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Menu Plan for Fall II: Week 6, Monday

Braised Beef and Mushroom Pasta
Fried Butternut Squash

Cooking time: 25 minutes for menu          Cooking schedule: see below for instructions

     Leftover Braised Beef with sautéed mushrooms and pasta makes a quick dinner from leftovers.

Braised Beef and Mushroom Pasta

Total time: 25 minutes
     Sautéed mushrooms and onions round out the leftover braised beef for a simple pasta dish.  If you don't have enough sauce left you can add some beef stock or red wine and thicken with a bit of cornstarch.

 Ingredients:

• leftover braised beef 
• leftover sauce, about 1 cup
• 1 onion
• 4oz (120gr) mushrooms, wild or cultivated
• 1 tbs olive oil
• 1 1/4 cup bite-size pasta  penne, curly macaroni

 Instructions:

• Cook pasta according to package directions.  When done, drain.
• Clean and slice mushrooms. 
• Thinly slice onions. 
• Heat oil in medium nonstick skillet.  Add onions and sauté until tender, about 10 minutes. 
• Add mushrooms and sauté until lightly browned, 10 minutes longer. 
• Cut the beef into smaller chunks.  Add beef, sauce to skillet and heat through. 
• When pasta is done, add to skillet and stir well to combine.   Serve.

Sautéed Butternut Squash

Total time: 20 minutes
    Butternut squash, onions and sage, fried to a golden brown... A simple preparation for this savory fall vegetable.  Finish with a bit of fresh pepper and sea salt.  

 Ingredients:

• 12oz (360gr) butternut squash  2 - 3 cups small chunks
• 1 onion
• 10 - 12 fresh sage leaves  substitute 1 tbs dried
• 1 tsp paprika
• 2 tsp olive oil
• 2 tsp butter

 Instructions:

• Slice butternut squash, (.5", 1.25cm) then cut into bite-size cubes.
• Roughly chop onions. 
• Heat butter and oil in a large, nonstick skillet over medium heat. 
• Add squash, onions and sauté 10 - 15 minutes, until squash is nicely browned. 
• Snip the sage leaves into large pieces if using fresh. 
• Sprinkle squash with sage, paprika and sauté 5 minutes longer.  Serve.

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet, pot, colander for pasta, medium skillet Put water on high heat for pasta Peel, cut butternut squash if not already done Slice onion, sauté for beef Chop onion for squash Cut butternut squash Sauté onion, squash

Trim, slice mushrooms, add to onions for beef Mind the squash Start to cook pasta Cut the beef into smaller pieces Add beef, sauce to mushroom/onion Mind the squash        Pause while everything finishes Add paprika, sage to squash, stir Drain pasta, add to beef, stir well Serve

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By Katie Zeller

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