Posts Tagged ‘butternut squash’
Reinvent your Thanksgiving leftovers in the form of pancakes, using sweet potato casserole and cranberry sauce. You’ll be so glad you had leftovers to make these!
I hope everyone had plenty to eat yesterday! I had the luxury of having two different kinds of turkey, turkey breast roulade (which I had originally planned on making for Friendsgiving) and fried turkey. Both were very moist and packed with flavor and I am excited for the leftovers. Especially since the only way I will ever have fried turkey again is if someone else cooks it like yesterday. I wouldn’t trust myself around that big of a pot of boiling hot peanut oil.
Speaking of leftovers, in case you get bored with sandwiches, reinvent your leftovers into an entirely different option such as these pancakes. Made with leftover sweet potato casserole (or butternut squash in my case) and leftover cranberry sauce. Go ahead and make these for all your visitors staying at your home this holiday weekend, especially if anyone was crazy enough to go out shopping.
One year ago: Happy Thanksgiving & French Toast Day!
Two years ago: White Cheddar and Arugula Pesto Mac & Cheese
Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.
Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!
One year ago: Single Serving Apple Crumble
Two years ago: Homemade Peanut Butter Hot Cocoa Mix
Spaghetti with roasted butternut squash and Brussels sprouts proves that that winter squash and vegetables transcend the seasons. Especially when paired with a Greek yogurt cream sauce.
The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash. With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially when paired with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and falvorful glory.
One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes
Last week we had our first frost in Memphis. I even remembered to take my basil plant inside so that it wouldn’t die. Then yesterday I had to turn my A/C on for a couple hours because I cooked up a storm and didn’t anticipate the high of 77 degrees that day. Not that I am complaining about it being warm again, but fall here never ceases to confuse me. The temperatures drop from 70/60s to 30/40s without giving you any time to acclimate with moderate temperatures in between.
Regardless of the warm sunny atmosphere, I am powering through and continuing to make fall recipes because I just can’t get enough. It’s funny that I resisted Halloween for so long and now that it has passed I am pumped for the next two holidays, especially since Halloween used to be one of my favorite holidays. I guess not dressing up this year kind of put a damper on the excitement. Anyway, feast your eyes upon this delicious butternut squash recipe with a goat cheese sauce, which was my favorite part. So much so that I think I may use twice as much goat cheese in the future.
Two years ago: Baked Apple Cider Doughnut Minis
I don’t know what it is about pizza but I have a very hard time capturing appetizing photos of pizza slices. No matter what angle or lighting I use, I rarely enjoy looking at the photos I take of pizza slices. As a result I tossed every single one for this pizza and was left with just unsliced photos. Maybe that’s why I don’t make pizza as much as I used to these days, because of its unphotogenic nature? Thankfully, I always take pictures before I slice into anything just in case so I at least have a shot of the whole pizza itself.
Pictures aside, the toppings on this pizza are perfect for fall and butternut squash happens to be one of my favorite fall/winter squashes to cook with. In fact, at the end of the season last year, it went on sale so I stocked up and froze it after being peeled and cubed. But that’s long gone and this pizza was made with fresh butternut squash from this season.
I don’t eat salads very often, mostly because I get bored of them very quickly. But when a salad like this one comes along it’s a love affair. After the salad I went nuts over last year that involved roasted butternut squash it should be no surprise that this most recent culprit also includes the same fall ingredient. It is paired up with dried cranberries, pistachios, and feta, all mixed into a bed of baby kale and spinach. There’s even these things called red winter berries in there which I had never even heard of until now. I don’t know how to describe them if you are unfamiliar, but they are a bit chewy – in a good way!
Speaking of salads, remember when I told you about the Advocare 10 Day Cleanse? Well I finished! I definitely felt lighter and unbloated even after only 2 days. Now at the end I can actually see a little bit of my abs that I knew were hidden under there somewhere. I learned about this cleanse from Steph who is doing the 24 Day Challenge and hosting a Gobble Gobble Challenge as well. Her amazing results are what inspired me to try the 10-day. I’ve shared my Day 1 and Day 10 photos below (self-conscious moment).
