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      Winter Squash Dishes


      Butter Nut Squash and Green Apple Soup

      Ingredients


      • 1 medium yellow onion, chopped


      • 1 rib of celery, chopped


      • 1 carrot, chopped


      • 2 Tbsp butter


      • 1 butternut squash, peeled, seeds removed, chopped


      • 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)


      • 3 cups chicken broth


      • 1 cup water


      • Pinches of nutmeg, cinnamon, cayenne, salt and pepper



      Directions:


      1. Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.


      2. Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.


      3. Add salt and spices to taste, and garnish with chives or parsley.


      Yield: Serves 4-6.



      Stuffed Carnival Squash

      Serves: 4



      Roasted Carnival Squash



    • 2 Carnival Squash


    • 4 tsp. Butter



    • Garlic Salt



    • Black Pepper



    • Stuffing



    • 4 Strips Bacon


    • 1 lb. Ground Beef


    • 1/2 Medium Yellow Onion


    • 10 oz. Organic Frozen Spinach, Thawed & Drained


    • 1 Clove Garlic, Crushed


    • 1 tsp. Salt


    • 1/2 tsp. Black Pepper



    • Cooking Directions


      Cut squash in half.



    • With a spoon, scoop out stringy flesh and seeds


    • Add 1 tsp. butte to cavity of each squash half and with the back of teaspoon coat evenly


    • Sprinkle with garlic salt and pepper


    • Roast, cut side up, on baking sheet at 400° F for 60 minutes


    • In skillet fry up bacon, reserve fat and transfer bacon to cutting board


    • Cut bacon into chunks and set aside


    • Dice onion and add to skillet along with beef


    • Cook on medium-high until browned and onion is soft


    • Add thawed spinach, garlic, salt and pepper


    • Heat through and then turn to medium-low until squash is done


    • Fill each roasted squash half with beef and top with bacon


    • Serve & enjoy

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