Smoked Gouda and Butternut Pasta

Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals. *If smoked gouda isn’t your thing, any 4 oz of cheese will do.

Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.

Wow, it's been awhile! Summer is always a busy time: visiting with friends, doing work around the house and yard, playing with our wee man, and in general spending as much time as possible outside enjoying our gorgeous summer in Alaska. 

Now that the leaves have started to fall and the air is bitingly crisp, I feel excited to spend more time here on the blog as winter starts to slink in. I couldn't think of a better way to kick off the fall season than with a recipe I've been meaning to share for a long time.

One of my BFFs makes a butternut squash pasta with just those two ingredients and a splash of olive oil... it's to die for! I knew smoked gouda and roasted garlic would really marry beautifully with the sweet squash so I just had to experiment. This recipe will not let you down. Normally I don't cook with oil (due to Todd's rheumatoid arthritis), but don't skimp on the one tablespoon. There's no sauce in this dish, so you really need that little bit of olive oil to coat the squash and pasta. Happy cooking!

Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.
Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.

Smoked Gouda and Butternut Pasta

Recipe by Kathleen @ Produce On Parade

Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals. *If smoked gouda isn’t your thing, any 4 oz of cheese will do.

Yield: 5

Ingredients

  • 1 medium butternut squash, peeled and deseeded and cut into ¾” cubes
  • 1 tbsp olive oil
  • 3 large garlic cloves, left in their peel
  • 12 oz dry spaghetti
  • ½ of one 8 oz. package of Miyoko's Creamery Smoked VeganMozz*
  • 1-2 tsp Johnny’s Seasoning Salt or regular table salt
  • 2 tsp fresh lemon thyme, for garnish (optional)

Cooking Directions

  1. Preheat oven to 400°F. Add the cubed squash to a large casserole dish and toss with oil. Roast for 60 minutes, stirring every 20 minutes. When there’s 20 minutes left, toss in the garlic then bring a large pot of water to boil for the pasta.
  2. Cook the pasta according to package, drain and return to pot. Peel the roasted garlic and smash it into a puree with a spoon in a small bowl. Stir the garlic, cheese, salt, and roasted squash into the pasta.
  3. Serve hot and topped with fresh lemon thyme and fresh cracked black pepper.
Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.

Broccoli & Squash Quiche + We Had a Baby!

Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.

Produce On Parade - Broccoli & Squash Quiche - Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.

Hi everyone! Wow, what a whirlwind it's been lately. I feel like I'm living a different life! Five days after the last post, I was surprise induced due to gestational hypertension following an OB appointment. After exactly 36 hours of labor, Oliver was born!

If you follow us on Facebook, Twitter, or Instagram you've been bumping along with us on our exciting journey. Todd, Oliver, and I want thank you all for such a tremendous outpouring of love and kindness, especially during those really rough days when we were repeatedly readmitted to the hospital after we got back home. Reading your comments, especially regarding the light therapy, was really special and honestly made me feel so much better. 

Tiny Oliver is the beat in my heart and the sweetest darn thing I've ever laid eyes upon; he's quite the character too. Here he is taking his first a bath, eyes a fury. 

Now that he's a month old, I've been able to get around to cooking on occasion. I thought I'd share with you this spring-approriate broccoli, spinach, and summer squash quiche I made. It's super easy and pretty hands off, which is essential when you have a cluster-feeder! If a new mom with a newborn can make this, then anyone can! 

Produce On Parade - Broccoli & Squash Quiche - Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.

Broccoli & Squash Quiche

Kathleen Henry

Published 03/04/2017

Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.

Ingredients

  • 1 sheet of puff pastry, thawed
  • 2 small heads of broccoli, chopped small
  • 2 medium summer squash, diced small
  • 2 handfuls of fresh spinach, torn
  • ½ cup shredded vegan cheddar cheese
  • 2 12 oz packages of firm, silken tofu
  • ½ cup chickpea (garbanzo bean) flour
  • ¼ cup large nutritional yeast flakes (plus extra for garnish)
  • ¼ cup plain, unsweetened soymilk
  • 2 tsp fresh lemon juice
  • 2 tsp stone-ground mustard (or regular - optional)
  • 1 tsp kala namak salt
  • ½ tsp ground turmeric
  • Dash of freshly ground pepper

Instructions

  1. Thaw the puff pastry according to the package, if frozen. Place the broccoli in a microwave safe bowl and microwave for 2 minutes; set aside.
  2. Grease a 9 inch springform pan with nonstick cooking spray. When the pastry is thawed, roll it out just thin enough to cover the top edges of the pan; arrange in the pan and prick all over with a fork. Preheat the oven to 350 F.
  3. In a blender, combine the tofu through the pepper; using a tamper blend on high until smooth. Pour just enough of the egg mixture into the pan to cover the bottom of the pastry. Top with half the cheese, half the broccoli, half the squash, and all of the spinach followed by half the egg mixture. Repeat with remainder of cheese, broccoli, and squash. Press down to compact the quiche, then top with the remaining egg mixture; garnish the top with a dusting of nutritional yeast.
  4. Bake on the middle rack in the oven for about 50 minutes, until the pastry and top of the quiche are golden brown. Allow to rest for at least 30 minutes before serving; serve warm or cold.

