Butternut Squash

How fitting that my 100th post is on Butternut Squash. Before last year, I had never even tried Butternut squash, but it has quickly become one of my favorite things every... My parents and my second parents (Richie's folks) BOTH planted me some in their gardens. I haven't gotten a lot out of them yet--I think they are hoarding it because they, too, know how wonderful the stuff is.

If you haven't tried Butternut Squash, you should. My personal favorite is:

• Garlicky Butternut Squash
• Farro and Butternut Squash
• Curried Butternut Squash Soup
  

But, here are some others I found recently that are definitely worth a try... if you have any suggestions on which one of these I should try... let me know :-) Thanks Martha Stewart for shedding some light on this veggie... now I'll have to try these and shed some "lite" on them!

• Curried Butternut Squash (looks a little different than the current recipe I use)
• Spicy Squash Pasta
• Quinoa Pie with Butternut Squash (this combines two of my favorite things, it can't be bad!)
• Twice Baked Butternut Squash
  
• Macaroni and Cheese with Butternut Squash (I may not make this one right now, but it looks good)
• Pepper Steak with Mushrooms and Squash
• Roasted Fall Vegetable and Ricotta Pizza (This sounds great, but I'm trying to restrict my breads right now... someone try it though and tell me how it is so I can live vicariously through you!)

So, which one should I try? Will you try any of these?

Baked Butternut Squash with Barley and Sage *Untested*

Saw this on the WW boards... I'm told it originally came from Tcsmommy, but I got it from Simplycomical... it sounds good, and I think I'll try it soon. I LOVE Butternut Squash... seriously... LOVE IT!

The notes on this recipe from the poster were : This is true comfort food. Not only does it warm the kitchen, but it warms the stomach as well. Barley is a high-protein whole grain and the squash is loaded with fiber. Enjoy it guilt-free!


Baked Butternut Squash with Barley and Sage

1 large rib Celery, diced
1 med Yellow Onion, diced
2 t olive oil
3-4 cups raw Butternut Squash, peeled and diced into 3/4-inch cubes (about 1 small or the top of 1 medium)
1 cup barley (not quick-cooking)
3 cups vegetable or chicken stock
1 T minced fresh Sage (or 1 t dried)
salt and pepper to taste

Preheat oven to 375°. Heat saute pan, then add oil, celery and onion. Saute for about 10 minutes, or until golden and tender. Put squash cubes, barley and vegetables into a 3-quart baking dish and stir to combine. Season with salt, pepper and sage. Pour stock over all, then cover with foil (or a lid if you have one). Bake for 1 hour, stirring once or twice. Serves many.

Texas Trail Beef Macaroni *Untested*

I keep hearing really good things about this recipe, and I will definitely try it soon. It seems super easy!

Texas Trail Beef Macaroni
1 lb lean ground beef
1 cup chopped onion
2 garlic cloves, minced
1 qt beef stock (4 cups)
29 oz canned tomato sauce
1/2 cup water, as needed
2 tsp worcestershire sauce
2 tsp chili power
1/2 tsp dried basil
4 cups whole wheat macaroni, uncooked
Fat Free sour cream for topping
Fat Free cheddar cheese for topping
Tabasco, optional if you want it spicier

In a large pot, brown beef with onions. Add all remaining ingredients. Bring to a boil, cover and cook 10 minutes or until the macaroni is tender. Top with sour cream, cheese and/or tabasco if you want.

Butternut Squash Recipes *Untested*

I love butternut squash as I am sure you all have figured out... And I love to try new recipes, so I might try these soon (or they'll have to wait till next year when there's more around for cheap).

I got these from Easystreetster on WW board...


BUTTERNUT SQUASH PUFF
3 c. cooked, mashed butternut squash
1/4 c. non-fat evaporated milk
*2 tbsp. flour* (indulgence)
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. sugar subsitute
1 tbsp. grated orange rind
1/2 tsp. grated lemon rind
2 tbsp.canola oil
2 eggs, beaten
Combine all ingredients and turn into a 1 quart sprayed casserole. Place in a 9 inch square pan of hot water. Bake at 350 degrees for 40 to 50 minutes or until firm in the center. Serve with turkey or pork.


