Butternut Squash and Lentil Soup

 I've always loved creamy squash soup, but I never thought of putting it in soup cubed. Thank goodness for Pinterest. 

This soup has more ingredients than I usually use, but the results are worth it. It has so many different flavors and is quite hearty.

This recipe serves about 6 people.

Ingredients: 

2 tablespoons olive oil

1 1/2 cupss chopped leeks
1 1/2 cup chopped carrots

1/4 teaspoon sea salt

4 cloves minced garlic

8 cups water

2 cubes vegetable bouillon

1 1/2 cups prepared lentils (according to package)

1 small butternut squash, cut into bite size pieces

1 teaspoon oregano
1/4 teaspoon crushed red pepper

1 teaspoon ground cumin
23 oz frozen spinach

Saute the leeks in the olive oil for 4 minutes. Add the carrots, salt, and garlic, and saute until the carrots and leeks are softened.

In a large pot, heat the water and add the bouillon. Stir until it dissolves. Add the leeks and carrots, lentils, squash, and spices. Bring to a boil, then simmer for 20 minutes. Lastly, add the spinach and simmer for 10 more minutes.

This soup is yummy, full of good things, and as Sue Gregg would say, "guaranteed to fill the heartiest of appetites."

Spaghetti Squash with Garlic Zucchini

I've been having fun lately trying different varieties of squash this season. My sister and I bought one huge spaghetti squash to try and it lasted us about 3 meals! Here is the recipe for one meal we both really enjoyed.

Spaghetti Squash with Garlic Zucchini:

1 spaghetti squash

1 medium size zucchini

1/2 onion

2 cloves garlic

3 tablespoons olive oil

parmesan cheese 

To cook the squash, cut length-wise and remove the seeds. Place the squash cut-side down on a baking sheet that has been drizzled with olive oil. Bake at 350 degrees F for 30-45 minutes, depending on the size of the squash. It is ready when the flesh is easily pierced with a fork. Remove from the oven and allow to cool slightly.

Meanwhile, saute the onion and garlic in olive oil. Add the chopped zucchini when the onion is beginning to brown. Let the zucchini cook until soft. 

Remove the flesh from the squash with a fork. It really looks just like spaghetti noodles! Top with the zucchini, drizzle with olive oil, and sprinkle with some parmesan cheese.

Enjoy!

Delicata Squash

Last week my mom was raving about a kind of squash she had just discovered, delicata squash. I decided to give it a try and absolutely loved it! Delicata squash has a nice, mild flavor and is very easy to cook. 

To cook the squash, cut in half lengthwise and scoop out the seeds. Place face down in a baking pan and add water a depth of 1/4 inch. Bake at 350 degrees F for 30 minutes or until it can be pierced with a fork. 

To make the filling, saute a handfull of chopped walnuts in one tablespoon of butter until they are fragrant and sizzling. Add some raisins and fill the center of the squash. 

If you're feeling adventurous, you can even eat the skin of the squash!

Butternut Squash with Apples, Raisins, and Walnuts

Fall is here!

I love making this recipe because you get to smell so many wonderful and quintessentially fall scents. It's just scrumptious. 

Here's all you need to make this wonderful fall dish:

 1 butternut squash

1 tablespoon olive oil

5 tablespoons butter

1 cup walnuts, chopped

1 apple, chopped

2 teaspoons lemon juice

1/2 cup raisins

1 tablespoon vanilla

Preheat the oven to 400 degrees F. Sprinkle the olive oil on a baking pan (aluminum foil is a good idea, too). Remove the seeds, peel, and cube the squash. Spread out the squash on the baking sheet into one layer. Bake for 20 minutes.

Meanwhile, toast the walnuts until they are slightly brown and become aromatic. 

In a sauce pan, melt 2 tablespoons butter and saute the apple pieces. When the apples are softened, remove from the heat and stir in the lemon juice.

When the squash is roasted, add it to the sauce pan with the apples. Add the rest of the butter, along with the walnuts, raisins, and vanilla. Bring the heat up to medium-low and stir for about 5 minutes.

This dish is great served warm or cold.

Enjoy!

scb