Tag Archives: winter squash

Turkey Stuffed Acorn Squash

I really enjoy asking people about their families’ holiday traditions. Some are quirky, fun, or downright weird. I think my favorite answer has been from a former professor: “Our family’s tradition was to not have any traditions.” Basically, they didn’t do the same thing every year. They tried different foods, usually with an ethnic theme. I will admit, one of our little family’s favorite Thanksgiving was when we skipped the traditional food and ordered Chinese instead.

However, I am a bit of a sucker for the “normal” traditions. This dish is kind of a cross of new and old ideas. It’s got all the traditional flavors of Thanksgiving – turkey, cranberry, sage, starch – but with some flair. If you are only feeding a small group this Thanksgiving and want to go with something only a little out of the box, this is for you. For the rest of us, it is a delicious dinner any night of the week. Enjoy!

Turkey Stuffed Acorn Squash (Serves 4)

Turkey Stuffed Acorn Squash

1 acorn squash, quartered, seeded
1 large onion, chopped
½ cup celery, chopped
½ cup carrots, chopped
1 cup fresh cranberries
1 cup unsweetened applesauce
12 oz lean ground turkey
2 tablespoons water
1 teaspoon dried sage

1. Preheat oven to 350. Line a baking dish with aluminum foil. Place squash quarters in baking dish.

2. In a large skillet over medium to medium-high heat, brown turkey with onion, celery, and carrots. When meat is cooked thoroughly, deglaze pan with water. Add cranberries, applesauce, and sage. Bring to a boil, and simmer for 10 minutes.

3. Evenly distribute turkey mixture over squash quarters. Cover dish with aluminum foil.

4. Bake for 45 minutes. Remove cover, and bake an additional 15 minutes, or until squash is tender.

Nutritional Information (Amount per serving):

Calories: 230
Protein: 18 g
Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 59 mg
Carbohydrates: 27 g
Fiber: 5 g
Sodium: 77 mg

Recipe Notes: Not all of the filling will fit in the squash pieces. I usually just kind of spread it over the whole dish and hope for the best. You can easily scoop up the excess when serving.

Source: adapted from a recipe from friends

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Curried Squash Soup

Back in college, I got to try recipes as part of one of my jobs. Butternut squash soup was the first recipe, and I loved it. Every autumn, I would make it again. And progressively, I liked it less and less and each time. I couldn’t figure out what was wrong. Then last October, I went to Panera for lunch one day and tried the Autumn Squash Soup. Light bulb!

All of that is to say, this recipe has evolved over time. I took my basic recipe and then edited it heavily with some copycat recipes I found online. The bad news is this is no longer a “one pot wonder” soup. The good news is that the flavor is a million times better. Enjoy!

Curried Squash Soup (Serves 8)

Curried Squash Soup

1 large butternut squash, peeled and cut into ½ inch cubes
1 medium baking or yukon potato, peeled and cut into ½ inch cubes
1 medium sweet potato, peeled and cut into ½ inch cubes
1 ½ tablespoons canola oil, divided
½ teaspoon cinnamon, divided
¾ teaspoon curry powder, divided
pinch of salt
1 small onion, chopped
1 sweet apple (gala, red delicious, golden delicious), chopped
1 clove garlic, minced
½ teaspoon ground ginger
½ teaspoon garam masala
¾ teaspoon cumin
6 cups low sodium chicken or vegetable broth
½ cup orange juice
Chopped cilantro, optional garnish

1. Preheat oven to 425. Line a baking sheet with foil.

2. Combine squash and both potatoes with 1 tablespoon oil, ¼ teaspoon cinnamon, ¼ teaspoon curry powder (make them heaping if you’d like), and salt. Toss together to coat vegetables. Arrange in a single layer on baking sheet. Roast for about 30 minutes, until fork tender.

3. When vegetables are almost done, heat ½ tablespoon oil in a bottom of a large stock pot over medium heat. Add onion and apple. Saute 3-5 minutes, until softened. Add garlic, ½ teaspoon curry powder, ginger, garam masala, cumin, and ¼ teaspoon cinnamon. Saute 1-2 minutes, until fragrant and heated through. Do not let this burn.

4. Add roasted vegetables and broth. Bring to a boil. Simmer for 30 minutes, until vegetables are soft and flavors combined.

5. Remove from heat. Stir in orange juice. Blend soup until smooth. Add more juice or broth if needed to thin out the consistency. Serve warm, with cilantro if desired.

Nutritional Information (Amount per Serving):

Calories: 124
Protein: 4 g
Fat: 3 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 22 g
Fiber: 3 g
Sodium: 449 mg

Recipe Notes: Adjust the level of curry based on your heat preference and the heat of your curry powder. I currently have pretty potent curry powder, so these might be low.

Source: adapted from several sources online

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Roasted Butternut Squash

I’m back! I had my baby at the beginning of August, so all the posts since then were written pre-baby. But today, I’m back! Please pardon if posts aren’t as regular as before. Cooking and writing will be a work in progress.

I feel like the internet explodes with pumpkin recipes as soon as September hits. I like pumpkin well enough, but I actually prefer the other fall flavors – apples, pears, and SQUASH (butternut, acorn, spaghetti, oh my!). This roasted squash is an incredibly easy side dish that is sure to please. And if you don’t have adventurous eaters (like my 2 year old), you can lie and call it potatoes. She totally fell for it and probably ate more than any of the adults at the table. Enjoy!

Roasted Butternut Squash (Serves 4-6, depending on your squash)

Roasted Butternut Squash

1 large butternut squash
3 tablespoons unsalted butter, melted
¼ cup lightly packed brown sugar
½ teaspoon salt
½ teaspoon black pepper

1. Preheat oven to 400. Line a baking sheet with foil.

2. Peel squash and remove seeds. Cut into ½” to 1″ cubes. Place on baking sheet.

3. Combine butter, sugar, salt, and pepper in a small bowl. Pour over squash. Stir lightly to coat.

4. Bake for 20-45 minutes, depending on how large you cut the squash. Squash will be fork tender. Toss in glaze before serving.

Nutritional Information (Amount per serving):

Calories: 128
Protein: 1 g
Fat: 6 g
Saturated Fat: 4 g
Cholesterol: 15 mg
Carbohydrates: 20 g
Fiber: 2 g
Sodium: 201 mg

Recipe notes: You could sub canola oil for the butter, but it is a different flavor. You can really cut the squash to whatever size you want. Cutting it up is the hardest part, so I have done bigger chunks than pictured before. It just takes longer to cook. I’ve also tossed a little cinnamon in here before. This is tasty as well.

Source: family cookbook

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