Butternut Squash with Pan Roasted Orzo

This would have been the perfect side dish if I hadn't eaten so much of it that I had no room for my main dish (Marinated Turkey Tenderloin...be looking out for that recipe soon, it's a keeper).  This is the essence of fall (I'm loving seasonal cooking right now), and is so filling.  Each bite is pleasing to all taste buds with hints of sweet, salty creamy and fresh. 

3 tablespoons olive oil

2 cups butternut squash (I used 1.25 lbs), peeled, seeded & cut into bite sized pieces

1 small sweet onion, diced

1 garlic clove

1 ½ cups orzo, dry

½ cup dry white wine (may substitute with vegetable broth)

3 cups vegetable broth

¼ cup cream

1/2 cup grated Parmesan cheese, + more for topping

1 tablespoon fresh sage, chopped

salt and cracked black pepper to taste

In a heavy-bottomed medium sauce pan, heat the olive oil. Add the butternut squash and sauté for 4 minutes until just starting to soften. Add onion and garlic and sauté for an additional 2 minutes until fragrant and translucent. Add the orzo and roast in the pan for 3 minutes, stirring occasionally. Add the wine (or broth) and cook until absorbed.

Gradually add the broth, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo is tender. Remove from heat.

Stir in cream, and parmesan.  Top with julienned fresh sage. Season with salt and pepper and serve.

Big Giveaway Coming Up!

***Big Giveaway Coming Up!*** If you're not a fan on facebook and/or you do not subscribe to this blog in a reader....I highly recommend you do so.  And spread the word, will you?

This will be my biggest giveaway yet - and the prize(s) will be delivered fresh to your doorstep (sorry, only available to residents of the continential U.S.).

Stay tuned...I'm WAY excited about this one.

Whole Wheat Banana Muffins w/ Pecan Crunch Topping

Rise and shout, readers.  These are healthy, hearty, and downright delicious.  These are a cinch to make and will bring all your sleepy household members out of their rooms with a sweet aroma of banana bread wafting through the air.  These muffins are a perfect grab-n-go breakfast or snack that you can eat without the guilt.  If you are lucky enough to have any leftovers, you can freeze them for up to a month and pop them in the microwave for about 20 seconds for a quick bite to eat!

*can you taste the deliciousness that IS these scrumptious muffins?  I must admit that my picture taking, while not perfect, is CERTAINLY improving, wouldn't you agree?*

2 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 c. brown sugar
1/4 c. honey
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas)
1/2 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/3 c. pecans, chopped
1/4 c. packed brown sugar

Preheat the oven to 350. Line your muffin tin (this recipe yields about 16 muffins).

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey, and butter. Add eggs, combining completely but not over-mixing. Add the mashed banana, sour cream, and vanilla. Slowly add in the flour mixture and beat until just combined.

Divide the batter evenly (so the cups are about 2/3 full) among muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling.