It's been a while, eh? All I can say is that traveling is amazing, exhausting, and it demands attention over every other part of "real life." If you haven't already, you might want to scamper over to my delightful Chicago, California, Oregon, and North Carolina posts and see what's been keeping me from recipe writing. These life changing adventures have also caused me to be a liiiiiittle behind on my "two original recipes a week" goal, so I'm going to be grounded for a little while. And by grounded, I mean no planes.
So what have I been doing since North Carolina last month, you ask? There's a little bit of a back story there. If you've known me in the last two years or so, you've heard the tales of woe surrounding Adrenal Fatigue Syndrome. It's been a nasty beast that has no "cure" via Western medicine, so I've had to change my diet, lifestyle, and health regimen to try and beat it naturally. I've been taking natural vitamins and supplements for over a year now with no major difference. To be honest, I'm not completely convinced it isn't because I'm sleeping at least 8-10 hours a night, eating only the healthiest food, and not being stressed out by school. But either way, I'm in my second year of medical leave from ASU, wondering if I'll be ready to go back at the end of this year. That was, until my cousin introduced me to essential oils.
Now before I lose you, I'll be the first to admit I thought oils were the next big health fad. To me, they seemed like some absurd confangled potion ranking right up there with pixie dust, the skinny pill, and the fountain of youth. It took me three months before I finally got some. Looking back, I wish I'd gotten them three months earlier because I can already tell a difference in mood, personality, behavior, energy, sleep, skin, metabolism....almost every AFS symptom that was still lingering has started improving--drastically. So that's where I've been for a few months now; falling in love with essential oils and discovering what a health benefit they can be. And getting my healthy, able body back has taken a wee bit of priority over recipes. If you're interested in learning more about essential oils, I'm happy to share more of my experience with them, just email me. To get the same essential oils that have been such a lifesaver to me, you can get the Premium Starter Kit here.
Now you can expect a new recipe every week on Wednesday. (Essential oils will definitely make an appearance very soon.)
So a little background on this recipe: This bad boy has been in the works for three months now. I created it originally in August and it evolved from a savory pasta to a sweet one. The difference is, Sprouts/Trader Joe's/Whole Foods butternut squash vs. Generic Other Store butternut squash. The more natural the squash, the sweeter I've found it to be. Feel free to adjust the sweetness with the honey if your squash isn't as fragrant and delicious as mine have been. All in all, I think you're going to be madly in love with this recipe, because I surely am!
Prep time: 10 minutes
Cook time: 50-60 minutes
Total Time: 1 hr. 15 minutes
Calories: 275 per serving
1. Wash butternut squash, then cut in half longways. Remove all the seeds with a spoon and place cut side down on a well greased cookie sheet. I clean the seeds and put them on the cookie sheet, too. They'll be ready in about 25 minutes, then salt and enjoy. Taste like mini pumpkin seeds. Yes, they taste mini.)
2. Bake at 400 F for 40-45 minutes.
3. While the squash is in the oven, prepare the milk, oil, spices, ginger, honey, and lime juice in a bowl and set aside.
4. Sautée the chopped mushrooms with 2 Tbs. olive oil and a pinch of salt and pepper. (Remember, don't crowd the mushrooms!) Remove from heat and set aside in a bowl just before the mushrooms start to sweat. If there is any excess liquid, pour it off.
5. When squash is ready, turn over and let cool. (I like to speed up the process by placing the pan in front of a fan or by the window if it's cool.)
6. While the squash is sitting, simmer the milk/spices mixture on medium to medium-low heat. Sprinkle the flour in and let thicken. This should take about 5-10 minutes depending on the size pan.
7. Boil pasta according to directions. (For Costco brand, bring water to a boil. Add 1 Tbs. olive oil and 1 tsp. salt, then pasta. Reduce to medium heat for 3-5 minutes, stirring occasionally. Remove from heat and let sit for 15 minutes. Drain and rinse with cool water.)
8. When the squash is cool, you'll put the butternut meat and sauce mixture in a blender and puree. To remove butternut squash from skin, turn the squash cut side down. Scrape skin off with a spoon. Don't even try scooping it out with the skin on, it's a total nightmare.
9. When mixture is smoothly pureed, fold sauce into pasta and mix in fresh basil, tomatoes, and mushrooms.
I am extremely excited to share this recipe in particular. It's been a solid favorite of mine for a while and it may have taken about that long to get it right, but I'm so happy for you all to try it now! Please give me your thoughts when you try it! I always encourage suggestions and of course recipe love, too.