Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Butternut Squash Dip

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Who knew squash could be creamy and cheesy?  Just add a little spinach and sun-dried tomatoes for your new favorite fall recipe.  Add these ingredients to your list for an easy and healthy appetizer that will tempt all your guests.


Butternut Squash Dip
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Butternut Squash Dip
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Wash your hands and clean your preparation area. Preheat oven to 375 degrees F.
  2. Add cooled steamed squash, sundried tomatoes, drained spinach leaves, ricotta cheese, ranch dip mix, and water into a blender. Combine until smooth.
  3. Pour the mixture into an oven-safe baking dish. Stir in ½ cup of mozzarella cheese into the dip.
  4. Sprinkle the remaining mozzarella cheese on top of the dip.
  5. Bake for 20-30 minutes until heated, and the cheese is browning on top.
Recipe Notes

Beet and Butternut Squash Roasted Salad

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This salad is as nutritious as it is beautiful! Packed with the powerful nutrition of beets, butternut squash, and arugula this is the perfect lunch salad or dinner salad with some added protein like grilled steak or chicken! Elevate your next salad with this Beet & Butternut Squash Roasted Salad.


Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
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Instructions
  1. Preheat oven to 400 degrees.
  2. On a foil-lined baking sheet, spread the squash and beets in a single layer. Bake in the over for 20-25 minutes or until the squash and beets are soft.
  3. On a separate baking sheet, spread the chopped pecans and bake for 3-4 minutes or until fragrant. Take care not to burn.
  4. While the squash and beets are roasting in the oven, in a small saucepan begin to heat the balsamic vinegar and maple syrup together. Stir frequently and bring to a slight simmer to reduce.
  5. Fill a large bowl with the arugula, place the roasted squash and beets on top of the arugula, drizzle with the balsamic reduction. Top with the toasted pecans and goat cheese. Serve warm.
Recipe Notes

Butternut Squash Mac n Cheese

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Mac n Cheese is a comfort food classic but allow us to dress up your mac n cheese with a winter favorite, butternut squash! The butternut squash and the blend of cheeses in this dish really make for a unique mac n cheese experience!


Butternut Squash Mac n Cheese
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Servings
10 1/4 cup servings
Servings
10 1/4 cup servings
Butternut Squash Mac n Cheese
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Servings
10 1/4 cup servings
Servings
10 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
Units:
Instructions
  1. Wash your hands and workspace
  2. Bring a stockpot of water to boil. Cook pasta according to the package
  3. Cut your butternut squash into 1-inch pieces.
  4. In a separate saucepan, add your 2 teaspoons olive oil on medium heat. Add butternut squash into the pan and cover. Cook for about 5 minutes or until it is tender with a fork.
  5. Pour squash into a blender and puree
  6. In a saucepan, add your butter and 1 Tablespoon olive oil and melt. Once melted add in your flour and whisk continually, add your milk slowly to prevent clumping.
  7. Add your cheeses, butternut puree, and spices and mix well. Incorporate pasta elbows.
  8. Pour into a 9x9 glass pan and cook at 350*F for 20 minutes
Recipe Notes

Maple Glazed Roasted Veggies

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With the holidays coming up, try adding a fun, nutritious side dish! With a little sweetness and a touch of earthiness, this fall medley will be a great change-up for your dinner spread.


Maple Glazed Roasted Veggies
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Servings
8 1 cup servings
Servings
8 1 cup servings
Maple Glazed Roasted Veggies
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Veggies
Toppings
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing. Preheat your oven to 400*F.
  2. First, spread walnuts on a baking sheet. Place in oven to toast for 2 minutes. Check regularly to prevent burning. Set walnuts aside to later add toasted walnuts to vegetables.
  3. For the veggies, combine halved brussels sprouts and cubed butternut squash with olive oil, maple syrup, salt, cinnamon, and nutmeg in a large mixing bowl. Mix ingredients to evenly coat vegetables.
  4. Spread vegetables on a foil-lined baking sheet. Tip: By placing the brussels sprouts cut side down, they will reach the desired caramelization.
  5. Bake for 20-25 minutes. Stir once after 10 minutes of roasting.
  6. Assemble the ingredients. Toss walnuts, cranberries, and pumpkin seeds with vegetables. Serve immediately.
Recipe Notes

Quinoa Butternut Squash Fall Bake

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Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.


Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Start with a clean prep area and washed hands.
  2. Preheat oven to 350 degrees.
  3. Cook ground turkey in a skillet on medium heat until done.
  4. On a separate burner, cook quinoa according to the package instructions.
  5. In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
  6. Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
  7. Place in oven safe pan and bake for 55 minutes.
  8. Top dish with parmesan cheese and cranberries.