Pumpkin & Ricotta Casserole

serves 6
Ingredients:

Olive oil

1 pound pasta, such as farfalle, small shells, or elbows (can use gluten free versions)

One 15-ounce container ricotta

One 15-ounce can pumpkin puree (or 1 3/4 cups fresh pureed pumpkin)

2 eggs

1/2 cup yogurt

2 teaspoons salt

Freshly ground black pepper

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3/4 cup pecans, roughly chopped

1/2 cup loosely packed fresh sage leaves, finely chopped

2 large garlic cloves, finely chopped

3/4 cup grated Parmesan, divided

Directions:

Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.

In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.

Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan.

Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.

Enjoy!

WINTER VEGETABLE HASH

Posted by: "sydneymiles" on your health source recipe exchange

Ingredients:

3 tablespoons olive oil

2 tablespoons butter or margerine *can sub dairy free options here, like Earth Balance Butter.  We LOVE it!

1 pound russet potatoes, diced

1/2 pound shiitake mushrooms, diced

1 red or green bell pepper, diced

1 small acorn squash, diced

1 small onion, finely chopped

2 cloves garlic, minced

1 cup chopped kale

4 sprigs fresh sage

salt and pepper to taste

Directions:

Place oil and butter or margerine in a large skillet over medium heat. Mix in potatoes, mushrooms, pepper, squash, garlic and onion. Season with salt, and pepper. Cover and cook over medium-low heat for about 25 minutes, stirring occasionally, until potatoes are tender.

Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted.