Squash

Slurp up Some Warm & Cozy

The squash season seems to never end and I LOVE IT!!!

A few days ago I decided to make butternut squash soup, but I didn’t want to cook it on the stove. So, slow cooker butternut squash soup it was. 

Here is my recipe and I must say, it would be an excellent appetizer for Christmas dinner!

Ingredients:

  • Butternut squash
  • Granny smith apple
  • Yellow onion
  • 3 to 4 carrots
  • 2 cups of vegetable broth
  • 1/2 cup of coconut milk
  • Nutmeg 
  • Cinnamon
  • Salt & Pepper
  • Ground Sage

Tools: 

  • Slow cooker
  • Hand Blender or Blender

Step 1: Take out the slow cooker and clean it.

Step 2: Chop up everything from butternut squash to carrots and toss them in the slow cooker.

Step 3: Add the vegetable broth, nutmeg, cinnamon, salt, pepper, and ground sage to the slow cooker and mix it.

Step 4: Set the slow cooker on high for 4 hours. 

Step 5: After the 4 hours, use a hand blender (if you don’t have one, use a regular blender) to blend all of the ingredients together, and pour in the coconut milk. 

Step 6: Enjoy the delicious greatness!

What Kind of Socks Do You Need to Plant Squash?

…Garden Hose! Get it?!!

When you look at certain variations of squash (by the way, did you know there are more than 50 variations of squash) are you unsure how to eat it? You might say, “What the heck am I supposed to do with that?!” or “That doesn’t even fit on my counter!” Haha!

There are technically two types of squash, summer and winter squash. More popular types of summer squash include: yellow zucchini, crookneck squash, and Cocozella Di Napoli (Italian heirloom zucchini).

The most well known types of winter squash include: acorn squash, butternut squash, and kabocha squash (sweet with a mild nutty flavor). 

Today I am going to show you how to prepare one of our favorites, an acorn squash. It is soooo easy it will blow your mind. 

Ingredients:

-acorn squash

-olive oil (you can use coconut oil if you want to make it sweeter)

-salt & pepper

Step 1: Preheat oven to 375 degrees

Step 2: Wash the acorn squash and dry it

Step 3: Cut the top of the acorn squash to get rid of the stem so it’s easier to handle

Step 4: Cut the acorn squash down the center from the bottom

Step 5: Take out all the seeds and guts (you can use the seeds for a later time)

Step 6: Score the acorn squash vertically and horizontally. Score simply means to cut a line on the surface of what you’re cooking. I do this to allow the oil to get all the way through

Step 7: Rub the olive oil all over the acorn squash (except the skin) and season with salt and pepper

Step 8: Place it in the oven for 1 hour

Step 9: My favorite part. TIME TO CHOW DOWN ON SOME GRUB!!!

YUM!

YUM!