Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts

I hope you’re ready for a delicious fall/Halloween/weeknight meal today!

Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts is the perfect healthy, hearty weeknight fall meal.

This Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts is one for the books. It’s full of all the fall flavors, easy enough to make on any night of the week (yes, even Halloween), healthy and did I mention tasty?


It’s basically a seasonally appropriate version of my go-to Warming Minestrone Soup using all of the ingredients I crave this time of year (here’s looking at you butternut squash, kale, Brussels sprouts and sausage!) And why do I call it “stoup”? (I hear you asking…) Well, because it’s just a touch on the heartier side…almost a stew but not quite past the point of soup…and I feel like we’re all looking for something a little more hearty and belly-filling this time of year….am I right?

Soups and stews are one of my favorite dishes to make for the fall and winter for the same reasons salads are one of my favorite dishes to make for the spring and summer – it’s easy to pack in tons of nutrients from seasonal produce, and the recipes are also quite forgiving, so you can sub things in and out as you please based on your personal preferences or what’s caught your eye at the Farmers’ Market on any particular week.

A big pot of Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts is the perfect dinner to have linger on the stove on any busy night.

Yes, I love the butternut squash and kale and sausage in this dish, but I promise not to hate you if you want to swap in something equally delicious like fresh pumpkin, Swiss chard, beans, etc. The one thing I’m going to beg you to at least give a shot is these crispy Brussels sprouts as a topping because they are TO DIE FOR. I seriously love them so much. But you have to make them fresh, right before you’re ready to serve your “stoup,” or else they’ll get soggy. Trust me on this, crispy Brussels sprouts are about to change your life.

I mean, just the fact that this Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts is a healthy and hearty meal should be reason enough to serve it up tomorrow night before your little ghosts and goblins head out for a night of trick-or-treating, but I will also say that it’s a great meal to just set up on the stove top and let people help themselves as they see fit. Shoot, you could even invite over all your adult friends to sit and enjoy this deliciousness while all the little ones do their Halloween thing.

Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts is a hearty yet healthy weeknight meal that anyone will love.

Even if you don’t have any little ones doing any trick-or-treating this year, I’m going to just go ahead and guess that you yourself have been indulging just a leeeeetle bit on all the Halloween candy and other devilish treats that are making their appearance out there right now. And because I’m all about that balance, I’m prescribing this Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts as the perfect dinner to counteract your impending sugar coma.

Two delicious bowls of Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts ready to be devoured!

Here’s to a safe and happy Halloween and lots of delicious food in your immediate future!

Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts is the perfect healthy, hearty weeknight fall meal.
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Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This hearty yet healthy stew and soup hybrid is full of the tastiest fall produce like butternut squash, kale and a topping of crispy Brussels sprouts.

Course: Main Course, Soup
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 of a white onion, diced
  • 3 cloves garlic, minced
  • 1 stalk of celery, diced
  • 1 carrot, diced
  • 1/2 of a medium butternut squash, peeled, seeded and diced
  • 1 bay leaf
  • 4 cups chicken stock
  • Parmesan rind (optional)
  • 3 cups packed kale, destemmed and chopped
  • 1/2 cup white wine
  • 12 ounces precooked Italian chicken sausage (sweet or spicy), sliced
  • Salt and pepper to taste
  • 1/2 cup olive oil
  • 2 tablespoons bacon grease (or 2 additional tablespoons olive oil)
  • 2 cups thinly sliced Brussels sprouts (about 8 sprouts)
Instructions
  1. Warm olive oil and butter in a large Dutch oven over medium heat. Once butter is melted, add onion and garlic and saute until translucent and fragrant, about 5 minutes. 

  2. Add celery, carrot and butternut squash and saute another 5 minutes. 

  3. Add bay leaf, chicken stock and Parmesan rind (if using) and bring to a low boil. 

  4. Stir in kale, white wine and sausage and let simmer until kale is wilted and sausage is heated through. Season with salt and pepper to taste and keep warm on low heat until ready to serve.

