Pumpkin Coconut Curry with Chicken

from The Wicked Noodle

To roast butternut squash, place on a sheet pan, toss lightly with olive oil, salt and pepper, and roast at 450F until caramelized and fork-tender (about 15 minutes, depending on size). If your curry and cayenne have been sitting in your cupboard for awhile (over six months), add at the same time as the garlic. This will help bring out some of the flavor (do this any time you have older spices that need refreshing).

Ingredients

• 3 T olive oil, divided
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 onion, sliced
• 1 T minced ginger
• 2 large garlic cloves, minced
• 2 plum tomatoes, diced
• 1 15 ounce can pumpkin puree
• 2 cups chicken or vegetable broth (low-sodium)
• 1 cup coconut milk (not sweetened)
• 2 t curry powder
• 1 large pinch cayenne powder
• 2 cups butternut squash, chopped into bite-sized pieces and roasted
• 1/2 lime juiced
• 1/2 cup chopped cilantro, plus extra for garnishing
• Rice Select Texmati Rice, cooked, for serving

Cooking Directions

1. Heat 2 T olive oil in a large dutch oven over high heat. Add chicken and cook on high heat until browned on all sides. Remove chicken and set aside.
2. Reduce heat to medium-high and add remaining 1 T olive oil to dutch oven. Add onion and ginger. Cook for a few minutes until onion is soft. Add garlic and cook for about one minute more.
3. Add tomatoes and pumpkin puree to pan. Cook for about 8-10 minutes, until puree is lightly browned.
4. Add broth, coconut milk, curry & cayenne powders; bring to a boil and simmer for 10 minutes. Add chicken and butternut squash and simmer for 10 minutes longer.
5. Stir in lime juice and cilantro. Season to taste with salt and pepper. Serve over rice and serve.

Aromatic Beef Stew With Butternut Squash

from SELF

Serves 4

INGREDIENTS

2 tablespoons olive oil
1 pound stew beef, cut into cubes
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
1 pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 2 1/2 cups)
1 can (14.5 oz) no-salt-added diced tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 1/2 cups low-sodium beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups cooked whole-wheat couscous
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
4 teaspoons minced fresh parsley


PREPARATION

1. Heat oil in a 4-qt saucepan over medium-high heat. 
2. Add beef and cook until browned on all sides, about 5 minutes. 
3. Transfer meat to a plate, leaving juices in saucepan. 
4. Add onion; cook, stirring, until translucent, about 6 minutes. 
5. Add garlic and ginger; cook, stirring, 1 minute more. 
6. Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. 
7. Bring to a boil; reduce heat to low. 
8. Cover; simmer until beef is tender, 30 to 35 minutes. 
9. Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

THE SKINNY
480 calories per bowl, 13 g fat (3 g saturated), 56 g carbs, 8 g fiber, 34 g protein

Penne with Butternut Squash and Goat Cheese

Recipe courtesy of Giada De Laurentiis, Food Network

Cook Time: 1 hr 0 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* Vegetable oil cooking spray
* 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
* 1 onion, diced into 1/2-inch pieces
* Olive oil, for drizzling
* Kosher salt and freshly ground black pepper
* 1 pound penne pasta
* 1 cup (8 ounces) goat cheese, crumbled
* 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
* 1 packed cup chopped fresh basil leaves
* 1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Cook's Note

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.