Chicken and Black Bean Squash Stew

Fall flavors pair great a fall dish, stew. In this recipe, acorn squash is paired with the fall flavors of squash and rosemary to make a hearty and tasty dinner. As the squash cooks down it will turn into an excellent base for the soup. If you're really looking for that fall flavor you could finish this stew off with a pinch of nutmeg, cinnamon, or clove.

Ingredients:
1 lb - chicken breast
1 - acorn squash
1 15 oz can - black beans
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
2 cups - low sodium chicken broth
1/2 tsp - rosemary
To taste - salt and black pepper

Directions:
1. Remove skin from squash. Cut acorn squash from top to bottom and cut into 1/2" cubes. Remove seeds from center. Drain can of beans. Cut chicken breast into bite-sized pieces.

2. Heat a large pot on the stove over medium heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil. Cook until the the squash are nearly tender.

3. Add the chicken breast to the pot and increase to medium-high heat. Brown chicken and add rosemary, chicken broth, and black beans. Bring to a boil and reduce to a simmer. Stir often.

4. Cook until chicken is cooked throughout and the desired thickness of the stew has been reached. Adjust seasoning with salt and black pepper.

Double Basil Burger

Sometimes the only thing better than basil is more basil. This recipe takes pesto flavor to the next level by combining it with our Pastamore Basil Parmesan Dipping Oil. Adding the pesto to the burgers results in a juicy and tasty bite that will prevent those lean ground beef burgers from being dry. This recipe would also work great with ground turkey in place of beef. A little finishing drizzle of Pastamore Barrel-Aged Balsamic Vinegar would provide some nice acid to a rich dish.

Ingredients:

1 lb - ground beef, 93/7

1/4 cup - pesto (Pastamore recipe or store bought)

1-1.5 cups - baby spinach

1 Tbsp - Pastamore Basil Parmesan Dipping Oil

2 oz - mozzarella cheese

1 - tomato

1/2 tsp - salt

1/4 tsp - black pepper

As needed - slider buns

Directions:

1. Heat grill to medium-high heat.

2. Add ground beef to mixing bowl along with pesto, salt, and black pepper. Mix well. Form into 4-6 even patties. Place on grill. Cook to desired temperature, turning once during the cooking process. Melt mozzarella cheese on burgers when they are nearly cooked.

3. Combine spinach and Pastamore Basil Parmesan Dipping Oil into a small bowl. Mix until evenly covered. Rinse tomato and slice into 1/4" thick slices.

4. Plate bottom bun and top with dressed spinach. Next, add burger patty and top with tomato and top bun. Serve and enjoy!

Basil Butternut Squash and Sausage

It was a rare occasion to find tasty looking asparagus in the store at the end of fall. It was that perfect size between tree stalk and twig, and paired well with the autumn flavor of butternut squash. These flavors are paired with chicken sausage and our Pastamore Basil Parmesan Dipping Oil to make an excellent one pot meal.

Ingredients:
2 - chicken sausages, cooked
1 - butternut squash, large
1 lb - fresh asparagus
1 Tbsp - Pastamore Basil Parmesan Dipping Oil
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Cut butternut squash from top to bottom. Scrape out seeds and remove skin. Cut into 1/2" cubes. Rinse asparagus and cut off bottom of stalk. Chop into 1" long pieces.

2. Heat a large pot on the stove over medium heat. Lightly spray with cooking spray. Once hot, add butternut squash. Cook until squash is al dente (10-15 minutes). Add asparagus and cook for 2-4 minutes.

3. Add sausage and Pastamore Basil Parmesan Dipping Oil. Season to taste with salt and black pepper. Cook until sausage is warmed.

4. Serve and enjoy.