Butternut Squash Casserole

It's time for the "parade of squash" as my husband calls it.  Fall is when my CSA pick-ups are filled with squash of different shapes, sizes, and colors.  I love squash and all its nutritional benefits. Filled with Vitamin A, B6, and C, as well as fiber and potassium, butternut squash provides a healthy punch in a small package.

I usually make soup from the butternut squash, but I wanted to try something different. This creamy casserole appeared to be a great side for  a big holiday feast.  After trying it, I know it will be a great sweet addition to our Thanksgiving table in the same way that the baked pineapple has become a Christmas staple.

The original recipe I found recommended peeling and cubing the squash; then, boiling it for about 15 minutes.  I don't have time to cube that squash so I'll be halving it and roasting it with a bit of water until it's tender. Roasting will take longer, but I can do other work as it bakes.  Additionally, I cut the sugar amount from 1/2 cup since I know how sweet butternut squash can be.  Another option would be to trade sugar for maple syrup to change the flavor.
A few other recipes included toppings of Rice Krispies mixed with butter or Nilla Wafers mixed with butter and browned to add a finished look for the table. When I reheated too long in the microwave (oops!), I added some applesauce which was delicious too.



INGREDIENTS: 

• 1 large butternut squash, roasted
• 1/4 cup sugar
• 2 eggs
• 2 T butter
• 1 t vanilla extract
• 1/4 t cinnamon, ground
• 1/4 t nutmeg, ground
• 1 cup pecans

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Prepare a 1 1/2 quart baking dish with cooking spray.
2. Scoop inside of roasted squash.
3. Add to bowl, beat.
4. Add other ingredients.  Mix well.
5. Place in prepared dish. Bake for 35 minutes. 

Yum-reheating in the microwave with some apple sauce was awesome!

TIME: 45 minutes prep (includes roasting), 35 minutes baking time

DIFFICULTY: Easy

SOURCE: https://www.tasteofhome.com/recipes/creamy-butternut-squash-casserole

Cheesy Twice-Baked Butternut Squash

Just when I thought I had found my favorite butternut squash dish, this one came along and rose quickly to the top.  In fact, after our CSA squash was exhausted, I found myself shopping for more at the grocery store.  I doubled this recipe and took it to Thanksgiving dinner at my parents' house, where the small amount that was left after dinner was gone by the end of the evening as people went back for more.  I have even made it a couple of times since Thanksgiving, taking advantage of the seasonal produce sales.  This is my kids' and husband's favorite way to eat butternut squash, hands down.

INGREDIENTS:

• 1 butternut squash (~2 lb.)
• 1 cup water
• 3/4 cup Shredded Sharp Cheddar Cheese
• 1/2 cup Sour Cream
• 1 Tbsp. chopped fresh chives
• 1/8 tsp.  paprika
• 6 RITZ Crackers, crushed (about 1/4 cup)
• 1 Tbsp. butter, melted

DIRECTIONS:

1. Heat oven to 425ºF.
2. Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
3. Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
4. Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish. Alternatively: Rather than putting the mixture back into the shells, you can put it into a small baking dish.
5. Bake 22 to 24 min. or until heated through.

Difficulty: Easy

Time: about 1 hour and 20 miutes, most of which is hands-off time

Source: www.kraftfoods.com

Quinoa Salad with Butternut Squash

I am getting a bit sad that we will shortly be receiving our last of the produce from our CSA.  I have really loved the fresh fruits and veggies and the adventure that has come with figuring out what I will make next and how to use some of the ingredients that I am not so familiar with (like the fennel that came in a recent bag).  Generally speaking, the later bags of the season are filled with a variety of wonderful squashes, and I am always seeking that one special recipe that uses them.  I think I have found that recipe for butternut squash.

My family is a big fan of dried cranberries (hence, the Costco-sized bag) and we are all growing more and more fond of the nutrition powerhouse quinoa.  This recipe is a great side dish, full of fall flavor, and one that would make a perfect addition to a Thanksgiving table . I found that I loved it even more as leftovers, after the flavors all had a chance to meld together.

INGREDIENTS:

• 1 butternut squash
• Olive oil
• Salt and freshly ground black pepper, for seasoning squash
• 2 cups quinoa
• 4 cups water
• Pinch of salt
• 1 cup dried cranberries
• 1 cup pepitas (these are actually the insides of pumpkin seeds; I got mine in the nuts and seeds section of our grocery store)

For the Citrus Honey Dressing:

• Juice of 3 large oranges (I used about 1 cup of no sugar added OJ)
• Zest of 1 large orange
• 1/4 cup olive oil
• 1 tablespoon honey
• Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To prepare the squash: chop off the ends and poke holes in the skin with a fork.  Microwave it for 3-4 minutes.  After letting it cool, peel the skin off with a vegetable peeler.  Cut into 1/2 inch cubes.
2. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.
3. While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
4. In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.

