Archives for posts with tag: sage

squash pastaThis dish is rich in beta carotene, iron, magnesium, phosphorus and zinc. I made it with buttercup squash, but it would work well with any dense winter squash.

Ingredients:

2 cups cubed buttercup squash (kabocha or butternut works as well)

1 tbsp butter or olive oil

1/4 cup half and half (optional)

1/4 cup grated parmesan

1 tbsp chopped fresh sage

1 tsp ground cinnamon

salt and pepper to taste

4 servings of cooked whole grain pasta (8 cups cooked)

Directions:

Place the cubed squash in a saucepan over medium heat and cover with water. Bring to a boil, reduce the heat to low and simmer until the squash is tender.  Drain the water and mash the squash.  Over low heat, add butter or olive oil to the mashed squash and stir. Whisk in the cream, parmesan, cinnamon and sage. Season to taste with salt and pepper.

Add the sauce to your cooked pasta and stir to coat. Serve as a main course with a side of salad or greens, or as a side dish.

Nutrition (per serving or 1/4 recipe of sauce plus 2 cups cooked whole wheat pasta):

  • Calories: 450
  • Carbs: 83 g
  • Protein: 18 g
  • Fat: 8 g
  • Fibre: 9.2 g

This recipe was adapted from the “Reebar Modern Food Cookbook.” White beans give hummus a much creamier texture than chick peas and roasted garlic provides a mellower flavour than raw. 

Ingredients:

2 cans (15 ounces each) white kidney or cannellini beans, drained and rinsed

2 garlic bulbs

Juice of one lemon

4 tbsp fresh chopped sage (or 2 tsp dried)

1/4 cup pine nuts, toasted (if you leave out the pine nuts, it is still good)

1 tsp salt

3 tbsp olive oil

1/4 – 1/2 cup water

Directions:

To make roasted garlic: Cut off the top of a garlic bulb. Pour a bit of olive oil into over the exposed cloves and wrap the bulb in tinfoil. Cook at 400°F for 20-30 minutes until the cloves are soft and a sweet, garlicky aroma wafts from the oven (check periodically). Allow to cool.

Hummus: Squeeze the roasted garlic flesh from the skins. Blend all of the ingredients (except water) together in a blender or food processor. Add water until a desired consistency is reached. Refrigerate for up to 3 days. Makes about 2 cups.

Nutrition (per 1/8th of the recipe, or about 1/4 cup):

  • Calories: 145
  • Carbs: 12 g
  • Protein: 4.6 g
  • Fat: 8.5 g
  • Fibre: 3.2 g