Posts Tagged ‘ Butternut Squash ’

Butternut Squash Chili in a Crock Pot

I love when I find a recipe that my husband enjoys without commenting on the lack of meat protein.  I was surprised to find out that this was one of them.  As far as I know he’s not a big fan of squash but he happily ate this meal including a second helping as well as leftovers later in the week.  That makes it a hit in my book!  Another great thing is that this is a vegan and gluten-free dish.

I wish I had taken a picture of this because it’s actually a very pretty chili.  It’s quite colorful with the dark red sauce, bright orange squash, and the assortment of beans and peppers.  However, having assembled it one day and completing it the next I totally forgot.  It’s been a crazy week for me.

I’m sure I’ve mentioned that I’m starting a new job.  I’m in the process of becoming an insurance claims adjuster.  A few weeks ago I had to go through a course to get my state license.  That was tough enough.  Now I’m in training to learn how to actually do my job.  For the first time in my life I feel at a disadvantage and I’m trying to figure out if it’s age related.  It definitely feels like those in their 20s and 30s are catching on quicker than us older 40 somethings.  I am enjoying the process I just wish it would come to me a little quicker.

With that said, I don’t remember the last time I was so grateful for the weekend!  I’m considering a trip to the beach while my husband is thinking about chores around the house!  Perhaps we’ll barter for a day of each.  In the meantime I’ll be looking for something new to make using some of the 2 bags of barely I have.  Another sign of aging, I  bought 1 bag this week and realized that I already purchased barley last week.  If you have a great barley recipe for me, please share!

Ingredients

1 medium butternut squash peeled, seeded and cubed into 1/2 pieces

1 28 oz can tomato sauce

1 28 oz can Bush’s Pinto Beans in Chili Sauce

1 28 oz can Black Beans rinsed

1 large onion chopped

2 cloves of garlic chopped

½ to 1 whole jalapeno finely chopped (depending on personal taste)

1 red or green pepper chopped

A few shakes of Tabasco Chipotle flavor

Pepper, Chili powder, and cumin to personal taste

Vegetable or Canola oil just a few teaspoons

Optional grated cheddar or vegan cheese to top

Directions

The night  before, or early in the  morning:

In a large pan saute the butternut squash in oil for a few minutes  on medium high and then add the onion and jalapeno and pepper

Saute 2 until onion becomes translucent and add the garlic, saute 1 more minute

Turn heat off and add sauce, beans and seasoning, stir well

Add a little water, tomato juice, or broth to bring to your desired consistency, I like it thick so I use very little

Transfer mixture to your crock pot.  Refrigerate over night if needed

Place in crock pot on either low heat for the entire day or if possible high heat for several hours and then more to low once heated through and the squash is tender.  We had it on high for about 4 hours and low for 2 hours before serving

Season to your own taste, and serve with cheese if desired

If cooking on a traditional stove use the same steps but simmer until the squash is tender

Enjoy!

Tofu Korma

Early in the day: Summer in Florida is getting old quickly.  It’s hot humid and our rainy season.  Typically the term “rainy season” means a few brief rain storms often in the afternoon or evening with lots of thunder and lightning.  The last several days it’s been raining so much it’s incredible.  Yesterday around noon the darkest cloud came over my office and made midday look more like midnight!  It lasted over an hour with incredibly heavy rain.  It was incredible, I thought for sure a tornado or some crazy weather phenomenon was going to attack us.  Luckily just the rain  did.

With this weather in mind I’m in a bit of a cooking quandary.  It’s finally my day off and I want to cook but I don’t trust the weather enough to grill something and I don’t want to turn on the oven.  I”m trying to come up with a good summer dinner that is cooked using the stove top only.

Later on: So I’ve decided to try something totally new and create my own veg version of an Indian chicken korma, substituting tofu and butternut squash for the chicken.  Being the wonderful wife that I am, I will actually make a small pot with chicken for my husband.  Korma is a creamy curry sauce made with many rich, fragrant spices.  From my online research there seems to be many variations, some made with heavy cream, coconut milk, or yogurt.  I’ve also seen many different vegetables incorporated.

Today I’m going with butternut squash which works very well with cream sauce, peas and tofu.  I’m not a fan of seitan but if you are feel free to use that in place of tofu.  I noticed several recipes had a little tomato in them but I don’t think I’d like that with a creamy sauce.  I had about 1 cup of wild rice uncooked so I decided to use that instead of a plain white rice.

Even Later: First let me apologize for my lack of photo.  It seems the aging camera I’ve been using has decided to die on me.  While it took the pics they were grainy and unfocused.  It might be a couple of weeks until I can purchase a reasonably priced new one.

The end result was a really rich and tasty dinner.  Both my husband and son really enjoyed it.  At the last minute I decided to add a little sriracha.  The recipe had a nice warm flavor without it but we like a little more heat.  It’s totally optional.  I had all the spices prepared, prior to cooking so they all were ready to toss in at the right time.  This made it very easy.  Cooking the 2 pots of it at the same time was quite easy although I think my husband would have enjoyed the tofu version.  Either way this recipe is definitely a keeper.

Ingredients

  • 4 tablespoons vegetable oil
  • 1 12 oz block tofu
  • 1 butternut squash peeled, cubed and either roasted or microwaved
  • 1 cup frozen peas
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon grated ginger ( I freeze mine and it grates super easy!)
  • Salt to taste
  • 1 teaspoon turmeric, cumin, and coriander
  • 1 cup water
  • 1 1/2 teaspoons garam masala, or to taste
  • 1/2 – 3/4 cup heavy cream
  • 1/2 cup yogurt
  • Sriracha (optional hot sauce) to taste, about 1 teaspoon
  • 1/2 cup chopped cashews for topping

Directions

Heat oil in a  pan and add onions and saute for 4 to 5 minutes on a medium heat until the onions are starting to brown

Then add the garlic and ginger and cook for 1 or 2 minutes. Add the spices except the garam masala mix well so the seasoning is well mixed.

Turn the heat up to medium high and cook for another 1 minute adding the tofu and squash

Stir well so that the tofu gets mixed well with all the seasoning, this is where it gets all the flavor.

Add water and turn down the heat slightly, then stir in the garam masala and cream , yogurt, and peas cooking for another 5 minutes. Serve sprinkled with cashews.  Enjoy!

Have a peaceful day, Lin

Vegetarilin on Facebook

Pasta with Butternut Squash Sauce

I really planned not to eat any dinner tonight.  My friends and I met for lunch and I ate plenty between appetizers and my meal.  However, I still need food for the week thanks to my crazy work schedule.  I made this recipe with dairy products about a month ago and decided that I would much prefer it with no animal product.  With little effort I transformed it into a vegan dinner.  It can easily be made gluten free with the use of rice pasta or steamed shaved zucchini which I find a wonderful substitute for pasta.

Ingredients

1 butternut squash

1 lb of pasta, I used vermicelli

2 tablespoons olive oil

1 large or 2 small shallots diced

3/4 cup soy milk plain or vanilla work fine

1/2 cup of chopped walnuts

2 teaspoons lemon juice

Pepper, basil and nutmeg to taste

Directions

Half squash and remove seeds, place flesh down in a baking dish and fill with 1/2 inch of water

Bake at 350 until soft, 30-45 minutes

Cook pasta according to directions and drain reserving 1/4 cup of pasta water

Spoon squash into food processor or blender and add lemon juice, pasta water plus 1/4 cup of walnuts, blend until smooth

Heat oil in a dutch oven and saute shallots until translucent then add squash mixture

Add soy milk to squash mixture and blend well

Toss finished sauce with the pasta and top with remaining walnuts when serving