Difficulty: Medium - only because of the squash prep

Time: about 40 minutes, but not all of that is active (the squash takes a while to roast)

Source: Adapted from www.twopeasandtheirpod.com

Tomato and Gorgonzola Pasta Salad

I seriously cannot express how much I love this pasta salad.  The flavors of the arugula, Gorgonzola, and homemade Lemon Shallot Vinaigrette are amazing together.  This uses an entire box of pasta, so you can definitely serve a crowd if using this as a side dish; it would be perfect to take as a contribution to a picnic or another get-together.  (Use whole wheat pasta for an added healthy twist.)  I have also taken the leftovers as a stand-alone lunch.

INGREDIENTS:

• 1 16 oz package penne or rigatoni pasta
• 1/2 cup Lemon Shallot Vinaigrette (click here for the easy recipe)
• 1 1/4 lb beefsteak tomatoes (I used what I had available), seeded and chopped
• 4 oz. Gorgonzola cheese, crumbled
• 1/2 (4 oz.) package arugula 

DIRECTIONS:

1. Prepare pasta according to package directions.  (If you haven't made the vinaigrette, there is enough time to do so while the pasta is cooking.)  Toss together hot pasta and vinaigrette in a large bowl.  Cool.*  
2. Stir tomatoes and cheese into pasta mixture.  Just before serving, stir in arugula; stir in salt and pepper to taste.

*The recommended cooling time from the original recipe is 30 minutes; I don't always wait so long.  The difference is that the cheese may melt a bit when you add it.

Difficulty: very easy

Time:  about 30 minutes

Source:   Southern Living magazine, July 2014

Cheesy Bacon Potatoes (slow cooker)

For years and years, I have taken the same few things to summer picnics and parties - cheesy potatoes, eclaire dessert, and strawberry salad being the most common.  But I am always looking for something new to contribute.  In May, when at the birthday party for one of my favorite little boys, his amazing mom served these amazing potatoes.  Fortunately, she was willing to share the recipe!  They were a huge hit when I took them to a July 4th party.

INGREDIENTS:

• 5 lbs. golden potatoes - cubed (I used red and you can make this with peels or without)
• 1 lb. Velveeta – cubed
• 1 pint REAL Mayo
• 1 lb. bacon – cooked in pieces
• 1 large onion

DIRECTIONS:

1. Peel (or scrub) and cut potatoes.  Boil them until tender.  
2. While the potatoes are cooking, cube Velveeta, cut onion, and cook bacon.  
3. Drain potatoes.  Spray Crock-pot.  Combine the ingredients.  Stir a couple times.  Cover and cook for 1 ½ hours on high.

Difficulty: pretty easy
Time: The potato scrubbing took me a while - I actually think it would have been quicker to peel and wash.  Otherwise, about 20 minutes to prepare and then 1.5 hours in the crock pot.
Source: my amazing friend, Georgeanne

Cheesy Rice and Corn Casserole

Ok, I have been debating whether to post this recipe because although I love it, my kids definitely don't.  But, I have found that people either love or hate cilantro, and I think my kids just happen to fall into the latter category.  (They say it tastes like stink bugs.  Hopefully, they haven't eaten those to find out.)  So, for those of you who love cilantro, this is for you.  I actually grow my own, and now is the time to use it!

INGREDIENTS:

• 1/2 cup chive and onion cream cheese
• 1 egg, lightly beaten
• 2 cups Minute white rice, cooked
• 1 can (15 1/4 oz) corn with red and green peppers, drained
• 1 cup Four Cheese Mexican Style shredded cheese, divided
• 2 Tbsp chopped cilantro

DIRECTIONS:

1. Preheat oven to 375 degrees.  Mix cream cheese spread and egg in large bowl until well blended.  Stir in rice, corn 3/4 cup of the cheese and cilantro.
2. Pour mixture into a greased 1.5 qt baking dish.  Sprinkle with remaining cheese.
3. Bake 20-25 minutes or until cheese on top is melted and lightly browned.

