Butternut Squash “Mac N’ Cheese” Stuffed Shells

Butternut Squash Stuffed Shells

This Butternut Squash “cheese” stuffed shells recipe is the perfect alternative to a cheesy mac’ n cheese or stuffed pasta shells sauce. Not to mention it’s SO easy! We cooked up these stuffed shells that are filled with roasted butternut squash, sautéed spinach, sage and mixed with Calfia Unsweetened Almondmilk and nutritional yeast. Read on the full recipe and lotsa pics!

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Directions:

  1. Start by making your roasted butternut squash. Cook the cubes in a 400 degree oven until cooked through and tender. Add salt and pepper to taste. (keep your oven on for when it’s time to put in the pasta).

  2. Place your squash blender with 1/2 cup soaked cashews (just put them in water overnight), my 5 spice, nutritional yeast, cayenne and olive oil. Blend until a thick paste/sauce forms. This will be for your stuffing.

  3. Split the paste into half and leave the other 1/2 in the blender and add an 8oz can of tomato sauce or tomato sauce of your choice, the other 1/2 raw cashews and 1/4th cup of almondmilk until a sauce forms, this will be the mac n cheese sauce. Set aside both the paste for stuffing and the sauce.

  4. Start to sauté your spinach. All you have to do is heat a pan with 1 tsp olive oil and add in spinach until it wilts. Optional to add in sage to fry it up as well. Once done, mix this with the butternut squash paste for the stuffing.

  5. While the spinach is sautéing, boil your pasta according to the package instructions, drain. You want them al dente.

  6. Get a baking dish and place your butternut squash sauce on the bottom layer of the dish. Then, gently place the shells in your pan or baking dish and start to stuff them with your paste mixed with the sage and spinach. Top with more sauce and place in the oven just so everything is the same temperate and the flavors can combine, for about 10-15 minutes.

  7. Top with either pine nuts or cashews, spinach and sage. Serve along side extra sauce if someone wants more! Enjoy!

Ingredients:

  • 1/4th cup Califia Unsweetened Almondmilk
  • 3-4 cups cubed butternut squash
  • 1/2 cup soaked cashews (in water overnight, allows for easy and smooth blending and sauce)
  • 8oz can tomato sauce
  • 1/2 cup raw cashews (this is optional! if you want to use all soaked, you can) Lindsey's 5 spice: 1 tsp pepper, 1 tsp salt, 1 tsp paprika, 1 tsp chile flakes, 1 tsp garlic powder
  • 1/2 cup nutritional yeast
  • 1 tsp cayenne
  • 2-3 tsp good olive oil
  • 1 box of large pasta shells
  • 2 cups spinach
  • sage for garnish
Butternut Squash Stuffed Shells

Grilled Pitas with Balsamic Bacon Jam, Pesto and a Fried Egg

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Breakfast game strong! Grilled pitas with balsamic bacon jam, pesto and sausage links. You can def make the jam and pesto ahead of time which allows for less than a 20 min prep for a dream come true brunch. I topped the recipe off with more crispy bacon because why not. 

What’s really special about this bacon jam is that we cubed it in large chunks so you get a big bite and crunch from both the bacon and the onions all at once, instead of a creamy “spread”. The freshness of the pesto works perfectly well with the jam and the fried egg on top. Enjoy & read on for the full recipe! 

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Pesto: 

Directions: 

  1. Start by dicing your onions and cubing 4 strips of bacon. Heat a pan and add your bacon until it cooks down and gets translucent, about 10-15 minutes.
  2. Add in your diced onion and let the bacon fat, bacon and onion sauté for about 20 minutes on medium to low heat. 
  3. While that’s sitting, make your pesto. Throw all ingredients in the blender and place in the fridge until rest of recipe is ready. 
  4. Make your sausage and strips of bacon for more crunch on top.
  5. Once your bacon and onions are cooked down and charred, add in 2 cloves of chopped garlic, cider vinegar, sugar, balsamic and salt and pepper to taste and put burner on low heat. Let sit and reduce for about 30-40 minutes, stirring occasionally, every 3-5 minutes. 
  6. For the pita, you can either fry it with oil and place in the oven or toaster until grilled and toasty. While that’s toasting, make your fried egg and grill up your Farmer John Organic Sausages. 
  7. Now when everything is ready, assemble! Place the finished bacon jam on top of your grilled pita, then your fried egg, crispy bacon strips, pesto and top with black sesame seeds and micro greens. On the side of the pita, include your sausages and fresh tomatoes. Enjoy! 
  • 2 cups Basil
  • 1/4th cup nut of your choice 
  • 6 cloves garlic
  • 1/4th cup cilantro
  • 1 juice of lemon
  • 1 tsp lemon zest 
  • 1/4cup oil
  • 1/4th cup pecorino romano
  • salt and pepper to taste 

