Squash!
It started with Chipotle Butternut Squash
1 butternut squash cubed
1 onion diced
2 cloves garlic minced
1 chipotle pepper in adobo sauce diced (from can)
1 tbsp adobo sauce
1/2 cup tomato sauce
1 can black beans rinsed and drained
Saute onion and garlic until tender, add squash, pepper and sauces and cook 25-30 min until soft. Add black beans and heat through, about 5 min. Serve topped with cheese, avocado, etc.
Next came Red curry delicata squash with a few changes.
1) I'm lazy and used store bought red curry paste
2) Cauliflower sounded better then broccoli
3) I added in about 1/2- 1 cup of light coconut milk to simmer squash in
Then I combined a few recipes to make Squash Mac 'n Cheese
1 box uncooked pasta
1 small onion diced
2 cloves garlic
1 small squash roasted (1 used ambercup), can use canned pumpkin puree (15 oz can)
2 cups milk
1 cup water or broth
1 tsp cayenne (adjust to taste)
1 tsp oregano
1 tsp basil
1/4 cup Greek yogurt (nonfat plain worked)
2 cups cheddar cheese
Salt/Pepper
About 1 cup bread crumbs
Cook pasta al dente. While cooking saute onions and garlic until soft, add squash and liquid to pan and simmer 15-20 min to reduce. Add seasonings and yogurt. Puree squash mixture in food processor until smooth. Mix with pasta and cheese, add salt/pepper to taste. Pour in prepared baking dish and top with bread crumbs. Bake 20 min 375F.
1 onion diced
2 cloves garlic minced
1 can black beans rinsed and drained
1 cup corn kernels
1/2 bag soy crumbles
1 can tomato sauce
1 tsp cumin
1/2 tsp oregano
1/2 tsp cayenne
2 tbsp chipotle sauce
Cut spaghetti squash in half and scoop out seeds, cook about 45min. Saute onion and garlic, add remaining ingredients and simmer. Serve squash topped with black bean mix. Top with avocado, cheese, etc
Now to keep searching for more options to use up squash: next up soup, pumpkin dessert and more uses for delicata and spaghetti squash.
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