Yield: 6-8

Produce On Parade - Broccoli & Squash Quiche - Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.

Enjoy! Wishing you all a fabulous week, from our entire family... Bob and Anouk included :)

Garam Masala Lentil & Vegetable Squash Bowls

Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls  - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

Are you on Goodreads? Oh my lordy, I have discovered so many great books. My goal is to read 65 books this year and I'm already six ahead of schedule! If you're on Goodreads, add me as a friend! You can see what I'm currently reading on the right sidebar, with a link to my profile. A book of note I just finished was Darkfever by Karen Marie Moning and I really enjoyed it! I also read Cure: A Journey into the Science of Mind Over Body by Jo Marchant, which was super interesting and I definitely recommend it as well. If you're looking for a wonderful, scientific book on eating for your health (which, surprise, happens to be plant-based), check out How to Not Die by Michael Greger, MD. Those have been my favorite books in the past couple of weeks. Do you have any good books to recommend?

Food, Inc. is like a Disney movie compared to Earthlings... It’s inside footage of factory farms; 50 billion animals a year are killed. They’re in pain, treated badly, diseased, pumped full of antibiotics. I saw the reality and just couldn’t ignore it. And I’m happier and healthier.
— Ellen Degeneres
Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls  - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

I really enjoy this dish, it's about my third time making/perfecting it. I adore lentils and am always trying to increasingly sneak them into pretty much everything. Broccoli and squash are two of my most beloved vegetables, so it's no wonder why I can't stop making it. I hope you enjoy it as much as Todd and I do! 

Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls  - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.
Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls  - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.
Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls  - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

Garam Masala Lentil & Vegetable Squash Bowls

Kathleen Henry @ Produce On Parade

Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

Ingredients

  • 3 whole acorn squash, halved and de-seeded
  • 1 large head of broccoli (florets only), chopped
  • 2 tbsp olive oil
  • 1 ½ tsp garam masala
  • 1 tsp ground turmeric
  • 1 large garlic clove, minced
  • 1 large onion, diced small
  • 1 large celery stalk, sliced
  • 2 medium carrots, sliced
  • 2 tsp mustard
  • 1-2 tsp fresh chili paste, to taste
  • ½ tsp dried thyme
  • dash of ground black pepper
  • dash of kosher salt, to taste
  • 1 cup green lentils (or any other color, except red)
  • 1 ½ cups vegetable broth
  • juice from 1 medium orange
  • 2 tbsp agave nectar
  • 1 tbsp apple cider vinegar
  • vegan sour cream, for garnish
  • fresh basil, for garnish

Instructions

  1. Preheat the oven to 425°F. Place the squash halves face-down on two baking sheets and bake for about 30-50 minutes until fork tender (depending on how large they are). Remove from oven when done and set aside to cool. Once the squash is done cooking, place the chopped broccoli on a baking sheet and bake for about 10 minutes, until slightly tender.
  2. In a pressure cooker or large soup pot with a lid, heat the oil over medium low. Stir in the garam masala, turmeric, garlic, and onion. Saute about 5 minutes until fragrant and the onions have softened. Add the celery, carrots, mustard, chili paste, thyme, pepper, and salt; saute about 5 additional minutes. Stir in the lentils and vegetable broth; bring to high pressure and cook for about 10 minutes. Then, remove from heat and allow to depressurize naturally. Alternatively, bring to a boil over high heat then reduce to a simmer and cover; cook for about 40 minutes until the lentils are tender, stir occasionally.
  3. Once the lentils are tender and the broccoli is done roasting, stir the broccoli, orange juice, agave nectar, and apple cider vinegar into the lentil mixture.
  4. Place each roasted squash half on a plate and divide the lentil mixture evenly into each squash bowl. Top with vegan sour cream and fresh, chopped basil. Serve hot.

Yield: 6

Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls  - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

As usual I've got my little sous chef to help me out. It was a wet and snowy day. It was fabulous while it lasted... it didn't stick.

If you need an environmental reason to eat less meat (or just go totally vegan?)... look to none other than our ice caps. Oh wait... they're all disappearing :( Read this terrifying 'Holy Shit' article to learn all about it. Sea levels rising!!!