Megan, I have a package of lentils, I think I will use those and something green. Pioneer women just used what they had available and didn't worry about it.
I've tried to sell butternut squash around here a couple of times (at home, I mean), but the guyzos are diehard butterCUP fanatics. Apparently, in the winter squash, there is only one.
I just had butternut squash last night! I cut it into chunks, mix with salt, pepper, cinnamon, nutmeg and some sugar free maple syrup (20 calories for 1/4 cup). Place in a glass casserole dish and baked at 400 for about 40 minutes. It was delish!
Thanks for your support Megan. Yes, day one was perfect for my quasi-cleanse. Three more days to go. Day two is traditionally the hardest. Will report again tomorrow.
My brother in law makes a great butternut squash soup, but I just found out that the secret ingredient that makes it taste so incredible is... sour cream!
I bake butternut squash and I like it, don't add anything to it except a little butter, but I still love that butternut squash soup and am going to tackle making it myself one day.
Happy to say the results of my recent binge have departed I am back to 118.4.
I paged through "For the Love of Soup" at my dog sit and bought both it and the companion "For the Love of Salad" this morning. DH apparently is quite amenable to doing all the chopping required for both and is willing to have soup/salad/bread dinners at any time.
I have a slightly different way of cooking butternut squash. I cut it into chunks. Then I sautee some garlic in a little olive oil, just enough to get flavor in it. I toss the butternut squash with this oil, and also several tablespoons full of parmesan cheese and just about a tablespoon of flour. You can also toss it through a little fresh parsley, if you want. I put this uncovered in a casserole dish & roast it at high temperature for what always seems like quite a while, till I can see it browning. I don't know what it is, but that parmesan cheese really makes it. If you want to make it really decadent, top it with some pecans, too.
I also make a soup from Mollie Katzen with chunks of butternut squash or sweet potato in it. It's called gypsy soup and there are lots of recipes for it online. Here's the one that I use:
I missed the end of the butternut squash discussion somehow and just saw it today. Thanks for the suggestions, I'm going to try saef's and Jen's! I like delicata squash cooked with spices and cinnamon, but never had butternut.