Difficulty: easy

Time: 10-15 minutes prep, 20-25 minutes baking

Source: I got this from a Kraft Food and Family magazine, copied it onto a recipe card, and have made it since before I had kids (so at least 7 years ago!), but I don't know the exact date of publication

Mac and Cheese with Squash

I am not really the type to "sneak" veggies into things because I am fortunate enough to have kids who are at least willing to tolerate them (if not enjoy them) when they are perfectly visible.  However, when faced with the opportunity to make a family favorite healthier by adding pureed acorn squash, I decided to go for it.  Little did I know that not only would it be healthier, it would taste awesome, too.  My family gobbled up this delicious mac and cheese!

INGREDIENTS:

• 1 acorn squash (I used one a little larger than a softball and have used some slightly smaller, as well)
• salt and pepper
• 3 cups (dry) penne pasta
• 2 1/2 cups milk, divided
• 2 Tbsp butter
• 3 Tbsp flour
• 1/8 tsp nutmeg
• 1/2 Tbsp dried rosemary
• 2 cups sharp cheddar cheese (or a mixture of cheese to suit your tastes)
• 1/2 cup panko 

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Using a sharp, sturdy knife, halve the acorn squash.  Remove seeds and place on a baking sheet, skin side down.  Sprinkle with salt and roast for about 50 minutes, until fork tender. (Time saving tip: I bake multiple squashes at once and save the others for other dishes or freeze to use in this dish at a later date.)
3. While water is boiling for the pasta, scrape the cooked squash from the skin and place in a food processor or high speed blender with 1/2 cup of milk.  Blend until pureed.
4. While pasta is cooking, melt the butter in a large skillet over medium heat.  Add the flour and nutmeg, whisk for 2-3 minutes.  Add remaining milk, whisk until smooth.
5. Increase heat and bring the flour/milk mixture to a boil, whisking the entire time.  Once thickened, turn the heat to low and whisk in the squash and rosemary and salt and pepper as desired.
6. Add the cooked macaroni to the mixture and combine thoroughly.
7. Pour half of the noodle and sauce mixture into a greased 2 quart baking dish.  Sprinkle 1 cup of cheese on top.  Add the remaining noodle mixture and then the other cup of cheese.  Sprinkle breadcrumbs on top.
8. Bake for 25-30 minutes or until melted and bubbling.  Let rest for 5 minutes before serving.

Difficulty: medium (but oh so worth it)

Time: 50 minutes to bake the squash (can be done ahead), 20 minutes hands-on, and 25-30 minutes baking time

Source: adapted from multiple sources, including www.twopeasandtheirpod.com

10 Great Recipes for the Holidays

GREAT USES OF LEFTOVER TURKEY:

Turkey Day Casserole 

     

Easy Turkey Stromboli

EASY APPETIZERS:

White Pizza Dip

Baked Artichoke Appetizer

SIDE DISHES TO TAKE ALONG:

Mashed Potato Casserole

Mashed Sweet Potatoes and Apples

EASY CAKES:

Pumpkin Dump Cake

Stir Crazy Cake

GREAT FOR THE COOKIE TRAY:

m&m Cookies

Old Fashioned Orange Cookies

Creamy Lemon Basil Potato Salad

Potato salad, while certainly a picnic and barbecue staple, has never been a favorite of mine.  In fact, I can't think of even one time that I put it on my plate while pursuing the options at a summer get-together.  When I came across The Pioneer Woman's Creamy Lemon Basil Potato Salad recipe, I knew I had finally met my potato salad match.  The basil, lemon, and pesto are just what I needed...the combo makes for a perfectly delicious and light dressing when mixed with a minimal amount of mayo.  This version of the recipe makes enough for a side dish (with a little bit leftover) for my family.  I would double or triple it if making to take to a picnic, where it is sure to be a hit.

INGREDIENTS:

• 1 qt small red or new potatoes (8 or so), cut into quarters (or smaller, depending on the size of the potato)
• 1/4 cup mayonnaise with olive oil
• 1 Tbsp Olive Oil
• 2 Tbsp lemon juice
• 1 tsp pesto
• fresh basil, chopped
• salt and pepper to taste

DIRECTIONS:

1. Bring water to a boil; add a pinch of salt and the potatoes.  Boil for 10-15 minutes or until fork tender.  (Careful not to overcook; you don't want mashed potatoes!)
2. In a small bowl, mix together the mayo, olive oil, lemon juice, and pesto until thoroughly combined.
3. Drain the potatoes and place in serving bowl.  Pour dressing mixture on top and gently stir.  Add chopped basil, salt, and pepper; stir again.

