It's the time of year when appetites and thoughts turn to comfort foods like meatloaf and roast turkey and gravy. As the weather gets cooler, we want our foods to be hearty and rich. But vegetarians want warm and comforting dinners too and sometimes salads just don't cut it. Here are 2 recipes that take advantage of affordable and delicious fall vegetables like potatoes and squash. Even if you are not a vegetarian, you will appreciate how inexpensive and filling these dinners are.
Gnocchi with Roasted Butternut Squash and Sage Pesto (serves 4-6)
Gnocchi or little potato dumplings provide
the base for this easy dish. The classic Fall pairing of
squash and sage gets updated with a tasty sage pesto sauce.
2 packages gnocchi
1 medium butternut squash
1 container refrigerated pesto
1 tablespoon fresh sage chopped fine
parmesan cheese
2 tablespoons olive oil
o Peel squash and chop into 1 inch chunks
o Toss squash with oilive oil, salt and pepper and transfer to a foil lined baking sheet. Roast squash in a 400 degree oven for approximately 30 min or until tender, stirring halfway through
o Cook gnocchi according to package directions
o Stir sage into prepared pesto
o Combine ingredients and top with parmesan cheese
Lentil Shepherd's Pie (serves 4-6)
If you have never tried lentils, you are missing out on a great, nutritious protein source. Here they sub for the ground meat in a traditional Shepherd's Pie.
For filling:
1 cup dried lentils cooked according to package direction or 1 15oz can lentils
1 16oz bag of mixed vegetables, thawed
½ medium onion chopped
¼ cup ketchup
1 cup vegetable stock
2 tablespoons olive oil
2 tablespoons flour
salt and pepper
For topping:
2 lbs Yukon gold potatoes cut into chunks
4 oz cream cheese
¼ cup milk, warmed
salt and pepper
o Preheat oven to 375 degrees
o Boil and drain potatoes
o Add cream cheese and milk and mash to desired consistency
o Season with salt and pepper
o While potatoes boil, heat olive oil in a large, high sided skillet
o Add onion and vegetables and cook until tender
o Add lentils and season with salt and pepper
o Add ketchup
o Sprinkle with flour, stir and cook a few minutes
o Add stock and cook several more minutes
o Pour filling into an 8inch baking or casserole dish and spread potatoes on top
o Bake 15-20 minutes
