Butternut Squash

Butternut Squash

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.

Your Tip:

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:

Print Recipe
Beef & Butternut Squash Stew
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
  3. Sprinkle beef with salt and pepper.
  4. Raise heat to medium-high and add beef; brown on all sides.
  5. Add beef broth and whisk up all of the browned bits from the bottom of the pan.
  6. Add butternut squash and stir to combine well.
  7. Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.

 

Curry Chicken Salad Stuffed Avocados

Curry Chicken Salad Stuffed Avocados


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Curry Chicken Salad Stuffed Avocadoes
This is the perfect late summer meal! Cool, refreshing, PACKED full of flavors, and soooooooo so so dang easy to make! It'll quickly become a summer staple in your weekly meal plan!
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine all ingredients EXCEPT avocado
  2. Once fully mixed, place mixture into avocados and serve!
  3. OR place it in a sealed container, put it in the fridge and let it sit for a couple hours or until the next day - it's always more flavorful after it sits for a little while!
Late Summer Berry Bee Pollen Smoothie

Late Summer Berry Bee Pollen Smoothie


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Late Summer Berry Bee Pollen Smoothie
This delicious and FILLING smoothie is just what you need to kick off these hot summer days! When it's so dang hot, it's hard to have the motivation to cook - enter: SMOOTHIES. Smoothies are magic. It's no secret we LOVE and ADORE smoothies, so much so we even developed our own ridiculously delicious and actually-good-for-you protein powder! Give this recipe a try and see how creamy and sweet and mildly tart this meal in a glass is!
Cuisine Paleo, Smoothie
Servings
person
Ingredients
Cuisine Paleo, Smoothie
Servings
person
Ingredients
Instructions
  1. In a blender, pour half the nut milk.
  2. Then add remaining ingredients (banana through protein powder).
  3. Pour remaining nut milk on top, secure lid onto blender, and blend until smooth.
  4. If too thick, add more nut milk. If too thin, add more frozen berries until you get desired consistency.
Hot Melt Loaded Breakfast Cookies

Hot Melt Loaded Breakfast Cookies


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Hot Melt Loaded Breakfast Cookies
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375 and line a jellyroll pan with parchment.
  2. In a skillet, heat your ghee over medium high heat. Add the shallots and cook till translucent. Add the greens and ham and continue to cook till greens are wilted.
  3. Now to a medium mixing bowl, add your almond flour and baking powder, mixing well. Add the beaten eggs and mix well, then the contents from your skillet. It shouldn't be too runny otherwise add a little more almond flour.
  4. Add half the cheese and mix again. Now spoon out the breakfast cookies onto the parchment lined pan, a good 2 tablespoons per cookie.
  5. Finish the cookie by sprinkling a little cheese over the top and pushing it down ever so slightly so it will bake in.
  6. Bake for 8-12 minutes--watch it. It depends on the size of your cookie, your oven etc. so make sure you don't over cook.
  7. When they're done, put on a rack to cool and store in a container or ziplock bag in the fridge. Lasts 4 days.
Recipe Notes

To make Paleo, just omit cheese!

Raspberry Lemon Frosé

Raspberry Lemon Frosé


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Raspberry Lemon Frosé
This refreshing frosty cocktail is exactly what all of your summer plans should include!! It's bright and crisp, seriously cold, and that beautiful blush color you can only find in rosé!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Do ahead: fill an ice cube tray with the rosé (there will still be most of the bottle leftover), and place in freezer.
  2. Once rosé is frozen, place rosé ice cubes into a blender, along with the lemon juice, frozen raspberries, vodka, and a cup of the remaining rosé.
  3. Blend until smooth, and then strain with a mesh strainer to remove the seeds from the raspberries.
  4. Pour into a glass and enjoy! And if it melts too much, just throw the blended frosé back in the freezer until it's firmed up a bit more!