Baked Penne

I found a great recipe for Butternut Squash Mac 'n Cheeze at OhSheGlows.com and decided we'd use the last squash from last year's garden for something special. I chopped it up and put it in the oven. I prepped the noodles, got out some other ingredients, made a big salad, and then took it out of the oven. Normal cooking in my kitchen.

Except then I thought, "I should taste it." So I did. Tasted and tasted and tasted*. And then it was over half gone and I had no idea how that had happened. Or what on earth I was going to serve for dinner.

*I told you it was like candy!



So I scrapped the original recipe and went looking for another baked pasta dish. One that didn't include butternut squash. Maybe I could serve the rest as a side? If I didn't eat it first, that is.



Nothing really popped, but I did get some ideas. I created a combination sauce that included the remaining squash, tomato paste, and a lonely jalapeño from the crisper drawer. Vegan but cheesy. Thick and creamy with a little heat. Delicious.





Baked Penne
Inspired by Angela & Health Mag

1 small butternut squash, peeled & seeded
1/2 large onion, chopped
4 baby portobella mushrooms, chopped
12 oz penne pasta (I used Garden Delight, any would work)
1/4 c tomato paste
1 jalapeño pepper, chopped & partially seeded (depends how hot you want it!)
1 c water
1/3 c nutritional yeast
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
2 c kale, chopped

Preheat the oven to 400*. Chop butternut squash into 1" pieces and roast on a baking sheet sprayed with cooking spray until lightly browned, about 30-40 minutes. Once the squash is done baking, reduce heat to 350*.

Bring a pot of water to a boil and cook pasta according to package directions, using the shortest recommended cooking time. While pasta is cooking, saute onions and mushrooms. In a food processor, combine about 1 cup roasted butternut squash cubes, tomato paste, jalapeño, water, nutritional yeast, garlic powder, salt, black pepper, and Italian seasoning until well blended. Mix with drained pasta, onions, mushrooms and kale. Spray a 9"x13" pan with cooking spray and pour pasta mixture into pan. Bake uncovered at 350* for 30 minutes.

Baked Penne

Crossover Post

Check out the
Choice Sustenance/Jill Spills It All Crossover Edition post
on Jill Spills It All's blog.

This dear friend of mine came to dinner with a quest to "eat like you do." I'm not sure how I was supposed to take that, but given the amount of people who tell me that my eating habits are bizarre, I took it as a compliment!

We had a wonderful evening visiting & catching up with good food and wine. Check out her post to see pics and read the details from another perspective!


*photo compliments of Jill Spills It All

Thanks for visiting chickie! It was great to see you!

Stir Fried Veggie Rice

Dinner during snow pea season looks like this a lot. Some type of grain or starch mixed with some other stuff and then topped with crisp green snow peas. So crisp. No cooking necessary. So good.

They even look pretty just sitting on the cutting board. I can't stop nibbling.

I love that I can walk out of my house, pick a big handful, and ta-da, fresh veggies with dinner.

Stir Fried Veggie Rice
Serves 4

1 egg
1/2 medium red onion, chopped
2 tsp sesame seeds
3 baby portobella mushrooms, chopped
2 tsp minced garlic
1 tsp ginger, minced
8 oz can water chestnuts, drained

2 T rice vinegar

3 T soy sauce or Bragg Liquid Aminos

1 tsp sesame oil

1/4 tsp crushed red pepper

4 c cooked brown rice or rice medley

1 c snow peas

In a large, non-stick skillet, lightly scramble the egg. Remove from heat and set aside in a separate bowl. Saute onion for about 5 minutes. Add sesame seeds, mushrooms, garlic, ginger and water chestnuts. Cook until veggies start to soften. Add rice vinegar, soy sauce, sesame oil, crushed red pepper, reserved egg and rice. Stir often, cooking until rice is heated through. Stir in snow peas, cook for 1 minute, and then serve.

Stir Fried Veggie Rice