Butternut Squash, Sausage and Campanelle Pasta
December 13, 2009 - Written by DianaI had some great butternut squash just waiting for me to find the time to do something great with it. I put off using squash because it takes a while to seed and peel, but it’s such a terrific ingredient. I found some soup recipes, but it wasn’t what I wanted. So I came up with a pasta dish that was really tasty good, and hopefully good for you. The only change I’d make is to cook the butternut squash a little bit less. I used about a 1/2 of a butternut squash, and probably I should have used only a half a pound of sweet italian turkey sausage. There were three of us at dinner, plus enough leftovers for two people, so cutting down the sausage makes sense. There isn’t a lot of fat in this dish, but I can’t tell you how many calories or fat since I don’t know.
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Here’s a way the whole family will enjoy butternut squash and apple. I used a splash of orange, plus grated the rind and ginger. This was fabulous, fantastic, divine, delicious and good tasting. Butternut squash is so delicious and nutritious for you and such a great autumn food to serve. Apples go well with it, and the orange gives it sweetness without adding sugar. I told my son to tell me it tasted wonderful, and after he tasted, he agreed. If you have kids that balk at squash, this is the way to serve it. Ingredients: 1 butternut squash, peeled, seeded and diced 3 or 4 apples, peeled, cored and diced 1 orange peel – zested 1 tbs grated ginger Olive oil for pan Nutmeg Directions: I parboiled the squash so that the apple wouldn’t get mushy from baking too long. …
I’ve been given the opportunity to sample some different types of organic (love it) fillo sheets from the Fillo Factory. When I’m shopping I first see if there is a quality product in the organic section. I’m thrilled that I can find fillo dough frozen that’s organic too. I used the organic spelt fillo dough for this recipe with some squash I bought at the farm stand. I’m not an expert with fillo dough. I use it and follow the rules about keeping them moist as best I can, but sometimes they fall apart. My fake out is to tear strips of fillo dough and layer them across the top nice and neat. My family loved eating the crunchy top and peeling it apart. I thought it was funny the way they pulled apart the layers. The Fillo Factory Fillo Sheets should be defrosted and placed flat, covered with a damp towel to keep from drying out. I used: 2 yellow acorn squash 2 delicata squash …
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I try to get grains into my diet, bulgur is a new one for me. Bulgur is lower in calories, has a lower glycemic indicator and is higher in fiber than brown rice. Let me tell you, bulgur is also a very delicious nutty tasting grain. I used some herbs from my garden, some sesame seeds – because I like them, and shallot. I had some spaghetti squash I bought at a nearby farm market and decided it would be wonderful to add in. So this dish is very much a salad. It can be eaten warm as we did with our bison roast, or cold the next day, which I also tried. You can find bulgur in the natural foods or organic section of the store. If you haven’t tried bulgur, you should think about adding it to your pantry because it is a healthy ingredient to work into your menu. I enjoy spaghetti squash, but I know it got it’s name because of it’s look. I’ve seen articles about spaghetti squash that want you to use it as a substitute for spaghetti, but that’s not how I like it. To prepare the spaghetti squash you …
Is there another name for yellow squash? I only know it as yellow squash, but it’s so tasty I think it deserves a nicer name. Since it’s major harvest and put up time, soccer season, football and band season, I find my dinners are rather lackluster and repetitive. I have lots of stuff, but my inspiration is waning as I think about my days and evenings ahead. Last night though, I had my Yellow Squash and Potatoes out, trying to decide what to do and then it hit me – Lemon Grass and Basil are just sitting in the herb beds waiting to be used. Well not so much the basil since the Japanese beetles have been munching away at it, but I’ve flicked them into the soapy water bath. Best way to take care of those things is with a bowl of soapy water. I do tend to use a lot of the same ingredients over and over, because they come from our garden. I keep expecting my son to say – No Not Chard AGAIN!!! and run off screaming into the night, but so far he hasn’t. Anyway, this tasty side dish was divine with our steak …
Roasted Apple and Butternut Squash
December 4, 2009 - Written by Diana
Savory Squash Fillo Bake
November 13, 2009 - Written by Diana
Mini-Peppers stuffed with Bulgur and Mini-Yellow Squash
October 12, 2009 - Written by Diana
At the store today, they had bags of mini-peppers for sale. It was a specialty item in the fresh produce department. Funny thing, I’ve got mini-peppers that I picked right from my garden. I wanted the baby-peppers (I’m sure that specialty item will be out soon) to get a little bigger, so we picked most of what was left including the mini-size. I also had some mini-yellow squash in the garden, but I didn’t see any of those in the store. I could own that market. Stuffed Mini-peppers make a great side dish. The bulgur, along with squash, some fresh herbs from the garden, topped with pine nuts and feta, had a very earthy yet nutty flavor. This side is a keeper, but if you want it as a main dish, just upsize the ingredients with a full size pepper, squash, etc. My son even loved it.
Lemony Bulgur and Spaghetti Squash
September 15, 2009 - Written by Diana
Lemongrass-Basil Yellow Squash and Potatoes
September 1, 2009 - Written by Diana
