Butternut Squash Alfredo and Apple Cheesecake Crisp

You know all those fun, easy-looking recipes on Facebook from Tasty? Well I tried this one out a year ago and it was about time to make it again! This is a great fall-time recipe! I prefer making the pasta in a separate pot rather than all in one since the gluten free pasta can be difficult the way it is.  I also threw together a recipe with ingredients that I had on hand from http://www.texanerin.com/apple-cheesecake-crisp/ for Apple Cheesecake Crisp with a Maple Caramel Sauce (which I am going to make by the gallon next time) and it turned out to be a perfect Fall meal!

 

Butternut Squash Alfredo


Ingredients

1 diced butternut squash

2 cups of vegetable stock

Butter (8 Tbsp.)

2 small onions, diced

Rosemary (2 Tbsp.)

Sage (2 Tbsp.)

Low-fat Milk (6-8 cups)

Parmesan (2 cups, plus more for topping)

Brown Sugar (4 Tbsp.)

Nutmeg (1/2 tsp)

Salt and pepper (to taste)Fettuccini noodles or spaghetti noodles (2 16oz box)

In a large pot or saucepan, melt the butter and sauté the onion, rosemary and sage.

After onions become translucent, add in the cubes of butternut squash and vegetable stock. Stir.

Cover and simmer with a tight fitting lid for 15 minutes.

Cook pasta according to directions in a separate pot.

After simmering, with a hand-held masher, mash the squash until almost creamy.

Add 4 cups of milk and stir well. Add Parmesan cheese. Add more milk as needed.

Continue to stir. Add in brown sugar and nutmeg, then salt and pepper to taste.

Remove from heat and sprinkle with grated Romano cheese and a little more rosemary.




Apple Cheesecake Crisp 

Ingredients

For the cheesecake layer:

8 ounces (225 grams) cream cheese, room temperature
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg, room temperature

For the crisp topping:

3/4 cup + 1 tablespoon coconut flour
1 1/4 cups rolled oats 
2 teaspoons ground cinnamon
2/3 cup light brown sugar
2/3 cup unsalted butter or 1/2 cup + 1 tablespoon refined coconut oil, melted and cooled slightly
1/4 teaspoon salt

For the apple layer:

1/4 cup brown sugar
1 teaspoon vanilla extract
2 teaspoons cornstarch
pinch of salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups peeled apple chunks (chopped to 1/2" pieces)

For the caramel:

1 batch maple caramel sauce

Directions

Preheat the oven to 350 °F and get out an 8"x8" or 9"x9" baking dish.
In a medium mixing bowl with an electric hand mixer or a stand mixer fitted with the paddle attachment, prepare the cheesecake layer by beating together the cream cheese, sugar, vanilla, and salt at medium speed until well combined, scraping down the sides of the bowl as needed.
Add the egg and beat on low until well combined. Set aside.
In another medium mixing bowl, mix together all of the crisp topping ingredients. It will have the texture of wet sand. Set aside.
Prepare the filling. In a large mixing bowl, stir together all the apple layer ingredients except for the apples. Once well combined, stir in the apples and coat them in the mixture.
Spoon the apple mixture into the prepared pan, and then dollop tablespoons of cheesecake filling evenly over the top of the fruit. The fruit will not be completely covered by cheesecake filling.
Distribute walnut-sized pieces of the topping over the cheesecake layer.
Place the baking dish on a baking sheet to catch any spills and bake for 30 to 40 minutes or until the topping is firm and the edges are bubbly.
Cool completely, about 2 hours, and then refrigerate for 3 to 4 hours to allow the cheesecake layer to firm up. Serve.
Cover and refrigerate any leftovers for up to 3 days.
 

Salted Maple Caramel Sauce

Ingredients

1/4 cup unsalted butter
1/2 cup brown sugar
1/4 cup heavy cream
1/4 cup maple syrup
1/8 - 1/4 teaspoon salt

Directions

In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar until combined. It won't fully combine.
Add the cream and mix until fully combined, and continue stirring until the mixture comes to a boil.
Continue boiling and stirring until it thickens enough to coat the back of a spoon, about 2-5 minutes.
Turn off the heat, remove the pan from the burner, and add the maple syrup and salt (start off with 1/8 teaspoon and add more to taste).
Stir until completely incorporated and the salt has dissolved.
Use immediately or let cool completely before covering and refrigerating.


Enjoy!