Fall is here!! Time for some fall recipes. Squash in particular :) When it's still warm enough to fire up the grill, try these stuffed grilled acorn squash!! Fill them with whatever you like, they are so easy & delicious to make.
Time: 20 minutes
Ingredients:
1 medium acorn squash
1 tablespoon olive oil
salt
filling of your choice
Recipe:
Cut the acorn squash in half long ways, scoop out the seeds. Shave off a small piece of the round end of each squash so that the sides will stand up without rolling.
Drizzle with olive oil & grill flesh-side down on medium heat for about 8-10 minutes or until tender. I used a grill mat for easier clean up!
While the squash is grilling, you can prepare your stuffing mixture. I used a mixture of farro, kale, roasted butternut squash, & pecans, tossed in a pomegranate balsamic vinaigrette.
Remove the squash from the grill & flip over so the flesh side is now up.
What a delicious start to Fall soup meals!! There's nothing better than a creamy healthy bowl of Butternut squash soup infused with fresh ginger, chili powder & sage!
Time: 1 hour
Ingredients:
1 medium sized butternut squash
1/2 cup freshly chopped ginger
1/4 cup chopped onion
1 tablespoon minced garlic
1 tablespoon chili powder
2-3 Sage leaves (sage is pretty strong so you don't need a lot)
Salt & pepper to taste
water as needed
1 tablesooon vegetable oil
Recipe:
Peel & chop the butternut squash into small cubes.
Add the vegetable oil & onions to a large pot on medium heat. Let simmer until the onions are transparent, then add the ginger & garlic. Sauté for about 1-2 minutes.
Add the butternut squash, sage, & the chili powder (can add the salt & pepper at this time too). Stir to combine.
Once the squash is seasoned, add enough water to completely cover the top of the squash. You should raise the heat at this time to high so it boils.
Cover & let the squash boil for about 15-20 minutes (stirring & adding water as needed occasionally).
Once the squash is fork-tender, you can use an immersion blender to smooth it out.
You can test for salt at this time. Add fresh sage to garnish & serve!
Tired of tomato sauce with your pasta? Got a butternut squash that you can't think of how to use? Try this incredibly easy pasta sauce! I seasoned it with fresh sage, cumin & tons of chili powder & it tastes incredible!
Time: 1 hour
Ingredients:
1/2 butternut squash, cubed
1/2 cup water
1/2 cup skim milk or Lactaid
1-2 tablespoons vegetable oil
2 spoons chopped onion
1 spoon chopped garlic
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon black pepper
1/4 cup grated parmesan cheese
2 teaspoons chili powder
1 vegetable boullion cube (can sub vegetable stock & don't use the water above)
2 sage leaves, torn into smaller pieces
Recipe:
Heat the vegetable oil in a pot with the onions until they start turning opaque. Then add the garlic.
Add the butternut squash cubes to the pot & sauté for about 3 minutes on medium heat.
Add the chili powder, cumin, salt, pepper, cinnamon, boullion cube & water.
Cover & let the squash soften for about 10 minutes, turning every so often so it doesn't burn.
Meanwhile, boil pasta of your choice (I used penne).
Lower the heat & add the milk. Once the sauce is combined, test for salt etc.
Turn off the heat & sprinkle in the shredded cheese.
Toss the pasta in the pot so the sauce coats it. Enjoy!
Super food = super delicious! I'm trying to find ways to replace meat with something "meaty" that will keep me fuller, longer. Butternut squash is perfect for this! Toppings can be substituted for whatever you have on hand, the possibilities are endless.
Time: 30
Ingredients:
1 handful chopped kale (or kale salad with cabbage & carrots)
1 cup diced butternut squash (I bought mine already diced from Shoprite!)
1/2 cup crumbled feta cheese
1 tablespoon sliced black olives
1 tablespoon sliced pepperoncinis
3-4 grape tomatoes
2 teaspoons olive oil
Salt/pepper to taste
Recipe:
Roast the diced butternut squash with 1 teaspoon of olive oil, salt and pepper on 375 degrees for about 30 mins. Depending on the size of your dices, this could take more or less time.
While your squash is roasting, you can prepare the rest of the salad. Throw all remaining ingredients (including the remaining teaspoon of olive oil and salt/pepper) into a small/medium basin and toss to combine.
Once the squash is roasted - let it cool completely so that it doesn't wilt the kale when added to the salad.
Serving suggestion: Put the salad mixture on your plate or bowl first, then top with the cooled squash. Enjoy!
Looking to squash some extra belly fat while still having a flavorful meal? Try out my spiced butternut squash recipe! I used spices that remind me of the holidays - and my apartment smelled amazing while this was cooking.
This recipe is great as a snack, side dish, or even throw it into a salad for lunch! I actually had it as a full meal for dinner last night!
Time: 30 - 35 mins
Ingredients:
Small/medium sized butternut squash
About 1-2 tablespoons of olive oil depending on the size of your squash
Salt/pepper to taste
Smoked paprika to taste
Ground cinnamon to taste
Recipe:
Peel and cut the butternut squash into small bite-sized cubes
Lay the cubes out on a cookie sheet that's covered with foil
Drizzle olive oil over the top of the squash pieces
Sprinkle desired spices - I used smoked paprika, ground cinnamon, and salt & pepper
Bake on 400 degrees for about 20 - 25 mins or until the tops are golden brown and you can easily stick a fork into the pieces.
Enjoy!
FYI - there are several health benefits of butternut squash. These gourds are high in Vitamin A and B-complex. They have no saturated fats or cholesterol and are a rich source of dietary fiber. They are also great for controlling your cholesterol and weight. Read more about their benefits here: http://www.nutrition-and-you.com/butternut-squash.html
TIP: Save the seeds! Butternut squash seeds are also really high in fiber! Wash them thoroughly after scooping them out of the squash and roast them (try my roasted pumpkin seed recipe with these seeds, use whatever spice you like!)