Difficulty: easy

Time: 20 minutes

Source: adapted from The Pioneer Woman's recipe of the same name (click here to see original)

Couscous with Swiss Chard, Raisins, and Feta

Though Kelly has gotten fresh produce through a CSA for several years, this is the first summer that my family has signed up to participate in one.  I wanted to support local agriculture and enjoy some fresh-from-the-farm foods.  In addition, I knew that it would expand my family's food horizons, and I was looking forward to that, too.  It is really fun to see what is going to be in the basket when we pick it up.  Having never tried swiss chard before, my husband and I were astounded by how delicious this healthy, fresh recipe was.  I am hoping that we get more swiss chard in our basket this summer!  (Full disclosure:  My kids each had a bowl with little complaints, but I think that it will take a few tries before they enjoy it as much as my husband and I do.  As with all kids, it generally takes a couple exposures before they are totally accepting of new foods...but they get there eventually!)


INGREDIENTS:

• 2 Tbsp extra-virgin olive oil 
• 3 cloves garlic, chopped 
• 1 1/4 cups couscous (I used French)
• 1 14 oz can vegetable broth
• 2/3 cup golden raisins 
• Salt and pepper 
• 1 bunch swiss or rainbow chard, stems and leaves chopped separately 
• 1 15 oz can chickpeas, rinsed 
• 2 oz crumbled feta cheese 

DIRECTIONS: 

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. 
2. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt. 
3. While the couscous is simmering, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. 
4. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Difficulty: Medium
Time: 20-25 minutes total
Source: http://www.rachaelraymag.com/Recipes/

Savory Onion-Roasted Veggies

How is it possible that I like each new Gooseberry Patch cookbook better than the last?  I am not sure, but our latest giveaway, Weeknight Dinners, is absolutely fantastic.  Actually, in the time since Kelly and I were sent the cookbook to review, I have made so many of the recipes that I wasn't sure which to include here first!  After some thought, I decided to start with these amazing roasted veggies, because this is a recipe that I have come back to multiple times already.  It makes a perfect side dish, as the potatoes and veggies are both included.  I have served this side with pulled pork sandwiches, sloppy joes, steak, and chicken and have loved it with every pairing.  I love these veggies so much that I have been known to eat them cold out of the fridge as a snack the next day!

As for the book, this is a must have for busy families. It is divided into chapters that make meal prep simple: Meatless Mondays, Tex-Mex Tuesday, Italian Night Wednesday, Comfort Food Thursday, and Just for Fun Friday. Nearly all of the meals are quick and easy, and there is a huge variety in each chapter, including slow cooker recipes, desserts, soups, and more.  From the Meatless Monday chapter, I highly recommend the Spinach Stuffed Shells in addition to this recipe.  I also can't wait to share with you a recipe from the Just for Fun Friday chapter called "Stir Crazy Cake" - a cake from scratch that is mixed right in the pan!

We are sorry but the giveaway for this post has ended.

INGREDIENTS:

• 1.35-oz package onion soup mix
• 1 lb. potatoes, quartered or cubed
• 16-oz package baby carrots
• 1 red pepper, cut into chunks
• 1/3 cup olive oil
• juice of 1/2 lemon (I used 1-1/2 Tbsp)
• 2 Tbsp. fresh parsley, chopped
• garlic powder, salt, and pepper to taste

DIRECTIONS:

1. Preheat oven to 425 degrees.  Spray a baking sheet with non-stick vegetable spray.
2. Combine all ingredients in a large bowl; toss to coat vegetables well.  Spread mixture evenly on baking sheet.
3. Bake for 40 minutes, stirring every 10 minutes or until potatoes are tender and other vegetables are golden and caramelized.

Difficulty: easy

Time: 5-10 minutes prep, 40 minutes to bake

Source: Gooseberry Patch's Weeknight Dinners, Copyright 2012

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Mashed Sweet Potatoes and Apples

My mother-in-law made these for Christmas Eve last year, and my son made sure we got to keep all of the leftovers.  He asked for them every day until they were gone.  They were SO good!  They are sure to be a hit for Thanksgiving when I bring them to my parent's house this year, and I even plan to make them when my son gets his tonsils out in a few weeks - they are a great, healthy, soft food that he will be able to eat and that the rest of the family will enjoy as well.

