Butternut Squash & Sweet Potato Roast

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You will need:

  • 2 cups of butternut squash peeled and cubed
  • 2 cups of sweet potato peeled and cubed
  • Sea salt
  • Cayenne pepper
  • Extra virgin olive oil
  • 1 lemon
  1. Preheat oven to 350 degrees.
  2. Add cubes to a large mixing bowl and zest half the peel of one lemon. Add 2 to 3 tablespoons of olive oil or until all veggies are evenly coated. Add a few shakes of cayenne pepper, depending on desired spiciness. Add sea salt to taste ( I added 1 tsp).
  3. Spread out on a baking sheet and bake for 30 to 45 minutes until veggies are tender and slightly crisp.Enjoy!

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Roasted Chicken & Butternut Squash Pasta

By Jordan R.

Jordan is one of my instagram pals that never ceases to amaze me with her beautiful and healthy food photos. I asked her to share this recipe because it is perfect for Fall!

This is a recipe with which you can really play around. Use different squashes, pastas, and cheeses to make this recipe your own. The mixture of whole wheat pasta, lean chicken breast, and a variety of vegetables is sure to keep your waistline in check during the indulgent months of Fall. Here is the basic blueprint for a delicious autumn squash pasta:

(Servings for one person)1/4 butternut squash

Extra virgin olive oil

salt

pepper

1 tbsp sage

3 oz of chicken breast

2 oz. whole wheat spaghetti pasta

5 asparagus spears

1 c. eggplant

1 tbsp. balsamic vinaigrette

1 tsp. minced garlic

Parmesan cheese (or another grated or shredded low-fat cheese)

Basil

 

1. Preheat oven to 350 degrees.2. Coat butternut squash lightly with olive oil, about 1 tsp. of sage, salt, and pepper, then place in a shallow pan. Place the pan in the oven and roast for 30 minutes, or until tender.

3. Coat chicken breast lightly with olive oil, sage, salt and pepper. Place on a broiling pan and broil for 20 min. or until chicken is cooked.

4. Cook noodles according to directions on package.

5. Coat eggplant lightly with olive oil, about 1 tsp. of sage, salt and pepper. When the squash is halfway done roasting, at about 15 minutes, place the eggplant in the pan with the squash.

6. Repeat for asparagus. Place asparagus in the pan with the other vegetables for the remaining 5-7 minutes.

7. Once cool, place chicken and veggies on a cutting board and chop them all into 1″-1 1/2″ cubes. Cut asparagus into about 5 parts each.

8. Heat a large wok or skillet. Pour a nickel-sized amount of olive oil in the skillet. When heated, place vegetables, chicken, and pasta in the skillet. Toss with balsamic vinaigrette, garlic, and the rest of the sage. Add basil, salt, and pepper to taste.

9. Serve on a plate, topped with your favorite cheese. (I used a little bit of feta cheese in the picture!)

 

The Roasted Taco

So, I never really get it right on Taco Tuesday. I’m usually craving Italian or Thai and it never occurs to me. I almost always have the ingredients to make tacos, though. Tortillas are a grocery list staple, and cheese goes with everything. The rest of the details are left to curiosity and chance. Today’s roasted tacos are nice hearty mixture that also comes with a nice crunch. I hope you like it as much as I did! Feel free to add a meat protein as well.

  • 2 corn/artisan tortilla shells
  • 1/2 cup cooked black beans
  • 1/4 lemon wedge
  • Garlic powder
  • Sea salt
  • 1/4 cup shredded carrots
  • 1 cup shredded kale
  • 1/4 cup shredded cheese
  • Olive oil
  • Salsa or hot sauce
  • 1/4 avocado (optional)
Preheat oven to 375 degrees. Place tortilla on a nonstick baking sheet. On one half of each tortilla, add 1/4 cup black beans, 1/8 cup shredded carrots, 1/2 cup kale, and 1/8 cup shredded cheese. Squeeze some juice over the veggie mixture and sprinkle a pinch of garlic powder and sea salt. Close taco and brush ousidelightly with olive oil. Bake for 10 to 12 minutes and serve.

 

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