The weather is still pretty warm out but I am mentally ready for fall! Especially with all the delicious veggies at the Farmer’s Market that are coming out for the season. The pomegranates, Brussels sprouts, root vegetables and especially all the squash and pumpkins I’m seeing everywhere! They’re all so beautiful, colorful and oh so yummy!
I was inspired during my last visit to the Farmer’s Market for this recipe. I used acorn squash because it is mild in flavor and one of the easiest squash to peel and cut. The beets added beautiful color and flavor (and lots of nutrition!), and crispy brussels sprouts once roasted are the perfect addition for texture in this bowl.
Here are a few other ingredients I used though, I definitely didn’t roast them:
- Red Pears
- Toasted Pecans
As for the dressing, I debated whether to add one or not but in the end, I decided a simple squeeze of lime would do justice without taking away from the other flavors.
I was so excited just roasting the veggies because they looked so bright, bold and beautiful! The spice that I added to balance the sweet of the beets and pears out was smoky chipotle pepper to the veggies that I roasted.
This is one dish that I think is going to come up often on our table through this season! Make a big batch for a holiday dinner side, a small batch for a lunch or make it a meal for a weeknight! It’s simple, healthy, delicious, and you get to eat many of your colors!
Here are some of the health benefits from this yummy bowl:
- Low Carb
- High in Fiber
- High in Protein
- Vitamins K, C, A, and B-6
- Good Source of Iron
- Good Source of Folate
Well! What are you waiting for? You have got to try this out!
From my kitchen to yours, I hope you enjoy this delicious Sweet and Spicy Harvest Bowl!
Fall is here and that means squash is everywhere. So many different kinds but butternut squash is one of my favorites. I experimented with Giada de Laurentiis’ recipe for Butternut Squash Lasagna and since then, I’ve made a few changes of my own. This recipe is great to serve for a dinner party, or even to have for lunch leftovers. If you want the original recipe, I’ll post a link at the end of this blog post. But for the moment, here’s my version.
1Tbsp olive oil
1 whole butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/4c all-purpose flour
3 1/2c low-fat milk
3/4c (tightly packed) fresh basil leaves
1c fresh basil leaves, chopped
12 no-boil lasagna noodles
2 1/2c shredded low-fat mozzarella cheese
Add the squash in a heavy large pot full of boiling water. Cover and simmer over medium heat until the squash is tender – it’ll take about 20-30 minutes. Spoon out the squash and let it cool for 5 minutes. Add to food processor and blend until smooth. Season with salt and pepper to taste.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg and mix well. Cool slightly. Transfer half of the sauce to a blender. Add the 3/4 of the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Preheat to 375 degrees F. Spread a ladle of the sauce in a baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread a little squash puree over the noodles. Sprinkle with mozzarella cheese. Drizzle some more sauce over the noodles. In the second layer, sprinkle the cup of chopped basil. Continue layering and top with mozarella cheese.
Tightly cover the baking dish with foil and refrigerate for at least 1 hour. I found that this makes the sauce not bubble over and the flavors are so much more vibrant. Bake the lasagna for 40 minutes. Let the lasagna stand for 15 minutes before serving. Garnish with some fresh basil.
*Here is the link to the original recipe by Giada de Laurentiis: Butternut Squash Lasagna