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Hello from the Kitchen!
It's springtime, and that means planting season is close at hand!
When our kids were small we planted a little bit of everything. Green beans being the main veggie. Do you have any of those late harvest squash that need to be used up? I'm sharing a couple recipes using butternut, honey and acorn squash.
Butternut squash soup
1 3 to 4 lb butternut squash
1 tart apple, peeled and chopped
6 to 8 fresh sage leaves
1/2 onion, chopped
2 1/2 cups chicken broth
2 cups water
Salt and pepper
1/3 cup heavy cream
Cut the squash in half lengthwise and scoop out the seeds. Preheat oven to 400 degrees. Place on a cookie sheet cut sides up and brush with either butter or olive oil. Sprinkle with
salt and pepper.
Roast for one hour or until soft when poked with a fork. While the squash is roasting, sauté the onion, apple, sage and salt and pepper using a TBSP olive oil. Sauté for 7 to 10 min.
Carefully scoop the squash out of the shells and add to the sautéed mixture. Add the broth and water and simmer for 20-25 minutes. Remove from stove and using an immersion blender blend the soup till creamy. Stir in the cream and serve hot!
Honey nut squash
2 small honey nut squash
Handful of fresh spinach
Garlic powder
4 eggs
Cut the squash in half lengthwise. Remove any seeds. Brush insides of the squash with olive oil and sprinkle with garlic powder. Roast cut sides down at 375 for 40-45 minutes. In a frying pan wilt spinach in a TBSP olive oil.
When spinach is wilted, scoop out the honey nut squash and add to spinach. Mix together and simmer for 5 minutes. Carefully drop eggs on top of the mixture and cover with a lid. Steam the eggs till desired doneness. Serve immediately!
Stuffed acorn squash
2 acorn squash
1/2 pound chicken sausage (loose)
1 tart apple, peeled and chopped
6 sage leaves
Fresh garlic
Cut squash in half and remove seeds. Preheat oven to 400 degrees. Brush each half with butter and sprinkle with salt and pepper. Roast for 50 minutes with cut sides down. While squash is roasting, sauté the sausage, apple, sage and garlic. (Can add bread cubes if you want) when squash are roasted, carefully fill the shells with sausage mixture.
Sprinkle tops with your favorite herbs...oregano, Italian seasoning. Bake in 350 degree-oven for 15 minutes. Serve hot with your favorite veggies!
These are my three favorite squash recipes! Enjoy and eat well my friends!
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.