INGREDIENTS:

• 4 lg sweet potatoes (3 1/2 to 4 lb) - I use yams when they are cheaper and it is just as good (note: yams are actually sweeter; though they are not as calorie dense, they don't provide as many vitamins and minerals as sweet potatoes)
• 1/2 cup butter or margarine, softened
• 3 medium apples, peeled, chopped (about 4 cups)
• 2 tsp ground cinnamon or pumpkin pie spice
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit. Line cookie sheet with foil.  Pierce sweet potatoes with fork; place on cookie sheet.  Bake 1 hr to 1 hr 15 min or until tender when pierced with a fork.  Let stand 15 minutes or until cool enough to handle.
2. Meanwhile, in 10 inch nonstick skillet, melt 2 tablespoons of the butter over medium heat.  Cook apples, cinnamon and sugar in butter 5 to 7 minutes, stirring frequently, until apples are tender.
3. Spray 13 x 9 inch glass baking dish with cooking spray.  Slip off sweet potato skins; place potatoes in large bowl.  Add salt, pepper, and remaining 6 tablespoons butter; mash until no lumps remain.  Add apple mixture; mix well.  Spread in baking dish.
4. Cover with foil; bake 25 to 30 minutes or until center is hot. 

Difficulty: pretty easy, though there is a bit of chopping and mashing (the mashing takes less than 30 seconds, though, if the potatoes are done enough)

Time: total of 1 hour and 45 minutes to 2 hours from start to finish, much of which is hands-off

Source: I believe that my mother-in-law got this recipe from a Weight Watchers cookbook

Zucchini Parmesan Crisps

Once upon a time, my now-93-year-old grandmother had a huge garden.  Despite having ten children, and thus, plenty of people to give them to, she always seemed to have an abundance of zucchini.  I recall eating zucchini as a child in a million different ways - fried zucchini, zucchini sauteed in butter, zucchini bread, zucchini pancakes - you name it.  I loved them all.  Now, one of my favorites are these zucchini crisps.  They  are a great way to use a spare zucchini or two and you can cook them to be as crispy as you would like, without all of the fat that comes with deep frying.  My whole family devours them every time I make them.

INGREDIENTS:

• 1 medium zucchini (sliced thinly, will ultimately fill a large baking sheet)
• 1/2 Tbsp of olive oil
• slightly less than 1/4 cup of panko breadcrumbs
• slightly less than 1/4 cup of shredded parmesan cheese
• salt and pepper

DIRECTIONS:

1. Preheat oven to 400 degrees.  Line baking sheet with foil and spray lightly with cooking spray.
2. Coat zucchini slices with olive oil by tossing together in a large bowl.
3. In a small bowl, mix panko crumbs, cheese, salt and pepper (to taste).
4. Press one side of each zucchini round into the panko mixture; place panko side down in a single layer on the baking sheet.
5. Sprinkle the tops of the zucchini rounds with the remaining panko mixture.
6. Bake for 20-25 minutes, depending on thickness of zucchini and desired crispiness.

Note: You may want to double this recipe!

Difficulty: Relatively Easy

Time: 25-30 minutes

Source:  Modified from The Food You Crave: Luscious Recipes for a Healthy Life and also seen on http://bakehouse.squarespace.com

Carrot and Couscous Salad

I tend to go with the basics when it comes to side dishes...rice, mashed or baked potatoes, even rice-a-roni or pierogies, and lately, quinoa.  But, sometimes the same-old, same-old gets a bit...well, old.  When I am in the mood for a side dish that's a little different, this one fits the bill perfectly.  It is super easy to make and seems to really hit the spot for spring and summer, as it is nice and light and a little bit sweet.  My kids love it because of the raisins, and I love that they hardly realize that there are shredded carrots in it, as well.  Buying pre-shredded carrots would cut the time down on this recipe quite a bit, but I like mine finely shredded so I take the time to do it myself.  This delicious side is all you need next to some simply prepared chicken, steak, or pork.  It even makes plenty for leftovers...Yum!

INGREDIENTS:

• 1 1/2 cups couscous
• 1 1/2 cups water
• 4-5 carrots, shredded
• 1/4 c olive oil
• juice of one lemon
• 3 T orange juice
• 3/4 cup of raisins
• a sprinkle of cumin 
• salt and pepper to taste

DIRECTIONS:

1. Boil water, add couscous.  Remove from heat, cover, and let sit for about 10 minutes.
2. In a large bowl, mix shredded carrots with the juice of one lemon, the orange juice, olive oil, whatever amount of cumin you would like (I just sprinkle the top), and salt and pepper.
3. Add fluffed (and drained, if necessary) couscous to the carrots along with the raisins.  Toss well and serve.

NOTE:  The original recipe did not have all of the measurements listed; this is the ratio of ingredients that we found we liked, but you may like more or less of something...feel free to experiment!

Click on picture to enlarge

Difficulty: Very easy
Time:  With pre-shredded carrots, this takes about 15-20 minutes.  If you shred the carrots yourself, expect it to take longer, especially if you like them as finely as I do.
Source: Mark Bittman's Kitchen Express, which was a much-appreciated gift to me from one of my best friends