Roasted Butternut Sage Spiral Noodles with Toasted Pecans and Cranberries

Okay, so …Roasted Butternut Sage Spiral Noodles with Toasted Pecans and Cranberries is a bit of a mouthful of a title to say the least….but guys….it is sooooo worth it.  At least you know what it really is, with no surprises!

This is beyond super easy…. and for me if a meal can be thrown together is less than half an hour, I am THERE !!!  Hello lazy days…and I have a lot of them. Especially this time of year…I mean, really where does the time go ?…. I cannot believe that we are literally a few days away from Christmas.

When I started this meal initially I thought it would be quite a heavy meal with the butternut and noodles together. I generally find pasta heavy, and am not really a fan …yes, I know I am an odd one, but that is me. I must say though since doing the whole gluten free thing and having gluten free pasta, I honestly have found pasta not so heavy and actually tolerable! That doesn’t mean I am going to eat it all day, everyday..no no no, but in all honestly, this meal is not heavy at all ! The roasted butternut and noodles actually compliment eachother, but then again the roasted butternut is more of a creamy sauce, ah, so good !!! and then there is that sage…  I couldn’t resist the sage.  Sage is awesome !!!  I just wish I had some fresh sage at the time, but the dried sage served its purpose. The pecans and cranberries is a no brainer….. I just had to ! Load them onto your plate, you will not be sorry. 🙂

So, I now present to you………

Roasted Butternut, Sage Spiral Noodles with Toasted Pecans and Cranberries

Preparation time:  15 minutes

Cooking time:  10 minutes

Total time:  25 minutes

Ingredients:

Gluten-Free Pasta Spirals

For the Butternut Sauce (Makes 3 cups)

A little Olive oil for sautee’ing

1 cup chopped onion

1 Tablespoon chopped garlic clove

2 teaspoons dried sage

2 cups Roasted Butternut

Salt and Pepper

Garnish:  Toasted Pecans and Dried Cranberries (the more the merrier)

Instructions:  

Cook pasta as per packet instructions.

In a pan with a little oil, saute’ the onion and garlic for a few minutes.  Then add in the roasted butternut cubes, sage and let it cook for a couple minutes until all is combined.  Add to a blender and blend.  Taste. Season with salt and pepper and a little more sage if necessary.

Place over pasta and mix through.  Garnish with dry toasted pecans and dried cranberries.

Enjoy 🙂

 

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Butternut and Herb Scones

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Hey, hey….lets talk about savoury scones for awhile.  Who is more into savoury than sweet? Personally, I am not fussy. My mom was the queen of scone making, she would throw together a batch in like no time.  Unlike me, who still goes by the written out recipe!  Yip, there is no hope ! She would add this or that, or keep them plain so we could have jam and cream with them (yum). No matter what, they were always delicious :-). Anyway, scones just seemed to be on my radar lately, but I wanted to just change it up a bit so savoury scones it was.  I have been on a bit of a butternut vibe lately (but that is a story for another time, and apart from the fact that I had bought a pocket of butternuts…I just thought butternut scones just had to happen, I mean …come on, we have butternut everything happening these days, so why not butternut scones! Let me tell you, these Butternut and Herb ones are the Thing !  Just saying!!!

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Butternut and Herb Scones

Preparation time:  15 minutes (prep time will be longer if you do not have pre-roasted mashed butternut)

Cooking time:  20 minutes

Total time:  35 minutes

Ingredients:

125 millilitres (1/4 cup) salted butter

500 millilitres (2 cups) cake wheat flour

1 jumbo-sized free range egg

125 millilitres (1/4 cup) buttermilk

125 millilitres (1/4 cup) mashed roasted butternut

125 millilitres (1/4 cup) chopped spring onion

125 millilitres (1/4 cup) chopped fresh rosemary

a little extra milk for the tops of the scones

Instructions:

Firstly, preheat your oven to 180 degrees Celsius (170 degrees Celsius Fan Oven)/350 degrees Fahrenheit.

Dust a baking tray with a little flour, to prevent sticking.

In a large bowl add the flour, baking powder and the chilled butter.  Using your hands, yes, I prefer using my hands with this next step, it is a bit messy but persevere and scrunch the butter into the flour mixture with your fingers, with a lifting up motion. Continue to do this until you literally have a bowl of ‘breadcrumbs’.  Shake the bowl, and you will notice any big clumps sitting on the top, just break those down.

(You may want to wash your hands now quickly) Then add the egg, buttermilk, butternut, spring onion and herbs.  Stir well with a metal spoon.