One year ago: Homemade Funfetti Cupcakes
I am currently battling some sort of cold. I call in sick to work but yesterday was one of those days. I’ve slept over 12 hours the past two days and I’m still not feeling any better today. However, being sick is kind of boring, especially without the internet, so I actually did run into work quick to get some things to work on at home (and to post this).
Sometimes I don’t read ingredient lists properly. I either screw up writing down the correct amount needed or the ingredient itself. Take this recipe for example: I bought orzo instead of arborio rice. So viola I made orzo intead of risotto, and it still tasted great. The fried sage and balsamic drizzle are must haves for this dish. Never thought that fried sage would be so wonderful. They turn into crispy little flavor wonders.
Get out your grocery list because you need to make this tonight. Yes, I am ordering you to make a salad which is strangely out of character. As you may have noticed I do not eat many salads, but this is the best salad I’ve ever had. EVER. To the point where I would pick this salad over pizza. This is monumental, folks and I am already putting butternut squash back on my grocery list to make this again.
The recipe says it should serve 4, but two servings disappeared before I knew what happened. I never know roasted butternut squash could be so magical! Even the dressing was just a bonus and almost wasn’t even necessary. Seriously, why are you still reading this? Go and let your taste buds rejoice!
Before I begin, let me preface today’s post by saying I 100% support the motivation of those people who have newly joined a gym and are actually using it and attending group fitness classes. I will always cheer on any person who makes a commitment to their health and well being. That being said…
At the beginning of each new year there is a large influx of new members to gyms everywhere, and the one at which I am a member is no exception. Parking spots have become a little harder to find, but who cares if I have to park further because I’m there to work out, what’s a few extra steps? Upon entering the gym, the cardio and weight lifting areas also have more people utilizing the space, but I purposely joined this gigantic Mecca because even with the influx there are still open machines here and there most of the time. If not there is a short wait.
However, I start to get annoyed when I have to show up at least 30 minutes early to the group fitness classes in order to get in. Thankfully (being a graduate student working in a lab), my schedule is flexible to an extent which allows me to leave a little earlier in order to stake a claim on a bike/mat/etc. But sometimes even getting there 30 minutes ahead of time isn’t enough and that’s when I get really annoyed. When that happens I try to make the best of it and use one of the ellipticals that may be open on the cardio floor instead. But it’s just not the same when no one is in front of you saying “FASTER”, “MORE RESISTANCE”, etc.
Anyway like I said in the beginning, I could never be mad at anyone who is trying to do the same thing as me. So hop on that spin bike and afterwards, make these awesome stuffed shells for dinner! Cause that’s what I would do ;-). Serves with roasted brussels sprouts.
One year ago: Peanut Butter Fudge Brownie Bricks
Other than pumpkin, I think butternut squash may be my favorite type of squash. But for some reason I only think to cook with it during the winter and the same with pumpkin during the fall. To solve this problem, I decided to buy more butternut squash than I needed for this recipe, and saved the remaining peeled and cubed pieces in my freezer. Muwahaha! Now to just remember it is there to use later. That may be the bigger problem because if you saw how stuffed my freezer was year-round, you’d understand. “How long has that homemade ice cream been in here?? And what flavor is it? ::sniff::” Seriously happened. Also discovered frozen boxes of Girl Scout cookies the other day. How do you forget about those? Oh yea, they were blocked by the 10 packages of butter I stocked up on when it went on sale. Serious food blogger problems in my fridge.
But I digress, let’s focus on unfrozen food such as this pasta. The butternut squash is pureed to function as the sauce itself, and what a fantastic idea! It’s complimented very nicely with the spicy sausage and the winter-ific sage. And don’t forget the spinach to finish off this healthy meal. But I decided to curb that a little by serving it with pull apart garlic bread. Mmm garlicky carbs.
And a Happy Birthday shout-out to my big brother!! Happy 33rd!
One year ago: Blizzard Oreo Stuffed Chocolate Cookies