Tuesday, October 23, 2018

Project October: Day Twenty Three: Foodie Recipes and Fall Fashion


I love squash in the Fall, but I feel like it gets a bad rap. No? Only in my household of picky eaters? After a full day raking leaves, playing in piles of said leaves, and going on a long bike ride, what is better than warming up with some healthy, paleo friendly food?

Here are 3 ways to enjoy squash, and I *promise* it will taste delicious!

FIRST, BAKE IT

First, slice in half and scoop the seeds into the trash.  Coat both sides with olive oil and add a bit of salt.
Bake it on 400 for 45-50 min., 
flipping it over halfway.

 make sure you cook until it is totally soft! Undercooked squash is not so good! Thoroughly scoop out seeds and throw them away, or bake them with a little spice (You can bake them like pumpkin seeds- same idea!- which might be a little better but these are yummy when toasted and don't take as long because they are smaller. We like wasabi powder, salt, a little olive oil, and pepper. Lemon pepper also good choice, for the seeds OR the squash!)

Always coat the baking sheet with olive oil, and add a little butter to the cavity of your squash. The time varies depending on the type of squash.. Otherwise, it is as simple as that!


AND THEN, MAKE SOUP


Creamy Ginger Butternut Squash Soup

1 butternut squash cut in half vertically
1 onion diced
2 tbsp. of butter
1 1/2 tbsp. ginger
2 tsp. olive oil
2-3 cloves garlic
2 c. vegetable stock
1 c. heavy cream
salt and pepper to taste

brown the onion in butter, add garlic and oil and half of the ginger and simmer for a good while. Add chicken stock and cream and simmer until squash in the oven is soft and can be scooped out of its skin. 

Scoop it into your soup, then blend in a blender or with a stick blender. Simmer a bit longer to get the juices really cooked in.


If you like fresh ginger, this recipe is gold!

OR MAKE ROAST STUFFED SQUASH




Stuffed Acorn Squash ~ With Apples and Cinnamon

Halve and Bake flesh-side up @ 400° for 1 hr, 15 min.

Add: Baked apples, cinnamon, butter, and a "crust"~ use this recipe for apple crisp
Stir the apple crisp into the the baked squash
This was delicious!

Stuffed Butternut Squash ~ With Roasted Red and Yellow Pepper

Halve and Bake flesh-side up @ 400°F for 1 hr, 30 min.
Add to the cookie sheet red and yellow peppers, halved and sunny-side up

The peppers will start to brown around the edges- that's fine and makes it taste good. You can wrap them in tin foil (I didn't do this, but I've heard it helps keep them more crisp as they brown).

Dice the roasted red and yellow peppers, taking out some of the flesh, add to squash with butter, salt, and pepper.
This made a very nice side to Tomato and Roasted Red Pepper soup!

ALSO TRY: Stuffed Spaghetti Squash~ With Sun-dried tomato pesto sauce

Halve and bake, flesh side down @375°  for 1 hr, flipping halfway through.
Add store bought sauce, or simply add garlic clove, minced, with salt, pepper, melted mozzarella, thinly sliced tomatoes, and leftover roast pork.  Broil until bubbly.  You can do this with or without tomatoes and it will still be delicious.



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