Pappardelle with Dave's Butternut Squash Pasta Sauce:

Servings: 4-6

Preparation time: :30 (approximately)

1 bottle Dave's Butternut Squash Pasta Sauce
1 pound bulk mild Italian sausage (If you cannot get bulk sausage, you may remove sausage from links.)
1 pound pappardelle
3 oz. crumbled bleu cheese

In a 4 quart pot, boil water for pappardelle.
Meanwhile, brown sausage in a 10 inch skillet, separating any clumps.  Drain excess fat.
Add pappardelle to boiling water.  Boil according to package directions.
In a microwave safe boil, heat pasta sauce.
When pappardelle is done, drain well, toss with pasta sauce and sausage and top with crumbled bleu cheese.

Serving ideas:  serve with arugula and cherry tomato salad tossed with a simple vinaigrette dressing.

Recipe by Gwen Kaufman


Mushroom Chicken a la Butternut
By Susan Gilbert

Brown 1 pound chicken breast cubes (about 2 inch chunks) in a little olive oil.  Add 8 ounces of sliced mushrooms, cover and braise/cook until the chicken is done.  Steam cubes of butternut squash, drain, and add to chicken with 1 cup frozen green peas and 1 cup Dave's Butternut Squash Pasta Sauce and simmer about 5 more minutes. Can add salt/pepper to taste.  Serve over polenta, pasta or rice.  When I cook polenta, I use 1 cup cornmeal to 3 cups water, salt and a little butter.  When done, I stir in a couple of Tablespoons of whipped cream cheese and some parmesan to taste.

Susan שלומית Gilbert


Butternut Squash Veggie Lasagna

by: Chris Friz

2 cups  Cous Cous (3 boxes of Far East brand)                                                                    
25.5 oz (1 jar) Dave's Gourmet Butternut Squash Pasta Sauce                                                    
1/2 cup diced medium size Yellow Onion (sweet Maui)                                                                                 
3 cloves Garlic, chopped                                                        
2 tbsp Fresh Sage, minced                                                                                 
4  Large Brown Eggs                                                                                                                     
2 1/2 cups Chicken Stock                                                                                                                              
1/2 cup Olive Oil                                                                                                                              
Salt and Black Pepper to taste                                                                                                                  
8 oz Mushrooms (white or crimini), chopped                                                                                     
5 large Zucchinis                                                                                                                                
1 lb. Ground Turkey or Chicken                                                                                                 
2 cups Mozzarella Cheese
15 oz Ricotta Cheese                                                                                                            
1 cup Bread Crumbs                                                                                                                     

1. Cut Zucchini lengthwise into 1/4 inch thick strips.                                                                         
2. Lay out the pieces of Zucchini on paper towels and sprinkle with salt and pepper to taste.                       
3. Zucchini will start to sweat and release liquid. After about 10 minutes flip them and repeat step 2.      
4. Add the olive oil to a medium sized stock pot and sweat onions, garlic, and mushrooms.           
5. Add all the cous cous to the pot and 2 1/2 cups chicken stock and bring to a boil.                          
6. Cover pot and reduce to simmer and let sit for 5 minutes until cous cous has absorbed moisture.        
7. After cous cous has finished cooking stir in 4 large eggs. (This will help the lasagna stay together)         
8. Check your Zucchini again and dab off any remaining moisture with a paper towel.                                     
9. Preheat oven to 375 F. For easy cleanup line a 9x13 baking dish with tin foil.                                
10. In a large skillet brown 1 lb. ground turkey or chicken (salt and pepper to taste).                                        
11. When meat is done browning add whole jar of Dave's Gourmet Butternut sauce and chopped sage.               
12. Time to layer up your Lasagna. 1/3 meaty sauce, 1/2 ricotta, 1/2 cous cous, 1/2 zucchini, 1/3 meaty sauce, 1/2 ricotta, 1/2 zucchini, 1/2 cous cous, 1/3 meaty sauce, all the mozzarella and bread crumbs.

13. Place in the on middle rack of the oven at 375 F for 35-45 minutes or until zucchini is tender.

***Heads Up - this recipe makes more than will fit into a 9x13 baking dish. Either save the extra for a future use or make another smaller version of the lasagna in a smaller dish, changing the cooking time.



By Pat Prejna

Jar of Dave's Gourmet Butternut Squash Pasta Sauce
Vegetable broth (Pacific Natural Foods Organic)  or Chicken broth
sliced carrots  (and/or any other chopped veggies you want--cabbage, onion, green beans, corn, etc.)

Boil veggies in vegetable or chicken broth for a few minutes  (we like firm vegetables, not over-cooked)
Add Butternut Squash Pasta Sauce until soup is desired consistency.   Heat again to boiling or almost boiling.

Note:  You can cook veggies in butternut squash sauce with broth--but if you like thick soup, it could sputter and almost burn you as it boils.  To avoid this, try heating over a medium to medium low flame and place a lid on the pot.

