One of the fastest developing trends in cooking this year has been the use of spiralized veggies. Regardless of the season or the recipe, the spiralizer has given cooks a way to substitute pasta or carb-heavy noodles with fresh squash, beets, and other root vegetables. Green Giant has launched an entire line of frozen spiralized veggies with four different varieties—zucchini, butternut squash, beets, and carrots without any additives—only the vegetable itself. Supermarkets also sell spiralized vegetables in their produce sections.
I find the frozen variety very useful because they are readily available and unlike the fresh veggies, they don’t spoil quickly. I experimented with these frozen veggies and learned not to follow the package directions for microwaving or boiling. Instead, I defrost the veggies, dry them on a kitchen towel and saute them or add them to a sauce. They turn out great – not at all soggy and they retain a fresh taste. Try the recipe below and you will be surprised.
Butternut Squash Pasta
1 yellow onion, finely chopped
1 cup sliced mushrooms
3 minced garlic cloves
1 tablespoon fresh oregano, chopped
¼ cup olive oil
1 cup finely chopped Italian tomatoes
1 vegetable bouillon cube or ¼ teaspoon vegetable bouillon
1/2 cup heavy whipping cream
Two 12 oz packages frozen butternut squash spirals
Salt and pepper, to taste
Fresh basil, chopped and parmesan cheese, for serving
Defrost the frozen butternut squash in a colander early in the day you plan to cook. Transfer the squash to a kitchen towel to dry.
In a saucepan, saute the onion, mushrooms, fresh oregano and garlic in the olive oil. Add tomatoes, bouillon, and stir. Simmer for 15 minutes with the lid on. Add salt and pepper to taste.
Stir in the cream and butternut squash spirals and simmer for a few minutes until the squash and cream are hot.
Top with fresh basil and parmesan cheese and serve with the grilled sausage.
Grilled Italian Sausage
1 ½ lbs. Italian Rope Sausage
Brush the sausage with olive oil.
Heat the outdoor grill on high and then turn the burners off on one side of the grill or place coals on one side of a charcoal grill.
Lower heat is better and will prevent the meat from drying out. Oil the grill grates.
Keep the entire link whole – don’t cut it up or poke holes in it.
Coil the link over the indirect heat side of the grill and close the grill lid. After 15 minutes turn the sausage link over.
Use tongs to turn the links. Don’t pierce the link’s skin or the juices will flow out and cause the sausage to be dry. Cook for 15 minutes more.
Check with a meat thermometer for 160 degrees F internal temperature to be sure the sausage is cooked all the way through. If not, continue to cook until the temperature is reached.
Note: to cook on a stovetop grill, heat the pan, lower the heat to low and oil the pan. Cook the sausage for about the same time as above or until the internal temperature is 160 degrees.