BUTTERNUT SQUASH AND PORK LASAGNA
Provided by Anne Burrell
Categories main-dish
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- For the pork ragu: (This can TOTALLY be done ahead!) Place the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.
- Coat a large, wide pot with olive oil and toss in the pureed veg. Bring the pan to a medium-high heat and season generously with salt and a sprinkey dink of crushed red pepper. Cook the veg until they start to get brown and form a crust on the bottom of the pan; be patient...this will take a little time. Scrape the crud off the bottom of the pan and let it re-form. Stay with it and DO NOT let it burn.
- Add the ground pork, sprinkle with salt and repeat this process. This takes patience...accept it and move on. THIS is where BIG flavors are formed.
- When the meat is nice and brown, add in the tomato paste, stir to combine and cook, stirring frequently, for 3 to 4 minutes. Stir in the white wine and let it cook for 2 to 3 minutes.
- Toss in the pureed tomatoes, bay, cinnamon stick, thyme and 2 cups water. Taste and season with salt if needed. Bring to a boil and reduce to a simmer. Simmer until the liquid has reduced by half, add more water and reduce again. Taste and adjust the seasonings if needed. Turn off the heat and use immediately or store for future use.
- For the lasagna: Preheat the oven to 350 degrees F. Working in batches, toss the butternut squash slices with olive oil and salt. Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 20 minutes. Repeat until all the squash is roasted.
- Coat a large saute pan with olive oil, toss in 2 of the garlic cloves and a pinch of crushed red pepper and bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it and toss it in the "thank you for coming bowl". Add half of the mushrooms to the pan, season with salt and cook until they are soft and wilted. Remove from the pan and reserve. Repeat this whole process--starting with the oil and garlic--with the remaining mushrooms, followed by the spinach in 2 batches. Drain and cool the cooked spinach in a colander or mesh strainer.
- In a large bowl combine the ricotta and parsley.
- To assemble: Preheat the oven to 375 degrees F. Place a ladleful of the pork ragu in the bottom of a 9-by-13-inch baking dish and spread it around to LIGHTLY cover the bottom of the dish.
- Arrange an even layer of the roasted squash on top of the ragu; be sure the squash completely covers the surface of the baking dish--this acts as the "pasta". Cover the squash layer generously with more ragu. Spoon 1-tablespoon scoops of the ricotta mixture over the ragu. Arrange an even layer of spinach and mushrooms over the ricotta. Sprinkle with the grated Parmesan. Lay another layer of squash over the Parmesan and repeat the process until the baking dish is full, ending with a top layer of squash topped with a little ragu and Parmesan.
- Cover the baking dish with foil, place on a sheet tray and bake for 45 minutes. Remove the foil and bake for 10 minutes more. Remove from the oven and let rest for 15 to 20 minutes before serving.
PORK MEDALLIONS ALFREDO
Switch up your classic alfredo sauce with chicken and pasta and try this Pork Medallions Alfredo recipe instead! You'll enjoy the creaminess and satisfying taste of this creamy sauce, cooked peas and fresh basil that'll leave you falling in love with this Pork Medallions Alfredo!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat; cook 2 min. on each side or until lightly browned on both sides.
- Add cream cheese, broth, dressing, Parmesan and lemon juice; cook 5 to 7 min. or until cream cheese is melted, sauce is thickened and meat is done, stirring constantly.
- Spoon over noodles; top with basil. Serve with peas.
Nutrition Facts : Calories 550, Fat 22 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 155 mg, Sodium 500 mg, Carbohydrate 50 g, Fiber 4 g, Sugar 5 g, Protein 37 g
BUTTERNUT SQUASH ALFREDO PASTA
Butternut squash lends its silky texture to this classic dish, allowing you to cut the cream and butter with no sacrifice of flavor. It comes together quickly, so you can even enjoy it on a weeknight.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add the cream, butter, squash and 3/4 cup water to a medium saucepan and bring to a boil. Reduce to a simmer and continue cooking until the squash is tender when poked with a fork, about 15 minutes. Puree using an immersion blender until super creamy and smooth, 3 to 5 minutes. Season with the nutmeg and 1 teaspoon salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup starchy pasta water and drain the pasta. Stir the pasta and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Serve with more Parmesan and grated nutmeg, if desired.