  5. Once your soup is prepared, make your crispy Brussels sprouts. Heat olive oil and bacon grease (if using) in a large, deep saute pan over high heat. Once oil is sizzling, drop in sliced Brussels sprouts. If the sprouts are going to be crowded in your pan if you use a whole batch, you can split them up into two batches. 

  6. Fry Brussels sprouts until they look frazzled with dark brown edges. Strain out of oil and place on a plate lined with a paper towel to drain and crisp up. 

  7. When you’re ready to eat, ladle the soup into bowls and top with Brussels sprouts.

Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts | CaliGirlCooking.com

Easy Indian-Style Yellow Curry (with Toppings!)

Today’s super-delicious recipe is brought to you by dear old Dad.

Easy Indian-Style Yellow Curry is delicious when served with an assortment of toppings.

I’m finally sharing his go-to curry recipe and I couldn’t be more excited. It’s not the typical Thai-style curry you order for takeout, instead it’s an Indian-Style Yellow Curry with an assortment of what we call in our household “da boys”…aka a bunch of tasty toppings that take a fairly simple, straightforward recipe completely over the top.


This Easy Indian-Style Yellow Curry is so easy, it’s almost comical how much flavor it has for so few ingredients involved. It’s totally achievable on any night of the week, and you can also easily control the spice so that even the pickiest of eaters in your household get excited about it.

Easy Indian-Style Yellow Curry (with Toppings!) is the perfect easy dinner for any night of the week.

Although this recipe has very few ingredients, the one that I highly recommend you pay close attention to is the type of curry powder you use. Our family favorite has always been this Sun Brand Madras Curry Powder, and I highly recommend that you invest in some yourself ASAP. Sure, you could use some other brand of curry powder, but I guarantee that this one does the trick and, trust me, my family doesn’t mess around when it comes to our go-to cooking ingredients.

Aside from the curry powder, the only ingredients you’ll need for the soup itself are coconut milk, a can of green chilies, onion, chicken and chicken broth. And, depending on how thick your coconut milk is, you may also need a “cheater’s roux” made simply of melted butter and flour.

Of course, there are also variations you can make depending on special dietary preferences. For example, use tofu and vegetable broth to make this dish vegetarian, or you can also omit the green chilies if you have some in your group who are averse to a lot of spice.

Easy Indian-Style Yellow Curry is made extra-delicious when adorned with a selection of toppings!

And no Easy Indian-Style Yellow Curry would be complete without an entire assortment of toppings! As I mentioned, in my family we refer to these as “da boys,” but I realize that may seem just plain odd to many of you. Here are just a few suggestions of different toppings to serve with your curry:

Chopped macadamia nuts
Coconut flakes
Raisins
Mango chutney
Crispy onions
Chopped dried apricots

I can guarantee you will not go wrong with any of these, and you may even never resort to just “plain old” curry ever again.

We’re slowly getting into cooler weather here in Santa Barbara, so I’m looking forward to hunkering down with our new little one and enjoying all the comfort food dishes it’s been too hot to even think about for the past few months. This Easy Indian-Style Yellow Curry is definitely on my list of things to whip up as often as we can!

Easy Indian-Style Yellow Curry is the perfect easy weeknight dinner.

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Easy Indian-Style Yellow Curry is delicious when served with an assortment of toppings.
Print
Easy Indian-Style Yellow Curry (with Toppings!)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Indian-style yellow curry is incredibly tasty and easy to whip up on any night of the week, plus it's served with toppings galore!

Course: Main Course, Soup
Cuisine: Indian
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 4-ounce can minced green chilies (optional)
  • 3 small chicken breasts, cubed
  • 1 14-ounce can coconut milk
  • 4 tablespoons melted butter (optional)
  • 4 tablespoons flour
  • Assorted toppings such as chopped macadamia nuts, coconut flakes, raisins, mango chutney, crispy onions and chopped dried apricots
Instructions
  1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and chilies and saute until fragrant, about 5 minutes. 

