Tag Archives: vegetable

Main Meal Pasta Vegetarian Meals

Pasta with Butternut Squash, Goat Cheese, and Hazelnuts

Done. With. Finals.

Officially a second semester senior.

When did i get so old?

Last thing I remember is cooking Annie’s Mac ‘n Cheese and watching Full House reruns at my kitchen counter when I got home from school.

When did things get so fast-paced? When did we have to start making so many big life decisions? Can we slow down a little? Just a little bit.

Let’s start with making an involved, long, perfect dinner.

Why? Because I am home now and I have time.

Home means wonderful people, relaxing, and delicious food. When I am home I am lucky enough to get to cook with my dad and bake with my mom (well, when she lets me help…)

This weekend my dad and I made the most delicious pasta dinner together. My parents have been trying a lot of vegetarian dishes recently, which are not dishes that I usually choose. I am a chicken / meat / protein kinda girl and I usually find that vegetarian dishes leave me hungry.

Not this pasta!

Boy was it filling. The recipe claims it serves 6 – but I promise you it is for at least 8 – so prepare accordingly.

I always love cooking with my dad. He always seems to know exactly how to pair different ingredients and combine dishes to create the most fantastic meal.

He definitely had to get used to cooking with me because I stop and take pictures of…everything.

This is definitely a good dish to cook with another person (who you trust in the kitchen) because it is fairly involved and you use the oven and stove simultaneously.

In the end it is totally worth your hard work. It is the perfect winter dish. Warm and filling.

Pasta with Butternut Squash, Goat Cheese, and Hazelnuts Recipe

We had a really yummy salad on the side with apple, cranberries, walnuts, and a light pear dressing.

Pasta with Butternut Squash, Goat Cheese, and Hazelnuts Recipe

It was the perfect meal and a great way to start my vacation.

Pasta with Butternut Squash, Goat Cheese, and Hazelnuts Recipe

I love home.


Pasta with Butternut Squash, Goat Cheese, and Hazelnuts
Prep time
Cook time
Total time
Serves: 6-8
  • 1 medium butternut squash, peeled, seeded, and cut into ¾ inch cubes (makes about 6 cups)
  • 3 Tablespoons extra-virgin olive oil
  • 2 leeks, white and light green parts online, cut into ¾ inch half-moons (about 4 cups)
  • 4 garlic cloves (if your cloves are small, more is better)
  • 2 teaspoons minced fresh thyme (1 teaspoon dried)
  • ½ cup dry white wine
  • 1 cup low-sodium chicken broth
  • ½ cup grated parmesan cheese
  • 6 ounces goat cheese, crumbled (about 1.5 cups)
  • 1 pound whole wheat penne pasta (or any other tubular pasta), cooked al dente
  • ¾ cup reserved pasta cooking water
  • 5-6 cups Roasted Butternut Squash (recipe above)
  • ¾ cup hazelnuts, lightly toasted, skinned, and chopped**
  • ⅓ cup chopped fresh parsley (optional)
  • Salt and Pepper
  1. Set the oven rack in the middle position and heat the oven to 425 degrees. In a large bowl toss the squash cubes with the 2 Tablespoons olive oil and season lightly with salt and pepper.  Toss to combine. Spread the squash pieces on a baking sheet in a single layer.  Roast until tender - not mushy - about 30 minutes, flipping the pieces at 15 minutes.
  2. Cook the pasta al dente and reserve ¾ cup pasta cooking water. Set aside.
  3. In a large skillet over medium heat, heat 1 Tablespoon olive oil.  Add the leeks and a dash of salt, cook until softened (about 4 minutes).  Add the garlic and thyme and cook for another minute. Add the wine, adjust the heat to medium-high and bring to a boil. Cook for 2 minutes or until the liquid has reduced by half. Add the chicken broth and return to boil, again allowing the liquid to reduce to half (about 5-6 minutes).
  4. Adjust the heat to medium-low and stir in the parmesan, and half the goat cheese. Then add the pasta and the squash.  Season with salt and pepper to taste.  Cook for about one minute.  Toss in most of the hazelnuts and the rest of the goat cheese. Add the reserved pasta water slowly and mix so that the pasta regains proper consistency.
  5. Transfer to a serving dish and sprinkle with parsley and the remaining hazelnuts. Serve immediately.
*For the hazelnuts: Set oven to 350 degrees. Spread nuts on a baking sheet and toast in the oven for 10 minutes.  Wrap the nuts in a kitchen towel and let steam 1-2 minutes.  Rub in the towel to remove loose skins.  Let cool completely and then chop.

**Adapted from The Boston Globe Magazine.


Side Dishes

Glazed Carrots with Honey and Thyme

I LOVE cooked glazed carrots. Not raw carrots. Raw carrots taste earthy to me. I need them to be cooked and have a light sugar-y coating and then I could eat so many. The whole bag.

Glazed Carrots with Honey and Thyme Recipe

You think I am kidding?

Glazed Carrots with Honey and Thyme Recipe

I can (will) eat all of these.

Glazed Carrots with Honey and Thyme Recipe

(BIG appetite, remember?)

Glazed Carrots with Honey and Thyme Recipe

Don’t those look yummy? Lightly glazed and sprinkled with thyme. Mmmm.

Perfect – in time to eat with my Parmesan Crusted Chicken.

Bon Appetit!


Glazed Carrots with Honey and Thyme
Prep time
Cook time
Total time
Serves: 4
  • 1 lb. carrots peeled and sliced ¼ in thick on the bias
  • ½ t. salt
  • 3 T. honey
  • ½ c. low-sodium chicken broth (vegetable broth works fine too, if you prefer)
  • 1 T. unsalted butter, cut into 4 pieces
  • 2 t. fresh lemon juice
  • ½ t. fresh thyme
  • Salt and Pepper to taste
  1. In a 12 in. skillet bring the carrots, chicken broth, salt, and 1T of honey to a boil. Cover, and reduce to a simmer until the carrots are soft (about 5 minutes).
  2. Uncover and bring to a boil again until the sauce has reduced to about 2 Tablespoons (about 2 minutes).
  3. Add the butter and remaining 2 tablespoons of honey and stir until all ingredients are well dispersed.
  4. Off the heat, add the lemon juice and thyme. Season with salt and pepper and serve immediately.
*Recipe from America’s Test Kitchen: Family Cookbook