I said last week that I have recently become a big fan of Butternut Squash. It’s so sweet & yummy to my taste buds, I just love it!! I could honestly just cut it up, bake it till it becomes tender & enjoy!! As you already know, I do like it as a Butternut Squash Macaroni & Cheese.
But, I also really, really like it as Butternut Squash “Fries”. I got this recipe from the Biggest Loser Cookbook. And it’s husband AND kiddo approved!!
Here’s what you’ll need:
1 large butternut squash
1/2 teaspoon EVOO
1 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
Here’s what you’ll do:
Preheat the oven to 450 degrees.
Cut both ends off the squash. Using a vegetable peeler, peel the rind from the squash until you’ve peeled away the pale orange outside layers. Discard the rind. Cut the squash in half lengthwise. With a spoon, scrape out the seeds & discard them. Cut 8oz (about 2 cups) of ‘sticks’. (Refrigerate the remaining squash for another recipe).
Place the squash sticks in a medium mixing bowl. Add the oil, paprika, cayenne, garlic powder, onion powder, and salt. Toss to coat. Transfer the squash to a baking sheet so the sticks are in a single layer and do not touch.
Bake, turning the squash about every 5 minutes for 22-25 minutes, or until the outsides are crisp and the insides are tender when tested with a fork. Serve immediately.
ALL this makes just one serving at 133 calories, 3 g protein, 28 g carbohydrates, 3 g fat (trace saturated), 0 mg cholesterol, 5 g fiber & 302 mg sodium
I like the “goodness” better than regular old potato fries and I like the taste better than sweet potato fries (and actually even better than white potato fries too!!), so that’s it Works for Me.
- Butternut Squash Fries is linked to Works for Me Wednesday at We are THAT Family.
Butternut Squash Fries is linked to Fifty-Two New at Will Blog for Shoes
This past fall I was introduced to Butternut Squash.
You know, the usual. “Hi I’m Mandi”. “Hi I’m Butternut Squash” … what that doesn’t happen to you?!?
The November 2009 issue of Parents Magazine had a really yummy-sounding recipe for Baked Macaroni & Cheese. However it included Butternut Squash (we hadn’t met at this time). The picture looked yummy so I thought I’d give it a try.
Here’s what you’ll need:
2 cups butternut squash cut into cubs
2 tsp olive oil
1/4 tsp salt
1/2 lb elbow macaroni (I used whole wheat)
2 Tbsp butter
2 Tbsp flour (again, I used whole wheat)
1 1/2 cups reduced fat milk
1 3/4 cups low-fat white cheddar cheese, shredded and divided
Here’s what you’ll do: (Once I figured out how to cut that big Squash in half, I was in business!!!)
Pre-heat oven to 375 degrees.
Toss squash with oil and salt on a foil-lined tray.
Bake for 20 minutes or until tended, set aside (or eat a few … this is when I officially became a fan of Butternut Squash … yummy!!)
Cook pasta for 2 minutes less than the package directions call for; drain and place in a bowl with squash.
Meanwhile, melt butter over low heat.
Whisk in flour, cook for 2 minutes
Slowly whisk in milk.
Bring mixture to a boil, then simmer.
Cook for 3 minutes, stirring occasionally. Add 1 1/2 cups cheese & stir until melted.
Stir cheese sauce into pasta & squash.
Season with Salt & Pepper.
Spoon into a greased casserole dish (or individual servings). Sprinkle with remaining cheese.
Bake for 10 minutes until cheese on top is melted & browned.
I thought it was delicious. My husband thought it was delicious. The kids … not so much!! Instead, Evan kept asking for “the other macaroni”. As in the 3-minute, highly processed & fake cheese junk!!!! I worked my tail off to make some yummy, nutritious Mac & Cheese & that’s what he wants … oh brother!!!
Post linked to Finer Things Friday … because Butternut Squash is now one of my finer things!
I suppose I should start this one with brutal honesty – I don’t think I’ve ever actually tried this recipe that I’m about to give out! I realize that’s not very fair. I mean who really wants to try a recipe if the person giving it to you has never tried it herself??
But I wanted to participate in the Vanderbilt’s Wife Family Recipe carnival, so I pulled out my trusty Family Recipe Cookbook and started flipping the pages. Being an Atlanta girl, anything with Coca-Cola in it sparks my interest. Plus it’s a fruit salad so with temps reaching triple digits this weekend, I figured a chilled salad recipe was much more appropriate than the Brunswick Stew recipe that I started to share!!! And, my grandmother gave me the recipe … I trust her, so I’ll go out on a limb & say that you can trust me:).
So, enough rambling – here’s a Coca-Cola Salad the way my “Mama-Lou” makes made it!
Here’s what you’ll need:
2 pkg. cherry gelatin
1 small can crushed pineapple, drained
1 can pitted cherries
1 c. pecans, chopped
1 c. hot water
1 can Coca-Cola (and absolutely NO substitutions in my neck of the woods!!)
Here’s what you do:
Pour hot water over gelatin & stir well. Add pineapple, cherries, and pecans. Pour in Coca-Cola & stir well. Refrigerate overnight & serve chilled.
Hope you enjoy … and if you do, let me know so I’ll give it a try!!!
For more Family Recipe Fridays or to link up to your own, visit The Vanderbilt Wife.
To finish my post from last night … I prefer a hearty chili with lots of veggies, so if that’s not your cup of stew then you may not especially like this one.
1 lb ground beef, 1 medium onion (chopped), 1 medium green pepper (chopped), 2-3 teaspoons of ground cumin &/or 1 packet of chili seasoning, 1 teaspoon salt, 1 can (14-1/2 ounces) Mexican stewed tomatoes, 1 can (15-3/4 ounces) chili beans in gravy, 1 can (15-3/4 ounces) kidney beans, 1 cup/can of corn, 1 small can of tomato sauce (optional … just depends on what consistency you prefer)
Cook beef until the meat is browned. Drain. While meat is cooking, cook vegetables & seasoning in separate pot over medium heat. After meat is done, add to vegetables. Cover & simmer until everything’s tender. Pep usually steps in for additional seasoning at this point!!
I prefer to serve topped with fritos, cheese & sour cream!
How do you like your chili?? Any good chili recipes to share???
Granted, it’s only pre-season but does that really matter to most men around the country!?! The title of this post may appear that I’m excited about football season beginning … and I’m not upset, but excited is probably a little strong. I would say ‘impartial’. The things I love most about the start of football season having absolutely nothing to do with football – it’s simply that fall is just around the corner! Leaves changing colors & then falling, the crispness in the air … since temps have been 100+ here in the ATL recently, fall being just around the corner is a beautiful thing!!!
Now don’t get me wrong, I also love to watch a good game of football, but between college & pro our TV will be consumed by football between now & the SuperBowl. I think the main difference between me & a true football watcher (ok ‘main’ is definitely strong …. probably more like ‘one’ difference) that I watch to either pull for my team (Go Falcons … Go Dawgs) or pull for a ‘good story’ (I’m a sucker for good Bob Costas type stories)! If it’s not my team, a playoff game, or a good story then I’m fine with some old mediocre television show or just “browsing” the web!
My other favorite thing about football … is the food!!! It means I can officially start making chili – yum, yum. I’m too tired to put forth the effort of posting my favorite chili recipe tonight, so I’ll leave that as a teaser for tomorrow’s post (I know all five of my readers will come back for that tomorrow … scratch that & make it four since one isn’t a fan of meat:)!