Butternut Squash Couscous
By: VeggieHippie on WW boards serves 4-6
1 lb butternut squash, diced
10-15 white pearl onions, halved
1 tablespoon olive oil
1 cup water
1 teaspoon olive oil
1 cup whole wheat couscous
3 sprigs thyme sea salt

Toss squash and onions in 1 Tbsp olive oil. Roast in oven at 425 degrees for about 30 minutes or until squash is tender.
While squash is roasting, heat water and 1 tsp olive oil until boiling. Add couscous and remove from heat. Stir to make sure all the grains are coated, then cover and let stand 20 minutes. Fluff with a fork.
Combine squash and onions with couscous in a bowl. Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate. Add a splash of olive oil if the mixture is too dry. Keeps well all week.


Polenta with Butternut Squash
3 pounds butternut squash, halved lengthwise, seeded (or any yellow squash)
6 large garlic cloves, unpeeled
3 tablespoons olive oil
3/4 teaspoon dried rubbed sage
2 3/4 cups canned broth
1 3/4 cups water
1 1/2 teaspoons salt (reduce if broth is salted)
1 1/2 cups polenta
1 tablespoon minced fresh sage
3/4 cup freshly grated ff Parmesan cheese (about 2 1/4 ounces)

Preheat oven to 375F.

Arrange squash, cut side up, in large roasting pan. Place garlic
cloves in squash cavities. Drizzle oil over. Sprinkle with dried
sage, salt and pepper.

Cover with foil and bake until squash is tender, about 1 hour 35
minutes.

Cool slightly. Peel squash and garlic. Transfer to processor and
puree.

Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy
large saucepan. Bring to boil. Gradually whisk in polenta.

Reduce heat to medium-low and cook until mixture is very thick and
creamy, stirring often, about 20 minutes. Stir in fresh sage and
3 cups squash puree (reserve any remaining puree for another use).
Cook until heated through, about 2 minutes. Stir in cheese.

Season to taste with salt and pepper.

Summer Squash Pie *Untested*

Received on WW boards...

Summer Squash Pie
2 1/2 c cooked summer squash, tender small yellow or light green ones
1/2 c Splenda
1 tsp vanilla
1 tsp nutmeg
1/2 c ff sour cream
2 eggs, beaten
1/2 tsp salt
Use the blender for eggs, squash,salt and vanilla. Add sour cream and blend til smooth and thickened. Pour into sprayed 9" pie plate.
Bake for 30 min at 400. TEST doneness at 30 min with knife in center and if clean, pie is done.
Use an immersion blender in bowl or you could blend it with a cuisinart to blend the mixture.

Tortilla Pie *Untested*

TORTILLA PIE
by RecipeTips

Servings: 6

*4 -10 inch flour tortillas* use wpa for selection
1 tablespoon olive oil
1 medium onion - chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
salt and pepper to taste
2 tablespoons tomato paste
1 pound lean ground beef
3 cloves garlic minced
1 package (10 oz.) frozen corn kernels
1 (10 oz.) can of tomatoes with green chiles - drained -
1 (15 oz.) can garbanzo beans (chickpeas) - drained 3 cups loosely packed spinach - torn into pieces
2 cups non-fat monterey jack, cheddar or soy cheese - shredded
fresh cilantro for garnish
non-fat sour cream
favorite salsa



Preheat oven to 400°.
Lightly spray or grease the bottom and sides of a springform pan.
In a skillet over medium heat, add olive oil, onion, cumin and red pepper flakes, season with salt and pepper.
Cook until onion has softened - 3 to 5 minutes.
Stir in tomato paste.
Add hamburger and garlic, crumble hamburger as it cooks until no longer pink.
Add corn, spinach, diced tomatoes and garbonzo beans (chickpeas).
Stir and cook until spinach has wilted, approximately 2 minutes.
Place 1 tortilla in the bottom of the pan.
Spread approximately 1 1/2 cup of the beef mixture evenly on top.
Then sprinkle on 1/2 cup cheese.
Repeat with 2 more layers and top with the last tortilla.
Sprinkle with the remaining 1/2 cup of cheese.
Bake pie until slightly browned, 15-20 minutes.
Run a knife around the edge of the pan and remove the sides.
Allow to cool slightly.
Using 2 wide spatulas, lift pie from the bottom of the pan and transfer it to a serving platter or cutting board.
Cut into wedges.
Serve with cilantro, sour cream and salsa if desired.

