Sunday, January 30, 2011

Butternut Squash and Sourdough Bread Salad, Shells and "Cheese", Roasted Beef Tenderloin

This ones kind of fun.. So last week we wanted to have something a little more healthy for dinner. Little Ryder loves macaroni and cheese so I thought why not make shells and cheese with no cheese? I Roasted half of a butternut squash, the other half I used for the dice in the salad, and then I pureed it. I have used squash puree in several applications but I had never used it as a pasta sauce alone. After roasting it, I scraped out the flesh with a spoon and blended it with a little almond milk. While it was blending I emulsified in some olive oil to create a nice flavor and smooth texture. It turned out a little thick so I reserved a little of the pasta water and thinned it out. I glazed the pasta and viola.. shells and "cheese".
I used the rest of the squash by simply dicing it and sauteing it in a little brown butter. I made sourdough croutons with some leftover bread from work. Made a litlle maple viniagrette and tossed it all with some arugula. I topped t all of with a piece of pan roasted beef tenderloin trim. All together it was very cost effective and low fat dinner that was "so derricious" as Ryder would say.

1 comment:

  1. Dude !! Love the thought process on this. And just the overall inspiration. Well done!