Butter, Brown Sugar, & Squash - Oh my!

Butternut Squash . . . doesn't that bring all kinds of dreamy, rich flavors to mind when you think about it? Doesn't it just sum up all that comfort food is in it's name? I have just discovered a sure-fire way to get more squash in your diet! Carameilzed Butternut Squash. This really is like eating dessert for dinner.

Picture the movie What About Bob - the scene where Bill Murray is going crazy for the chicken dinner that was prepared for him . . ."MMMmm Mmmm Mmmm Mmmm Mmmmm, oh yumm, mmmmmmmm . . . Is this corn hand shucked?!" You get the idea. That is THIS squash! I bet you can't eat it without saying MMmmmmmmmmmmm!



Caramelized Butternut Squash

2 medium butternut squash
6 Tbsp. butter, melted and cooled
1/4 C brown sugar
1 tsp. kosher salt
1/2 tsp. pepper
dash cinnamon

Preheat the oven to 400 degrees. Cut off the ends of the squash. Remove the skin with a potato peeler. Cut in half lengthwise and remove the seeds. Chop into small chunks and place on an ungreased baking sheet. Mix the butter, brown sugar, salt, pepper and cinnamon. Pour over the squash and toss together using your hands. Roast for 45-55 minutes until the squash begin to caramelize. Turn the squash twice with a spatula while baking to help with browning. Adjust seasonings if needed and serve hot.


Notes: Oh my gosh, this is SO good! I only had one squash on hand - from my divine food coop - the ingredients were easily halved. Although we devoured every morsel of that one little squash and wanted more! It was a little heavy on the butter after baking, but that's probably why it was so good. I will try reducing it a little next time.

While we are on comfort food - we had grilled cheese sandwiches and soup for dinner tonight. That is Bacon, Cheddar, Apple grilled cheese sandwiches. That is the only way to eat grilled cheese from now on as far as I'm concerned. Oh yeah. You've gotta try it!!!!

Summer Side Dish

Well, life has been crazy at our house as we have finished up Summer and are getting ready for school to start . . .TOMORROW! Lately I seem to be a blogger like I am a journal writer - there are periods of drought and then I provided tons of information and play "catch up." So here's my end-of-the-Summer catch up . . . in my next few posts.

I have mentioned our garden in previous posts - it has exploded, that's for sure. Last night MJH came in from checking on it with this:



A PUMPKIN! This plant just started to grow in our garden (not something we put in the ground this year) early in our planting season and we were sure it wasn't a weed but we really didn't know what it was so we let it grow. The fruit on it looked pumpkin-like but the leaves looked different from our other pumpkin plant that is growing. When we got back from being away for a while this is what we found. It must be a plant that makes smaller pumpkins than the other one we planted and that's why they look different. What to do with a pumpkin in August . . . ? Anyone ever made pie from a real pumpkin before?! I haven't but I'll take pointers from anyone who has.

If you have a garden, you may also have more squash and zucchini than you know what to do with! Here is a recipe for my most favorite Summer side-dish using yellow crook-necked squash. Now, I am not really asquash fan but I love this dish - and my young, single-adult brother-in-law took this to a pot luck with his friends and got rave reviews from everyone. So, don't be shy - eat squash.



Squash Casserole (creative name huh?)

2 lbs. crook-necked squash, sliced thinly
1 small onion, chopped
1 C sour cream
1 can cream of chicken soup
1/2 tsp. salt (optional - taste and add it if needed)
1 box Stove Top Stuffing
1/2 C butter melted

In a large pot boil the sliced squash and onion together in heavily salted water for 5 minutes. Drain. Melt the butter and combine with the stuffing, set aside. In a large bowl mix together the sour cream and the soup. Gently fold in the squash/onion. Spray a baking dish with cooking spray. Spread half of the stuffing mixture in the bottom of the pan. Pour in squash mixture. Top with remaining stuffing. Bake in a 350 degree oven for 25-30 minutes.



Notes: I used just 6 Tbsp. of butter this time and it came out just fine. I think I also used less squash than it called for. It's a very forgiving recipe - but it did need the extra salt. Try mixing in shredded carrot for color with the soup mixture, or add some zucchini or chicken for a complete meal.

Crash Hot Potatoes

Blah, Blah, blah potatoes. Ever looking for a new way to fix them? These are GOOD! I stole the recipe (and the pictures) from the Pioneer Woman - many of you probably frequent her blog. I gave these a try last night with some killer Rosemary Beef kabobs and the ice berg wedge that you see in the lower picture - a fabulous, cheap and easy way to put "salad" on the table BTW.


Crash Hot Potatoes

12 small red potatoes
olive oil
Kosher salt
pepper
chopped fresh rosemary (or other herb of your choosing)

Wash and put the potatoes in a pan covered with water. Bring to a boil and cook until you can run a skewer through them with little resistance. Drizzle a cookie sheet with olive oil (to prevent sticking - don't skimp). Arrange the potatoes on the sheet and flatten with a potato masher. Brush with more olive oil, sprinkle kosher salt, pepper, and rosemary. Bake in a HOT 450 degree oven for 25 minutes or until browned to your liking.



Note: I thought my potatoes were tender enough but when I tried to mash them they completely broke apart. They didn't look quite as pretty as the PW but man were they tasty. Maybe my problem was my weird plastic potato masher that came from MJ's college days - yes, he did come with his own set of kitchen tools. It's sad that they are still around after 11 years.

Also, 12 potatoes fed two families and fit on one cookie sheet. Reduce the recipe if needed.

Carrots Anyone?

Easter dinner was great. We had ham and potatoes and the whole bit. But I have to say that one of the things that we all liked the best were the carrots I made. I had tasted them years ago and asked for the recipe but it isn't that often that you have a reason to make a huge dish of carrots. I figured that Easter was a great occasion and so I dusted off my recipe.

It is fairly simple - the chopping takes the longest. But they are so good. Don't be afraid to pull this one out for your next ward potluck!

Company Carrots

2 1/2 - 3 lbs. carrots
1/4 C liquid from the carrots
1/4 C mayo
1 Tb. prepared horseradish (or less - I only had about 1/2 Tb. in my jar)
1 T minced parsley (I used dried)
salt and pepper
1/2 C seasoned bread crumbs
3 Tb. butter

Peel and cut the carrots lengthwise into narrow strips that are about 2-inches long. Cook them in a small amount of salted water until crisp tender. Drain the carrots and reserve a 1/4 cup of liquid. Put the carrots into a greased 1 1/2 quart casserole dish. Combine the carrot liquid, mayo, horseradish, parsley and salt and pepper to your taste. Mix well (it will be very thin) and pour over the carrots. Toss gently and pile into the baking dish. Sprinkle the crumbs over the top and dot with butter. Bake uncovered at 375 for 25 minutes.