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All You Bitches are Gonna Eat Squash December 6, 2012

Posted by starshipexercise in Recipes and Food.
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Consider yourself warned. Squash must be  in season, because my CSA box is full of it. So am I.

Uh. Maze. Ing Sausage and Squash Soup

Servings: 5

1 mild Italian chicken sausage, removed from casing
1 lb baby bok choy, raw and cut into bite-size pieces
.5 butternut squash, roasted and cut into bite-size pieces
.5 delicata squash, roasted and cut into bite-size pieces
3 medium carrots, roasted and mashed
1 cup home-made chicken stock, skimmed of every speck of fat
5 – 6 cups water

Roast your vegetables on baking sheets in a 375 – 425 oven (depending on how much of a hurry you’re in). When the squash is soft to the touch, but not yet mush, pull it out and let cool. In a dutch oven or soup pot, brown crumbled up chicken sausage. Add chopped bok choy and cook down a bit.  Add roasted veggies. Add stock and water. Season with salt and pepper to taste. Cook at a low simmer long enough for the squash to start breaking down and for the flavors to come together. This isn’t rocket science, you figure it out. I did.

If you want a spicier soup, use hot Italian sausage and/or add some red pepper flake.

Sneaky Squash and Potato Muffin Thingeys

Servings: 12

2 small-medium russet potatoes
.5 acorn squash
2 egg whites
granulated garlic, paprika, salt, pepper to taste

Preheat oven to 350. Prepare a 12-cup muffin tin with generous amounts of non-stick cooking spray. I’m serious here, go to town.

Using your super-handy-dandy food preparation device on shred mode, shred up the potato and acorn squash. You should wind up with about 3 – 4 cups total. Mix in egg whites and seasonings. Divide the mixture into the muffin tin, and spray the tops. Bake in the oven for about 30 minutes or until lightly browned on top.

The squash flavor in this is very subtle. The only tell-tale sign is that they’re a bit sweeter than if they were made with all potato. They should be soft on the inside, with a brown crust on the outside.

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Comments»

1. bakingnotwriting - December 7, 2012

Yum! I love these recipes. And the title of your post!


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