I simply cannot wait to share with you how much I love squash! I am a southern girl, so I grew up eating fried squash. In fact, I used to think that was the only way to cook squash. Over the past ten years I have chopped it and added it to other meals seeking healthier versions, but I never considered making squash my main ingredient….until now!
I joined a CSA (Community Supported Agriculture) this winter. In fact, I belong to Bell’s Best Berries and my studio is a drop off for them on Tuesdays, so I have clients who also belong to the CSA. I am still gardening, but I just moved so I have no winter garden. I am getting to the point! I knew if I were going to invest in these vegetables I could not let them go bad. I have had to research a few of them, including squash. This may be shocking to you, but I am learning as I go. I’ve had plenty of butternut squash, but I have never cooked with it. I decided to look up a recipe for butternut squash soup. Then, this weekend I decided to tackle spaghetti squash! I had the most fun with spaghetti squash, but the soup recipe was delicious, so I will post both recipes for you. I decided to let my spaghetti squash be just that…spaghetti. My kids couldn’t tell the difference! My only mistake was telling my youngest son before he tried it.
Butternut Squash Soup Recipe
- 2 whole butternut squash
- 1/4 stick of unslated butter (NOT MARGERINE!)
- 1 medium Granny Smith apple
- 1/1 medium yellow onion
- 8 fresh sage leaves
- 1/8 tsp cinnamon (add more if you want!)
- 2 1/2 cups low-sodium vegetable broth
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 package of cream cheese
- 1/2 cup toasted pumpkin seeds, for garnish (optional)
I roasted the squash for one hour, then peeled the squash. While the squash was in the oven I chopped my onion and apple, then sautéed with the butter on my stove. I then combined the three and mashed with my potato masher. I combined the other ingredients. My recipe did not call for cream cheese, and I knew that adding it would be making it more fattening, but I wanted my first time to be a hit, and I knew the cream cheese would make it thicker and creamier. Instead of continuing to stir I decided to throw it all in my Vitamix. I blended, then heated for 10 more minutes. It was DELICIOUS!
On to my next adventure…
I had the most fun with spaghetti squash! I roasted this in the oven for 45 minutes. I did use a knife to poke it a little. I read that it could explode. Those may not have been the exact words I read, but you get what I mean. I then cut in half and removed the seeds.
I am not listing ingredients here, because I just played with veggies I had in the fridge. You can use your own! I put in one teaspoon of Grapeseed Oil, tomatoes, onions, peppers and my spaghetti squash! I sautéed it until the onions were soft. Then, I grabbed a jar of organic spaghetti sauce from my pantry (I know, making my own would sound way cooler. No time for that today.) I poured it on top until the sauce was warm. I sprinkled the top with parmesan cheese and dinner was served!
Delicious and tasted just like pasta! Do you have any squash ideas to share? I would love to hear your ideas!
Healthy Please XOXO