Wednesday, November 15, 2017

I'm Feeling Very "Squashed"

Yes, ladies and gentlemen, it is fall and that means a plenitude of winter squash.  They come in all sorts of shapes and sizes, but they are all delicious!

I was standing in my kitchen recently with my son's girlfriend, Melanie.  We decided that we must use some of the lovely squash for supper that night.  Inspiration hit us both at the same time!  What about a smooth, velvety sauce that would be the perfect accompaniment for any number of dishes?  Yes!  We were "off and running", creating as we went!     The resulting family-approved recipe uses squash, tastes great, is incredibly versatile, and freezes well! 

🍂 Winter Squash Sauce  🍂

Hubbard, butternut, or acorn squash all work equally well in this recipe.  I used hubbard.  I love it's deep orange color.  Plus, it's full of amazing nutrients and knock-your-socks-off taste!  Just one cup contains 120% of your daily dose of vitamin A and 30% of vitamin C.  Additionally, studies have shown that it has both antioxidant and anti inflammatory properties.   I made this recipe vegan.  But, you can easily use chicken broth, use milk and saute the vegetables in butter or oil if you wish. 

Begin by cutting off the top and using a spoon to scoop out the seeds.  Place the cut off top back on the squash. Cover the whole squash with aluminum foil and place it on a roasting pan.   Cook for 1 hour at 400 degrees.  When it's done, a knife will easily slide into the flesh.  

When it is done, it should look like this!

The easiest way to remove the flesh is to use a small knife and carefully cut away the skin of the squash.  The "meat" of the squash is left and is all usable.  Cut it into chunks and set aside. 

While the squash is roasting, dice one large onion, four cloves of garlic and 2 cups of red pepper.  Saute these in a pan on medium heat.  I sauteed them in a little water, since I'm not a fan of adding extra calories or fat by using either butter or oil. 

When the vegetable mixture is opaque - after about 10 minutes - add the chunks of squash, 3 cups of water, vegetable broth, or chicken broth (homemade is preferable), and seasoning:  1 Tblsp. garlic powder, 2 tsp. onion powder, 2 Tblsp. of no salt seasoning.  I like a mixture of garlic/herb and Kirkland Organic No Salt Seasoning.  Here's a link to the Kirkland brand.  You can find it at Costco, too.  

Cook this mixture for 15 minutes over medium heat, breaking up the chunks of squash as you stir the mixture.  It doesn't need to be smooth.  You are going to throw it all in the food processor 

Place the mixture into a food processor 4 cups at a time.  Process until smooth.  When it is all processed to a smooth consistency.  Add a little almond milk to the mixture if needed, to get it to flow smoothly through the processor.  Place the now smooth sauce back into the pan.  Add milk or plant-based milk 1 cup at a time until it reaches the consistency of pasta sauce.  I used almond milk.  

Add salt and fresh cracked black pepper to taste.

This tasty sauce is incredibly versatile and freezes well.

It can be used as a topping over a hot baked potato, pasta, rice, or another grain.

 Here it is served over pasta with a side of cheesy bread and a salad.  Doesn't it look like mac and cheese?!

The vegan version has no cholesterol, little fat, and a boatload of nutrients!  It's guilt free, good-for-you goodness! 

Here is the sauce served over millet.  This mixture would also make a great filling for tortillas!

Click on this link to upload the recipe.

Do all to the glory of God,


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