IT'S NOVEMBER AND WE'RE IN MICHIGAN - THERE'S LITERALLY SQAUSH EVERYWHERE, NOT TO MENTION THANKSGIVING IS 18 DAYS AWAY. WE PUT TOGETHER SOME QUICK, EASY AND HEALTHY WAYS TO UTILIZE SQUASH THIS THANKSGIVING.

APPLE CINNAMON ACORN SQUASH

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INGREDIENTS

-1 acorn squash

-2 apples

-2 tablespoons of butter

-2 tablespoons of brown sugar

-2 tablespoons of orange juice

-1 teaspoon of cinnamon

-1/4 teaspoon salt

-1/4 teaspoon pepper

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DIRECTIONS

  1. Cut 1-inch slit in acorn squash for ventilation. Place in glass dish with 1/2 inch of water. Microwave on high for 5 minutes.

  2. Peel and chop apples into cubes. Slice cold butter into smaller pieces. Gently mix apples and butter with brown sugar, orange juice, cinnamon, salt, and pepper. Set aside.

  3. Once the acorn squash is soft, cut in half. Scoop out seeds.

  4. Place cinnamon apple mixture into each half of the acorn squash.

  5. Empty water from glass dish, and place both halves of the acorn squash back into the dish.

  6. Microwave on high for 5-7 minutes until squash and apples are soft.

  7. Let sit for 2-5 minutes and enjoy!

BUTTERNUT SQUASH SOUP

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INGREDIENTS

-1 butternut squash

-4 cups chicken stock

-2 apples

-1 onion

-A handful of (baby) carrots

-2 tablespoons of butter

-¼ cup of apple cider

-¼ cup of orange juice

-1 tablespoon cinnamon

-1 teaspoon salt

-1 teaspoon pepper

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DIRECTIONS

  1. Cut several 1-inch slits in butternut squash at the base for ventilation. Place in glass dish with ½ inch of water. Microwave on high for 7 minutes.

  2. Let butternut squash stand for 2 minutes. Cut in half. Peel and scoop out the seeds.

  3. In a large pot on medium heat, add chicken stock, peeled apples, onion, carrots, butter, apple cider, orange juice, cinnamon, salt, and pepper. Stew until ingredients are softened.

  4. Add cubed squash. Let it cook and soften completely.

  5. Use immersion blender to puree the soup.

  6. Add season to taste. If desired, add cream and garnish with rosemary.

ZUCCHINI SQUASH BANANA BREAD

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INGREDIENTS

-3 cups flour

-3 teaspoons of cinnamon

-1 teaspoon salt

-¼ teaspoon of baking powder

-1 teaspoon of baking soda

 

-3 eggs

-1 cup of oil

-2 cups of sugar

-2 teaspoons of vanilla

-4oz mandarin oranges with juice

 

-2 cups of grated zucchini

-1 cup of chopped walnuts

-1 cup of craisins

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DIRECTIONS

  1. Preheat oven to 350℉.

  2. In a bowl, combine flour, cinnamon, salt, baking powder, and baking soda. Set aside.

  3. In a large mixing bowl, add eggs, oil, sugar, vanilla, and mandarin oranges. Mix with immersion blender or by hand.

  4. Slowly add the dry ingredients to the large bowl. Gently fold in the grated zucchini. Add chopped nuts and craisins (optional).

  5. Coat five mini loaf pans (5 3/4" x 3 1/4" x 2"). Divide mixture into pans.

  6. Bake for 40 minutes.

xoxo, 

Candice Simons, j'adore Detroit

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