Pasta with Roasted Butternut Squash and Feta Cheese
Feta Pasta with Roasted Butternut Squash
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
A delicious and easy roasted butternut squash and feta sauce prepared in one pan and mixed with pasta, making it a quick meal!
ingredients
- 3 cups butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 8 ounces feta cheese, drained
- 1 onion, peeled and cut into quarters (optional)
- 1 red bell pepper
- 4 cloves garlic
- 1 pinch red pepper flakes (optional)
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
- salt and pepper to taste
- 8 ounces pasta
directions
- Coat the butternut squash with olive oil and arrange it in a single layer on a baking sheet.
- Add the feta, onion, bell pepper, and garlic cloves to the same baking sheet.
- Roast in a preheated oven at 425F/220C until the butternut squash is tender, approximately 20 minutes.
- Blend all ingredients from the baking sheet in a food processor.
- Prepare the pasta as instructed on the package, and once finished, drain while reserving some cooking water.
- Combine the pasta with the sauce, optionally adding sufficient reserved cooking water to achieve the preferred consistency.
Option: Instead of blending the sauce in a food processor, you can crush it!
Option: Include 1 pint cherry tomatoes, roasting them with the feta and butternut.
Option: Substitute or add 1 teaspoon chopped sage instead of thyme (or 1/2 teaspoon dried sage).
Option: Substitute or add 1 teaspoon chopped rosemary instead of thyme (or 1/2 teaspoon dried rosemary).
Option: Include a dash of nutmeg!
Option: Include a dash of cinnamon!
Option: Swap out feta cheese for goat cheese/chevre.
Option: Add 1/2 cup heavy or whipping cream.
Double Chocolate Zucchini Loaf Recipe
### Double Chocolate Zucchini Bread: A Irresistibly Tempting Delight
Chocolate zucchini bread is a wonderful blend of tastes that merges the decadent flavor of chocolate with the subtle richness of zucchini. This recipe produces a moist and fudgy loaf, ideal for those wanting to add more vegetables to their meals without compromising on flavor.
#### The Origin of the Recipe
This recipe’s journey commenced with a personal story shared by a food blogger commemorating a significant event in her life. As she reflected on her two-decade marriage, she humorously remarked on her husband’s encouragement to try incorporating chocolate into her baking. This whimsical tale paves the way for the introduction of chocolate zucchini bread, a dish that has gained popularity among many.
#### Why Choose Zucchini?
Zucchini is an adaptable vegetable that contributes moisture and texture to baked items. When it’s grated and added to recipes, it becomes almost imperceptible, allowing the chocolate flavor to take center stage. This makes zucchini bread a fantastic choice for those reluctant to eat vegetables.
#### The Recipe
**Ingredients:**
– 2 cups (13 ounces or 370 grams) grated, packed zucchini
– 2 large eggs
– 2/3 cup (160 ml) neutral oil (or melted unsalted butter)
– 1/2 cup (95 grams) packed dark brown sugar
– 1/2 cup (100 grams) granulated sugar
– 1 teaspoon vanilla extract
– 1 3/4 teaspoons kosher salt
– 1 1/4 teaspoons ground cinnamon (optional)
– 3/4 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 1/3 cups (180 grams) all-purpose flour
– 2/3 cup (55 grams) unsweetened cocoa powder
– 1 1/3 cup (8 ounces or 225 grams) semisweet chocolate chips, divided
– 2 tablespoons (25 grams) raw or turbinado sugar
**Instructions:**
1. Preheat the oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with nonstick coating and line the bottom and sides with parchment paper for simple removal.
2. In a large mixing bowl, blend the grated zucchini, oil, eggs, both sugars, vanilla, and salt. Whisk until fully combined.
3. Sprinkle the baking soda, baking powder, and cinnamon (if using) over the mixture and stir well. If your cocoa powder is clumpy, sift it into the bowl. Add the flour and mix until just incorporated.
4. Set aside 2 tablespoons of chocolate chips and fold the remaining chips into the mixture. Pour the batter into the prepared loaf pan, smoothing out the top. Sprinkle the reserved chocolate chips and raw sugar on the surface.
5. Bake for about 1 hour, checking for doneness. A toothpick inserted into the middle should come out with a few moist crumbs but not raw batter. If needed, return to the oven for an additional 10 to 20 minutes.
6. Let the bread cool completely in the pan for the best texture. For the best flavor, let it rest overnight before slicing.
#### Storage Suggestions
This chocolate zucchini bread can be kept in the refrigerator for up to a week, although it’s safe at room temperature for 2 to 3 days. Refrigerating it enhances its fudgy texture, and it’s advised to store it uncovered to keep a crunchy top.
#### Conclusion
Double chocolate zucchini bread transcends ordinary desserts; it’s a clever method to relish a sweet treat while sneakily including some vegetables. Whether you’re marking a special event or simply savoring a delicious snack, this recipe is certainly bound to impress. Delight in the rich, chocolatey flavor and the joy of knowing you’ve incorporated a nutritious aspect into your baking!