  2. Add the chicken and begin to brown it. Sprinkle on the curry powder and continue stirring until all sides of chicken are browned and curry powder is incorporated. 

  3. Pour in chicken broth and bring mixture to a boil, stirring occasionally. Once mixture has come to a boil, bring down to a simmer and add in the coconut milk.

  4. At this point, you’ll have to make the call of whether you want to thicken up your curry or not. If you like it a bit creamier, whisk together the melted butter and flour in a small bowl and then stir it into the soup. If you’re happy with a thinner curry, leave it as is. 

  5. Place toppings in small bowls and set them out on the table for people to help themselves. Serve curry over cooked brown rice. 

Easy Indian-Style Yellow Curry (with Toppings!) | CaliGirlCooking.com

Healthy Shrimp and Poblano “Enchilada” Quinoa Bake

Who’s ready for a delicious, healthy one-pan dinner??

This Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is the perfect healthy, one-dish meal!

Meeeeeee!! Let me tell you, I’m all about the quick-and-easy meals these days. By the end of a long workday, all my eight month pregnant body wants to do is kick my feet up, watch TV and get a healthy, tasty meal brought to me in my brand new Pottery Barn Kids recliner. And if anyone wants to deliver this Healthy Shrimp and Poblano “Enchilada” Quinoa Bake to our door on any night of the week, we certainly won’t be complaining 😉


While we’re still working on the whole me not having to cook a thing part, the hubs has been great at at least helping out with dinner prep for the last few weeks. He’s a master at the grill, so we’ve been making most of our protein that way and then supplementing with either an easy salad or some sort of veggie. But every once in a while we crave something just a little fancier, and this quinoa bake is just the answer!

I can’t remember how it came to me, but a few weeks ago I suddenly got the urge to make some sort of Mexican-themed dish pairing shrimp and poblano peppers. I thought about it for a while, and wavered between making ACTUAL enchiladas, nachos or tacos. But then I thought about how NOT to complicate my life and instead make something that was (a) healthy and that (b) I could easily throw together and just pop in the oven. With the extra pop of protein it provides, a quinoa bake seemed like the perfect way to get the flavor combinations I was craving while also having a filling, delicious meal on hand in the refrigerator to heat up at a moment’s notice.

A Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is a great one-pan, weeknight meal.

To be fair, if you count cooking the quinoa and making the cashew cream, this may not be considered a “one-pan dinner.” But, let’s be real, you really should have some cooked quinoa on hand at all times (meal prep Sunday anyone?) and if you haven’t yet tried your hand at cashew cream you are truly missing out on life. I’ve basically started using it in every recipe where I’m craving a creamy sauce and it is soooooo good you don’t even miss the cream. (See these Healthier Chicken Pot Pie Pockets, this Healthy (Vegan) Green Bean Casserole and this Curry Gnocchi with White Lamb Bolognese, for example.)

So here’s the scoop on how to make this life-changing Healthy Shrimp and Poblano “Enchilada” Quinoa Bake: First, make sure you have some cooked quinoa and cashew cream on hand. I recommend cooking the quinoa using vegetable or chicken broth to add an extra punch of flavor, and I’ve included my go-to recipe for cashew cream below for your ease and convenience (save it, make it, memorize it!)

After that, it’s just a matter of tossing all the ingredients together in a bowl, transferring them to a baking dish, topping with some cheese and popping the whole thing in the oven! The greatest thing about this Healthy Shrimp and Poblano “Enchilada” Quinoa Bake? It’s ready to devour in just 15 minutes!! Now that’s the perfect dinner if I ever saw one.

Healthy Shrimp and Poblano "Enchilada" Quinoa Bake ready for the oven!

