Tag Archive: Butternut squash


My cousin and her father were coming over for dinner tonight, and she wanted to contribute some frozen shrimp, butternut squash, and sugar snap peas, so I trolled all my favorite sources for recipes and came up with a recipe for Ginataang Sitaw Kalabasa, a Filipino stew that called for green beans instead of the sugar snap peas.  Since it contains no nightshades, it was perfect! I had some boneless skinless chicken thighs on hand, so I adapted the recipe.  It was a huge success!

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1 lb. frozen shrimp, thawed

5 boneless skinless chicken thighs cut into strips

1 large butternut squash, roasted

1 package sugar snap peas

1 medium onion, chopped

1 Tbsp. grated fresh ginger

2 Tbsp. minced garlic

2 Tbsp. oil (I used a sunflower avocado blend)

1 can coconut milk (14 oz)

2 Tbsp. eel sauce (or fish sauce)

1 Tbsp. red chili paste (okay, this is not nightshade free, but I grabbed the wrong jar! I meant to get curry paste)

1 C. chicken broth

1/2 C. chopped carrots

1/2 C. sliced celery

Saute onions, celery and carrots in oil.  Add in ginger, garlic, and chili paste, and stir a few minutes until fragrant.

Add in chicken.  Brown.

Stir in coconut milk, eel sauce, and chicken broth.  Simmer to reduce.  Add in sugar snap peas and cover until they are crisp tender.  Stir in shrimp and cook a few minutes until pink.

Thicken with bread crumbs, if necessary.  Gently fold in butternut squash, and heat through.

Serve over rice.  I used quinoa, brown rice, pineapple, and coconut with thai curry broth in the rice cooker.

The flavors of this dish were amazing.  Loved it!

 

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A friend surprised me with a ham on Easter, so I threw together this yummy meal.

Glaze:

1/2 c. maple syrup

2 Tbsp. brown sugar

2 Tbsp. Dijon mustard

1 large can crushed pineapple in juice, drained reserving juice

Put pineapple in the bottom of a 13 x 9 baking dish, place ham cut side down on top of pineapple, and pour reserved juice over ham.

Cook ham according to package directions.   I did mine tented with foil for about an hour at 300 F before removing the foil and putting on the glaze.  Then I poured the mixture of maple syrup, brown sugar and mustard over ham and raised the temperature to 400 F.

After putting glaze on ham, cut up zucchini into cubes and toss with salt, pepper, and olive oil to taste.  Do the same with the cubed butternut squash.

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Spread vegetables on two small baking sheets and when you remove the ham from the oven, pop them in.  Lower the temperature to 325.  They will take about 20 minutes.

Put water on to boil for spaghetti.  Add minced garlic and salt to water.

The veggies and spaghetti were all done almost at the same time.

Toss the drained spaghetti with a little butter, and then toss with the zucchini and squash.  I kept them separate because I have a finicky eater who hates squash!

 

 

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6 cups leftover filling for stuffed peppers (I made them September 29th and had way too much filling for the peppers I had so I froze it.)

20 flour tortillas

1 can Bush’s Black Bean Fiesta

1 c. leftover pulled pork (frozen after a pulled pork sandwich night)

1 package shredded pepper jack cheese

1 large butternut squash, peeled and cubed

1/2 c. diced red onion

1 Tbsp. mango marsala curry salt

2 Tbsp. each olive oil and vegetable oil

Preheat oven to 375 F.

Toss squash with salt and oils.  Set aside.

Mix leftover filling, beans, pork, and shredded cheese for filling.

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Heat tortillas in the microwave so you can pull them apart easily.

Divide filling into equal parts so your burritos are all similar in size.

Place filling on tortilla and roll burrito style.

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Place on large baking sheet sprayed with coconut oil, leaving room for the squash to bake alongside it.

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Brush burritos with oil.

Bake for about 30-40 minutes or until burritos are golden brown.

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Serve with sour cream, salsa and more shredded cheese.

A great way to use leftover chili, pulled pork, or any rice dish.

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1 large acorn squash

1 large butternut squash

4 c. cooked crumbled Chorizo

3 c. cooked rice

1 small onion, diced

2 Tbsp. chopped jalapeno

1 Tbsp. minced garlic

1 Tbsp. smoked paprika

1 can black beans, drained

salt and pepper

1/4 c. minced clinatro

1-2 c. shredded sharp cheese

Sour cream and salsa for garnish (optional)

Preheat oven to 375 F.  Cut squash and place on a baking sheet drizzled with olive oil cut side down.  Roast about 30-40 minutes until fork will go in easily.  This needs to be done enough ahead of time for the squash to cool so you can cut it up in cubes.  I will do it a day or two ahead next time.

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Cook rice according to directions.

Meanwhile, place olive oil blend in a skillet.  Add onion, jalapeno, garlic and sausage.

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Cook until veggies are softened.  Stir in paprika, cooked rice, and black beans.  Let warm through.  Add salt and pepper and cilantro.

Place squash in bottom of lasagna pan.  Spoon sausage mixture over squash  Top with cheese.

Bake at 375 until cheese melts, 20 minutes or so.

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This recipe was a HIT!!!  We will definitely have it again!

 

Gluten Free Alfredo Noodles with Roasted Butternut Squash and Peas

2 lb. boneless chicken breasts, cut into cubes
1 lb. gluten free pasta
1/2 package frozen peas
1 package frozen cubed butternut squash
1 jar alfredo sauce
1/4 c. chicken broth
2 Tbsp. pesto sauce

Cook cubed chicken in a little oil.  Once it is brown, add chicken broth and pesto and cook until most of the liquid is gone.

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Roast butternut squash until golden.

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Meanwhile defrost peas under running water.

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Add alfredo sauce to browned chicken and top with squash.  Cover and simmer till flavors marry.

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Place cooked noodles in a large bowl.  Pour sauce/chicken mixture over noodles and top with peas.

 

Stir to combine.

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Creamy Risotto with Chicken, Butternut Squash and Peas

3 C. Risotto
6 cooked chicken thighs (I used thighs I had previously cooked and frozen)
1 package frozen peas
1 package frozen butternut squash
1 qt. chicken broth
2 Tbsp. dehydrated onions
2 Tbsp. garlic salt
2 Tbsp. bacon grease

2 Tbsp. Parmesian cheese

Brown chicken in bacon grease until golden.  Remove from skillet and set aside to cool.

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In bacon grease, brown risotto, stirring regularly to ensure it doesn’t burn.

SAM_0412Roast butternut squash in the oven at 400 F for 15 minutes.  Rinse frozen peas with water to defrost.

Add dehydrated onions and garlic salt to risotto.  Add 1/2 cup chicken broth.  Simmer until liquid is absorbed.  Add another 1/2 cup chicken broth.  Simmer until liquid is absorbed.  Repeat process until risotto is fully cooked and tender, approximately 20 minutes.

Meanwhile, remove chicken thighs from bone and chop.  Add to risotto when almost done.

 

At the last minute stir in Parmesian cheese.  Gently fold in roasted butternut squash and defrosted peas and serve.

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