Eggplant Parmesan: A Tasty Meal with Little Cleanup
### About the Author: Holly Nilsson
Holly Nilsson is the imaginative mind behind Spend With Pennies, a well-known platform focused on presenting simple and comforting recipes designed for everyday cooking. With a profound enthusiasm for nostalgic tastes and an emphasis on streamlined cooking methods, Holly enables busy home cooks to create delightful meals that are both fulfilling and attainable.
Her culinary path is more than just a collection of recipes; it’s about fostering a relationship with food that embodies warmth and familiarity. Holly’s method highlights the significance of making cooking approachable, permitting everyone to savor hearty meals without the anxiety that often comes with meal prep.
Alongside her endeavors on Spend With Pennies, Holly has authored “Everyday Comfort,” a cookbook aimed at motivating readers to craft even more wholesome, home-cooked dishes. This book captures her philosophy of cooking with love and ease, making it possible for anyone to recreate her comforting recipes in their own kitchens.
For those eager to delve deeper into Holly’s culinary inventions and perspectives, her posts and recipes can be explored on her website.
#### Follow Holly on Social Media:
– [Pinterest](https://www.pinterest.com/spendpennies/)
– [Facebook](https://www.facebook.com/ispendwithpennies/)
– [Twitter](http://spendpennies)
– [Instagram](https://www.instagram.com/spendpennies/)
Holly Nilsson continues to motivate home cooks globally with her commitment to making cooking both enjoyable and accessible for everyone.
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Pasta with Roasted Butternut Squash and Feta Cheese
Feta Pasta with Roasted Butternut Squash
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
A delicious and easy roasted butternut squash and feta sauce prepared in one pan and mixed with pasta, making it a quick meal!
ingredients
- 3 cups butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 8 ounces feta cheese, drained
- 1 onion, peeled and cut into quarters (optional)
- 1 red bell pepper
- 4 cloves garlic
- 1 pinch red pepper flakes (optional)
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
- salt and pepper to taste
- 8 ounces pasta
directions
- Coat the butternut squash with olive oil and arrange it in a single layer on a baking sheet.
- Add the feta, onion, bell pepper, and garlic cloves to the same baking sheet.
- Roast in a preheated oven at 425F/220C until the butternut squash is tender, approximately 20 minutes.
- Blend all ingredients from the baking sheet in a food processor.
- Prepare the pasta as instructed on the package, and once finished, drain while reserving some cooking water.
- Combine the pasta with the sauce, optionally adding sufficient reserved cooking water to achieve the preferred consistency.
Option: Instead of blending the sauce in a food processor, you can crush it!
Option: Include 1 pint cherry tomatoes, roasting them with the feta and butternut.
Option: Substitute or add 1 teaspoon chopped sage instead of thyme (or 1/2 teaspoon dried sage).
Option: Substitute or add 1 teaspoon chopped rosemary instead of thyme (or 1/2 teaspoon dried rosemary).
Option: Include a dash of nutmeg!
Option: Include a dash of cinnamon!
Option: Swap out feta cheese for goat cheese/chevre.
Option: Add 1/2 cup heavy or whipping cream.
Double Chocolate Zucchini Loaf Recipe
### Double Chocolate Zucchini Bread: A Irresistibly Tempting Delight
Chocolate zucchini bread is a wonderful blend of tastes that merges the decadent flavor of chocolate with the subtle richness of zucchini. This recipe produces a moist and fudgy loaf, ideal for those wanting to add more vegetables to their meals without compromising on flavor.
#### The Origin of the Recipe
This recipe’s journey commenced with a personal story shared by a food blogger commemorating a significant event in her life. As she reflected on her two-decade marriage, she humorously remarked on her husband’s encouragement to try incorporating chocolate into her baking. This whimsical tale paves the way for the introduction of chocolate zucchini bread, a dish that has gained popularity among many.
#### Why Choose Zucchini?
Zucchini is an adaptable vegetable that contributes moisture and texture to baked items. When it’s grated and added to recipes, it becomes almost imperceptible, allowing the chocolate flavor to take center stage. This makes zucchini bread a fantastic choice for those reluctant to eat vegetables.
#### The Recipe
**Ingredients:**
– 2 cups (13 ounces or 370 grams) grated, packed zucchini
– 2 large eggs
– 2/3 cup (160 ml) neutral oil (or melted unsalted butter)
– 1/2 cup (95 grams) packed dark brown sugar
– 1/2 cup (100 grams) granulated sugar
– 1 teaspoon vanilla extract
– 1 3/4 teaspoons kosher salt
– 1 1/4 teaspoons ground cinnamon (optional)
– 3/4 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 1/3 cups (180 grams) all-purpose flour
– 2/3 cup (55 grams) unsweetened cocoa powder
– 1 1/3 cup (8 ounces or 225 grams) semisweet chocolate chips, divided
– 2 tablespoons (25 grams) raw or turbinado sugar
**Instructions:**
1. Preheat the oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with nonstick coating and line the bottom and sides with parchment paper for simple removal.
2. In a large mixing bowl, blend the grated zucchini, oil, eggs, both sugars, vanilla, and salt. Whisk until fully combined.
3. Sprinkle the baking soda, baking powder, and cinnamon (if using) over the mixture and stir well. If your cocoa powder is clumpy, sift it into the bowl. Add the flour and mix until just incorporated.
