ROASTED BUTTERNUT SQUASH SOUP
CHICKEN SAUSAGE AND SQUASH SHEET PAN DINNER
Cozy up in the kitchen with this delectable soup that’s filling and also vegetarian-friendly. Pepitas, or pumpkin seeds, add crunch.
PREP TIME 10 MIN. – COOK TIME 30 MIN. READY IN 40 MIN. – SERVINGS 4
1 medium butternut squash 1 medium yellow onion 3 cloves garlic 1 jalapeño 3 tbsp olive oil
2 tsp ground cumin 1 tsp smoked paprika 1 qt vegetable broth ¼ cup pepitas (pumpkin seeds) 4 multigrain rolls
STEP 1 Preheat oven to 400°F. Trim and peel the butternut squash. Halve the squash and, with spoon, remove seeds. Cut squash into 1-inch chunks. STEP 2 Peel and cut the onion into 8 wedges. Peel the garlic. Stem the jalapeño and cut into 3 pieces. STEP 3 On a large baking sheet, toss butternut squash, onion, garlic, and jalapeño with the oil, cumin, and paprika. Season with salt and pepper. Roast 20–25 min., until squash is tender, stirring twice. STEP 4 In a large pot, combine the roasted vegetables with the broth. Heat to a simmer on high. Reduce heat and simmer 5 min. more. With immersion blender, purée soup until smooth. Season with salt and pepper to taste. Divide among 4 bowls and garnish with the pepitas. Serve with the rolls.
Per serving: 350 calories, 16g fat, 2g saturated fat, 0mg cholesterol, 954mg sodium, 44g carbohydrate, 7g fiber, 11g sugar, 11g protein
Sheet pan dinners like this one come together in no time. Green herbs and lemon zest give this dish freshness and color.
PREP TIME 15 MIN. – COOK TIME 30 MIN. READY IN 45 MIN. – SERVINGS 4
1 medium butternut squash 2 tbsp oil, divided ½ tsp sweet paprika
Pepitas
Also known as pumpkin seeds, sprinkle them
over soups and salads, or grab a handful for a protein-packed snack.
1 (16 oz) pkg Nature’s Promise Free from Italian Chicken Sausage with Cheese and Garlic ¼ cup parsley ¼ cup mint Zest of 1 lemon
STEP 1 Preheat oven to 425°F. Peel and seed the squash and cut it into ¾-inch chunks. On a large parchment-lined baking sheet, toss squash with 1 tbsp oil and paprika. Season with salt and pepper. STEP 2 Score the chicken sausage and add to the baking sheet, spreading squash and sausage in a single layer. Brush sausage with remaining 1 tbsp oil. Roast 25–30 min., until squash is tender and sausage is cooked, turning sausage over halfway through cooking. STEP 3 Meanwhile, chop the parsley and mint. Add to a small bowl and toss with the lemon zest. Remove baking sheet from oven and sprinkle parsley mixture on top to serve.
Per serving: 353 calories, 20g fat, 5g saturated fat, 100mg cholesterol, 870mg sodium, 26g carbohydrate, 5g fiber, 6g sugar, 21g protein
36 October 2019 |
www.savoryonline.com
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