Butternut Squash Soup
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ROASTED BUTTERNUT PENNE WITH PISTACHIO PESTO // Serves 4
Adapted from Everyday with Rachael Ray Magazine, November 2010
Ingredients
- 2 lbs. (one large) butternut squash, peeled seeded and cut into 1” pieces
- 2 tsp. extra virgin olive oil or melted coconut oil
- 2 tsp. smoked paprika
- 1 tsp. sea salt
- bit of fresh grated nutmeg
- 8 oz. brown rice, quinoa or whole grain penne pasta
- 2 huge handfuls (about 3 cups) well chopped baby spinach or swiss chard
// pistachio pesto //
- 1 large/ 2 small cloves garlic
- zest and juice of one meyer lemon or lime
- 1/3 cup toasted, unsalted pistachio nuts
- 1 jalepeno or serrano, seeded (I leave a few seeds for spice)
- 1 cup packed herbs, such as cilantro, parsley, chives, basil
- 1/2 cup grated parmesan or pecorino, plus more for garnish
- 1/4-1/3 cup extra virgin olive oil
- few pinches of salt and pepper
Instructions
Preheat the oven to 450’ and set a large pot of salted water to boil.
On a large rimmed baking sheet, toss the butternut cubes with the olive oil (enough to coat), smoked paprika, salt, a grate of nutmeg and toss to coat. Bake for about 20 minutes or until edges are charred.
Cook the pasta according to instructions, reserving a cup of the cooking water.
For the pesto, add the garlic, lemon zest and juice to the processor and pulse a few times to break down. Add the jalepeno, pistachios, herbs and parmesan and run the processor to mix, about 30 seconds. Drizzle in the olive oil and a few pinches of salt and pepper until combined. Taste and alter as desired. If you want it thinner, add a splash of water or oil.
In a large mixing bowl, combine the pesto, greens, drained pasta and half of the pasta water and toss gently. The warm pasta and water will wilt the greens perfectly. Add water if needed.
Garnish with a fresh grate of cheese, pepper and any leftover herbs.
Can’t get enough of orange root vegetables at the moment!
Endurance training today! A 20 minute pace/tempo run today which involved running consistently at a fast pace (but not full out as in H.I.T.) – manage to do 4k in 18 minutes 36 seconds.
Sweet potatoes and butternut squash are great to replenish energy and restore mineral balance in the body. Sweet potatoes and butternut squash are also a fabulous source of potassium and sodium as well as carotenoids which convert into vitamin A in the body. Butternut squash has more potassium content than a banana! Sweet potato and butternut squash are really satisfying (high in fibre) and will keep the stomach full for a longer time. A perfect low GI food and cholesterol-free.
I like to steam these vegetables as I think they keep their texture better than roasting. I steam them together until tender which takes about 20-25 minutes I dry fried some pine nuts and added finely chopped garlic and red chili for that bit of fire! Combined pine nut mix with the root veg along with 1-2 tablespoons of olive oil and fresh lemon juice. Garnished with fresh coriander. You can serve this up with quinoa or a slice of grilled chicken/fish.
So almost three years ago now I lost access to this account and was never able to get it back no matter how many times I emailed the support staff… well today I was finally able to reset my password. At least half of my followers are gone and my blog is in rough shape, but i’m wondering if any of my followers are still active and interested in reconnecting with me? If you are, you can email me at my new account, perspicate.tumblr.com . I really grieved the loss of this blog because it’s a living chronicle of the development of my eating disorder as well as my recovery. I missed you guys.