4. Set aside 2 tablespoons of chocolate chips and fold the remaining chips into the mixture. Pour the batter into the prepared loaf pan, smoothing out the top. Sprinkle the reserved chocolate chips and raw sugar on the surface.
5. Bake for about 1 hour, checking for doneness. A toothpick inserted into the middle should come out with a few moist crumbs but not raw batter. If needed, return to the oven for an additional 10 to 20 minutes.
6. Let the bread cool completely in the pan for the best texture. For the best flavor, let it rest overnight before slicing.
#### Storage Suggestions
This chocolate zucchini bread can be kept in the refrigerator for up to a week, although it’s safe at room temperature for 2 to 3 days. Refrigerating it enhances its fudgy texture, and it’s advised to store it uncovered to keep a crunchy top.
#### Conclusion
Double chocolate zucchini bread transcends ordinary desserts; it’s a clever method to relish a sweet treat while sneakily including some vegetables. Whether you’re marking a special event or simply savoring a delicious snack, this recipe is certainly bound to impress. Delight in the rich, chocolatey flavor and the joy of knowing you’ve incorporated a nutritious aspect into your baking!
Read More
Eggplant Parmesan: A Tasty Meal with Little Cleanup
### About the Author: Holly Nilsson
Holly Nilsson is the imaginative mind behind Spend With Pennies, a well-known platform focused on presenting simple and comforting recipes designed for everyday cooking. With a profound enthusiasm for nostalgic tastes and an emphasis on streamlined cooking methods, Holly enables busy home cooks to create delightful meals that are both fulfilling and attainable.
Her culinary path is more than just a collection of recipes; it’s about fostering a relationship with food that embodies warmth and familiarity. Holly’s method highlights the significance of making cooking approachable, permitting everyone to savor hearty meals without the anxiety that often comes with meal prep.
Alongside her endeavors on Spend With Pennies, Holly has authored “Everyday Comfort,” a cookbook aimed at motivating readers to craft even more wholesome, home-cooked dishes. This book captures her philosophy of cooking with love and ease, making it possible for anyone to recreate her comforting recipes in their own kitchens.
For those eager to delve deeper into Holly’s culinary inventions and perspectives, her posts and recipes can be explored on her website.
#### Follow Holly on Social Media:
– [Pinterest](https://www.pinterest.com/spendpennies/)
– [Facebook](https://www.facebook.com/ispendwithpennies/)
– [Twitter](http://spendpennies)
– [Instagram](https://www.instagram.com/spendpennies/)
Holly Nilsson continues to motivate home cooks globally with her commitment to making cooking both enjoyable and accessible for everyone.
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Tasty Recipes Featuring Apples
**The Finest, Most Apple-filled Recipes for Autumn**
Autumn is synonymous with apple harvest time, a season when the crisp breeze carries the scent of fresh apples. Whether you enjoy them fresh, baked, or cooked, apples serve as a versatile ingredient that can enhance both sweet and savory meals. Here are some quick and simple apple recipes to savor this autumn:
1. **Apple and Walnut Salad**: Begin with a layer of mixed greens, incorporate diced apples, walnuts, and crumbled blue cheese. Drizzle with a balsamic vinaigrette for a revitalizing salad that fuses sweet, tangy, and savory tastes.
2. **Traditional Apple Pie**: There’s nothing quite like a homemade apple pie. Opt for a blend of tart and sweet apples, like Granny Smith and Honeycrisp, for the filling. Sprinkle cinnamon, nutmeg, and a touch of vanilla for a cozy dessert.
3. **Apple Crumble**: For an easier dessert, consider an apple crumble. Layer sliced apples with a blend of oats, brown sugar, butter, and cinnamon, then bake until golden and crispy.
4. **Apple Cinnamon Muffins**: Ideal for breakfast or an afternoon snack, these muffins are loaded with apple pieces and flavored with cinnamon. They’re moist, tasty, and simple to prepare.
5. **Savory Apple and Cheddar Quiche**: Mix apples with sharp cheddar cheese, eggs, and cream in a flaky pastry for a savory option that’s excellent for brunch or dinner.
6. **Apple Butternut Squash Soup**: Puree roasted butternut squash and apples with broth, onions, and spices for a creamy, comforting soup that’s perfect for brisk days.
7. **Apple Grilled Cheese Sandwich**: Incorporate thin slices of apple into your favorite grilled cheese sandwich for a delightful sweet and savory combination.
8. **Homemade Apple Sauce**: Peel and core apples, then simmer them with a bit of water, sugar, and cinnamon until they soften. Mash or blend for a smooth sauce that’s delicious on its own or as a topping.
9. **Apple Cider**: Simmer apple juice with spices such as cinnamon, cloves, and allspice for a warm, spiced cider that’s ideal for sipping on chilly evenings.
10. **Baked Apples**: Core apples and stuff them with a mixture of oats, nuts, and spices. Bake until soft for a straightforward yet delightful dessert.
With these recipes, you can relish the diverse apple flavors this autumn. Whether your preference leans towards sweet or savory, apples are guaranteed to please your palate.
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