Tag Archives: butternut squash

Paleo Warm Peach Salad with Apple Cider Dressing

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I used the dressing from the Warm Butternut Squash Salad recipe, and basically just threw some perfectly ripe peaches in there instead of the butternut squash.  It was easy and delicious!Blog Paleo Warm Peach Salad-1

Ingredients

  • 1-2 Ripe Peaches (depending on their size and how many people you need to feed)
  • Kosher Salt and Pepper to taste
  • 3/4 C Pure no sugar added Apple Cider
  • 2 tablespoon Apple Cider Vinegar
  • 2 Diced Shallots or I’ve also used 1/3 C diced red onion
  • 2 teaspoons Dijon mustard
  • 4-5 cups (or really, you choose depending on how many mouths you have to feed!) of spinach or arugula.  I personally LOVE arugula, but our boys don’t.  When I make this for friends, it’s arugula.  When I make it for the family-spinach.  It wilts down a little when you pour the warm dressing over it, so put in more than you think you need.

Directions

  •  Combine cider, vinegar, onions/or shallots, and a little salt and pepper in a small sauce pan.  Bring that to a boil and stir for about 6-7 minutes so that it reduces.  Take off heat and whisk in mustard.  (original recipe calls for adding a 1/2 a cup of olive oil now, but I forgot to do that once.  It tasted fine, so I’ve left it out ever since :))  You choose!
  • Place salad greens in a large bowl.  Toss in peaches and dressing.  Pepper to taste.
  • You can also toss in nuts of your choice and sprinkle with a cheese of your choosing.
  • dit-elle-Lauren

Chipotle Butternut Squash Stew

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I clipped this original recipe out of Fitness Magazine back in 2011, and I love it!  I’ve made some alterations to it, but feel free to check out the pure vegetarian version here.  It makes a HUGE amount!  You could freeze some, but I think the leftovers are almost better the 2nd day!blog Chipotle Butternut Squash Chili-2Ingredients

  • 2 tablespoons  Olive oil
  • 1 large yellow onion, diced
  • 2 medium cloves garlic, finely chopped (I cheat and use 1 tsp out of the jar :))
  • 1 large sweet potato, cut into 1/2-inch pieces
  • 1 medium butternut squash, cut into 1/2-inch pieces
  • 2 tablespoons  chili powder
  • 2 tablespoons  ground cumin
  • 1 tablespoon  unsweetened cocoa powder
  • 1 teaspoon  cinnamon
  • 1 26 ounce can diced tomatoes with juice
  • 2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce (if you have small kids that are eating this, I suggest putting this as an add on for adults.  It’s DELICIOUS, but spicy!)
  • 2 cups  low-sodium chicken stock (use vegetable if keeping it vegetarian)
  • 4 cups  chopped kale
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can canellini beans, rinsed and drained (I have also used kidney beans)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Meat source (not needed, but I have hungry boys that really aren’t vegetable fans :)).  I’ve used chicken sausage, ground turkey (seasoned with salt/pepper/garlic), or really any kind of meat you want 🙂

Directions

1. In a medium stock pot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.

2. Add the tomatoes, chipotle peppers and adobo sauce, and vegetable/chicken stock. Partially cover and simmer 20 minutes.  Mix in the kale and stir until wilted. Add the beans and meat; stir to combine. Season with salt and black pepper to taste; serve.  Can serve with crusty bread, crackers, or eat as is!dit-elle-Lauren

Paleo Warm Butternut Squash Salad with Apple Cider Dressing

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I got this recipe off of the Food Network (scribbled the recipe onto a notebook while watching the actual show not online!).  I’ve made a few changes, but feel free to refer back to the original!  It’s SO yummy, and relatively easy (especially if you cheat and get the pre-cut butternut squash ha!)

blog Butternut Squash SaladIngredients

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced.  If I’m in a hurry, I grab 2 bags from Trader Joe’s, but I still cut those pieces in half because they are pretty big.
  • 2 tablespoons Olive Oil (I usually just drizzle over the top of the butternut squash and don’t measure :))
  • 1 tablespoon pure maple syrup.
  • Kosher Salt and Pepper to taste
  • 1/3 C Dried Cranberries
  • 3/4 C Apple Cider
  • 2 tablespoon Apple Cider Vinegar
  • 2 Diced Shallots or I’ve also used 1/3 C diced red onion
  • 2 teaspoons Dijon mustard
  • 4-5 cups (or really, you choose depending on how many mouths you have to feed!) of spinach or arugula.  I personally LOVE arugula, but our boys don’t.  When I make this for friends, it’s arugula.  When I make it for the family-spinach.

Directions

  • Preheat oven to 400 degrees
  • Place butternut squash on a large cookie sheet.  Drizzle maple syrup and olive oil over the squash, grind a little salt and pepper over and toss around until coated.
  • Bake squash for a total of 15, but take it out and toss every 5 minutes, and add cranberries on the last 5 minutes (at the 10 minute mark)
  • While squash is baking combine cider, vinegar, onions/or shallots, and a little salt and pepper in a small sauce pan.  Bring that to a boil and stir for about 6-7 minutes so that it reduces.  Take off heat and whisk in mustard.  (original recipe calls for adding a 1/2 a cup of olive oil now, but I forgot to do that once.  It tasted fine, so I’ve left it out ever since :))  You choose!
  • Place salad greens in a large bowl.  Toss in butternut squash mixture and dressing.  Pepper to taste.
  • Online recipe also calls for walnuts and freshly grated Parmesan.  I’m fairly certain the tv show didn’t/or I just forgot to write it down.  In either case, I’ve never added either, but feel free (and let me know what you think!)  I have sprinkled pumpkin seeds on the top for crunch and it was yummy too!

Super Mom Tip

I’ve turned this into a meal (not vegetarian), by adding some sliced aidells smoked chicken and apple sausages into the butternut squash mix at the same time as the dried cranberries.  The flavors all go so well together!

  • dit-elle-Lauren