PORK, FENNEL AND BUTTERNUT SQUASH PASTA ALFREDO
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Bring a large pot of water to a boil over medium-high heat. Line a baking sheet with parchment paper.
- Cut off the neck from the butternut squash. Trim the stem, then peel the neck piece. Cut the neck into quarters, standing it on the flat end as a base. With a mandoline or sharp knife, slice two of the quarters into 1/8-inch-thick strips. Save any remaining squash for another use.
- Put the squash strips on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and a large pinch of salt and pepper. Use your hands to rub the seasoning into the squash, and then arrange in a single layer on the baking sheet. Bake until the squash is just tender, about 15 minutes.
- Heat a large Dutch oven over medium-high heat until hot, and then add 2 tablespoons of the oil. Swirl to coat, and then add the pork and a large pinch of salt and pepper. Break up the pork with a wooden spoon or rubber spatula and stir occasionally until cooked through and browned in spots, 8 to 10 minutes. Use a slotted spoon to remove the pork to a medium bowl. Add the remaining 1 tablespoon oil, the mushrooms, fennel and a pinch of salt and pepper and cook until the vegetables are tender, 6 to 8 minutes, stirring frequently and scraping up any browned bits at the bottom of the pan.
- Reduce the heat to medium and add the heavy cream, Parmesan, garlic powder and a pinch of salt and pepper. Stir to combine, and then add the pork back to the pan. Bring the sauce to a gentle simmer and cook until the sauce has thickened slightly, to the consistency of a thin gravy, about 5 minutes, stirring occasionally.
- While the sauce simmers, cook the egg noodles according to the package instructions. Drain the noodles and fold them into the sauce. Gently fold in half of the butternut squash until just combined, and then fold in the remaining half, being careful not to break up the squash too much. Divide into bowls and garnish with microgreens.
FETTUCCINE WITH BUTTERNUT SQUASH ALFREDO SAUCE
Creamy Alfredo sauce prepared with the smooth flavor of butternut squash. Perfect fall twist on your favorite fettuccine dish.
Provided by MooShell
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta cooks, combine cream cheese, butternut squash, butter, milk, garlic, and nutmeg in a large saucepan. Cook over medium heat, stirring often, until all ingredients are blended. Stir in Parmesan cheese and mix until smooth.
- Heat oil in a large saute pan over medium-high heat. Saute zucchini, yellow squash, and mushrooms until tender, 7 to 10 minutes. Season with salt and pepper.
- Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 47.3 g, Cholesterol 91.2 mg, Fat 35.1 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 20.3 g, Sodium 371.8 mg, Sugar 4 g
SPICY PORK AND BUTTERNUT SQUASH RAGU
This recipe is a marvelously spicy combo that's perfect for cooler fall weather and satisfying after a day spent outdoors. -Monica Osterhaus, Paducah, Kentucky
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in bottom of a 6- or 7-qt. slow cooker. Sprinkle ribs with salt, garlic powder and pepper; place in slow cooker. Cook, covered, on low until pork is tender, 5-6 hours., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 426mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges
EASY ONE-PAN PORK AND SQUASH DINNER
This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!
Provided by Fioa
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
- Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
- Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
- Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
- Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g
PORK AND FETTUCCINE ALFREDO
Basil comes through in the great savory flavor of creamy fettuccine sauce. Chicken can be substituted for pork in this colorful dish from Suzanne Carman of Oshkosh, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.
Nutrition Facts : Calories 500 calories, Fat 21g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 685mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 40g protein.
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