Tag Archives: squash

November 1, 2011

Squash and Apples!

By Elizabeth Kilpatrick

I love fall!! From the rustling leaves to the crackling fires to crunchy and sweet HoneyCrisp apples and yummy winter squash. Which brings me to this recipe. This is one of my favorite fall recipes.

 

Baked Squash and Apples ~ Simply in Season cookbook 

2 lbs. butternut or buttercup squash

2-3 baking apples

1/3 cup brown sugar

3 tbsp. butter (melted)

1 tbsp. flour

1 tsp. salt

1/4 tsp. ground mace (optional – I don’t add.)

 

Peel, seed and remove fibers from squash. Cut into 1/2 inch slices. Place in an un-greased oblong baking dish.

Core apples and cut in to 1/2 inch slices. Arrange on top of squash.

Combine brown sugar, butter, flour, and salt in a small bowl. Sprinkle on top of apples and squash. Cover and bake at 350 degrees until squash is tender, 40-50 minutes.

 

1 comment   |  tags: , , , | posted in Food, Fruit, Vegetables, Vegetarian

September 3, 2011

Summer Squash Bake

By Elizabeth Kilpatrick

So with all the summer squash that every one has in the summer-time, I decided I need to find more recipes to help use it all up! I tried this recipe for the first time the other night and it was delicious! The combination of flavors is really good; however, I would probably make a couple of changes.

First, I would double the cheese. Then I would add 4 cloves of garlic with the zucchini and onion. Last of all, I would use sour cream instead of yogurt; it helps to hold the casserole together more.

Summer Squash Bake ~ Simply in Season Cookbook

6-7 cups zucchini or yellow squash

1 small onion (minced)

Combine with enough water to cook or microwave until tender, 3-4 minutes (shredded zucchini may be used without cooking). Drain, set aside. 

1 10 oz. condensed cream soup

1 cup plain yogurt and sour cream

1 cup shredded carrot

Mix together in a separate bowl. 

2 tbsp. fresh oregano

1 cup cooked chicken

1 cup cheese

Add and mix thoroughly. Stir into squash mixture.

1/4 cup butter or margarine ( melted)

2-3 cups Herbed Croutons or herb stuffing mix

Mix together in a separate bowl. Put half into the bottom of a 9×13 baking pan or deep casserole dish. Add the squash mixture and top with the reserved croutons. Bake at 350 degrees for 30 minutes. 

1 comment   |  tags: , , , , , | posted in Food, Vegetables, Vegetarian

February 19, 2011

From the hands of those amazingly creative cooks…brothers.

By Elizabeth Kilpatrick

When we first tried this recipe, we all thought it was disgusting. We all said “Mom, don’t make this again unless you change something.” Well, she gave the job of cooking to my older brother one night . He was supposed to make “those burritos” again because they were “healthy.” Long story short, he decided to change the spices to his liking, add chicken, and voila! Some amazing burritos that are still healthy, but taste so good that they are one of our families favorite meals! Now that he is older and away getting ready to start EMT/Firefighter’s training, my younger sister is the one who usually makes these. She does a fantastic job! All my brothers are good at cooking though; Michael likes to make things on the spur of the moment, Philip will be happy to spend an hour making his food and spend only fifteen minutes eating it. Jonathan is happy to spend his evening making fried chicken, while Sam loves to make pies. And Dad? Well, he does the dishes!

I am going to give the original recipe first, then I am going to give our version.

Black Bean Butternut Squash Burritos

Original Recipe taken from the Simply in Season cookbook

3 cups sweet potatoes

1/2 onion

2 cups black beans

1 tsp cumin

3/4 tsp. cinnamon

1/2 tsp. salt

8 burritos

1-1 1/2 cups cheese

Our version:

5-6 cups butternut squash (peeled and diced)

1-2  onions chopped

chicken broth or water (just enough to simmer squash and onions in)

2 cups black beans

1 tsp. cumin

3 tsp. garlic

2 tsp. salt

2 cups shredded chicken (optional)

10 burritos

1-1/2 cups cheese (optional)

Saute squash and onion in a small amount of oil and chicken broth or water. Cook until vegetables are tender. Add beans, seasonings, and chicken. Stir well. Cook until heated through. Taste to adjust spices. Lay out burritos on counter. Divide bean mixture evenly among burritos on counter. Top each with cheese. (The cheese can be left out if you want.). Roll up burritos and place in greased 9×13 dish. Top all burritos with a small amount of olive oil. Cover pan with foil and bake at 350 degrees for at least 30 minutes. Increase if bean mixture cooled while making burritos.

We like to garnish this with sour cream and salsa, but they are also great plain.

Note: By leaving out the cheese and chicken, and substituting water or vegetable broth for chicken broth, you can make this vegetarian/vegan.

3 comments   |  tags: , , , , , , | posted in Beans, Burritos, Chicken, vegan, Vegetarian

January 2, 2011

Root Cellar Soup

By Elizabeth Kilpatrick

The title of this post adequately describes the ingredients
for this yummy winter soup. It literally can be made out of the
vegetables contained in your root cellar. Thus the name Root Cellar
Soup! What’s a root cellar? “A root
cellar is a structure built underground or partially
underground and used to store vegetables, fruits, and nuts or other
foods.” (Wikipedia) Not all root cellars are under-ground though.
Some root cellars such as the one used on our
farm are above-ground. Check out a picture of what we use
for our root cellar here. The temperature of a root cellar
is ideally kept at about 36 degrees. On to the recipe! Root Cellar
Soup is a favorite in my family. It is easy to make, healthy, and
delicious.

  • 10 medium potatoes
  • 6 carrots
  • 1 butternut
    squash
  • chicken broth, soup stock or water (if
    using water, use chicken bouillon)
  • 3 cups
    milk
  • 1 cup half-and-half

Peel, wash and cut up potatoes, carrots, and squash.
Place in a large soup pot and cover with soup stock or water or a
mixture of both. Bring to a boil and simmer until all vegetables
are tender. Puree with a submersible blender. Add milk and
half-and-half. Can add 4 TBSP of butter, but that is optional.
Season with salt and pepper. Feel free to leave me a comment and
let me know how you like this recipe! Note: A strong chicken broth
gives an incredible boost in flavor!

5 comments   |  tags: , , | posted in Food, Soups

Follow

Get every new post delivered to your Inbox.

Join 45 other followers