Posts Tagged ‘Butternut Squash’

Ok, December 3, 3 blog posts AND I’ve actually made this recipe, so we’ve got 2 out of 3 that I can personally endorse. This post is brought to you with love from Nashville, the city where my bff lives. She signed up for a CSA box this year, and was apparently up to her ears in butternut squash this fall. She found this delicious and healthy soup recipe, and fed us for days on a recent visit. We ate soup for lunch, soup for snacks, and late night soup instead of late night drunk food. Yay us!

Butternut Squash Turkey Chili

I was so impressed with this tasty soup that I turned around and made it when I got home. It really is healthy, and would actually qualify on the Weight Watchers Simple Start program, if you’re into that kind of a thing.

A few quick notes – super kudos to the bff for peeling, scooping and cutting up the squash from the CSA box – thank you for all your hard work! I bought my squash peeled and cut, cause I’m lazy. Also, she found the fresh sage the recipes calls for – I did not, so I just threw in a bunch of dried. I added a can of butter beans – a mistake. Their skins peel off and get a bit weird – stick with Northern white beans. One other note – I do have a hard time calling this chili. It’s definitely more of a soup, but if you want to make it chili, just add some chili powder (that’s what makes chili chili, right?).

Per my honor system, I’ll direct you over to Foodie Crush for the full recipe, but here are the ingredients to get you started:

Roasted Butternut Squash & Turkey Chili

Ingredients:

  • 4 cups butternut squash, bite size dice
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 3 cloves garlic, pressed
  • 1/2 cup white wine
  • 2 cans white beans, rinsed and drained, I like great northern variety
  • 4 cups chicken stock (32 ounces)
  • 3 pasilla peppers, roasted, seeded and sliced into 1/4” ribbons
  • 1/2 cup fresh sage leaves, cut into ribbons with scissors or diced
  • 2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon white pepper

Directions: for the rest of the directions and full recipe, please visit the full recipe on Foodie Crush.

Butternut Squash White Turkey Chili

Images courtesy of Foodie Crush

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Ok, I forgot to post a recipe for yesterday. I thought about it multiple times, and then failed to actually get anything published. So Day 16’s lost recipe is really more of a reminder of what I would like for my birthday in May, but if you just can’t wait for my birthday to give me a present, I think these would make excellent Christmas presents:

Star Wars Cookies

The Star Wars cookie cutters are from Williams Sonoma, and you can find the recipe for royal icing at Cave Cibum. Here it is again:

Royal Icing

4 cups powdered sugar, sifted
4 Tbsp meringue powder (can be found at a craft store if not at the supermarket)
6 Tbsp water

Combine the ingredients in the bowl of a standing mixer. With the paddle attachment, mix on low speed for 7-8 minutes, until icing is more matte than glossy. This icing is still a little too stiff to work with, but it’s better to mess around with smaller quantities than the whole batch. Keep icing covered to prevent from hardening.

Coloring: Gel coloring is a better choice than liquid dyes, but it’s a little more expensive. The gel texture doesn’t mess with the consistency of the icing the same way that liquid does. Either way, add a little at a time until you reach the desired color.

To pipe: Add water as needed to reach a consistency that will pipe easily (as stiff as you can make it while allowing it to be piped out of a bag in a continuous line). If the icing becomes too watery, add a little powdered sugar at a time and mix. Put some of the icing in a piping bag fitted with a small round tip and outline the area you want to be filled.

To flood: Water down the remaining colored frosting until it reaches a consistency that can run off the back of a spoon. Put icing in a squeeze bottle, or if you’re like me and don’t have all the proper tools on hand, use a spoon. Add icing to the areas that have been outlined and use a toothpick to push the icing into all the corners and to pop any air bubbles that might come up. Let dry for at least a few hours before adding any other details on top.

Recipe, Day #17 is a breakfast muffin recipe using some ingredients that are usually found on a dinner menu. The recipe comes from Poor Girl Eats Well.

butternut quinoa muffins

Spiced Butternut & Quinoa Muffins with Almond Streusel

Visit Poor Girl Eats Well for this recipe.

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