Posts Tagged ‘squash’

Spiced Butternut Squash Bread

In Bread on October 23, 2010 at 8:14 pm

Yummy, Yummy, Yummy!

I love fall foods, and using them in my cooking and baking! Today I used butternut squash, and this recipe is a keeper.

I used a recipe my friend send me for Spiced Butternut Squash Muffins, but decided that since I had been making so many muffins lately I would rather make a nice loaf of bread with the recipe. Since I decided to make a loaf of bread instead of muffins I went about the process a little differently, while using all the ingredients in the recipe. So here’s how I made bread instead of muffins.

I started with a butternut squash.

Butternut Squash

Cut off the ends.

No More Ends

Sliced the squash in half lengthwise (well tried to anyway, my cutting skills aren’t that accurate).

Squash Pieces

Then, I had to take out all the seeds, which was a lot like taking the guts out of a pumpkin when you carve it. I used a knife to get clean edges and then just scooped them into the garbage can. Now I’m wondering if they are like pumpkin seeds and can be dried and cooked, and fear that I missed an opportunity, but maybe next time.

No More Seeds

Next, I needed to soften the squash, so that I could puree it, so I put it in a sauce pan, covered the squash with water and boiled it till the squash was soft enough to stick a fork into without any effort. This took me about 40 minutes. To shorten the process next time I will probably use smaller pieces, but it wasn’t a problem, I got some reading for class done sitting on the kitchen floor waiting for it to be done.

Boiling the Squash

I combined the other ingredients just like the recipes calls you to do.

Combined Dry Ingredients

Squash Mixture

Once the squash could be pierced with a fork I removed it from the heat to cool for about 10 minutes. Once the pieces had cooled enough to handle I used a spoon and fork to separate the squash from its skin. Since I don’t have a food processor I put the squash into a blender and pureed it. WARNING: Pureed Squash looks like Baby Food! I then added the squash puree to the other ingredients as the recipe calls for. I then combined all the ingredient, and the smell was AMAZING!

Ready to be Baked!

I then sprayed a bread pan with cooking spray and poured the mixture into it. I baked it at 400° for 40 minutes. This took some guess work and several trips to the oven to check the progress, since the recipe was for muffins. I started checking the bread every 5 minutes after it had baked for 25 minutes and total it took about 40 minutes to….

Finished!

Look this AWESOME and taste even better! This is definitely a new Fall favorite! Stay tuned for some Comfort Food!

Bon Appetit!

Advertisements

Spaghetti Squash Casserole

In Entrees on October 18, 2010 at 12:13 am

Don’t let the name fool you! This is one yummy meal. Special shout out to my mother and her friend that sent me this recipe, nothing like homemade recipes. Let’s start with the ingredients:

  • 1 spaghetti squash (approximately 8 inches)
  • 1 cup diced onion
  • 3 medium garlic cloves (diced)
  • 3 medium tomatoes (diced)
  • 1 cup sliced mushrooms
  • 1/2 tsp. oregano
  • 1 cup cottage cheese
  • 1 cup grated mozzarella
  • 1/4 cup parsley
  • 1 tsp. basil
  • 1 cup Italian bread crumbs
  • 1/2 cup of butter (1 stick)
  • 1 cup Parmesan cheese
  • 14.5 ounces of Angel Hair (1 box)

Now let’s look at how it is all put together.

  1. Preheat the oven to 375°
  2. Melt stick of butter completely
  3. Cover baking sheet with tin foil
  4. Cut ends off squash and then slice in half lengthwise
  5. Scoop out all of the seeds from the squash
  6. Place squash face down on buttered tin foil and bake in oven for 30 minutes, or until easily pierced with a fork 

    Squash Ready for the Oven

  7. While the squash bakes, saute onions, garlic, mushrooms, oregano, parsley, and basil
  8. Add tomatoes once the onion is soft
  9. Continue to cook until most of the liquid evaporates 

    Saute-ing Veggies

     

     

    Pasta Cooking

  10. Cook angel hair pasta as indicated on box
  11. Combine bread crumbs vegetable mixture, and cottage cheese in a large bowl
  12. Once the squash is done, allow it to cool till you can handle it 

    Squash in the Oven

  13. Scoop out inside of squash and add to bowl
  14. Layer angel hair in the bottom of a casserole dish
  15. Layer mixture from bowl on top of angel hair
  16. Layer mozzarella and parmesan cheese on top
  17. Bake for 30-40 minutes or until cheese is completely melted 

    We Couldn't Wait for a Picture!

A lot of good things happened here, which was a huge relief after the biscuit disappointment. There are a few things I plan on changing for next time though. First, I will not be baking the entire casserole for 40 minutes next time, instead I’ll be checking it after 25-20 minutes. In my defense I was caught up in this past week’s episode of Project Runway on my DVR…oops. But let’s start at the beginning,  I made a lot of little herb tweaks, so what I have up if what I think works really well, is up here. Though next time I think I’ll use more cheese, for me casserole=cheese, and this just wasn’t cheesey enough.

There are a few things I would like to try next time as well. The vegetable mixture was a little thick, which is why I layered it on top of the angel hair, next time I would like to add some vegetable stock to make the mixture a little easier to mix with the angel hair. I think this would also be really tasty with some bit size chicken pieces mixed in, in which case I would use chicken stock instead of vegetable stock.

Lots of things to consider and try for the next round, but in the end it was super yummy!