Chiliaquiles Casserole *Untested*

Chilaquiles Casserole
From EatingWell Magazine
Makes 10 servings

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can or cooked black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
*8 corn tortillas, quartered -use wpa
19 oz-mild red or green salsa
1 1/4 cups shredded non-fat Cheddar or soy cheese

Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Bean Burrito Casserole *Untested*

Haven't tried this yet, but it sounds good... I will give a try at some point for sure.. also sounds pretty cheap for 8 servings. It was given to me by MichelleJag on the WW boards...

Bean Burrito Casserole
Servings | 8

Ingredients:
1 pound meatless soy crumbles or lean ground beef (I will use the beef)
1/8 cup reduced-sodium taco seasoning (1/2 packet) (indulgence, but not enough for 8 servings to do much damage)
3/4 cup water
15 oz canned yellow corn, drained (I'm sure you could use fresh or frozen)
14 oz canned diced tomatoes with green chilies (mild) *rotel
15 oz fat-free canned refried beans
5 oz tomato paste
2 cup ff Shredded Cheddar Cheese
4 cup cooked brown rice
1 medium onion(s)

Instructions:
Dice onion and saute in large skillet with soy crumbles (or use 1 lb of lean ground meat). Add water and 1/2 packet of taco seasoning. Simmer until sauce thickens. Add canned veggies, tomato paste and beans. Spray a casserole dish with non-fat cooking spray and fill with veggie/bean/beef mixture. Top with 1 c. of shredded fat-free cheddar cheese. Cover with cooked brown rice. Sprinkle remaining cheese over top. Bake covered at 350 until heated through, 20 min. Remove cover and continue baking until cheese is melted, 5 min.

Potato and Canadian Bacon Slow Cooker Chowder *Untested*

Potato and Canadian Bacon Slow Cooker Chowder Servings: 8

2 cup potato(es), cut into 1/2-inch cubes
1 large carrot(s), diced
1 cup leek(s), chopped, white part only
1 medium garlic clove(s), minced
4 cup fat-free chicken broth
1/2 cup uncooked barley, pearl
1 piece bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
4 oz cooked Canadian-style bacon, cut into 1/4-inch pieces
1/2 cup fat-free evaporated milk
2 fl oz fat-free creamer, such as fat-free half-and-half

In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.

Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes. Yields about 1 1/4 cups per serving.

*Courtesy of the WW boards and WW...

Chicken and Garlic Chowder *Untested*

Chicken-and-garlic chowder
5 peeled garlic cloves
1.5 c FF milk
6 c chicken stock or low-sodium broth
12 oz peeled precut butternut squash, cut into 1" cubes (I used frozen)
1/4 c sofrito (120 calories, 9 g fat, 0 g fiber)
One 3.5 lb rotisserie (cooked) chicken, skin and bones discarded, meat shredded (about 4 c)
1/4 c frozen peas
Salt and freshly ground pepper

In a small saucepan, combine the prepeeled garlic cloves with the milk and bring to a simmer. Cook over moderately low heat until the garlic is soft and the milk has reduced to 1 cup, about 40 minutes. Transfer the mixture to a blender and puree it until smooth.

Meanwhile, in a large soup pot, combine the chicken stock, squash and sofrito and bring to a boil. Cover and cook over moderate heat until the squash is just tender, about 20 minutes. Add the shredded chicken and its juices, the peas and the creamy garlic puree. Season with salt and pepper. Simmer the chowder for 5 minutes longer and serve.

MAKE AHEAD The chowder can be refrigerated overnight.

NOTES Sofrito, the Spanish green-pepper-and-onion seasoning paste, is available in tubs in the freezer section of many supermarkets. Also, Goya brand makes jarred sofrito.

Serves 6

-- Food and Wine Magazine, May 2006

Crab Corn Chowdah *Untested*

Meg’s Crab Corn Chowdah
*Posted on WW Boards by Meggalicious...

3 cans corn (Drain these to make it more of a stew)
1 canned stewed sliced tomato-(use what you have on hand - don't drain).
1 med onion chopped
2 stalks celery chopped
3 cloves garlic minced
1 TBS olive oil
1 bay leaf
1 pound (approx) red potatoes scrubbed & diced
1 pkg fake krab
1 pkg fake lobster
1 can FF evap milk
Salt & Pepper to taste ( I added a tsp of salt & ½ of pepper at first. I then added a ½ more salt & ¼ more pepper later.)


Put oil in pan & sauté celery, garlic & onion. Add cans of corn & tomato. Then everything else except the milk. Bring to a boil & simmer for a while. ( I did this for about 1 ½ hours) Once everything is cooked through add the FF evap milk.

