Recipes

Butternut Squash & Goat Cheese Pasta

3 cups butternut squash cut into 1-inch pieces 2 tablespoons olive oil, divided 1 teaspoon salt, divided 1/2 cup chopped onion 1 clove garlic, minced 4 cups spinach 1/3 cup vegetable broth 1/4 cup plain Greek yogurt 2 oz Montchevre® goat cheese plus more for crumbling 1/2 lb cooked pasta optional: chopped sage

DIRECTIONS

  1. Preheat oven to 400
  2. Toss squash with 1 tablespoon of olive oil and 1/2 teaspoon salt
  3. Arrange on a parchment-lined baking sheet and roast for 20 minutes, until soft
  4. Heat remaining olive oil in a large skillet
  5. Add onion and cook for about 5 minutes until softened
  6. Add garlic and cook for an additional minute
  7. Add spinach and cook until wilted, about 2 minutes
  8. Add broth, yogurt, and 2 oz goat cheese. Stir until smooth and creamy
  9. Add cooked pasta and cooked squash and stir until incorporated, about 2 minutes
  10. Serve and top with additional crumbled cheese and chopped sage.
 

Slow Cooker Butternut Squash Curry with Cranberries

Ahhhh! Butternut squash! This naturally sugared squash with a creamy texture is a safe bet when cooking. But few know that this peanut-shaped squash is perfectly paired with delicious fresh organic cranberries. To keep it simple and save time, we prepare this curry in a slow cooker. No slow cooker? No problem! This curry can also be done with a cast-iron casserole, in the oven at 200F.

 

1 butternut squash, peeled and cut in dices

1 onion, chopped

2 garlic cloves, finely chopped

2 cans of chickpeas, rinsed and drained

1 can of coconut milk

1 can (156 ml) of tomato paste

½ cup of water or vegetable broth

¼ cup of honey or maple syrup

2 tablespoons of curry powder

2 tablespoons of red curry paste (or less for sensible taste buds)

2 tablespoons of fresh, shredded ginger

1 bag (227g) of Patience Fruit & Co’s Organic Fresh Whole Cranberries

Salt and pepper

 

Steps

1. In the slow cooker’s bowl, mix all ingredients except the cranberries. Drop the fresh cranberries on top of the curry. Add pepper generously and salt lightly. Cover and cook for 6 hours at low intensity.

2. Before serving, add lime quarters, fresh cilantro, or finely cut red pepper. Serve with naan bread (or rice) and sour cream, if desired.

 

PENNE WITH FOUR CHEESE POMODORO

This recipe for a creamy-tomato Italian sauce is equally cheesy and easy. Cream cheese (or mascarpone, for the ultra-Italiano), fontina, mozzarella, and parmesan are simmered in our very own TRUFF Black Truffle Pomodoro Pasta Sauce before being tossed with some al dente penne pasta. A simple and delicious dinner option for those busy weekday nights!

 

2 tablespoon unsalted butter

4 each garlic cloves, peeled and minced

1 jar, 17 oz. TRUFF Black Truffle Pomodoro Pasta Sauce

1/4 cup cream cheese or mascarpone

1/4 cup fontina, shredded

1/4 cup mozzarella, shredded

1/4 cup grated pecorino and parmesan

1 lb. penne pasta, cooked according to the package’s instruction with 1 cup of pasta water reserved

Salt and pepper to taste

1 tablespoon fresh basil, chopped

 

  1. Melt the butter in a large skillet over medium heat.
  2. Add the garlic and sauté until fragrant, 1-2 minutes.
  3. Stir in TRUFF Black Truffle Pomodoro Pasta Sauce and bring to a low simmer.
  4. Once simmering, sprinkle in cheeses one at a time and whisk until combined and melted.
  5. If the sauce is too thick, whisk in a little bit of reserved pasta water.
  6. Add cooked penne pasta noodles and toss to coat in the sauce.
  7. Season with salt and pepper to taste. Sprinkle with basil before serving.

www.truff.com

 

Truffle Cheese Spread

4 ounces goat cheese, softened

1 Tablespoon Stonewall Kitchen Truffle Spread

Pepper

Thyme for garnish

 

  1. Combine cheese and Truffle Spread. Mix until uniform. Season to taste with pepper.
  2. Place in serving dish and garnish with thyme. Serve with crackers or French bread.

www.stonewallkitchen.com

 

Barbecue Chicken Satay

8 ounces boneless, skinless chicken breast

1/2 cup Hawaiian Grille  Sauce

24 bamboo skewers

 

  1. Slice chicken into 24 thin 1×4-inch strips.
  2. Soak bamboo skewers in cold water for 10 minutes and drain. Thread the chicken onto skewers. Place the meat in a shallow nonmetallic dish. Pour barbecue or grille sauce over the meat, cover with plastic wrap and marinate in the refrigerator for 30 minutes.
  3. Grill the chicken or cook on a greased broiler pan under the broiler for a few minutes on each side.
  4. Serve hot with additional fresh sauce.

www.stonewallkitchen.com