Empty the scone mixture onto a floured surface.  (This may sound ridiculous, but now is the time to flour your hands) Flatten the scone mixture slightly. Using a knife divide the scone mixture into eight. I usually cut, as if I were cutting a pie.

With a little extra milk, moisten the top of each scone.

Place in the preheated oven and let cook for 20 minutes.

Once done, enjoy with a nice smearing of butter.

Enjoy 🙂

 

Herb Roasted Chickpeas and Butternut Salad with Nectarines

 

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Well, this is by far my favourite salad right now.  It is super simple and easy to make and can even be easier if the main prep work is done earlier and stored in the refrigerator.

Roasted chickpeas have been my thing for quite some time now. I do not do the tinned chickpeas thing at all.  No tins, no preservatives for me.  I am a do it from scratch kind of girl, so yes, I will take the time and soak the chickpeas and then boil the chickpeas.  Then I like to measure them out, two cups of cooked chickpeas and pre-pack them in sealed containers and freeze them. It works like a dream for the next time they are needed.  The hard work is done !

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I basically put this recipe together about two weeks ago.  I have been obsessed with herb roasted chickpeas for a while. I, of course love roasted butternut, and over quite some time have seen various roasted butternut salad recipes, but nothing excited me.  All they confirmed was that a roasted cold butternut salad was durable and edible !  I skimmed though the Tv channels a couple of weeks back and on passing a food channel, saw some woman doing a salad with tinned chickpeas. I never saw the whole program but for me, that was the sign. I had to create my own salad.  So for starters, it had to include the crunch, so that was the herb roasted chickpeas, I wanted kale in this salad, as kale just is the bomb! and personally I just can’t get enough of it raw.  Roasted herb butternut, was another given.   So there I was massaging the kale, added the kale to a serving plate, included some salad leaves for extra texture and colour, tossed in the already roasted charred butternut and scattered a good scattering of herb roasted chickpeas. Then, it was a matter of what next, as at this point the salad looked a bit boring,  so then feta cheese was just the next obvious decision, I mean, who does not LOVE feta? and I needed that colour against all the obvious green and charred orange.  So, at this point the salad looked great, but I still felt it was missing something, so as a bold statement, reached into my fridge and grabbed some delicious nectarines….Salad done !!!

I really had no clue what this salad would taste like, but….success, happiness and total health…what could be better?

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Herb Roasted Chickpeas and Butternut Salad with Nectarines

Total time:  45 minutes – 60 minutes (excluding soaking time for the chickpeas, but including roasting time)

Serves 4

No exact measurements are necessary.  You can eye-ball a lot depending on how many people you are serving.  Below is just a guide line.

Ingredients:

Kale Leaves, chopped and massaged * (1/2 head of Kale)

Mixed Lettuce leaves, chopped (same quantity as chopped kale)

1 x medium-sized Butternut, chopped, roasted with salt, pepper and herbs

2 cups cooked Chickpeas, roasted with  salt, pepper and herbs

2 x fresh Nectarines, with the skin on, sliced

1 -2 Plain Feta Cheese, crumbled

Instructions:

For the Roasted Chickpeas:  Once chickpeas are cooked, roast with salt and pepper and a good drizzling of extra virgin olive oil. I did mine for about 45 minutes on fan oven at 180 degrees C.  I like mine golden and crisp.

When the chickpeas are in the oven, keep checking and tossing, so that they roast evenly.  Also, check for the texture and crispness you are wanting.  When out of the oven add a healthy and generous amount of dried origanum, or any other herbs you like.  If you have fresh herbs, chop, and then nearing the end of the oven time, add the fresh herbs to the oven and toss amongst the chickpeas. Once done, set aside.

For the Roasted Butternut:  Add the cut cubes of butternut to a roasting tray, add salt and freshly cracked pepper to the butternut, and drizzle with olive oil. Toss the butternut around to ensure it is well coated.  Roast in a preheated oven at 180 degrees Celsius (fan oven) for 30 – 45 minutes (this depends on the size of the diced butternut and how cooked you actually want them.  I quite like mine to be slightly charred on the edges for the salad.  Once done set aside.

Then, it is just a matter of assembling the salad.  Place the chopped kale and lettuce leaves  together on the salad plate.

Top with a generous amount of the roasted butternut.

Add a healthy helping of the roasted chickpeas.

Add the sliced pieces of nectarines and top with the crumbled feta cheese.

Enjoy 🙂

  •  I believe Kale needs to be massaged for a few seconds.  It helps with the  bitterness.  To be honest, I have not gone  into this theory but just do it  anyway.