Jayne
Every year I always go through a little withdrawal and sadness when I realize summer is over and those hot summer nights by the lake are coming to an end. However it quickly passes, because fall is definitely one of my favorite seasons! I love the beautiful crisp and cool nights almost as much as the wonderful smell in the air when the leaves are drying out and falling. I will miss my summer, but I know that winter is right around the corner and with that comes comfort food!
One of my favorite foods this time of year is squash and namely Butternut Squash. In fact as I’m writing the blog I start to crave it.
Squash is never a fun thing to peel and slice, but it is well worth the sweat and tears of getting it prepared for a beautiful meal. I wanted to pass on a couple of my go-to recipes on squash that I usually serve with the holiday meals that will be coming up shortly, but until then we can enjoy them as a way to celebrate the arrival of fall!
Several years ago I stepped out of my comfort zone and made Butternut Squash wondering if this was something I was going to like… Would you believe it? I LOVED it! It was also very easy to make.
I hope you get a chance to try these recipes and have a wonderful fall season. Enjoy the beautiful weather outdoors because the white stuff is right around the corner and the holidays will be here before we know it. Now I’m headed to my kitchen and making a pot of that delicious squash soup!
- 1 Butternut Squash
- ¼ Cup Butter
- 2 Large Garlic Cloves, finely chopped
- ¼ Cup Panko Bread Crumbs
- 1/3 Cup Grated Parmesan Cheese
- ¼ tsp. Salt
- 1/8 tsp. Pepper
- ¼ Cup Parsley, chopped (optional)
- Heat oven to 375 degrees.
- Spray 13×9 inch glass baking dish with cooking spray.
- Peel, halve lengthwise and seed squash; cut into ½-inch slices.
- Arrange with slices overlapping slightly in bottom of baking dish.
- In 2-quart saucepan, melt butter over medium heat.
- Reduce heat to low.
- Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is mixed together. In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter garlic mixture.
- Brush squash slices with remaining butter garlic mixture.
- Sprinkle with salt, pepper and bread crumb mixture.
- Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork.
- Increase oven temperature to 425 degrees and bake 5 to 10 minutes longer.
- Before serving, sprinkle parsley over top.
- 1 Large Butternut Squash, cut into 8 pieces
- ½ tsp. Salt
- ¼ Cup Butter, melted
- ¼ Cup Orange Marmalade
- ¼ tsp. Ground Cinnamon
- ¼ tsp. Ground Nutmeg
- Heat oven to 375 degrees.
- Spray 13×9 inch glass baking dish with cooking spray.
- Place squash, cut sides up, in baking dish.
- Cover with foil; bake 45 minutes.
- Sprinkle with salt.
- In small bowl, mix butter, marmalade, cinnamon and nutmeg; brush over squash.
- Bake 20 to 30 minutes longer until glazed and tender.
- 8 Cups Butternut Squash, cubed seeded peeled
- 1 Large Apple, peeled and chopped
- 1 Large Onion, cut into small chunks
- 2 T. Brown Sugar
- ¾ tsp. Salt
- ¾ tsp. Cinnamon
- 1/8 tsp. Pepper
- 3 Cups Chicken Broth
- ¾ Cup Milk
- 6 Oz. Greek Plain Yogurt
- 2 T. Chives, chopped (optional)
- In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper.
- Add broth.
- Cover; heat to boiling over medium-high heat.
- Reduce heat; simmer about 20 minutes.
- In blender or food processor, place one third of mixture.
- Cover; blend until smooth.
- Repeat twice to use up remaining soup.
- Return to Dutch oven, stir in milk and yogurt.
- Heat over low heat, stirring occasionally, just until heated through.
- Before serving sprinkle with chives.
Now get outside and enjoy fall!
Jayne,
Deli & Bakery Merchandising Specialist Team Manager
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