Monday, October 17, 2011

Squash Soup

1 large butternut squash - peeled and cubed
1/2 green pepper
1 large onion
garlic (I used garlic oil but minced garlic or dry garlic would work)
holiday seasoning (sage, italian seasonings, S&P)
1 cup water

I baked the above items in a Pampered Chef casserole dish covered with a cookie sheet to keep in the moisture at 350 for about 1 1/2 hours or until quite soft. (*the smell of garlic through the house was awesome! so I must have used quite a bit.)

baked squash cubes
1 can evaporated milk
2 cans water
3 tsp chicken boullion

Allow to cool, so you don't crack your food processor bowl or blender, for about 1/2 - 3/4 hour. Then process everything into a puree. Pour directly into a crock pot. It took 2 loads to process all of my squash without making a mess. In the bowl of the food processor, pour 1 can evaporated milk, 3 tsp chicken boullion powder and 2 cans of water * the reason I do this is to ensure I get all the spices and vegetable out of the bowl. Blend and then add to the crock pot. Stir well, cover and refrigerate.

Heat on low for the next day.
Serve with bread sticks or top with croutons.
Suggested to be topped with chives.

"Bon Appetit!"

Wednesday, October 12, 2011

Stuffed Squash (new)

2 really large squash were given to us this year (they were almost 1 1/2 feet long with very little seeds). So I had to come up with a useful way to use this much of that veggie.

Cut 1 squash in 1/2 and core out the middle (leaving a trench with 1" of squash around the sides.
****cube the interior flesh you take out and freeze for use in stews this winter!
Leave skin on to stabilize the shape. Place into cake pan with 3/4" water.

In a bowl mix:

1 cup cooked rice
1lb ground beef/pork/turkey/chicken
1/2 tsp minced garlic
diced onions to taste
diced green peppers to taste
S&P
1 tsp italian seasoning
PLUS any other veggie like mushrooms, celery or corn
1 cubed apple with or without skin

stuff into you your hollowed out squash.

With foil tent cover the cake pan.
Bake at 325 for 2-3 hours or until flesh is tender and can be poked with a fork.
Remove from oven to set (like a lasagna).

Serve with a salad and/or on a bed of pasta.


In a sauce pot:

1- 1 1/2 cups of apple juice/leftover wine
leftover salsa
leftover spaghetti sauce
and 1 can cream soup (I used celery but there are lots of cream soups out there!)

Whisk to a boil, and let reduce to about 1/2. Pour over the squash and pasta.



"Bon Appetit!"