squash

All posts tagged squash

Butternut and Acorn Squash Soup

Published March 7, 2016 by jenmatteson

It’s March in Minnesota, and as someone who has lived here my entire life, I know the weather can be completely unpredictable. It was 60 degrees over the weekend, and currently 61 as I write this, but that doesn’t mean we are out of the clear and into spring…yet. So despite the warmer weather, everyone could still use a simple soup recipe, just in case we have another cold snap again! Or, if you’re like me, you like soup year round ūüėČ

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While the ingredients scream fall, squash is readily available year round, and it can stay fresh at room temperature for several weeks (Sometimes I tend to over-vegetable-shop, so I can always leave my gourds for last!)

This soup is awesome! Not only is it rich and filling, but it’s¬†incredibly healthy! Plus, you will definitely get your daily dose of veggies. I like to add a bit more broth because it can get a thick, but that will depend on the size of squash you use. The apple brings a subtle sweetness without being overpowering, and the nutmeg adds a depth of flavor that brings all the flavors together! I¬†know it’s early to start thinking of Thanksgiving, but this is a fantastic first course/appetizer for the big meal. I drizzled with a bit of lemon olive oil before serving for an added freshness.

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Butternut Acorn Squash Soup

 

Butternut and Acorn Squash Soup

Source:
Servings:

Ingredients:

1 medium acorn squash
1 medium butternut squash
1 Fuji apple, peeled, cored and chopped
1 sweet onion, chopped
1 tbsp. butter
1 tbsp. olive oil
4 cups vegetable broth (chicken broth is fine if you’re not going for a vegetarian soup)
pinch nutmeg
salt and pepper

Directions:

1. Preheat oven to 375 degrees. Cut each squash in half (through the stem) and remove seeds and stringy insides. Place face down in baking dish or baking pan with a small amount of water on the bottom. Bake until tender when pierced with a fork, about 45 minutes. Remove from oven and let cool.

2. Once squash is cool enough to handle, scrape insides into a large bowl. Heat butter and olive oil in a large stock pot over medium heat. Add onion and apple and cook until soft, about 5 minutes. Add squash and broth. Bring to a boil, then let simmer for 15 minutes. Puree with an immersion blender (or transfer to blender or food processor – make sure the mix is then cool, otherwise you’ll have a mess on your hands). Add nutmeg and season with salt and pepper to taste.

Meatless Monday: Roasted Butternut Squash Quinoa

Published March 31, 2014 by jenmatteson

It probably seems like we’ve been eating entirely vegetarian lately, but it just so happens, I’ve just had a lot of Meatless Monday’s in a row!¬† I’ve kept myself busy trying out some veggie sandwiches for my girlfriend’s baby shower, which I still have one more to share, and have just happened across some other unignorably delicious meatless recipes.

Roasted Butternut Squash Quinoa

This quinoa salad does have butter, and while I think it would certainly taste good with oil in place of butter, I’m not sure you’d be able to achieve the depth and slight sweetness of brown butter with oil.¬† The sage and brown butter are absolutely amazing.¬† While this salad can be served chilled or room temperature, I think serving it warm brings out the best flavors!¬† I liked this so much, you could serve this as a lunch or a side to any meal.¬† We had dinner with Nate’s parents; Momma Marsha made mussels, so I brought this as a side.¬† It went perfectly!

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Roasted Butternut Squash Quinoa

Source: Adapted from Food and Wine
Servings: 8

Ingredients:

2 cups quinoa, rinsed and drained
1 shallot, finely diced
4 cups water
Kosher salt
2 tbsp. butter
freshly ground black pepper
1 tbsp. olive oil
1/2  butternut squash, diced
2 tbsp. sage, chopped

Directions:

1. In a medium pot over high heat, bring the quinoa, shallot, water, and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.

2. Preheat the oven to 400¬ļ. Toss the squash with one tablespoon of olive oil and season with salt and pepper. Place on foil-lined baking sheet and roast¬†for 25 to 35 minutes, or until slightly browned and tender, turning halfway through.

3. Meanwhile, place butter in medium sauté pan and melt over moderately high heat, swirling the pan continuously until the butter begins to foam and just begins to brown, about 2 minutes. Remove from the heat and add the sage, swirling for another 30 seconds.

4. In a serving bowl, toss the quinoa with the butternut squash, and sage brown butter, and serve.

Sausage and Apple-Stuffed Acorn Squash

Published November 4, 2013 by jenmatteson

Last week was sweet potatoes, this week is squash!  Squash is a quintessential fall vegetable, and makes an appearance on our table quite frequently this time of year.

Sausage-Stuffed Acorn Squash

I’ve mentioned Prevention RD several times in the past, and I hadn’t made one of Nicole’s recipes in a while.¬† I saved this stuffed acorn recipe quite some time ago, and every time I came back to it, it just didn’t feel like the right time of year to make it.¬† Being fall, I decided it’s about time.¬† I made this as a late lunch/early dinner on a Saturday before we headed to our friends’ party (the one I made the “ham pie bars” for (aka Lemon-Cranberry Pie Bars)).

Sausage-Stuffed Turkey Sausage

It was the perfect day for it, as it had just started to cool down, and Nate had been working in the yard all day.¬† Being that it was freezing rain, I’m pretty sure he was happy to come into a warm fall meal.¬† I was slightly worried about the apple because I didn’t want the stuffing to be too sweet, but I think it turned out great.¬† I did forget the mushrooms at the store, so I can imagine how much better this would have been than it already was.¬† This was easy to throw together, and while it takes a while to roast the squash, it’s well worth the wait.

Sausage-Stuffed Acorn Squash

Sausage and Apple-Stuffed Acorn Squash

Source: Adapted from Prevention RD
Servings: 4 large

Ingredients:

2 acorn squash, halved and seeded
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp ground sage
3/4 lb Italian seasoned turkey sausage (I used spicy, but sweet would work just fine)
1/2 cup onion, finely chopped
1 celery rib
4 oz mushrooms, chopped
1 apple, cored and chopped
1 cup panko
1/4 cup grated parmesan cheese
salt and pepper
1 egg, beaten

Directions:

1. Preheat oven to 400 degrees.  Drizzle olive oil evenly over the squash halves and sprinkle with garlic powder and sage.  Place on a prepared baking sheet, cut side up, and roast for about 1 hour, until squash is fork tender.

2. Brown the sausage in a skillet over medium heat until cooked through.  Transfer sausage to paper towel lined plate.  Add onion, celery and mushrooms to pan and sauté for 3 minutes.  Add apple and cook for another 2 minutes.  remove from heat.

3. Return sausage to the pan, and add panko and parmesan.  Salt and pepper to taste.  Add egg and combine.

4. Divide stuffing evenly between the squash halves, and bake for another 20 minutes.

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