Fall Cooking: What to do with a butternut squash?

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6syak6t9vuPB4FwETcPp8XVZZ-iEbgkg9CDGa0BNeMJNhENAHIh989ZFZNWpvAjAoQzevbgk1Mi9jRCUXYPXQbAPLX8iTPQNcTu7GYHpWFzZMlewJxnfsYXlpeqYt0rhwEs_dHq2miTt/s1600/Butternut+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6syak6t9vuPB4FwETcPp8XVZZ-iEbgkg9CDGa0BNeMJNhENAHIh989ZFZNWpvAjAoQzevbgk1Mi9jRCUXYPXQbAPLX8iTPQNcTu7GYHpWFzZMlewJxnfsYXlpeqYt0rhwEs_dHq2miTt/s320/Butternut+squash.jpg" width="320" /></a></div><br />My sisters and I love to cook so when my Richmond sister married a guy from Colorado who also loved to cook, he fit right in. Jon regularly adds dishes to family get-togethers, or grills some delicious outdoor fare, or whips up new recipes.<br /><br />This morning he sent a recipe for cooking butternut squash in a humorous email that made me laugh as I read it -- I've <i>never</i> cooked butternut squash -- so asked if I could share it on my blog complete with his commentary. With his permission, here it is for those who like recipes (especially all those homeschool moms out there).<br /><br /><span style="font-size: large;"><b>Jon's Fall Butternut Squash</b></span><br />by Jon Phillips<br /><br /><i>Jon says, "What happens when you decide to buy a butternut squash for no particular reason? Use this for a fall-ish dinner side dish instead of potatoes!"</i> <b> </b><br /><br /><b>You’ll need</b>: 1 butternut squash, olive oil, pumpkin pie spice,* salt and pepper <br /><br /><b>Preparation: </b>First off, getting the skin off of the beast is like whittling the bark off of a log. Thankfully, the bark is not too thick. Using a vegetable peeler, remove the rind. Cut the ends off of the squash, then cut in half both directions. Remove the seeds and the softish stuff around the seeds, then chop into 1” squares.<br /><br />Place the chopped-up squash into a 9x11 baking pan with a little sprinkling of salt and cover tightly. Bake at 400 degrees for 40 minutes. Remove from the oven and let cool slightly.<br /><br />Heat some olive oil in a skillet and add the baked squash in a single layer. Unless you have a giant skillet, you will have leftover baked squash chunks. No worries, we can deal with those in the morning.<br /><br />After you have the squash sizzling in the olive oil, sprinkle some pumpkin pie spice* on the squash and some salt and pepper (a little cayenne would probably be a good addition). Don’t be too heavy-handed with the pumpkin pie spice ... we are not trying to make a pie here. Cook the chunks until browned and slightly crispy on all sides.<br /><br />Serve with roasted chicken or pork chops or whatever. (This was perfect with leftover roasted chicken from the store.)<br /><br /><i>Jon adds, "Now for the leftover Squash chunks...."</i><br /><br /><span style="font-size: large;"><b>Jon's Butternut Squash Breakfast Hash Browns</b></span><br /><i>Don’t be scared, this is really good!</i><br /><br /><b>Stuff to have:</b> 1 butternut squash, tart green apple, 1 fresh green chile, onion, bacon, salt, pepper and pumpkin pie spice.<br /><br /><b>Preparation:</b> Cook some bacon until crispy.<br /><br />While the bacon is cooking; dice up some of the squash (1/4” - 3/8” cubes). Dice some onion and one green chile. The ratio should be about 2-to-1 squash to onion. Also dice up a half of a green tart apple. Drain the bacon on paper towel and drain off most of the grease.<br /><br />In the same pan you used for the bacon, saute the onion and chile until soft. Add the diced squash and apple. Add salt and pepper, cook until brown and crispy (it should look like hash browns).<br /><br />Add in 2 slices of crumbled bacon. Serve with eggs. WOW!<br /><br /><b>*Homemade pumpkin pie spice: </b><br />Much better than premixed and you probably already have everything. 4 Tablespoons ground cinnamon, 3 teaspoons ground nutmeg, 3 teaspoons ground ginger, 2 teaspoons allspice, 2 teaspoons ground clove. Mix together in an airtight container and store with other spices.<br /><br /><b>"Two Gourds Up" review from my sister:</b> <i><span data-ft="{"tn":"K"}" data-reactid=".r[3p9v9].[1][4][1]{comment10151889689156215_29853859}.[0].{right}.[0].{left}.[0].[0].[0][3]"><span data-reactid=".r[3p9v9].[1][4][1]{comment10151889689156215_29853859}.[0].{right}.[0].{left}.[0].[0].[0][3].[0]"><span data-reactid=".r[3p9v9].[1][4][1]{comment10151889689156215_29853859}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[0]">"The crazy breakfast 'hash' was delish! I was totally leery when he told me about it. It was better than the squash last night (which was good) . I give it 'two gourds up.' "</span></span></span></i>

apple season butternut squash fall family recipes Fall Cooking: What to do with a butternut squash?

