You can tell by the bright yellow or orange flesh of winter squash (well, depending on the variety), that this fall harvest fruit is good for you. (Yes, squash is a fruit!) Winter squash, like acorn and butternut, are the more substantial varieties. And I’m sure you already knew it, but zucchini is considered a summer squash.
If you’re looking for some ideas about how to get more of this delicious fruit that’s easy to find, easy to cook and easy on the budget, I happen to have some fab suggestions for you. 😉
The following are five ways you can prepare squash to enjoy with your dinner this evening:
Roasted with root vegetables. If you’re roasting beets, parsnips or carrots, toss in some squash. You can also make it even easier and simply slice your squash in half, remove the seeds (save them to roast later), and roast in its skin at 375 for about 30–40 minutes, depending on the squash and its size. When dinner’s ready, scoop out the flesh of the squash and enjoy with some butter.
Mashed or puréed. You can steam your squash and mash it, just like you would with potatoes. I personally don’t care for this method as it’s not nearly as flavorful as roasting, but it’s a good way to bulk up a serving of mashed vegetables. Puréed squash also looks very pretty on a plate.
Souped up. Make a simple soup from your squash, and serve it as an appetizer. Or, bulk it up with more veggies and serve it as a main course.
Stuffed. You can stuff and roast just about any squash you would like. Imagine a beautiful spaghetti squash, sliced in half and stuffed with tomato sauce and meatballs. Or an acorn squash sliced and stuffed with sausage and apples. Use your imagination (and Google—you can find endless ideas for roasting squash.)
As noodles. You may already know that you can roast a spaghetti squash and scoop out its noodly flesh to eat as you would any traditional noodle. But if you have a vegetable spiralizer, you can also make noodles out of other types of squash like acorn or butternut, and gently steam them to serve for dinner. (You can find veggie spiralizers on Amazon.) The accord squash “noodles” are wonderful!
I hope I’ve inspired you to add squash to your menu this evening. 🙂
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a trick, a tip and you’ll get a great recipe to try it out with. Neat, huh?
Today’s focus is on: BUTTERNUT SQUASH
As the weather gets cooler, my mind goes to squash. That didn’t come out quite right, but you know what I mean!
Butternut squash is one of my favorite winter squashes. It has a gorgeous orange color that tell us it is jam packed with carotenoids which protect us against heart disease, breast cancer and macular degeneration.
In addition to carotenoids, butternut squash is full of fiber, potassium, Vitamin B6, Vitamin C and folate. There’s enough Vitamin C in a cup of butternut squash to give you half of your recommended daily dose of this powerful nutrient!
Not only is butternut squash nutritious, but it’s also very tasty. It can be roasted and served as a side dish or in a salad, it can be steamed and pureed into a soup, or it can be served mashed in place of starchy (boring) white potatoes.
Now, for your Trick!
You can store butternut squash for up to three months in a cool, dry place. But if you’ve cut into it, you only want to keep that guy around in the fridge for a week, max.
Peeling butternut squash can be a painful process. To make the job easier on yourself, slice the squash lengthwise and remove the seeds (save those for roasting later!). Put each half of the squash—cut side down—on a parchment lined cookie sheet and let it roast at 375 degrees for an hour. You’ll be able to scoop it right out of its skin.
And your Recipe:
Beef & Butternut Squash Stew
Heat the olive oil in a Dutch oven over medium heat.
Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
Sprinkle beef with salt and pepper.
Raise heat to medium-high and add beef; brown on all sides.
Add beef broth and whisk up all of the browned bits from the bottom of the pan.
Add butternut squash and stir to combine well.
Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.
In life, it’s the little things that count. Not the great big momentous occasions, but the daily moments that all strung together, make up your own personal circle of life. We cannot measure the quality of our lives by the big events like birthday celebrations, weddings, baptisms and graduations. It’s the day-to-day stuff that makes up your life.
This is also true with eating. It’s not just the big meal occasions—dinner out, Thanksgiving, birthday cake and such. Becoming a healthy eater has everything to do with daily decision making over what will go in your mouth, rather than worrying about a special occasion (I say, splurge and enjoy it! The next day, do penance and throw in a little extra exercise and pare a few calories off your daily intake for the next few days.)
But it’s those daily decisions that count; to choose not to drive thru and wait an extra 15 minutes to get home to real food. It’s choosing fruit over donuts; water over soda and not to have that bowl of ice cream watching TV. Those are the little decisions that matter much more so than eating an extra piece of pie at Thanksgiving. Yeah, overindulging is hard on your body and we talk about being “Thanksgiving full” as the ultimate test of fullness, but the daily awareness of what you put in your body is what the definitive cause and effect of how your body looks, feels and operates.
