Butternut Squash and Spinach Pasta Casserole

So I think I've mentioned before that I don't believe in cooking.  But for some reason I tried this recipe yesterday.  It was delicious.  And a lot of work.  We'll see if I ever make it again.  

I did use less chili flakes than called for, and I was glad--it still had a little heat.  And I am realizing now that I forgot to include the nutmeg and sage powder.  It was still delicious.  

Butternut Squash and Spinach Pasta Casserole Recipe with Caramelized Onions

Some serious effort in the kitchen goes a long way in this amazing Butternut Squash and Spinach Pasta Casserole Recipe with Caramelized Onions. Delicious and filling, each serving is just 5 Points+ making it a great Weight Watchers dinner recipe idea.

Ingredients

·        2 cups dry, high fiber pasta (like Ronzoni Smart Taste)

·        4 cups butternut squash, cut into small cubes

·        3 large onions, thinly sliced

·        16 oz fresh spinach leaves

·        8oz fresh, whole milk mozzarella, sliced

·        15oz container fat free ricotta

·        2 tbsp light butter (I used Brummel & Brown)

·        1/4 cup whole wheat flour

·        1 ½ cups fat free milk

·        1/2 cup fresh basil, finely chopped

·        1/4 cup fresh parsley, finely chopped

·        6 cloves garlic, minced

·        1/2 tsp nutmeg

·        1/2 tsp dried sage powder

·        1 tsp chili flakes

·        1 tsp olive oil

·        2 tsp salt

·        1 tsp black pepper

·        1/2 cup grated Parmesan

Instructions

1.       To roast the butternut squash, preheat oven to 425F. Lightly spray the butternut squash with an olive oil mister and sprinkle with salt and pepper. Roast the butternut squash for about 30 minutes.

2.       Meanwhile, set a non-stick skillet over medium heat and heat olive oil. Then add cloves of garlic and a pinch of chili flakes.

3.       Heat until garlic begins to soften, about 2 minutes. Add in spinach and sauté until spinach is completely wilted. Set aside on a paper towel to drain.

4.       Prepare pasta according to package directions. Drain and set aside.

5.       To caramelize the onions, melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Add the onions with a tsp of salt and cook down for about 20-30 minutes, until onions turn brown. Set aside.

6.       To make the creamy sauce, bring the milk, nutmeg, sage, ½ tsp pepper, and remaining chili flakes to a simmer.

7.       In a separate sauce pan, make the roux by melting the remaining tbsp. of butter and then adding in the flour. Stir until doughy (about one minute).

8.       Whisk the milk into the butter and flour mix (the roux). It should be smooth and velvety, not chunky or too thick. If it is, just add some more milk to thin it out. Add in the Parmesan, and whisk until smooth. Set aside.

9.       In a small bowl, combine ricotta, basil, remaining garlic, salt, pepper and chili flakes.

10.    Now, preheat the oven to 375.

11.    In a large, 5qt casserole dish, place a layer of noodles, spinach, butternut squash, onions, and then dot with a third of ricotta. Then cover with about 1/4 of the cream sauce. Repeat with the remaining ingredients until are used up.

12.    Then top evenly with the sliced mozzarella.

13.    Bake for about 20-25 minutes, or until bubbling.

14.    Turn the broiler on and bake for another 5 minutes, or until browned on top.

15.    Remove from oven and let cool for about 15-20 minutes.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 12

Culinary tradition: Italian

Entire recipe makes 12 servings
Serving size is 1/12th of casserole
Each serving = 5 Points +

PER SERVING: 192 calories; 4g fat; 30g carbohydrates; 12g protein; 4g fiber

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Crockpot Macaroni and Cheese

Unfortunately I don't have a picture, but I just made this recipe for Matt's graduation party.  The funny thing is that I tried to multiply the recipe by four.  But at some point we realized I had multiplied the noodles by 8.  After another trip to the store for more ingredients, I ended up with a huge amount of this delicious macaroni and cheese.  Too bad it's unhealthy . . . we're going to be eating it for a long time.

This recipe is from our wonderful piano teacher.

Crockpot Macaroni and Cheese

8-oz cooked noodles
1 can evaporated milk
1 stick cut up butter (I think you could possibly skip this)
1 can cream of cheddar soup
2 8-oz packs shredded sharp cheddar cheese

Put all in crockpot except 1/2 package cheese.  Cook on low 3.5 hours.  Stir in final cheese and cook 30 more minutes.

Easy Peasy Pumpkin Muffins

3 eggs, lightly beaten

1 can (15 oz) solid pumpkin

1 package (18.25 oz) spice cake mix

*Optional additions: chocolate chips, raisins, chopped nuts

Mix together, pour into prepared muffin sheet. Bake at 350 for about 8 minutes, or until done.

Glaze

1 cup powdered sugar

3-4 tsp. milk

Crystal's Halloween Chili

3 pounds ground beef

(3) 15 oz cans tomato sauce

(1) 8 oz tomato paste

2 beef bullion cubes

1 chopped onion

8 oz chopped celery

12 oz chopped green pepper

6 cans beans, rinsed (black, pinto, ect)

2 cans corn (or frozen)

3/8 C. chili powder

1/4 C. cumin

2 T. minced garlic

1/4 C. sugar

1 T. cinnamon

1 tsp. pepper

1/2 T. salt

2 bay leaves

1 C. water.

Brown ground beef and add to a large stock pot with the remaining ingredients. Bring to a boil and simmer for 20 minutes. Serve with sour cream, chopped onions, cilantro, cheese, ect.

Homemade Pretzels

1 1/2 C. warm (110 to 115 degrees F) water

• 1 T sugar
• 2 tsp kosher salt
• 1 package active dry yeast
• 22 ounce all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 C. water
• 2/3 C. baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

*recipe taken from food network.

BYU Pumpkin Crumble

19 oz white or yellow cake mix
½ C. margarine (we use salt free butter; use two extra Tb if using butter)

4 beaten eggs
13 oz evaporated milk
29 oz canned pumpkin
1 ½ C. sugar
2 tsp. pumpkin pie spice
1 C. walnut pieces

Cut margarine loosely into cake mix until crumbly. Press a little over half of the mixture into an 11” x 13” pan (we split the mix into two pans: 8x10 and an 8x8).

Mix pumpkin filling together, and pour over the cake mixture in pan. Sprinkle remaining cake mixture on top. Sprinkle nuts on top.

Bake at 350˚ F for 55-60 minutes (if using two smaller pans, reduce time to 50-55 minutes). It is done when the pumpkin filling is solid, and the cake mixture is golden brown.