Inspired by Butternut Squash
Abundant Harvest Organics boxes. They’ve been enormous! I’m having fun figuring out the different things I can do with this type of squash.
Some of the great things about Butternut Squash
Excellent source of carotenes, good source of vitamins C and B1. It is effective in helping to protect agains many types of cancer (especially lung cancer).Ã‚ (1)
freeze for later
add to soups and stews (Beef Stew, Chicken and Rice Soup, SpicyÃ‚ Turkey Chili)
add to sauces (Spaghetti, Mac and Cheese)
add to Shepherd’s Pie or Chicken Pot Pie
spread on Grilled Cheese (Buttered bread, squash pureÃƒ©, cheese, buttered bread, cook.)
Halve it, roast it with some olive oil, salt and pepper (Pierce the skin in a few places, 375F 45-60 minutes, in last 10 minutes, drizzle with honey.)
Slice it and roast itÃ‚ (Toss with olive oil, salt, pepper and seasonings of your choice, 400F for 10-15 minutes, or untilÃ‚ crispy and browned, flipping once if desired.)
Roast it along with beef or chicken (in the crock pot or oven)
Roasted Chicken and Veggies (just use squash in place of the sweet potatoes)
Squash FriesÃ‚ (Cut into sticks, about 1/2″ x 1/2″, toss with olive oil, salt, pepper and seasonings of your choice… I might use chili powder, smoked paprika and cumin. Bake at 400F for 10-15 minutes, or untilÃ‚ crispy and browned and inside is soft, turning once, if desired.)
CubeÃ‚ and add to soups and stews
Creamy Chicken and Rice Soup (I did this last night, it was delicious!)
CubeÃ‚ and add to Chicken Pot Pie
Ginger Squash Cake with White Chocolate FrostingÃ‚ (I really want to try this, but haven’t had time… if you make it, will you let me know how it turns out?)
Fake Pumpkin Pie (um, just use the squash instead of pumpkin… why not?!)
PumpkinÃ‚ Squashy Cookies (Pumpkin Whoopie Pies, or any other pumpkin cookie, made with squash)
Tonight for dinner I’m going to invent something I’m calling Double Butter Soup.
It will go something like this:
- 3 C butternut squash, cubed
- 1 onion, chopped
- 1 carrot, chopped
- 1 turnip, chopped
- 1 watermelon radish, chopped
- 1 clove garlic, chopped
- 4-6 T butter
- 2-4 T olive oil
- 1/4 C white wine or apple cider vinegar
- 2 T apple cider vinegar
- 2 C milk
- 1 1/2 C chicken or vegetable stock, or water (I used water)
- pinch nutmeg
- pinch cayenne
- pinch smoked paprika
- pinch chili powder
- 1 T maple syrup
- Heat a soup pot, add butter and cook until it’s really brown and bubbly (it will smell really good). Add olive oil, veggies and seasonings. Cook 10 minutes, or until veggies are getting tender.
- Add wine/vinegar and cook until veggies are tender and mushy.
- Add water/stock and milk. Bring to a boil, cook 2 minutes or so.
- Remove from heat. Using immersion blender, blend soup (careful, it splatters a lot!). (Or use a blender, working in batches, making sure to remove the center plug thingie and cover the hole with a towel – this lets the steam out, and makes it so the plug doesn’t fall in and get blended up with the soup… yes, I’ve learned this from experience.)
- Return to stove. Add apple cider vinegar and cook 2 minutes.
- Top with bacon and croutons.
I might top it with bacon (I did, it was great!)… because I love bacon. You could also top with crunchy pan-fried onions, oven baked croutons (slice a baguette, homemade bread, or even use sandwich bread; cube, drizzle with olive oil, salt and pepper, chili powder, broil or bake for 5 – 10 minutes – I do this in the toaster oven, a conventional oven might take less time – keep an eye on it so it doesn’t burn!)
(If you have any persimmons leftover from weeks ago, they could be added to this too: peeled and cubed, just like the squash.)
Leftovers could be turned into a pasta sauce for tomorrow’s dinner.
And, last but not least, watch tomorrow’s episode of A Cooking Show with Rachel O – This Week’s FeastÃ‚ to see one more way to use Butternut Squash!!
(P.S. Have I mentioned lately that I LOVE MY JOB!?! It’s a lot of work, sure, but it’s so much fun!!! Thanks for reading, friends!!!)