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Weekday dinner inspiration: Butternut Squash and Gorgonzola Pizza and more

Mon | Meatless meal

Butternut Squash and Gorgonzola Pizza (recipe below) uses store-bought pizza dough to make it more weeknight friendly. Look for whole-wheat version for more fiber. The recipe calls for walnuts but you could use pecans, if you'd like.

Tues | Easy peasy pasta

Our love affair with bacon continues with Bacon and Scallions over Penne. Cook 8 slices bacon in a skillet until crispy. Remove to paper towels to drain; discard fat in pan. Add 2 tablespoons each extra-virgin olive oil and butter. When melted, stir in 8 sliced scallions and cook until just soft. Add cooked pasta, ½ cup shredded Parmesan and bacon to skillet and toss to combine. Season with salt and pepper. Lots of fresh fruit to go with.

Wed | Rotisserie chicken

The kids will love tonight's Chicken Taco Casserole. In a large mixing bowl, stir together 4 cups shredded chicken, 2 cans cream of chicken soup (look for low-fat and low-sodium), 1 cup sour cream, 1 can each of diced tomatoes, drained black beans and drained corn. Add an envelope of taco seasoning. Spread half in a greased 9- by 13-inch baking dish and cover with crushed tortilla chips and a couple cups of shredded cheese, then top with remaining mixture and more cheese. Cover; bake for 30 minutes at 350 degrees and then uncover and bake for additional 10. A green salad on the side.

Thurs | Skewers of flavor

For Spicy Chorizo and Shrimp Kebabs, thread chunks of cured (not raw) chorizo alternately with peeled uncooked shrimp and grape tomatoes. Brush shrimp and grape tomatoes with olive oil mixed with minced garlic. Grill for about 3 minutes per side until shrimp is pink. Serve with couscous studded with toasted almonds.

Fri | Beefy salad

This is the kind of simple, but hearty, meal that is welcome at the end of the week. To make Charcuterie Salad, toss cooked potato pieces with equally sized cubes of hard salami and smoked mozzarella cheese. Mix in chopped cornichon pickles. Dress with mayonnaise mixed with spicy mustard. Serve over sturdy lettuce leaves, such as iceberg or Romaine. Serve with garlic bread.

Janet K. Keeler can be reached at jkeeler@tampabay.com or (727) 893-8586. Follow @RoadEats on Twitter.

>>MODERATE

Butternut Squash and Gorgonzola Pizza

cup cubed, peeled butternut squash (about 2 ½ ounces)

1 tablespoon olive oil

¼ small red onion

5 large sage leaves

1 tablespoon cornmeal

¾ pound store-bought whole-wheat pizza dough, at room temperature

Cooking spray

4 ounces Gorgonzola cheese ( cup crumbled)

¼ cup walnut pieces

Preheat the oven to 475 degrees. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil. Thinly slice the onion and sage.

Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place the dough onto it.

Crumble the Gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top.

Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes.

Slice the pizza into 8 wedges.

Nutritional information per serving (2 slices): calories 390, fat 19gm, sodium 860mg, carbohydrate 42 gm, fiber 6gm and protein 14gm

Source: Food Network magazine

Weekday dinner inspiration: Butternut Squash and Gorgonzola Pizza and more 03/24/14 [Last modified: Monday, March 24, 2014 2:08pm]

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