My sisters and I love to cook so when my Richmond sister married a guy from Colorado who also loved to cook, he fit right in. Jon regularly ...

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Southern Living: '101 crisp and juicy apple recipes'

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkntGqG64jY3TVJyeofXx1V7KdX5fPRHWtABkUNjfZUcTAd1HqrzbyWKyNLBevsk1ivbqj5mPLUmJU21bShAF9obnDCeZcM1AXEUu1opVeCwh3RmnGpWUyABrmkycR19EO1gz9UGX91_5E/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkntGqG64jY3TVJyeofXx1V7KdX5fPRHWtABkUNjfZUcTAd1HqrzbyWKyNLBevsk1ivbqj5mPLUmJU21bShAF9obnDCeZcM1AXEUu1opVeCwh3RmnGpWUyABrmkycR19EO1gz9UGX91_5E/s400/1.jpg" width="400" /></a></div><br />Pies, cakes, dumplings, salad dressings, crisps, cobblers, cheesecake, muffins, tarts, bread,  applesauce, and candied apples ... they're all among <a href="http://www.southernliving.com/food/holidays-occasions/apple-recipes-00400000053069/">Southern Living's "101 Crisp and Juicy Apple Recipes."</a> It's September -- apple season -- a great time to try new recipes.<br /><br /><i>Photo by Lynn R. Mitchell</i><br />Nichols Apple Barn<br />Middletown, Va

apple season home cooking Middletown Nichols Apple Barn recipes September Southern Living Virginia Is For Lovers Southern Living: '101 crisp and juicy apple recipes'

Pies, cakes, dumplings, salad dressings, crisps, cobblers, cheesecake, muffins, tarts, bread,  applesauce, and candied apples ... they'r...

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Crock pot apple butter

<div class="separator" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGrDa-zdh74p27amytm4vnimTsHTVImGiupRSmk8ecDLnHVdYs1jEnHJRleAk-z9Z50vMq8LfrTE1xeubUV5pFqWYbw52UWC1kH_CwMnrGA0iThf4lpkshizSqF5__FBUjNz9NrO1WycE/s1600/Apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGrDa-zdh74p27amytm4vnimTsHTVImGiupRSmk8ecDLnHVdYs1jEnHJRleAk-z9Z50vMq8LfrTE1xeubUV5pFqWYbw52UWC1kH_CwMnrGA0iThf4lpkshizSqF5__FBUjNz9NrO1WycE/s1600/Apples.jpg" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="http://www.growinghomeblog.com/2013/09/all-day-apple-butter.html#.Ui23GD-kNRx"><b><u>All-Day Apple Butter</u></b></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><i style="font-weight: bold;">Time: </i>15 minutes prep; 12 hours in the crock-pot.</div><div class="separator" style="clear: both;"><b><i>Yield</i></b>: 4 pints</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><b><u>Ingredients:</u></b> </div><div class="separator" style="clear: both;"></div><ul><li>5 1/2 pounds tart cooking apples, peeled and finely chopped </li><li>2 1/2 cups sugar</li><li>3 teaspoons ground cinnamon</li><li>1/4 tsp ground cloves</li><li>1/4 tsp fine sea salt</li></ul><div class="separator" style="clear: both;"><b><u>Directions:</u></b></div><div class="separator" style="clear: both;">Place apples in large slow-cooker (6 quart). Combine spices and sugar and pour over apples. Mix well. Cover and cook on HIGH for 1 hr. Reduce heat to LOW and cook, covered, for 9-11 hours until dark and thickened. Stir occasionally to prevent sticking. Uncover and cook on low for 1 hour longer. Stir with a wire whisk until smooth. Spoon into jars or freezer containers, leaving 1 in. head space. Cover and refrigerate or freeze. Makes 4 pints.</div>

Appalachian traditions apple butter apple season September Crock pot apple butter

All-Day Apple Butter Time: 15 minutes prep; 12 hours in the crock-pot. Yield : 4 pints Ingredients:   5 1/2 pounds tart cooking apples, peel...

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