I know we are all Thankful for our many blessings year round, but it’s nice to set some time aside to really think about and count our blessings. The best part about this time of year is being with those we love and taking the time to let those we can’t be with know how important they are to us and how thankful we are that they are in our lives.
It goes without saying that food is a big part of how we celebrate this time of year. I want to share a few recipes with you, just in case you’re looking for something special at this special for your holiday table.
A perfect side dish for fall and winter needs to be rich, hearty and comforting when you eat it. Butternut Squash meets those criteria in a delicious way.
Not only is it versatile enough to use in soups, casseroles, sauces and more, including roasted like we have here, it’s also nutritious. Butternut Squash is of the winter squash variety, as opposed to its cousins, summer squash, so it has a hard skin like acorn squash, spaghetti squash and other winter varieties. Harvest time for butternut squash is summer through fall, but they store very well so most groceries have them year-round. Their flavors get richer and sweeter when ripe, so if it’s not ripe it’s meat can be tough, bland and tasteless and be very difficult to cook. A ripe one will be creamy and sweet when prepared properly. Unless you’re growing them, it can be quite a challenge to figure out if they are ripe and ready to go. If you’re interested in learning more about butternut squash and how to tell when they are ripe, here’s a little lagniappe for you. Let’s get this show on the road with this simple, no-angst recipe that will make you famous. Continue reading “Double Shot Butternut Squash”
OK, we’re not going to get into a big botanical debate. It’s got seeds inside of it so technically your butternut squash is a fruit. You’ll have to deal with that in your own way.
While it may not technically be a vegetable, the ole “quacks like a duck” argument allows us to treat it like a veggie and that’s what we’re going to do. (BTW-those seeds are edible, raw or roasted) Butternut squash is of the winter squash variety- the snobbish, uptown relative of its country cousins, summer squash. Other common winter squash members are acorn squash and spaghetti squash, but the list goes on and on and would make you sound like Bubba Blue in Forest Gump if you recited it. The winter variety has harder rind-like skin that needs to be removed while the summer variety’s skin is softer and can be eaten without being peeled. Butternut squash’s peak season is summer through autumn, although it’s not uncommon to see them in the grocery stores year-round. Continue reading “Get to Know Your Butternut Squash”