Espresso Braised Beef *Untested*

Original posters comments about this recipe: This is spectacular, and you don’t taste the coffee. The “roastieness” of the coffee makes the beef taste beefier… The original recipe called for brisket, and orange marmalade stirred in at the end. This recipe is based on one from Andrew Schloss, from his book “The Art of the Slow Cooker”. But this will work well in your oven, too.

Espresso Braised Beef (Modified) - found/posted on the WW board by Zenpup...

2 Tablespoons finely ground espresso coffee beans
1 Tablespoon sugar*
1 Teaspoon garlic powder
½ teaspoon ground coriander
¼ teaspoon ground cumin
½ teaspoon coarsely ground black pepper
1 tablespoon kosher salt
2 tablespoons of olive oil, divided
3 -5 pound round or rump roast
1 large onion, chopped
1-1/2 cups strong brewed coffee
2 tablespoons balsamic vinegar
¼ cup dark molasses*
1 tablespoon Worcestershire sauce
2 whole cloves

Mix the ground coffee beans, sugar, garlic powder, coriander, cumin, salt and pepper in a small bowl. Pat the meat dry with paper towels, rub all over with the spice mixture, wrap in plastic wrap and let stand at room temperature for 1 hour.

Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat and brown the meat on each side, about 5 minutes per side. Place in the slow cooker or a Dutch oven.

Add the remaining tablespoon of oil to the pan, and add the onion and cook until soft and browned. Add the brewed coffee, vinegar, molasses, and Worcestershire sauce and bring to a boil. Pour over the meat, and toss the cloves into the liquid. Cook on low for 8-10 hours, or in a 325°F oven for about 3 hours or until fork-tender. Remove the meat to a cutting board to slice, and skim the juices of any accumulated fat before serving.
Makes 8 -12 servings, depending on the weight of your roast.

Edamame Corn Chowder *Untested*

This sounds like it would be quite yummy... variations could also be that you take out the edamame and use clams for a clam chowder type of soup...

Edamame Corn Chowder Inspired by Everyday food (tv show).
Serves 4

4 oz Canadian bacon or lean ham, diced
1 medium onion, chopped
2 14.5 oz cans chicken broth
1 red potato, scrubbed and cubed - you could use a white potato/baking style if you want
½ t dried Italian seasoning
2 C frozen shelled edamame
1 can creamed corn ( You could use 2 cups of frozen corn)
1 /2 C ff evaporated milk.
Salt and pepper.
1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
3. Stir in edamame, creamed corn, and milk; season with salt and pepper. Simmer until Edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon

Ropa Vieja (Fajita-like Beef) **Untested**

If you've never had flank steak, this sounds like a great recipe to try it with. I'm sure I'll try it sometime soon... Flank steak is cheap, and the crockpot is easy... sounds like a winner...


Ropa Vieja

1 large onion, sliced into thin rings
1 large green bell pepper, seeded and thinly sliced
2 celery stalks, thinly sliced
2 garlic cloves, minced
1/4 c red wine vinegar
2 TBS Worcestershire sauce
1.5 TBS ground cumin
1/2 tsp salt
1/2 tsp pepper
9 dashes hot pepper sauce
1 (2 lb) flank steak
1 c vegetable broth
3 bay leaves
1/2 c chopped fresh cilantro

Combine onion and pepper sauce in a large bowl. Transfer half of the mixture into 5 or 6 qt crockpot. Place steak on top of mixture. Spoon remaining mixture over steak. Pour broth around steak and then tuck in bay leaves. Cover and cook until steak is tender. 5-6 hours on high or 8-10 hours on low.**

White Wine Braised Chicken thighs *Untested*

Chicken thighs braised in white wine (Courtesy of the WW boards)
5 boneless, skinless chicken thighs (1.65 lb package)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
1 c dry white wine (200 calories, 0 g fat, 0 g fiber) **indulgence
1/4 teaspoon dried thyme
1 lemon cut into 8 thin slices, plus 1 TBS fresh lemon juice
1 TBS cold butter, cut into pieces (102 calories, 0 g fat, 0 g fiber) **indulgence
2 TBS chopped flat-leaf parsley OR 1/2 tsp dried parsley

In a 12" skillet with a tight-fitting lid, arrange thighs; season with salt and pepper. A dd garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 10 minutes.

Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.

Bring liquid in skillet to a boil; cook until reduced to 1/2 c, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, brown rice.