Sometimes it’s easy (like the above example of fruit over donuts). Other times, it’s harder to know what to do. Here are some easy swaps to help you to save calories, your health and your sanity, too, so you know that what you’re doing will make a difference!
Instead of a blueberry muffin (which, let’s be honest, is really a cupcake with blueberries in it!) have a cup of Greek yogurt with 1/2 a cup of blueberries stirred in. Save yourself 249 calories (and some considerable carbs!).
Instead of a 2 slices of whole wheat bread, have 1 Orowheat Sandwich Round (whole wheat also), saving yourself 140 calories!
Instead of 1 cup of white rice, have 1/2 cup of brown rice mixed with chopped steamed broccoli. You’ve just saved yourself nearly 100 calories (and ratcheted up the fiber count, too!).
Instead of a pork chop, go for an equal serving of pork tenderloin and save yourself 50 calories (plus a lot of fat grams!).
It’s not that difficult to make a big difference a little bit at a time. Awareness counts as much as calories do. Keep that in mind as you hit the grocery store this week!
Our Dinner Answers menu planner allows you to completely personalize your grocery list and do your grocery shopping from your PHONE! Check it out!
One of my favorite pastimes is cooking with my children. Do you have kids? If you do, I want to heavily recommend that you teach them the joys of the kitchen while they’re still young and look up at you like a superhero that has all the answers. Teaching your children how to cook is more than a rite of passage; it’s just plain fun. To me, the kitchen is like a magical land that can create a special type of community and intimacy with the simple act of making a meal.
There are some little things you should look out for when you start to integrate your children into the cooking world: the basic do’s and don’ts.
DO assign simple tasks. When starting out, show them how to wash veggies, how to stir sauces to not let the sides burn, how to scramble eggs, etc.
DON’T let your child use a knife and cutting board without supervision and being taught proper technique.
DO give them a bit more responsibility as they show they understand. Show them basic vegetable cutting, but once you pass that knife from your hand to theirs, watch them like a hawk. (younger ones can use pumpkin carving knives safely, so save yours!)
DON’T let your child remove anything from the oven. But explain how it’s done as you do it; this way, when it’s time, they’ll be ready.
DO explain how when you’re using a pot or pan that you need to turn the handle to the side so it’s not sticking out so no one can run into it or accidentally knock it over.
DON’T allow them to handle meat until they’ve had a couple seasoned years under your training, but explain the safety issues and demonstrate thorough hand washing after you touch it.
ALWAYS let them sneak tastes of their labor in the kitchen. One of my favorite things about cooking is that I get to taste along the way, and I can guarantee that it’ll be a favorite among your children as well.
Well folks, there you have it! Show your children what a kitchen is and how to use it. My daughter is a college graduate now and she tells me all the time how surprised she is that hardly anyone her age knows how to cook. Regardless, your children are going to love learning this new skill! For them, it’s like finally getting to know the secret behind a magic trick. Have FUN!!
I get asked all the time for ways to make dinner faster. I get that; we’re a microwave society. We want it quick, dirty and hassle-free. This is why convenience foods are so popular (and expensive and 99% of the time, full of chemicals and lacking nutrients).
Here are a couple of things that I do that helps me get dinner done quickly and efficiently:
1) Shear Strength. I use my kitchen shears as much as I use my knives. From snipping fresh herbs, to opening bags of frozen berries, to cutting up chicken, I have two pairs and one in always in the dishwasher!
2) Foiled Again. To prevent my celery from going limp and nasty (and listen, having to run out to the store to buy fresh celery in the middle of cooking is total buzz kill) I wrap it foil. It stays fresh for weeks this way!
3) Garlic Getaway. I use these little garlic ice cubes (Dorot is the brand) that I buy from Trader Joe’s to shortcut the fresh garlic pressing stuff. The garlic is better (in my opinion) than that of the jarred variety and it’s so easy and convenient, love them!
4) Spin on Spinach. I buy triple washed tubs of organic spinach at the warehouse store. I saute it for a side dish, add it to salads, make it the salad, stir it into soups, eggs and quiches. It’s amazing and versatile and cuts my prep work way down.
5) More Spin. I use a salad spinner for my lettuce to get it nice and dry. Wash it, throw it in the spinner, take it for a quick spin and voila, lettuce that’s washed, dried and ready to go for your salad!
These are just a few of my shortcuts. What about you? Do you have some tried and true ones you’d like to share?