Happy Thursday my friends. I hope your week is going well. It’s freezing cold in Dallas today – WTF! I’m so not ready for cold weather, boo! I just finished teaching my usual, back to back cycling classes at BEYOND Pedaling and when I left the studio I felt like my sweat immediately transformed into icicles.
Fortunately, I have no plans this evening so I’m going to curl up at my bachelorette pad and cook a yummy dinner. I recently had a delicious butternut squash pizza at True Food Kitchen (love that place) which got me in full-on “butternut squash recipe mode.”
I bought myself a butternut squash earlier this week and just just chopped it up and roasted it. The squash I bought is huge, so I can make lots of different dishes. I did some web research and discovered 5 butternut squash recipes that I’m determined to try before the end of the month. They all look amazing!
Nutrition Tip: Not only is this butternut squash delicious, it’s loaded with anti-oxidants, fiber and Vitamin A (more Vitamin A than pumpkins). It’s also low in calories (only about 45 per serving) and has no saturated fats or cholesterol.
Have you made any of the dishes below? Let me know!
Happy Fall everyone! Historically, I haven’t been a Fall-lover, but as I’m “maturing” I’m starting to love the season more and more. As a former vegetarian, I still have a special affinity for vegetarian recipes and the best of the best arrive in the Fall! So, since I’m a Southern Girl slash veggie lover, I wanted to share with you my top 3 favorite Fall recipes, all of which are southern-style. I hope you love these recipes as much as I love them. Enjoy.! Lots of luv, Brit
Butternut Squash with Pecans and Blue Cheese
1 2lb butternut squash
1 tablespoon olive oil
1-2 teaspoons Herbes de Provence
salt and fresh ground black pepper to taste
1/2 cup pecans, coarsely chopped
1/3 cup Danish Blue cheese, crumbled
Preheat oven to 400F/200C. Cut ends off squash, then cut in half lengthwise. Scrape out seeds with a sharp spoon, peel squash with a vegetable peeler, then cut into 1 inch cubes.
Toss the squash cubes with 1 tablespoon olive oil, herbs, salt, and pepper.
Arrange the squash in a single layer and roast for 20 minutes without opening oven.
Remove the pan and turn squash cubes over. (They should be lightly browned on the bottom.) Roast the squash 15 minutes more.
Turn the squash one more time and sprinkle pecans over the top. Roast 10-15 minutes more, until the nuts are fragrant and the squash cubes are soft and caramelized.
Season with salt and fresh ground black pepper if it needs more.
Serve the crumbled blue cheese at the table, so you and your guests can choose how much cheese to add (if any).
Place potatoes on an aluminum foil-lined baking sheet. Bake at 425° for 1 hour and 15 minutes or until tender.
Heat nuts in a nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.
Melt butter in skillet over medium-high heat. Add apple and raisins; sauté 2 to 3 minutes or until apple is tender. Stir in brown sugar, cinnamon, and nutmeg. Remove from heat.
Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on baking sheet.
Bake at 350° for 15 to 20 minutes or until thoroughly heated. Top with nuts.
(Source: Southern Living)
Maple Collard Greens
1 bunch collard greens (chopped)
1 onion (chopped)
1 tbsp maple syrup (real)
1 tsp barbecue sauce
2 tbsps oil (butter margarine)
Heat butter or oil in a large skillet over medium-high. Add onions. While onions are cooking wash collards leaving them damp. After about 5 minutes when onions are lightly browned add collards and cover pan with a lid. After about 5 minutes add maple syrup, BBW sauce, a pinch of salt and a few dashes of pepper. Mix together and cook covered over medium for about 10-15 minutes or until greens are tender.