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DINNER RECIPES

Roasted Butternut Squash Soup

This Paleo Roasted Butternut Squash Soup features freshly roasted vegetables blended into a delicious soup full of amazing, caramelized butternut squash flavor.

  • Ready In: 1 hour

  •  Prep: 10 mins

  •  Servings: 8

Ingredients

  • 1 large butternut squash, about 2 pounds, cut in half, seeds scooped out

  • 3 large carrots, ends cut off

  • 1 large onion, peeled, ends cut off, cut in half

  • 1 large Granny Smith Apple, cut in half and cored, skin left on

  • 1 medium sweet potato, whole

  • 1 head of garlic, the top 1/3 cut off

  • 1/4 cup olive oil

  • kosher salt and pepper

  • 4 cups chicken stock

Instructions 

  • Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.

  • Place the butternut squash, carrots, onion, apple, sweet potato and garlic on the roasting sheet. Drizzle with olive oil and season generously with kosher salt and pepper.

  • Transfer the roasting pan with all the vegetables to the oven.

  • After 30 minutes of roasting, or as soon as they're soft and caramelized, remove the apple and head of garlic from the oven. I transfer them to another rimmed baking sheet on the counter. Then flip the carrots and sweet potato to roast evenly.

  • After 45 minutes of roasting, or as soon as they're soft and caramelized, remove the carrots and sweet potato from the oven.

  • After 60 minutes of roasting, or once they're soft and caramelized, remove the butternut squash and onion from the oven.

  • Prepare the veggies for the blender. To the blender add the whole roasted apples, the whole roasted carrots and then squeeze out the roasted garlic bulbs. If the outside layer of the onion has gotten charred, peel off the charred layer and add in the softened roasted onion. Use your fingers to peel off the skin from the sweet potato. Discard the skin, and transfer the sweet potato flesh to the blender. Use a spoon to scoop out all the butternut squash flesh, discarding the skins.

  • Add the chicken stock to your blender, on top of all the veggies. I like to start with 2 cups in the blender so it doesn't get too full.

  • Blend on medium speed for 60-90 seconds until completely pureed.

  • Transfer the soup to a dutch oven or soup pot on your stove. Slowly add in the remaining 2 cups of broth until you reach your desired consistency. Bring the soup to a simmer. Season to taste with kosher salt and black pepper.

  • Serve warm. I topped mine with microgreens. Also great topped with chopped chives.

  • Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

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Sheetpan Layerless Lasagna

Lovers of crispy lasagna edges, this one's for you! This spin on the classic dish isn't only easier (no tedious layering required) but it ensures more perfectly crisp bites all throughout. Broken up lasagna pieces, or taccole pasta, make it feel more layered than your average baked pasta.​

  •  Prep: 10 mins

  •  Cook: 50 mins

  •  Servings: 6

Ingredients

  • 4 tablespoons olive oil, divided

  • 1/2 teaspoon kosher salt, plus more for the pasta water

  • 1 pound taccole pasta or lasagne pasta broken into 2-inch pieces

  • 1 clove garlic, chopped

  • 1/2 teaspoon red pepper flakes

  • 1 (5- ounce) container baby spinach

  • 1 cup part skim ricotta cheese

  • 1 pound spicy Italian sausage, casings removed

  • 1 red onion, diced

  • 4 cups jarred marinara sauce

  • 2 1/2 cups shredded low moisture mozzarella, divided

  • 1 1/2 cups freshly grated parmesan cheese, divided

Directions

  1. Preheat the oven to 425 degrees F. Oil a straight sided 12 x 17-inch baking sheet with 1 tablespoon olive oil. Set aside.

  2. Heat a medium skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes to the hot pan. Cook, stirring often until fragrant, about 1 minute. Add the spinach and the salt and cook, stirring often, until the spinach is almost completely wilted, another minute. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid. Place the spinach in a medium bowl. Using a pair of kitchen scissors, slice up the spinach into chopped pieces. Add the ricotta cheese and stir to combine. Set aside.

  3. Using a paper towel, wipe out the skillet and bring it back to medium heat. Add the remaining 2 tablespoons of oil to the pan along with the sausage and cook, undisturbed until the sausage is beginning to brown on the first side, about 3 minutes. Using a wooden spoon, break apart the sausage into bite sized pieces. Continue to cook, stirring often and breaking apart as needed, until the sausage is lightly browned, another 5 minutes. Add the onion to the pan and cook until the onion is fragrant and beginning to soften, another 3 minutes. Remove from the heat.

  4. Meanwhile, bring a large pot of water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to swim freely. Season generously with salt. Cook the pasta for 4 minutes stirring often to avoid clumping. Drain well, reserving 1/2 cup of pasta water.

  5. While the pasta is cooking, add the marinara to the pan with the sausage and onion and mix well. Add the pasta water, pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to the same pan and stir to combine.

  6. Spread the entire mixture on the prepared 12 x 17-inch baking sheet. Dollop the pasta with the ricotta-spinach mixture, and sprinkle with remaining 1 1/2 cups mozzarella and 1 cup parmesan cheeses. Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes. Remove from the oven and let rest for 5 minutes before cutting into squares and serving. Serve with extra warm marinara if desired.

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BBQ Pork Tacos with Hawaiian Slaw

BBQ Pork Tacos with Hawaiian Coleslaw is the perfect way to change up taco night! Tender pork in bbq sauce and a sweet and tangy coleslaw is a winner!​

Ingredients

  • 4-5 pound pork shoulder skin removed and trimmed

  • Gluten Free tortillas

  • Pork Rub

  • 6 Tablespoons brown sugar

  • 1 Tablespoon Smoked Paprika

  • 1 teaspoon Onion Powder

  • 1 teaspoon Garlic Powder

  • 1 teaspoon Chili Powder

  • 1 teaspoon Black Pepper

  • 1/2 teaspoon Chipotle Powder

  • 2 teaspoons Salt

  • BBQ Pork

  • 4-5 cups shredded pork

  • 1 bottle BBQ Sauce I use David's Unforgettables

  • 1/2 cup water

  • Hawaiian Coleslaw

  • 2 cups shredded coleslaw mix cabbage and carrots

  • 1/2 cup mayo

  • 1/2 teaspoon gluten free rice vinegar

  • 1/2 cup chopped pineapple

  • salt and pepper to taste

Directions

  • Combine all ingredients for pork rub.

  • Rub all over pork.

  • Place pork in the fridge overnight or for at least two hours.

BBQ Pork

  • Preheat oven to 325.

  • Place pork in 9 x 13 baking pan.

  • Pour in 1 cup of water.

  • Cover tightly with foil.

  • Place in oven for 2 hours.

  • Check pork. It should be easy to pull apart with a fork. If it is not, place back in oven and continue baking, checking every 30 minutes. Depending on the size of your pork shoulder, it can take up to 4 and 1/2 hours to cook. If you are checking temperature, you are looking for 185-195.

  • Remove pork from oven and let cool until it is able to be touched.

  • Shred pork with fingers or forks, removing any large pieces of fat and any bones. You should have about 4-5 cups of shredded pork.

  • Place in stock pot on stove.

  • Cover with BBQ sauce.

  • Add 1/2 cup water to BBQ sauce bottle, shake it up and add to the pot. Stir pork and sauce together.

  • Heat over medium low for 1/2 an hour. Stirring frequently.

  • Make coleslaw by mixing together all ingredients.

  • Remove pork from stove.

  • Assemble tacos by placing BBQ Pork and coleslaw on gluten free tortillas.

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