And, although the hubs and I EASILY polished off at least half of the bake in one sitting, I also love the fact that it reheats beautifully, which means this preggo mama can have a delicious, healthy, protein-packed meal or snack at a moment’s notice.

What do you think? Have I convinced you yet? I double dare you to give it a shot this week. And, as always, be sure to tag @caligirlcooking in any of your creations so I can share them all over social media! Xo

A heaping scoop of this Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is the perfect filling lunch or dinner.

A heaping scoop of this Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is the perfect filling lunch or dinner.
Print
Healthy Shrimp and Poblano "Enchilada" Quinoa Bake
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

A healthier take on enchiladas featuring fresh shrimp and poblano peppers, a cashew cream sauce, cheese topping and plenty of flavor!

Course: Main Course
Cuisine: Mexican
Author: CaliGirl Cooking
Ingredients
For the quinoa:
  • 1 1/4 cup dry quinoa
  • 2 1/2 cups vegetable stock
For the cashew cream:
  • 1 cup cashews, soaked at least 4 hours or overnight
  • 1 teaspoon nutritional yeast
  • 1/4 teaspoon salt
  • 3/4 cup water
For the quinoa bake:
  • 2 poblano (or pascilla) peppers
  • 1/2 teaspoon each cumin, chili powder, garlic powder, cayenne and paprika
  • 1/4 teaspoon salt, plus more to taste
  • Dash of pepper, plus more to taste
  • 10 ounces peeled and deveined shrimp, tails removed and cut in half (if large)
  • 4 cloves garlic, minced
  • 1/2 of an onion, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 1/2 cups shredded Jack cheese
  • Cilantro and avocado, for garnish
Instructions
  1. Soak cashews in water overnight at least one night before you plan to make the quinoa bake. The next morning, drain the cashews and add them to a blender with the rest of the cashew cream ingredients. Puree until a smooth cream forms and set aside.

  2. You can also prepare the quinoa one day (or more) in advance of making the dish. Simply add the quinoa and vegetable stock to a medium saucepan, bring to a boil, reduce and cook for 10-15 minutes, or until all of the liquid has been absorbed by the quinoa.

  3. Once you have the cashew cream and quinoa prepped, the rest of the meal will come together in a flash. Using a gas grill or stovetop, hold each pepper with a pair of metal tongs and place over a medium flame until the skin is nicely charred. Remove from heat and destem and chop into bite-size pieces once cool enough to touch. Set aside.

  4. In a small bowl, mix together the cumin, chili powder, garlic powder, cayenne, paprika, ¼ teaspoon salt and dash of pepper. 

  5. Preheat the oven to 400 degrees Fahrenheit and get out a 3-quart baking dish.

  6. In a large mixing bowl, toss the shrimp with the prepared seasoning blend, then add the cooked quinoa, charred peppers, garlic, onion and tomatoes. Finally, add the entire batch of cashew cream you prepared in advance. Stir to combine. 

  7. Transfer quinoa mixture to the 3-quart baking dish and top with shredded Jack cheese. Place in oven and bake for 15 minutes.

  8. Garnish with fresh cilantro and sliced avocado and enjoy!

Healthy Shrimp and Poblano "Enchilada" Quinoa Bake | CaliGirlCooking.com

Carrot, Sweet Potato and Cauliflower Pizza with Fontina

The best way to get our daily dose of veggies!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

I mean, who doesn’t want to get their Vitamins A and C and tons of fiber from a PIZZA? That’s right, carb-y crust and cheese included. How many times do I have to tell you I’m all about keeping things balanced? This Carrot, Sweet Potato and Cauliflower Pizza with Fontina is nothing but.


If it were up to me, we’d have pizza for dinner at least a couple of times a week. I mean, I’ve certainly made quite a few insanely delicious variations here on the blog already (see this Pastrami Pizza, this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey and this Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust.)  It really is one of my favorite foods, but we gotta keep things in check and make sure we’re evening out that sort of dinner, which is a little more indulgent, with healthier stuff like broth-based soups and protein-packed salads. No restriction, just variation! That’s how I like to eat and I hope it’s the same for you.

