Orzo Summer Salad

Very rarely does my husband, Hussein ask for a salad for dinner. He is not picky, per se, but doesn’t like ‘diet food’ or cereal for dinner (yes, I sometimes have a bowl of cereal for dinner :P).

orzo pasta salad, Amanda's Plate summer salad 

I first made this dish two years ago, during a super hot stretch of summer. We did not turn the oven on and barely the energy to come up with an elaborate meal. I had been to the farmers market earlier in the week and a had a beautiful bounty of fresh vegetables on had. I decided to make a pasta salad and thus this Orzo Summer Salad was created 😀

Continue Reading

Butternut Squash and Arugula Pasta

Amanda's Plate butternut squash pasta

One of my favorite things about fall are all the different varieties of squash. Growing up, my family ran a small produce market and I absolutely loved when we got in the first pumpkins of the season. All those gourds, inspired this butternut squash and arugula pasta! 

My sister, Deana and I would help arrange the vibrant, orange squash on hay stacks. We would carefully place heirloom Indian corn in between the pumpkins and then stand back and admire our work. 

I created this butternut squash and arugula pasta recipe last year. It makes a filling and satisfying dinner.

How To Cut Your Squash

The most time consuming aspect is peeling, cubing and roasting the butternut squash which takes about 15 minutes. I learned a tip while watching The Chew. If you first prick the squash with a fork and place in the microwave for 2-3 minutes, it will help loosen the skin and the squash will roasted just a little bit faster.

butternut squash, how to cook butternut squash, how to peel butternut squash IMG_4099 IMG_4106 IMG_4108 

Butternut Squash and Arugula Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A delicious pasta dish with beautiful, sweet, oven roasted butternut squash
Ingredients
Squash
  • 1 medium butternut squash, peeled, cubed about 5 cups
  • ½ teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons fresh sage, chopped
Pasta
  • 1 pound spaghetti noodles
  • 6 cups fresh baby arugula
  • 1 tablespoon minced garlic
  • 1 cup finely chopped yellow onion
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup pine nuts (or almond slivers), toasted
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
Instructions
For the butternut squash
  1. Preheat oven to 400 degrees
  2. Toss cubed butternut squash with olive oil, kosher salt, pepper and fresh sage
  3. Spread onto a sheet pan and bake for 30 minutes, stirring once, until squash is tender and golden. Set aside
  4. Cook pasta until al dente. Reserve ¼ cup pasta water.
  5. In a large pan, heat olive oil and add in garlic and onions. Mix in the arugula until wilted and stir in the cooked spaghetti noodles. Add ¼ cup reserved pasta water.
  6. Add the butternut squash, pine nuts and Parmesan cheese
  7. Toss until all noodles are evenly coated
  8. Sprinkle on more Parmesan, if desired
  9. Place in serving dish and enjoy!

Butternut squash arugula pasta

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate @AmandasPlate.

 

Xoxo, 

 

Amanda

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Continue Reading

Mac and Cheese

Is there anything more comforting on a chilly, gloomy day than a nice warm plate of Mac and Cheese? I certainly don’t think so. There are many variations to Mac and Cheese and so many ways to play it up. Like it spicy? Add some sriraccha. Like a more earthy flavor? Add some truffle oil or finely grated truffles. I like a classic, smooth Mac and Cheese. I have been working on this recipe for some time, so let me know what you think!

Here is my recipe:

2 cups pasta

1 egg, at room temperature

2 cups milk

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon white pepper

2 1/2 cups freshly grated cheese, I used sharp cheddar and Beecher’s Flagship

1 cup panko bread crumbs

2 tablespoons melted butter

Amanda's Plate Mac and Cheese

Procedure:

1. Preheat oven to 350 degrees.

2. Melt butter in large pan and whisk in butter to make a roux. This will create the base of the cheese sauce. Stir for a few minutes, until mixture is smooth and flour flavor has cooked off.

mac and cheese

 3. Cook pasta in salted water until al dente.

4. Add milk, salt, pepper and nutmeg to the roux. Temper in the egg. It is very important that your egg is at room temperature and that you whisk quickly. You do not want scrambled eggs in here! At this point, this sauce resembles a bechamel; the classic French white sauce.

5. Mix in the grated cheese until smooth.

6. Drain pasta and add into cheese sauce. Pour into ramekin.

mac cheese 4

mac cheese 5

 7. Toss panko bread crumbs in melted butter. Sprinkle over the top of your delicious cheesy noodles.

8. Bake for 10-15 minutes. Then place until broiler for 1-2 minutes until panko is golden browned.

9. Enjoy 🙂

 

Mac and Cheese

Continue Reading