Butter Nut Squash and Green Apple Soup
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
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 sautÃ© 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
Roasted Carnival Squash
2 Carnival Squash
4 tsp. Butter
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
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