Tag Archives: butternut squash

Corn and Buttenut Squash Chowder

If any of you reading this know me personally, you might know that for the month of December, I’ve given up added sugar.  For me, not having to navigate through all of the cookies, cupcakes, candy canes, and various other treats that are around on a daily basis through this holiday season felt like the easiest way for me to make it to the other side and feel good about my choices.  It gives me the opportunity to put blinders on rather than negotiate with myself and figure out when I’m going to indulge and when I’m not. 

This all leads me to today.  I woke up with corn on my mind.  For some, corn makes a regular appearance on their plates or in their bowls.  For me, often I could take it or leave it, so I usually leave it because there are other veggies that I just like a lot more.  Not today though.  I imagine this intense craving has something to do with corn’s natural sweetness.  As I first put this pot on to boil, I knew it was going to be a special creation, and that it is…. I’m cooking up new stuff all the time, okay…well some of the time, but this one deserved a blog post.

Corn and Butternut Squash Chowder (I’m calling it a chowder because it’s a thicker, chunkier soup, but bears little resemblance to traditional chowder).

Image

Ingredients

  • 1-2 tablespoons olive oil
  • 1 yellow onion
  • 1 clove garlic
  • 6 cups water
  • 3 cups corn
  • 20 oz. cubed butternut squash (I buy the pre cut squash because I’m lazy like that)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can white beans (If you don’t like beans, you can certainly leave these out, I just try to sneak protein into my pots whenever I can)
  • Salt and Pepper to taste

Chop and saute onions and garlic in olive oil until soft (about 8 or so minutes).  While sauteing cut about 1/3 of the squash into small pieces and set aside. Add 6 cups of water, the remaining squash, 2 cups of corn (I used frozen), salt, pepper, and crushed red pepper.  Bring to a boil and simmer covered for about 25 minutes, until squash is soft.  Puree either with an immersion blender or in batches in the regular blender.  Once pureed, add remaining squash, and final cup of corn.  Simmer again for about 15-20 minutes, until squash is soft.  Add the beans and cook for a few minutes until beans are warm throughout.

Today, I was wanting to keep things pretty basic, but the possibilities are endless with this base.  I’m thinking sauteed mushrooms, spinach, or bits of kale would be great add ins. 

 

Advertisements

Leave a comment

Filed under Uncategorized

Roasted Butternut Squash and Spinach Quinoa

While I did make some yummy barley earlier, I couldn’t stray too far from my beloved quinoa.  I apparently I was ambitious this morning because this also came out of my kitchen.

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 package pre-cut butternut squash (feel free to cut your own…that happens to be something I despise doing)
  • 1-2 Tablespoons olive oil
  • Salt
  • a few big handfuls of baby spinach
  • 1 can black beans, rinsed and drained
  • hot sauce of your choice (I used Vermont Pepperworks Hempin Jalapeno)

Preheat oven to 425 degrees.  On a baking sheet lay out butternut squash in one layer.  Drizzle with a little bit of olive oil and then add salt.  Toss around a couple times to coat.  Roast in over for about 40 minutes, turning once.  Butternut squash should be browned when you take it out. While that is roasting, bring quinoa and water to a boil and then turn down to a simmer.  Simmer for about 15 minutes.  Turn off heat and add spinach.  Mix it until wilted.  Then add in black beans and hot sauce to taste.  When squash is done, mix that in as well.  This is seriously simple and simply delicious.

If you happen to be a cilantro lover like myself, it would be a great addition to this dish.  Also, I’d eat this hot or cold or room temperature.  Whatever suites your fancy.

5 servings

1 Comment

Filed under Recipes

April 5, 2011- Roasting the Veggies

I am back on a veggie roasting kick.  I’ve done a lot of cauliflower and broccoli lately, but what you see here is butternut squash and mushrooms.  These were cooked at 400 degrees for about 45-50 minutes.  I didn’t do anything to them except add a little salt partway through.  Yum.

BTW, I make them really well done on purpose.

Leave a comment

Filed under 365 Project, Recipes