Roasted Acorn Squash

Squash...where do they come up with the names for Vegetables?
Seriously, think about it...how appetizing does the word "Squash" or "Celery Root" actually sound?

Its no wonder its hard to convince our children to eat vegetables...

Despite the strange names of some vegetables out there (and trust me there are some seriously strange names out there) don't let the name fool you.  Its sort of the same idea when you hear people say "Don't judge a book by its cover."

Acorn squash, also know as pepper squash, is not only full of sweetness but packed with vitamins, minerals and low in saturated fats, cholesterol and sodium.   Its the perfect vegetable to cook with given how versatile it is.  You can roast it, grill it, steam it, sauté it and the list goes on.  

This recipe Im sharing is a fun way to introduce yourself and your family to this tasty vegetable without slaving away in the kitchen.  Its fast, flavourful and nutritional.  Lets not forget how much more cost efficient it is to eat seasonally and locally too!

2 Acorn Squash
4 Sprigs of thyme
4 tablespoons of butter
4 tablespoons of Canola Oil
4 Sage leaves
1/2 Cup cherry tomatoes (or 1/2 cup chopped tomato)
1 bag of Spagetti (you can also choose to use quinoa or any other starch of choice, just be sure to check the packaging for serving portions, this recipe will feed 4)
6-8 Cups of water (for cooking the pasta)
1 tablespoon of Chili Flakes (this is optional.  You can also add more or less depending on your preference)
Salt
Pepper
1 tablespoon Pumpkin seeds



~Preheat the oven to 400 degrees
~Cut the Acorn Squash in half and remove and discard the seeds
~Place in a baking dish with the tomatoes and drizzle the squash with the oil 
~Remove the leave from the Thyme and evenlly sprinkle over the squash
~Place 1 tablespoon of butter in the centre of each squash and one sage leaf and season them lightly with salt and pepper
~Bake for 20-25 minutes or until a golden brown 
~While they are baking, bring water to a boil (don't forget to salt the water), cook spaghetti, drain and set aside
~Once the squash is done, you will have a little buttery sauce that has pooled in the centre of each half. Remove the sage leave and set them aside
~Using a spoon, ladle the sauce onto the pasta, add the chili flakes and the pumpkin seeds and gently toss
~Fill each Squash half with a portion of the pasta and top the pasta with the roasted tomatoes and a sage leaf
~You can add a sprinkle of grated Parmesan Cheese to really "put the icing on the cake!"


This dish can be made with any starch of your choice...OR you can always leave out the pasta completely and enjoy the squash just the way it is....buttery, smooth and flavourful!


Natalie

Butternut Squash Soup

Just because thanksgiving is over, doesn't mean you can't treat yourself to a warm, sweet and velvety bowl of Butternut Squash soup!  This vegetable is one of my favourites to cook with.  You can do anything you want to it and it can really hold up to some bold flavours, while still maintaining its light, creamy and delicate texture.

I love serving this soup to the family the night of our annual trip to the Pumpkin Farm.  I can make it ahead of time, and reheat it within 10 minutes and have a warm bowl of goodness to warm us all up while the kids decide who picked the best pumpkin this year!

The best thing about this soup is you can not only make it ahead and reheat it easily, but it can be jared and kept in the fridge, and also freezes well... so that you and your family can enjoy the flavour all winter long!

1 Butternut Squash
4 Potatoes
2 Cups of Chicken Stock
4 Cups of Water
1/4 Cup chopped Onion
1 tablespoon Thyme
1 tablespoon Canola Oil
2 teaspoons of Salt
Parmesean Cheese (or Romano)


~Peel and cube the Butternut Squash (You don't have to worry about them all being the same size, just roughly cut it into pieces)
~Discard the skin and the seeds
~Peel and cube the potatoes and set aside with the squash
~In a large saucepan, heat the Oil and sauté the onion just until translucent
~Add the squash and the potatoes and gently pour in the stock and the water
~Add the leaves of the thyme (discard the stems) and add the salt
~Bring the soup up to a boil and let cook for 20-25 minutes just until the squash and potatoes are fully cooked
~Once the vegetables are tender and cooked through, use your immersion blender (hand blender) and blend the soup until its smooth (If you don't have a hand blender, then just let the soup cool and you can transfer to a blender.  Do not attempt to do this unless the soup is cooled....)
~Top with a few slices of any sharp cheese. I prefer Parmesan or Romano.  (If you only have grated cheese, that will work fine too)


This soup is a great one to jar or freeze and keep for those cool, damp Fall nights.  Serve it with a few toasted pieces of bread and it will make the perfect family dinner!


