Roasted Butternut Linguine

4 c. cubed peeled butternut squash
1 med red onion, chopped
3 T. olive oil
1/4 t. crushed red pepper flakes
1/2 lb. uncooked linguine
2 c. shredded Swiss chard
1 T. minced fresh sage
1/2 t. salt
1/4 t. pepper

Place the squash and onion in a 15x 10 x 1 in. baking pan coated with cooking spray. Combine the oil and pepper flakes, drizzle over vegetables and toss to coat. Bake, uncovered, at 350 for 45 minutes or until tender, stirring occasionally. Meanwhile, cook pasta according to package directions, drain and place in large bowl. Add squash mixture, Swiss chard, sage, salt and pepper. Toss to combine. Super yummy. Makes four servings of 1 1/2 cups each, 384 calories a serving.

Moroccan Vegetarian Stew

While I probably should have waited until winter to make this, it was Delicious. Very hearty, warm, and spicy. Too bad the kids didn't even try it. Sigh.

Moroccan Vegetarian Stew
1 large onion, chopped
1 T. olive oil
2 t. ground cinnamon
2 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper (I only did 1/4 and it was still pretty hot.)
1/2 t. ground allspice
1/4 t. salt
3 c. water
1 small butternut squash, peeled and cubed
2 med. potatoes, peeled and cubed
4 med. carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1 inch pieces
1 (15 0z) can garbanzo beans/chickpeas, rinsed and drained.

Saute onion in oil until tender. Add spices and salt; cook 1 minute longer. Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini and chickpeas; return to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until vegetables are tender. Serve with couscous, pita bread, or Amber's rolls like I did tonight because I couldn't find couscous at the store. Top with yogurt or sour cream if desired. I didn't try that either. SO flavorful. I loved it. And a cup and a half has only 170 calories. Eight servings (1.5 cups each).

Chicken Apple Sausage Chowder with Sweet Potatoes

I found this one on cookthink.com
I had a few sweet potatoes to use up and I found this recipe. It is a GREAT recipe, and we are going to use it a lot more this fall. It was a bit heavy for a summer night, but oh so tasty.


1 pound chicken-apple sausage links (At the farmers market and only used 1/2 pound)
2 tablespoons olive oil, divided
Salt and freshly ground pepper
1 medium onion, chopped
1 tablespoon all-purpose flour
1 1/4 pounds sweet potatoes (2 medium), peeled and cut into 1/2” cubes
2 tablespoons apple cider vinegar
4 cups (1 liter-sized box) chicken broth
Pinch saffron threads (loose 1/2 teaspoon...I omitted this)
1 cup half-and-half or whole milk (I used 1% milk)
1 cup frozen sweet corn or fresh raw corn kernels
Few dashes hot pepper sauce, such as Tabasco (optional...I opted out)
1/4 cup finely chopped fresh Italian parsley (I omitted this too)


1. Using a small, sharp knife, make a slit in the sausages lengthwise and remove the meat from the casings. Discard the casings.

2. Preheat a large, heavy soup pot or Dutch oven over medium heat. When hot, add 1 tablespoon of the olive oil, then add the sausage, breaking it into bite-sized pieces as you drop it into the pan. Season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, or until the sausages are cooked through and nicely browned on the outside, adjusting the heat as necessary to avoid burning. Transfer the sausage to a paper towel-lined plate and set aside.

3. Add the remaining tablespoon oil to the pot, then add the onion. Season with salt and pepper and cook, stirring occasionally and scraping any brown pieces that may be stuck to the bottom of the pan, until the onion is soft, about 5 minutes.

4. Add the flour and stir to coat all the onions with the flour. Cook a minute or two, stirring, then add the sweet potatoes, cider vinegar, chicken broth, and saffron. Bring the chowder to a simmer and cook for 10 minutes, stirring occasionally.

5. Stir in the half-and-half or milk, corn, and cooked sausage, and simmer another 3 minutes. Season to taste with salt and pepper and hot pepper sauce, if desired. Stir in the parsley just before serving.

Butternut Squash Soup

1 butternut squash, cut in half lengthwise and scoop out seeds, prick hard side with fork randomly, set face down on cookie sheet and pour about 1/2 inch of water into the cookie sheet. Bake @ 350 degrees for 45 min to an hour, will be soft when cooked. Let cool and scoop out flesh.
Melt 2 T butter in pot, cook 2 med diced onions until translucent. Add 3/4 t. white pepper and 1 1/2 t. salt, stir. Add 4 c chicken stock and squash mixture. Stir until heated through, bring to a boil. Remove from heat and puree. Add 1 c heavy cream and 1 c half and half. Warm. Serve with lime slices (use lime generously, mm!).
Makes 2 qts.