Tag Archives: squash

Creamy Thai Chowder

11 Feb

After a long break, the creative juices are flowing and we’re trying again! This is the first of (hopefully) more recipes to come. ~Mindy

Ingredients: Potato, butternut squash, yams, sweet onion, garlic, large mushrooms, scallions, vegetable broth, honey, nut butter, oil, yellow curry paste, coconut milk, salt, and Sriracha chili sauce.

Peel and cube 1 potato, 1 butternut squash, and 2 yams. Peel and slice 1 sweet onion and 4 cloves garlic. Combine all and sauté in 2 TBSP oil. Then cover in vegetable broth and simmer in 2 TBSP honey and 1 TBSP yellow curry paste till vegetables are mushy. Puree 1/2 simmered vegetables. Mash remaining and combine. Add 1 can (13.5 oz) coconut milk blended with 2 TBSP nut butter. Sauté 3 large chopped mushrooms in 1 TBSP oil. Add to soup along with 4 chopped fresh scallions. Season with salt and Sriracha chili sauce.

Optional: Garnish with cilantro, chopped peanuts, or fresh basil.

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Experiment: Try simmering thai red chilies in with the vegetables (remove before pureeing), or add a few spoonfuls of Savory Cilantro Sauce for a spicy kick.

Butternut Squash, Bacon, and Goat Cheese Pizza

11 Oct

This pizza was inspired by my friend Elisabeth after she served something very similar and super tasty to my family.  Thanks, E!

Ingredients: Butternut squash, bacon, goat cheese, mozzarella, sweet onion, olive oil, garlic, red pepper flakes, and pizza crust.

Start off by roasting about half of a Butternut squash in one inch cubes at 425 degrees until browned and softened (about twenty minutes).  Set them aside.

Cook ten slices of bacon and set aside to crumble once cooled.

In a heavy bottom skillet, caramelize one whole sweet onion. Set this aside.

Take your pizza crust (I use Boboli pizza crust if I don’t have time to make my own) and drizzle about two tablespoons of olive oil over the top. Evenly spread it over the surface of the crust. Take four to six minced cloves of garlic and sprinkle it evenly on the crust. Add about two cups of grated mozzarella cheese then the caramelized onions. Next, sprinkle about 1 to 1½ cups of baked squash followed by the crumbled bacon. Lastly, add another few tablespoons of mozzarella.

Bake for about ten minutes or for however long your pizza crust suggests as the best time. During the last two minutes of baking, add a ¼ cup of crumbled goat cheese and finish baking. Add one to two teaspoons of fresh dried red pepper flakes after baking if you like it spicy!

Experiment: Try adding a red sauce instead of the garlic and olive oil sauce. Top with fresh slices of cold tomato once the pizza comes out of the oven. Add thin slices of zucchini or mushroom. Hmmm… What else do you like on your pizza? Serve with baby spinach and arugula.

Mexican Squash Soup

4 Oct

Ingredients: Yukon Gold potatoes, garlic, carrots, a sweet onion, chicken broth, tomato sauce, salsa verde, acorn squash, Savory Cilantro Sauce, half and half milk, sea salt, dry ground mixed hot chili peppers, and mild cheddar cheese.

This smooth, rich, and spicy soup warms the body through and through. It is excellent served alongside your favorite Mexican dishes or as a meal in itself. The following makes a very large pot of soup. Halve the ingredients listed or make it as is and have a party! It will also freeze well.

Begin by preheating your oven to 400 degrees to roast the squash. I use one dark green acorn squash and one white acorn squash. These have a delicate sweet flavor and smooth creamy texture. Cut each in half and place them cut side down on a cookie sheet. Roast them for an hour and then turn the oven off. Leave them to rest in the oven for another thirty minutes or so. Note that the time may vary depending on the size of the squash. Remove them and let them cool completely for easy handling later.

Next, sauté seven chopped cloves of garlic and one chopped whole sweet onion with a touch of olive oil in a large stew pot. As they begin to soften and brown, add three chopped carrots and three peeled and diced Yukon Gold potatoes. Continue sautéing for another ten minutes or so. Then add one eight ounce can of organic tomato sauce, one cup of salsa verde, ¾ cup of Savory Cilantro Sauce and 32 ounces of organic free range chicken broth. Now, working with the roasted cooled squash, remove the seeds with a spoon and peel the skin from each piece. It should come off quite easily. Cut it into chunks and put it in the stew pot. Next, bring it to a boil and then reduce to a simmer and cover, allowing the lid to still vent a little. Allow the vegetables to cook until they fall apart easily when poked at. Now remove it from the burner and allow it to cool.

Using a blender or food processor, puree the cooked vegetables in batches to the consistency that you desire. Then add it all back into the stew pot. Turn the heat on low and stir in one cup of half and half milk, one cup of organic free range chicken stock, 1½ teaspoon of sea salt, ¼ to ½ teaspoon of dry ground mixed hot chili peppers and ¼ cup of mild cheddar cheese. Heat through and serve!

Experiment: Try different types of squash, add different peppers or chilies to the mix, use vegetable stock for a vegetarian alternative, add cooked rice for a different texture, top with fresh cilantro or green onion for added color, stir in cooked black beans or corn at the end for an even heartier soup, add shredded chicken or beef.