Tag Archives: butternut squash

Pasta with Roasted Butternut Squash and TVP

1 Nov

CPV has hit the 4k mark! Thanks to all my readers : )

The last time I made this, it was in the inventing phase and I added the TVP in the day after to get the right balance of savory & sweet. This time I used whole wheat elbows and red onions, and it was super yummy! I used about 1/3 c. of nutritional yeast & roasted the veggies for a good 45 minutes, so the squash melted into the pasta. You can use whatever winter squash you’ve got around, but don’t forget to save & toast the seeds!

here’s the link to my original recipe!!


Roasted Butternut Squash Pasta with TVP

10 Aug

getting this dish right took me two days! yesterday i really had a craving for roasted butternut squash and onions. today, i still liked the basic flavors of the dish, but needed to balance it out with something savory… so i added some smoky, salty TVP. this would also work over a whole grain instead of pasta.

Roasted Butternut Squash Pasta with TVP

1 butternut squash, peeled and chopped into 1/2″ pieces (**reserve the seeds for toasting, see below!)
1 medium onion, chopped
1/2 c. of chopped carrots
olive oil
salt & pepper

1 c. of TVP granules
1 c. of vegetable stock (i used 1/2 fake beef bouillon cube & 1 c. of water)
1 tbsp. of liquid smoke
2 tbsp. of shoyu/ soy sauce/ braggs

8 oz. pasta of your choice, couscous or whole grain, cooked according to package directions
1 tbsp. vegan butter
vegan parm & nutritional yeast, optional


1. Pre-heat oven to 350*F, and prepare baking dishes by misting with olive oil. Spread veggies out into a single layer in baking dishes and mist with olive oil, salt & pepper to taste. Sprinkle lightly with cinnamon, cumin and cayenne, and toss to coat. Bake for 25-30 minutes.

2. Prepare TVP: In medium saucepan bring broth, liquid smoke and shoyu to a boil. Remove from heat and stir in TVP, cover and set aside.

3. Prepare pasta, drain, and return to pot. Add vegan butter, roasted veggies and TVP. Stir in vegan parm & nutritional yeast, if using and additional olive oil, if desired.


you didn’t throw out the seeds with the guts did you? do you like pumpkin seeds? these are not as plentiful, but are even more delicious. when you scoop out the squash guts, throw it all in a colander and get all the mush off. then just place them in a dry skillet over low-med heat. shake often, until they dry up. you can salt them and eat them hot, or put them in something air tight for a snack!

ty’s quick pantry soup

12 May

ok, so i took a major nap and woke up just in time to have some friends over to watch lost. this did not leave much time for dinner, and the edamame i made to snack on during the show didn’t quite cut it. so i opened up the cabinets to find some contenders for a quick soup!

Ty’s Quick Pantry Soup

3 tbsp. olive or canola oil
1/2 medium onion, chopped
2 medium carrots, sliced into thin coins
4 cloves of garlic, minced
28 oz can of crushed tomatoes, or whole, lightly chopped, with juices
15 oz can butternut squash puree
2 15 oz cans of black beans, drained and rinsed
1 15 oz can of corn, drained
3 c. veggie stock
1 tbsp. chili powder
1 tsp. curry powder
cayenne pepper to taste
fresh ground pepper


1.  Heat olive oil to medium in large pot or dutch oven. Add onions, carrots and salt and cook for 7 minutes to soften.

2.  Add remaining ingredients and bring up to a boil. Reduce heat and simmer, uncovered,  for at least 15 minutes so that flavors can combine.


Butternut Squash and Black Bean Stew

15 Apr

i love butternut squash! i couldn’t resist buying one the other day, and needed to put it to use. i especially love butternut squash with sweet & heat, and cayenne, ginger and cinnamon do the trick here. i was actually going to make a much more fattening dinner, but decided on this leaner choice instead.  best of all, it’s all in one pot. :)

Ty’s Butternut Squash and Black Bean Stew

2 tbsp. olive or canola oil
1 medium onion, chopped
1 tsp. salt (i used sea salt with sea vegetables)
3-4 cloves of garlic, minced

1 14.5 oz can chopped tomatoes, and their juices
5-6 c. vegetable stock
2 tbsp. chili powder
1/2 tsp. ground ginger
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. sugar
1/2 tsp. apple cider vinegar, optional
cayenne pepper to taste, optional (i used 1/2 tsp. for hot)
1 butternut squash, peeled, seeded and chopped into 1/2″ pieces

2 15oz cans black beans, drained and rinsed

(rinsing your canned beans well helps to reduce the gassiness often attributed to eating your friend, the legume.)


1. Heat oil in a large dutch oven or pot over medium heat. Add onion and salt, cook until softened, about 5 minutes. Add garlic, and cook for another minute. Add chopped tomatoes and juice, stock, ginger, cumin, cinnamon, sugar, apple cider vinegar, cayenne and butternut squash, stir to combine. Bring up to boil and reduce to low. Cover and simmer for 30 minutes.

2. Add black beans and simmer, uncovered for at least 10 minutes, so flavors can combine.

Results: YUM! my absolute new favorite. next time i’ll add a can of corn in with the beans too. :)