  1 hour 5 min

Serves 6

1/2 Tbsp olive oil

1 large onion, diced

1 medium carrot, diced

2 leeks, white part only, cleaned and chopped

1 celery stalk, diced

2 Tbsp tomato paste

6 cups vegetable broth

1 lb peeled and diced butternut squash, 1/2 inch diced

2 oz green lentils, (1/3 cup)

1 bay leaf

1/2 tsp kosher salt

black pepper

3 cups packed chopped Lacinato kale, stems removed

1.  Heat a heavy pot or Dutch oven over medium heat.

2.  When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.

3.  Add the tomato paste and cook 2 minutes, stirring

4.  Add the broth, bay leaf and lentils and bring to a boil.

5.  Reduce the heat, cover and simmer until halfway cooked, 20 minutes.

6.  Add the butternut and cook until tender, about 15 minutes more.  Discard the bay leaves, season with salt and pepper, to taste.

7.  Add the kale and cook 7 minutes longer until the kale is tender.

Winter Butternut Squash Brussels Sprouts Caesar Salad

 Prep Time: 15 min    Cook Time:  30 min    Total Time:  45 min

For the butternut squash:

3 cups 1/2 inch cubed butternut squash

1 Tbsp olive oil

1/2 Tbsp honey or pure maple syrup

Freshly ground salt and pepper

For the sweet and salty toasted pecans:

1/2 cup pecan halves

1-2 tsp pure maple syrup

sea salt

For the salad:

1 lb (16 oz) burssels sprouts, ends trimmed and yellow outer leaves removed

3/4 cup seeds from 1 small pomegranate

1 large apple, thinly sliced (honeycrisp or pink lady apple are great)

1/2 cup chopped Medjool dates

1/3 cup shaved Manchego (or shaved Parmesan)

For the Caesar dressing:

1/4 cup tahini

2 Tbsp olive oiljuice from 1/2 large lemon

1 clove garlic, finely minced

1 tsp finely diced capers

1 tsp caper brine (from the jar of capers) 

1 tsp dijon mustard

1-2 Tbsp warm water, to thin dressing

Freshly ground salt and black pepper

1.  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper and add butternut squash cubes.  Drizzle with olive oil, honey or maple syrup, salt and pepper.  Toss to coat  the butternut squash with the oil.   Roast for 30 minutes, flipping halfway through.  Butternut squash is done with fork tender.

2. While butternut squash is cooking, you can toast pecans:  add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown.  Once golden brown, turn off the heat and stir in a tsp or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt.  Remove from heat and allow to cool.

3.  Next, shred your brussels sprouts: shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.  If you don't have a food processor, feel free to use a sharp knife to thinly slice.  Add shredded brussels sprouts to a large bowl.

4.  Next, mix the dressing ingredients together in a small bowl until smooth:  Tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, Dijon mustard, warm water and freshly ground black pepper.  Taste and add a pinch of salt if necessary.

5.  Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels.  Before you add anything else, I highly recommend tasting the brussels to see if they are salty enough to your liking.  If not, season with a bit of freshly ground salt and pepper.  Next, you can choose to serve this on a platter or in a bowl.  Platters are pretty for entertaining.

6.  If making on a platter:  add all of the brussels sprouts coated with dressing to a large platter.  Top with roasted butternut squash, then pomegranate seeds, apple slices, chopped dates, shaved manchego and finally, the toasted pecans.

7.  If making in a bowl:  stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, shaved parmesan and toasted pecans.  Gently toss again so that everything is combined.

  Serves 6

Notes:

TO make paleo, vegan and dairy free simple leave off the cheese.  Make sure to also use maple syrup instead of honey for the butternut squash.

IF you want to make this a full meal, add1 (15 oz) can of drained chickpeas.