Natalie

Scalloped Sweet Potatoes

There is nobody in my family who doesn't beg for seconds when it comes to Scalloped Potatoes.  But, you know me...always trying to switch it up!  This recipe is perfect for adding some extra vitamins to your dinner plate without the kids fussing!

Sweet Potato season comes at the perfect time...Im guessing Mother Nature planned it that way.  The cool, damp weather instantly makes me feel like comfort food...and who doesn't find comfort in creamy, warm, slow baked potatoes?

This dish is a great one for Thanksgiving dinner.  No fussing about mashing the potatoes, then trying to figure out how to keep them warm because you need stove space.  Scalloped potatoes do best when you just let them be...in the oven, while you prepare the rest of the feast!

2 large Sweet Potatoes

2 Yukon Gold Potatoes

2 Sprigs of Thyme

2 Cups of Heavy Cream

1/2 Cup Parmesan Cheese

1/3 Cup finely chopped Onion (Use a Spanish or a Sweet Onion)

1 tsp Salt

1 tsp Pepper

1 tablespoon Oil

~Peel the potatoes and set aside

~Finely chop the Onion and set aside

~Using a mandolin, Slice all the potatoes thinly (If you don't have a mandolin, just simply slice the potatoes as thin as you can. If they are a bit thicker than a mandolin would slice, you may need to add 5 minutes to the cooking time. Don't worry, It won't change the delicious flavour.)

~Lightly butter a Casserole dish or spray with cooking spray and start to layer your potatoes. I like to start and finish with the sweet potatoes but you can do any arrangement you prefer.  Just be sure they are evenly laid in the dish so everything can cook evenly

~In a medium Saucepan,  Add 1 tablespoon of Oil and sauté the Onions just until translucent.  It will take about 2 minutes

~Pour in the Heavy Cream, leaves from the Thyme, Salt and Pepper and bring to a simmer

~Once its simmering, you can add your Parmesan Cheese and just gently stir to combine

~Carefully pour the hot mixture over the potatoes.  You may need to gently press the potatoes down using a spoon

Sprinkle a little Parmesan cheese on the top of the potatoes and bake for 20-25 minutes at 375 degrees

This dish is the perfect one to bring for Thanksgiving potluck! You can make it ahead and simply warm it in the over for 10-15 minutes at 350 to get it warm and bubbly again!


Natalie

Chicken Stuffed with Swiss Chard and Fontina

Its no secret, getting greens in at every meal can be hard.  I don't always feel like a side of broccoli, or a side of salad. Sometimes I want a hearty, warm meal...especially on a cool day.

Stuffing your chicken is a good way to sneak some greens in.  Even if its not a full serving of veggies, for me I always say " its better than nothing!"

Sometimes stuffing chicken can get discouraging...and lately there are a ton of new ways to roll your chicken, tie your chicken, fold it etc.  Its not complicated.  In fact, its all in where and how you make the cut. (I feel like Im on the set of Grey's Anatomy...) but the thing that gets everyone frustrated is you've spent all that time stuffing it and by the time its ready to eat everything has fallen out or dried up! Not with this method! I promise!

4 Chicken Breast
4 Stalks of Swiss Chard
4 Slices of Fontina Cheese (You can also use Swiss if you wish)
1 1/2 tablespoons of Salt 
1 tablespoon of Garlic Powder
1 teaspoon of Pepper
1 tablespoon of chopped parsley
1/c cup Chicken Stock
1/3 cup White Wine
1 tablespoon of Butter


~Remove the chicken from the packaging and place on the cutting board.  The trick is to slice the chicken from the top and on an angle without piercing all the way through. You want to have a pocket to stuff!

~Season the inside of the chicken breast with a pinch of salt and pepper
~Cut the stalks away from the Swiss Chard and discard. They won't have enough time to breakdown and get tender.
~Place the Swiss Chard and one slice of Cheese in every breast and close the flap.  
~Heat a tablespoon of Canola Oil in a large skillet/pan (use one that is oven safe) and preheat the oven to 400 degrees.
~In a small bowl, combine the salt, pepper, garlic pepper and parsley and sprinkle over the chicken breasts.
~Place the chicken breasts in the skillet/pan with the seal side down gently in the heated oil and sear for 4 minutes.  Add the butter and then using tongs, gently flip the breasts over and sear for another minute.  Add the wine and the chicken stock and place the skillet/pan in the oven for 20-25 minutes until golden brown and cooked in the centre.
~Strain the juices that are left in the pan and pour over your chicken and its ready to serve. 




Your family will be thrilled that the chicken stayed stuffed and didn't ooze all into the pan! This Chicken is perfect with a side of garlic mashed potatoes! 


Natalie