Butternut Squash Gnocchi Recipe

by: Jacqueline Pham

Servings: 8
Preparation Time:1 hour
Categories: Main Dish

1 butternut squash
1 tablespoon dark molasses
¼ teaspoon ground nutmeg
¼ cup olive oil
1 (16-ounce) package whole wheat gnocchi pasta, store-bought
1 (25.5-ounce) jar butternut squash pasta sauce (see tips)
1 shallot, thinly sliced
2 cloves fresh garlic, finely minced
1-½ teaspoons salt
3 tablespoons unsalted butter, diced
4 tablespoons fresh dill, chopped
4 tablespoons sliced almonds, slightly toasted
3/4 teaspoon black pepper, freshly ground
2 tablespoons Parmesan cheese, freshly shredded

Roasting the butternut squash:
Preheat the oven to 425°F. Peel and dice the butternut squash into 2" cubes. In a bowl, toss the diced butternut squash in molasses, nutmeg, salt, pepper and 3 tablespoons olive oil.
Brush a baking sheet with olive oil. Place the butternut squash pieces without crowding them. Roast for 30 minutes, until golden brown and softened. Let cool. Cut each piece in half; this will add flavor and chunkiness to the gnocchi.

Cooking the gnocchi:
Add a large amount of salted water to a pot and bring to a boil (you always need a large amount of water. when boiling pasta, even for gnocchi!). Add the gnocchi, bring back to a boil, then immediately lower the heat to a gentle boil. Cook the pasta for about 3-4 minutes total until the gnocchi float to the surface.
Meanwhile, in a large non-stick sauté pan, heat the rest of the olive oil. Add the garlic and cook until slightly golden. Add 2 tablespoons butter. Add the shallot and cook until softened. Using a slotted spoon, as soon as the gnocchi float to the surface of the other pot, drain and transfer them to the pan. Toss the gnocchi by moving the pan in a circular motion (the pan should be lifted in a low angle to facilitate the movement). Season with salt and pepper. If the pasta starts sticking to the bottom, add a little pasta water. Transfer to a large serving platter. Set aside.

Assembly time:
In the same pan, add the remaining tablespoon of butter. Add the oven-roasted butternut squash. Toss well for about 1 minute. Add the butternut squash pasta sauce, cover and turn the heat down to a gentle simmer for about 3 minutes, so the sauce is warm.
Return the gnocchi back to the pan. Adjust seasoning. Add more salt if necessary.
Sprinkle with Parmesan cheese and slightly toasted sliced almonds.
Garnish with fresh dill.
Serve immediately.

Bon appétit!

Dave's Spring Pasta Salad

Servings: 4-6
Preparation Time: :30
Categories: Salad

1 bottle Dave's Roasted Garlic & Sweet Basil pasta sauce
1 pound orecchiette
3 oz. feta cheese

Place a pot for the pasta with at least 4 quarts of water over high heat.

In a separate pot, place the contents of one jar of Dave's pasta sauce place on medium heat.

When the pasta sauce is almost warm, add one tablespoon of salt to the boiling pasta water and put in the orecchiette. While the pasta is cooking crumble the feta cheese.

When the pasta is done, drain it well, toss it with the sauce and serve, topping it with the feta cheese.

Serving ideas: Serve chilled as a delicious pasta salad, or warm as a side dish.

Crispy Eggplant Appetizers

Servings: 4-6
Preparation Time: :30
Categories: Appetizers

1 eggplant
1 cup flour
2 eggs, beaten
1 cup panko breadcrumbs
1/2 cup fine grated parmesan cheese
1 teaspoon. salt
1 teaspoon. Italian seasoning
1 teaspoon pepper
1/2 teaspoon garlic powder
2 cups Dave's Gourmet Butternut Squash Pasta Sauce

Peel and cut one eggplant in veeery thin slices. Try for 1/8 inch if you can.

Prepare your "batter" station with 3 bowls, near the stove top.

In Bowl One: put 1 cup flour
In Bowl Two: 2 eggs, beaten
In Bowl Three: 1 c. panko bread crumbs; 1/2 c. finely grated Parmesan cheese; 1 t. salt, 1 t. Italian seasoning, 1 t. pepper, 1/2 t. garlic powder.

Heat a skillet with 1/4 inch olive oil in bottom. Medium High temp.

One at a time, dip thin slices of eggplant into flour then egg (shaking off excess) and finally panko mixture. Fry until golden brown. Remove and let drain on a paper towel, taste to see if they need to be salted a bit (or not), then serve with a bowl of Dave's Butternut Squash Pasta sauce .

Serving ideas: Serve as an appetizer, or as a tasty side dish.

