Roasted Butternut Squash and smoked sausage penne

This morning I overslept and almost missed my train. I had to walk to the trainstation, cause it was raining and the bus passed me - I was to last for the bus. Anyway I catched the train by time- I had to walk pretty fast,  almost running. The good thing about walking in the early morning is - your defenetly awake and not tired anymore.

Roasted Butternut Squash and Smoked Sausage Penne

 

This dish is easy to make, colorful, delicious.

I used fresh herbs: fresh sage and flat leaf parsley. I also used fresh spices: nutmeg and black pepper. I would recommend the fresh herbs and spices. The taste is much better using a nutmeg that is grated from a nut than using the already ground nutmeg, for example.

I also used chopped roasted hazelnut as a topping. The combination of butternut squash, sage, apple sage sausage and hazelnut is incredibly good.


Roasted Butternut Squash and Smoked Sausage Penne
Serves 6

3 cups butternut squash chunks (without peels and seeds, about 3/4 inch cubes)
1 lb. Penne Rigate (dried pasta, can use gluten-free, if preferred)
2 smoked sausage slice to 1/2 inch chunks
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1/2 red onion, sliced (about 1/2 cup)
1/2 brown onion, sliced (about 1/2 cup)
3 cloves garlic, minced
2 Tablespoons chopped fresh sage (if you prefer dried, use 2 teaspoons)
1/4 cup chopped fresh flat leaf parsley
1 tsp. salt, more for roasting butternut squash
1/2 tsp. freshly grated black pepper, more for roasting butternut squash
1/4 tsp. freshly grated nutmeg
Olive oil

1/2 cup chopped roasted hazelnut

1. Preheat oven to 425 F. Place butternut squash chunks on a cookie sheet. Sprinkle with olive oil, salt, and black pepper. Use a spatula to combine oil and spices and spread the chunks in one later. Roast the chunks for about 30 minutes. Check for doneness. Depending on the size of the chunks, the squash should be firm but not too done. If the chunks are too done, they will be mushy when combined with the pasta. Set them aside to cool.
2. Heat 4 quarts of water in a pasta pot. Add salt generously. When the water comes into a boil, add the dry pasta. Simmer for 9 minutes until they are al dente and not soft. The finishing of the pasta cooking will be done later when combined with other ingredients.
3. Meanwhile, while the pasta is simmering, heat 1 tablespoon olive oil on a large wide pot. Add onions and garlic. Saute until they are soft and fragrant.
4. Add red and yellow bell pepper. Saute for 1-2 minutes.
5. Add Smoked Apple Sage Sausage chunks. Saute for 3-4 minutes until brown. Add a little bit of pasta cooking water if they stick to the pan (instead of more oil).
6. When pasta is al dente, drain, and pour into the pot with other ingredients. Combine.
7. Add 1 cup of pasta cooking water, salt, pepper, and nutmeg. Combine well and let pasta cook 1 minute longer. To cook the pasta longer, add more pasta cooking water (1/2 to 1 cup) when water evaporates. Add more salt and pepper if necessary.
8. Add the roasted butternut squash chunks and chopped flat leaf parsley. Combine. Then, take it off from heat.
9. Just before serving, sprinkle with chopped roasted hazelnut.

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Vegan Pomelo/Grapefruit Salad

The ingredients of pomelo salad are:

Vegan Pomelo/Grapefruit Salad
Serve 4-6

2-3 cups shredded pomelo or grapefruit (it depends on the size of the pomelo, it can be from 1 to 2 pomelos after it is cut and peeled)
2 cups carrots, cut into matchsticks
2 cups cucumber, cut into matchsticks
1 cup  firm tofu, cut into matchsticks
Note: I used seasoned aburaage (one for inari) but you can use unseasoned aburaage or shredded fried tofu
2 cups beansprouts
1/4 cup chopped fresh mint leaves
1/4 cup chopped cilantro leaves
1/2 cup chopped roasted peanuts, 1-2 tablespoons more for the toppings
1/4 cup fried shallots, optional

Salad dressing:
1/3 cup fresh squeezed lime juice (from 3-4 limes)
1/3 cup vegetarian soy sauce or light soy sauce
1/4 to 1/3 cup agave nectar, depending how sweet you like it
1 Tbsp. minced garlic
1 minced serrano chili or Thai chili
Note : for less spicy, use 1/2 chili

1. Combine the salad ingredients in a large bowl. Don't mix the dressing until about ready to serve. Note: I often store the combined salad ingredients in the fridge without the dressing and add the dressing before serving.
2. Combine the salad dressing in a separate bowl, mix well.
3. Pour salad dressing slowly into the salad and toss well. Add chopped peanuts on top. Serve.

 

This salad is very refreshing. It is sour, sweet, peanuty, minty, limey, and oniony. I just love it. It is also light. There is no oil in the dressing so if you are cutting oil after all those meals during the holidays, you will appreciate this salad (use plain firm tofu instead of aburage and omit the fried shallots).