Butternut Squash Pasta Sauce

This is a really simple pasta sauce that is a nice change from the traditional red sauce. It is made with just a few ingredients and is a good addition to any type of noodle. It even makes a good sauce over baked or roasted sweet potatoes!

Ingredients:
1 butternut squash, cut in half and roasted*
1 onion, cut and diced
2 cups chicken broth
1/2 T olive oil
Salt and pepper
spaghetti, linguini or any other type of noodle
optional: garnish with fresh rosemary and feta cheese

Directions:
1. Roast butternut squash (cut in half lengthwise, scoop out seeds and place on baking sheet in oven for about 30-40 minutes at 400 degrees until tender)
2. While butternut squash is roasting, saute diced onions on stove.
3. Add butternut squash, sauteed onions, chicken broth, olive oil and salt/pepper to food processor or blender. Pulse until smooth adding chicken broth to reach desired consistency (thicker/thinner depending on preference).

Poppyseed Chicken Salad

With warmer weather on the horizon I have been gathering some favorite recipes that are refreshing and satisfying. This poppyseed chicken salad is one of my favourites. It's light but filling, and super easy to make which is a big bonus. As most of my recipes go, adjust amounts according to your preferences and substitute based on what you have on hand.

Ingredients:
2 lbs chicken breast, cooked and shredded*
1 apple, diced of your choice; we usually choose Gala or Fuji)
1 cup grapes, halved or quartered
2 stalks celery, chopped
1/3 cup raw walnuts, chopped
1/3 cup dried cranberries
2 green onions, diced
1/2 cup Brianna's poppyseed dressing (more or less depending on preference)
Dash of white vinegar
Salt and pepper to taste
Feta cheese
Ciabatta/torta rolls or artisan bread

Directions:
1. Place chicken in slow cooker with enough water to cover about halfway. Cook on low 6-7 hours, high 3-4 hours. You can also boil the chicken in water/broth until tender enough to shred.
2. Prepare ingredients that need to be chopped and diced, add to large bowl.
3. Add shredded chicken, poppyseed dressing, vinegar, salt and pepper to the rest of the ingredients and mix.
4. Let chill until ready to serve. Serve with feta cheese on sliced French/artisan bread or ciabatta/torta rolls

*to make it a super easy and convenient meal, use a rotisserie chicken [shout out to Costco] instead of cooking your own.

Curried Butternut Squash Soup

I'm slightly obsessed with butternut squash and love using it in lots of different ways. My dear friend made this soup for us a couple years ago and it has become a staple during the fall/winter months. Like most soups, I like to make a big batch (think double or triple) and have some for dinner that night, some for leftovers within the following days and then freeze some for a speedy meal when needed. You can use a food processor to blend the soup, but an immersion blender works best for a smoother consistency.

Yields about 6 servings 

Ingredients:

2 T butter
2 onions chopped
2 C butternut squash, peeled and diced*
1 Granny Smith apple, peeled and diced
3 T flour*
2 t curry powder
Pinch nutmeg
3 C chicken stock
1.5 C milk*
1 orange; grated rind and juice
Salt and pepper to taste
Optional: heavy cream and parsley for serving

Directions: 
1. Saute onions in the butter until soft and flavorful. Add the butternut squash and apple, saute to absorb the butter and develop flavors (about 3 minutes), stirring lightly from time to time
2. Add flour, curry powder and nutmeg, blending with vegetables
3. Add chicken stock, milk, orange rind and juice. Simmer slower for about 15-20 minutes until vegetables are tender
4. Liquidize the solids in food processor or use an immersion blender in the pot 
5. Taste, then add salt and pepper

Optional: Serve with a dollop of cream and sprinkling of parsley

Notes:
1. Substitute almond flour and unsweetened almond milk (or other non-dairy milk) to make it Whole30 compliant
2. This soup improves with keeping. Prepare a day or two in advance if time allows. Keep refrigerated. 
3. I like to double this recipe, save some for leftovers and some to freeze for future meals. 

Roasted Veggie and Quinoa Salad with Lemon Tahini Dressing

This is a fresh but filling meal you can have for lunch or dinner. Switch up the roasted veggies, greens and dressing. This was combination that turned out well. Just make a big batch of roasted vegetables (here I used butternut squash and cauliflower), put them on top of some greens (spinach, arugula, kale, etc) add some protein and some dressing for a good blend of flavors. 

Ingredients:

1-2 T coconut or olive oil
1 head cauliflower
1 butternut squash, peeled and diced
1 Adeil's chicken + apple sausage links, diced and cooked
1 bunch spinach
homemade lemon tahini dressing (link here)
feta cheese for topping (omit to make it whole30 compliant)

To Roast vegetables:
1. Preheat oven to 400 degrees
2. Cut and dice vegetables of choice into bit size pieces
3. Toss in 1-2 T of coconut or oil olive (I like coconut oil for a rich flavor)
4. Spread evenly in baking pan, put in oven for 20-25 minutes or until tender. Toss halfway through for even baking.

To assemble:
1. Just toss the green in a big serving bowl, add vegetables and sausage. Garnish with feta cheese. Add dressing according to preference.