Baked Squash
Some of the lovely squash we picked up at the farm last weekend- usually I’d just decorate with it, but this year I followed the lady at the farm’s easy instructions and baked up this yummy squash that even the Hubby approved of! To bake, cut off the top and scoop out all seeds and stringy insides, then cover the inside with a little butter and brown sugar. Put the top back on with a little space to vent, and then stick on a glass baking dish with a little water at the bottom. Bake at 350 for about 30 minutes or a little longer, depending on size of squash. Serve as is with a spoon to scoop out the tender inside. Delicious! You can do the same thing with acorn squash, and I’ve seen this with dried cranberries inside as well. What are you cooking up this month?
Chunky Potato and Swiss Chowder (Not my own recipe, not sure where my friend got it from!)
The girls love this soup too. It looks a little time consuming and you most likely don’t have everything on hand, but it is VERY rewarding. One of our favorite fall things and on the menu for the week ahead.
2 c thinly sliced leeks
2 garlic cloves, minced
4 c peeled, cubed Yukon gold potatoes
1 c cubed carrots
1 c cubed yellow squash
2 cans chicken broth
2 bay leaves
1 c hot cooked wild rice
1 c half-and-half
1/2 c shredded Swiss cheese
1/2 tsp salt
1/4 tsp black pepper
Fresh chopped parsley
1. Heat a large Dutch oven coated with cooking spray over med.-high heat. Add leek and garlic, saute 3 minutes or until tender. Stir in potatoes and next 4 ingredients(potato through bay leaves) bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in blender and process until smooth. Returned pureed mixture to pan, stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley.
Comment by Tammy — October 17, 2009 @ 7:20 pm
Wow Tammy- that sounds SO good, I think I’ll have to add that to my menu this week too! Thanks for sharing the recipe!:)
Comment by Jess — October 18, 2009 @ 7:31 am
Jess, Your squash looks yummy!! Papa & I are going to roast a pan full of fresh veggies today as we enjoy watching the Seahawks win!!
Comment by Sharon Radebaugh — October 18, 2009 @ 11:13 am
have you thought about stuffing the squash (meat, more veggies, rice, etc.) before you bake it? easily turning it into a complete meal!
Comment by Sarahfae — October 18, 2009 @ 12:26 pm
Yumm…that looks great. They don’t really have squash as much over here, certainly not to the extent as home anyway. I’ve actually resorted to cutting out a picture of a pumpkin and putting it near my desk to help me ring in the autumn. I love watching your autumnal efforts pan out!
Comment by alisha — October 19, 2009 @ 3:56 am