That being said, if there were ever a “healthy-ish” version of the dish to be had, this Carrot, Sweet Potato and Cauliflower Pizza is it. So you don’t even have to feel one bit bad about whipping it up on a weekly basis! And thanks to Jim Lahey’s No-Knead Pizza Dough recipe, you can make one pizza that easily feeds two one night, and another one with the leftover dough a few days later. Let me tell you, we were quite excited to whip out the extra dough and have a pizza ready in 20 minutes this weekend when we had so many better things to do than slaving away in the kitchen.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

With it still being winter (and with all the crazy weather we’ve been having in California – I don’t think it’s rained this much in yearrrrrs!) the root vegetables that top this pizza are the perfect thing to make you feel like you’re eating the ultimate comfort food while still getting all of the vitamins and nutrients that they’re known for.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Looking at these likely drool-inducing photos, you may be wondering what those purple-looking things are. They’re the carrots, my friends! I spotted the tri-color bag at Trader Joe’s and knew they’d be the perfect way to jazz up the monotony of color that orange carrots would have provided. That being said, plain ol’ orange carrots would work just fine if you’re not looking to make your pizza super photogenic.

So let’s talk about the process of making the deliciousness that is this Carrot, Sweet Potato and Cauliflower Pizza with Fontina. As I mentioned above, I used Jim Lahey’s popular No-Knead Pizza Dough recipe for the base, but you could easily use your own homemade pizza dough recipe OR even a store-bought, premade dough. Jim Lahey’s recipe does require an overnight rise, so plan ahead if you’re going to go that route. It also makes enough dough for two pizzas, but you can easily save one for later if you’re not feeding a crowd that particular night!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

After the dough has gone through its overnight rise, the pizza comes together in no time at all. Simply roll the dough out onto your favorite pizza stone (or a pizza pan if you don’t have a stone,) add the toppings and pop it into the oven for 20 minutes. That’s all you need! Your delicious dinner will be ready for you faster than you can finish a glass of wine.

Speaking of wine, my mom is coming down to visit later today and I’m very much looking forward to catching up with her and enjoying a delicious glass of vino or two. We’re heading to check out a new, hip restaurant in Santa Barbara tonight, so be sure to check my Insta-stories for all the deets!

I hope you’re having a great week. Maybe bake up a little pizza tonight to get past the hump? Xx

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com
Print
Carrot, Sweet Potato and Cauliflower Pizza with Fontina
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This easy pizza recipe is loaded with bright orange and purple veggies, all topped off with a hefty serving of slightly salty fontina cheese.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1/4 cup cornmeal
  • 1/2 recipe Jim Lahey's No-Knead Pizza Dough (or other pre-made dough)
  • 1 small sweet potato, thinly sliced
  • 2 carrots, thinly sliced
  • 1 cup finely chopped cauliflower florets
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, peeled and minced
  • 2 cups grated fontina
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. Sprinkle the cornmeal evenly over your pizza stone or pan, whichever you are using, then roll the dough out on the pan in a circular shape. 

  2. In a medium mixing bowl, combine the sweet potatoes, carrots, and cauliflower with 1 tablespoon olive oil, the fresh thyme, salt and pepper. 

  3. Drizzle the remaining 2 tablespoons of olive oil over the prepared pizza dough, then sprinkle on the minced garlic and then the grated fontina cheese. Top with the vegetable mixture. 

  4. Put the prepared pizza in the oven and bake at 450 for 20 minutes, or until the crust is nice and golden and the cheese is melted. Remove, slice and serve as soon as it has cooled slightly.

Recipe Notes

Click here for Jim Lahey's No-Knead Pizza Dough recipe.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com