FARMER JOHN® All-Natural Bacon Balsamic Jam

  • 4 slices of FARMER JOHN® All-Natural Bacon
  • 1/2 onion diced 
  • 2 cloves garlic 
  • 3 T cider vinegar 
  • 1/4th cup packed dark brown sugar 
  • 2 t balsamic 
  • salt and pepper to taste 

Other Ingredients: 

*This blog post is sponsored by The Bacon Party + Farmer John

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Charcuterie + Cheese Board ft. Marinated Olives

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There is legit nothing better than a big cheese and charcuterie board, right? This is my take on a Mediterranean/Antipasto board with all types of goodies including prosciutto wrapped bread sticks, flatbread, salami, mint and marinated manzanilla olives (the ones I used are from Spain!) with mozzarella, garlic and rosemary. All you need is a big board and to organize all your ingredients and then start to assemble. It's the best just for dinner for 2 (or 1, guilty!!), a bigger dinner party or a holiday party, get together. Who's bringin' the wine? 

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Full Items + Recipes for the Marinated Olives:

  • crackers
  • proscuitto 
  • breadsticks
  • almonds 
  • mint
  • charcuterie meats 
  • pita or flatbread
  • grapes 
  • tomatoes
  • feta cheese (cubed. chopped 1 tsp rosemary, mint, pepper, 1/2 tsp oil + mixed!) 
  • hummus

For The Olives: 

  • 1/4 cup olive oil
  • 3 sprigs rosemary 
  • 1 tsp salt
  • 1 tsp pepper
  • 1/6 cup mozzarella 
  • 8 cloves garlic 
  • 1 tsp red pepper flakes 
  • 1/6th cup Manzanilla Olives

Directions:

  • Assemble all your ingredients. Cube and make your feta cheese mixture.
  • Mix and stir your marinaded olives. You can save this overnight or wait till it's marinaded 30-1hr. 
  • Serve + enjoy! 

#haveanoliveday #ilovespain #healthylifestyle

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Zucchini Pizza Bites with Ginger Tomato Sauce

IMG_7845 Ever wanted a healthy alternative to pizza bagels or pizza? Want the same filling and satisfaction feeling of eating a pizza? This recipe is simple, fills you up and leaves you feeling healthy!

With a ginger tomato sauce from ginger juice that includes a lemony KICK from the American Juice Co. in my Hatchery box, this recipe is delicious, spicy, tangy, sweet and salty!

Continue reading for the full recipe and step by step with photos. Also, make sure to check out HATCHERY, a monthly tasting box subscription and use the code LINDSEYEATS to get your first box for $10!  

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Start by cutting 2 large zucchinis in rounds and pre-heat your oven to 350 degrees. Add salt, pepper, garlic, paprika and olive oil and mix with hands.

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Now, make your ginger tomato sauce. In a saucepan, simmer and boil mini grape tomatoes, salt, pepper, garlic, olive oil, American Juice Company Ginger juice and let it reduce and become a paste-like sauce! Pour over the zucchini

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Cut ciliegine mozzarella and pour over the top of the sauce and zucchini. Put it oven for about 15-20 minutes, until melted!

Recipe:

2 Zucchini 

  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Garlic
  • 1/4 Tsp Paprika
  • 1 T Olive Oil

Sauce

  • 1 1/2 Cup sliced in 1/2 on mini grape tomatoes
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Garlic
  • 2 1/2 T Ginger Juice

Mozzerella Cheese 1 Cup Cut 

Basil for Garnish 

  • Mix your zucchini spices with hands and make your tomato sauce and let simmer and turn into a paste, pour on the cut cheese and pop in oven at 350 degrees for 15-20 minutes until cheese is melted. Garnish with basil!

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