Serves 4

Black Bean Soup *Untested*

Slow Cooker Black Bean Soup (inspired from Bon Apetit)

Ingredients

1 tbl olive oil
2 red onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 garlic cloves, pressed with garlic press
4 tsp ground cumin
1 16-ounce package dried black beans
1 tbl chopped canned chipotle chiles in adobo
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Directions

Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until just start to brown, about 5-7 minutes Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chiles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.

servings: 6

Lentil Bolognese *Untested*

This also sounds very interesting to try sometime and would be high in fiber, low in fat with the lentils rather than beef...

Lentil Bolognese (Courtesy of the WW message boards)

Lentil Bolognese
makes 6 servings

1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, shredded
2 medium stalk celery, chopped
2 Tbsp olive oil (1 tsp per serving)
2/3 cup dry red lentils
14 oz canned Italian style stewed tomatoes
2 Tbsp canned tomato paste
2 cups chicken or veggie broth
1 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper

Instructions:

Chop onion, garlic, and celery. Grate carrots (use cheese grater). Add oil to pressure cooker (*), heat on medium. Saute onion, celery, carrots, and garlic for 1-2 minutes. Add tomatoes (undrained), tomato paste, broth, marjoram, salt, pepper, and lentils. Stir together, then cover in pressure cooker for about 20 minutes. Serve over pasta.

* Note - if you don't have a pressure cooker, you could make this in a regular pot with a tight-fitting lid. Cook for about 40-45 min (until lentils and vegetables have softened).

Pasta Bolognese *Untested*

This is very similar to my pasta sauce, but it has more wine which I'm sure make it taste really yummy. I will definitely have to try this one day.

Pasta Bolognese
(It is from the Food Network originally)
Serves:6 to 8 servings

1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination (I would use 93% lean)
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti (Use Whole Wheat if possible)
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

Roasted Butternut Squash Lasagna *Untested*

This sounds like it could be a great addition to my BNS (Butternut Squash) collection.

Roasted Butternut Squash, Rosemary, and Garlic Lasagna (Courtesy of SpayPet on the WW boards)

8-10 servings
Ingredients
8 1/4 cups (1/2-inch) cubed peeled butternut squash (about 3 pounds)
Cooking spray
4 cups fat-free canned milk, divided
2 tablespoons dried rosemary
1/4 cup whole wheat flour
1 tablespoon minced garlic (actually we used one small head)
1 (8-ounce) package whole wheat lasagna noodles
3/4 cup (3 ounces) grated soy parmesan, divided
4 oz shredded soy mozzarella
Preparation
Preheat oven to 450°.
Slice squash in half put face down on a baking sheet. Bake at 425° for 45 minutes until squash is tender. Set aside.
Lower oven temperature to 350°.
Combine 3 1/2 cups milk and rosemary in a 1-quart glass measuring cup, and microwave at high 5 minutes or until mixture begins to boil. Let stand 10 minutes. Strain milk through a fine sieve into a bowl; discard rosemary.
Sautee garlic in cooking spray.
Lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flour and remaining 1/2 cup milk, stirring flour mixture with a whisk until well blended to form a slurry.
Combine milk mixture, garlic, flour and squash. Microwave 2 minutes and mix thoroughly.
Spread about 1 1/2 cups squash mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over squash mixture; top with 2 cups squash mixture and 1/4 cup parmesan cheese. Repeat layers once with 3 noodles, 2 cups of squash, and 1/4 cup of cheese. Top with 3 noodles. Sprinkle remaining parmesan and mozzarella.
Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Let stand 10 minutes.

*Untested* Broiled Steak Horseradish Cream

Broiled Steak with Horseradish Cream
SERVE 4
ACTIVE TIME:10 MIN START TO FINISH:20 MIN

1 (1-inch-thick) sirloin steak (1 1/2 to 2 lb)
3/4 tsp salt
3/4 tsp black pepper
1/2 cup fat free sour cream
2 TBSP drained bottled horseradish
(*I would also add a bit of dill)

Preheat broiler. Oil rack of a broiler pan.

Pat steak dry and sprinkle all over with 1/2 tsp salt and 1/2 tsp pepper.

Broil steak on rack of broiler pan 3 inches from heat 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. (You can also use a meat thermometer to make sure it gets to the right temperature - remembering that the temp of the steak rises a few degrees after you take it out)

Stir together sour cream, horseradish, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl and serve with steak.