Butternut Squash Quinoa Salad

Servings: 6
Preparation Time: .45
Categories: Salads

1 medium yellow onion or 3 small shallots
1 tablespoon olive oil
1 cup dried quinoa
2 cups water
1 tablespoon wheat-free tamari sauce
2 cups Dave's Gourmet Butternut Squash Pasta Sauce
1 cup finely chopped fresh kale (spinach or another fresh green if kale is not available)
2-3 tablespoons balsamic vinegar
1-2 tablespoons olive oil
1 tablespoon pure maple syrup
1/2 cup dried cranberries
1/2 cup toasted walnuts
1/2 cup freshly chopped parsley
sea salt
fresh cracked pepper

Start with sautéing the onions in a little bit of olive oil in a medium pot. Then add the 1 cup of dry quinoa and toast up for a few minutes before adding the water. After 2-3 minutes add 2 cups of pure water an 1 TB of the wheat-free tamari sauce. Cook until a boil, and then turn heat to a simmer and let cook for about 15-20 minutes until there is no water left and there are air holes in the pot of cooked quinoa. Set aside and let cool down a bit.

In another pot warm up the Butternut Pasta Sauce. After a few minutes of warming the squash add the kale and let it wilt just a bit.

After a few minutes of cooking, in a large mixing bowl add the cooled quinoa mix, and the butternut squash and kale mix. Toss in the vinegar, maple syrup and toasted walnuts and cranberries. Toss a few times and add in the chopped parsley and mix thru. Make sure all parts are equally stirred and then pour into a serving bowl. This salad could be served warm or cold. It is like Thanksgiving in a bowl, or well at least 'Fall in a bowl'. It is served as a great side to almost any meal.

Enjoy this dish during a relaxing get-together with friends, or at home, nice and cozy with someone you love. Enjoy!!!

Serving ideas: serve over rice

Butternut Squash Rigatoni

Servings: 6 (as a side) 4 (as a main dish)
Preparation Time: .20
Categories: Pasta

1 lb. Rigatoni
1/2 cup (or more to suit your taste) Dave's Butternut Squash Pasta Sauce
1 tablespoon Extra Virgin Olive Oil
1 tablespoon sea salt
Parmesan Reggiano (to taste)
fleur de sel
chopped fresh herbs

Bring a pot of water to a rolling boil. Toss in the sea salt, followed by the rigatoni. (Helpful hint: if you’re having trouble keeping the water at a healthy boil, place the lid on the pot to either fully or partially cover.) Stir occasionally. When the pasta is cooked through but still toothsome, drain while retaining roughly a cup or so of the pasta water. Return the pasta to the pot, and stir in the butternut squash sauce. You may now also add back in a ladleful or two of the hot pasta water, depending on your preference for the thickness of the sauce. Fold the sauce into the pasta, and scoop into bowls. To finish, grate fresh Parmesan over the pasta, drizzle with a generous gurgle of olive oil, a dusting of the chopped herbs, and a zing of organic fleur de sel.

Serving ideas: serve as a main dish or as a side.

Roasted Garlic, Caramelized Leek, Red Pepper Butternut Squash Pizza

Servings: 4
Preparation Time: 1:00
Categories: Pizza

1 cup Dave's Gourmet Butternut Squash Pasta Sauce
1 pre-made pizza crust
2 leeks
1 head of garlic (2 heads for garlic lovers!)
1 red pepper
3 tablespoons brown sugar
cayenne pepper
freshly grated parmesan cheese

Preheat oven to 400 degrees
-Cut top of garlic off and coat with olive oil.
-Cook garlic for 30 minutes until cloves are brown in color and soft to touch.
-Increase oven temperature to 450.
-Thoroughly wash leeks and cut lengthwise then across as you’d chop celery, using only the white part and just a bit of the green stem.
-In pan, sauté leeks in olive oil and sprinkle with a dash of salt and enough brown sugar (about 3 Tbs.) to caramelize the leeks.
-When leeks start to brown, add a bit of water and cover, cook until caramelized. Set aside.
-Chop enough red pepper into thin slices to cover your pizza.
-Spread Dave’s Gourmet Butternut Squash Pasta Sauce over top of pizza crust. Sprinkle paprika and cayenne (optional) over the sauce. Add roasted garlic cloves, caramelized leeks, and red pepper slices over top of pizza.
-Cook on 450 for 8-10 minutes or until crust is brown (cooking time may vary depending on the crust you choose to use) <8-10 minutes> or your own homemade pizza crust.
-Sprinkle with grated parmesan cheese.

Take 2-3 oz. of smoked salmon that has been marinated in Dave's Insanity Sauce for several days and break it up with a fork. Add 2 or 3 sprigs of Dill, chopped fine; 6 heaping tablespoons of light sour cream, and the juice of half a small lemon. Blend with a fork or wire whip. Add whipped cream cheese with chives 1 tablespoon at a time until you have reached your desired thickness. Top with Wasabi flying fish roe.

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