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Tag Archives: Butternut Squash

Fun adventures and a new cookbook

A few weeks ago, I mentioned in one of my posts that my mom, grandparents and I were taking a trip to Pawhuska, Oklahoma to see The Pioneer Woman’s Mercantile for my birthday. I am happy to say that we all had a wonderful time! While we there my mom also bought me one of The Pioneer Woman’s cookbooks. To start things off with this new cookbook of mine I thought I’d try and share with you her butternut squash soup recipe.

The soup was a lot of hard work neither easy or quick for me but it was very worth it and of course it was delicious!

Butternut Squash Soup

Ingredients

2 medium butternut squash, peeled and seeded, sliced

2 Tbsp olive oil

1 medium onion, finely diced

1/2 C. Heavy cream or half and half

4 C. vegetable or chicken broth

1/4 C. Maple syrup

1/2 tsp. salt

1/8 tsp. red pepper flakes, optional

Directions

Preheat the oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray. Set aside.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down completely before peeling off the hard skin off.

3. In a large pot, cook the onion in the two tablespoons of olive oil over medium heat until soft and lightly caramelized, seven to eight minutes. Add the squash and the chicken broth and cook the mixture until bubbly and the squash is tender.

4. Use an immersion blender to purée the soup in the pot until totally smooth. You can also transfer the mixture in batches to a regular blender; just don’t fill it more than halfway full since the soup is extremely hot! Carefully transfer the puréed soup back to the pot when it’s done.

5. Add the heavy cream, maple syrup, salt and red pepper flakes. Then stir it around and let it simmer for five minutes more. Give it a try and add more salt or red pepper flakes to your liking.

6. Eat! 😋

Source The Pioneer Woman Cooks DinnerTime

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A southern girl & food blogger

As many of you know, I live in the vast and exciting city of Houston located in the heart of Texas. There are numerous of things I like and don’t like about life in the city. I love it that there are a lot of fun things to do here, so many that I can’t share all with you today because it would take forever. However, I will tell you my three most favorite attractions, they are watching the Houston Astros baseball team, checking out the variety of museums and shopping at The Galleria Mall.

What I dislike most about living in H-town is the crazy weather, especially when wintertime arrives, close to the Christmas season, because it never snows here. If we are fortunate, maybe every ten years! Although it can get chilly here, it only stays around for a few days and then it will get hot. If you ever have lived in Houston, then you understand what I’m talking about.

Now on to the recipe

Last Thursday I made Butternut Squash Alfredo Pasta, and I still had a quite bit of butternut squash cubes leftover. So on Sunday afternoon since it was a chilly, rainy and lazy day I decided to get creative in using the remaining of the squash and made my own recipe. The butternut squash is roasted in a garlic butter and honey glaze. It was delish! This recipe would make a great side dish to go along with your family’s weeknight dinner.

Garlic Butter Honey Roasted Butternut Squash

INGREDIENTS:

1 lb butternut squash, peeled and roughly cubed and or you can purchase the cubes in packages at a grocery store
2 Tbsps melted butter, salted or unsalted
3 dashes ground black pepper if desired
2 tsp finely chopped parsley leaves
2 Tbsps honey

Directions

Preheat the oven to 400°F. Line a 9×13 baking dish with foil or parchment paper. Set aside

Combine the butternut squash cubes, the melted butter, black pepper, parsley, and honey in a big bowl, then spread out the squash in a single even layer onto the previously prepared baking sheet. Roast for 30-45 minutes, or until the squash is fork-tender and lightly browned. Serve with chicken or pork chops.

Created By: Courtney Kennedy

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FOLLOWING CERTAIN RECIPES CAN BE MISLEADING

So last night was my first attempt at making this Creamy Butternut Squash Alfredo Pasta, and well lol my version of the dish, unfortunately, did not turn out 100% perfect like the way I wanted it too. Why you might ask??? because I put a little bit too much noodles into the pot and then it caused the sauce dry out. At first, I was a little upset, but then after awhile I thought to myself.”Lol, oh well, I will not cook so many noodles the next time I prepare this dish.” But, despite my small mistake, the preparation of the recipe overall was relatively easy, and it still was tasty. But as for my version being creamy not so much because I added so many noodles lol. Ha, I learned my lesson.

Furthermore, I am very confident that when you choose to make this dish for you and your family, the outcome of your version will turn out excellent and way better than mine. You can change it up a bit if you want 🙂 

Creamy Butternut Squash Alfredo Pasta

Ingredients

4 strips of applewood bacon
2 Tbsps butter
1 C diced red onion
1 garlic clove
3 C butternut squash cubes
1 C low sodium chicken stock
1½ Tbsp fresh or dried sage
1½ Tbsp fresh or dried thyme
1 C. 2% milk
salt to taste
One (16 oz) box Barilla pasta (I used Linguine)
Parmesan Cheese (Optional)

Instructions

1. In a large skillet combine the butter and red onion. Saute until slightly soft, approximately one-two minutes. Next add in the garlic, saute for thirty seconds, stir and combine the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork-tender, about eight-ten minutes. When the squash is tender, combine the squash to a food processor along with the milk and salt to taste. Puree until smooth.

2. In the meantime heat a small skillet over medium-high heat, combine the diced bacon to the pan and saute until the bacon is crispy. About four-five minutes. When the bacon is finished cooking, place it on a paper towel lined plate to let the grease drain. Bring a large pot of water to a boil. Add the pasta and cook according to directions, (six-eight minutes) do not overcook. Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!

Source joyful, healthy eats

 

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Coming up next week on cooking with Court

Breaded Ranch Pork Chops

Side Dish Sweet Green Beans

Crockpot Chicken Wild Rice Soup

Beef Enchilada Bake 

Skinny Butternut Squash soup

I love having Wednesdays as my slow cooker/crockpot day. It’s really nice to have one day out of the week where I have to do little or no preparation for dinner lol. So then I can have the whole day to myself to do some chores and other miscellaneous stuff. Haha!

However, yesterday after my morning workout, this time, it was an entirely different story. Why might you ask??? Because I had to wrestle with a butternut squash (In other words had to remove the skin, it took forever lol.) and yes I do admit that I did get a little irritable lol, during my scuffle with the vegetable. Although I was determined to show it who’s boss and yes, of course, I did win! The result of me defeating the butternut squash was that I prepared this incredibly delicious not to mention healthy butternut squash soup. The soup almost has the consistency and the taste of applesauce but with a kick.


Give this soup a try, because I promise you 100% you’re gonna LOVE it!!!!!


Skinny Crockpot Butternut Squash Soup

Ingredients

4-pound butternut squash
3 apples
1 sweet onion
1 medium white onion
32 oz Pacific Organic Reduced Sodium Chicken Broth
2 bay leaves
1 Tbsp rosemary and garlic blend seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp Olive oil

Optional*:

reduced-fat sour cream, fresh chives, chopped, *Optional ingredients does not include in nutrition calculations.

Instructions

Preheat oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down. Peel and dice apples and add to your crockpot. After squash and onions have cooled, remove skin and chop squash.

3. Add the squash to the slow cooker. Dice the onions and add to slow cooker. Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker. Stir all ingredients to combine and cook on high for four hours or on low for eight hours. After squash has cooked, discard the bay leaves and using an immersion blender or blender, blend to desired consistency. To serve, top with an (optional) tablespoon of light sour cream and fresh chives.

Source Skinny Mom