Posts tagged ‘Carrot’

November 22, 2011

Squish for Starters

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Another simple dinner tonight.  Nachos are always my old standby.  This time with soy crumbles instead of ground beef.  Still mixed them up with sautéed onions, peppers, and mushrooms.  Topped with leftover rice and beans and cheese.  After getting all melty, served salad style with mango salsa and sour cream.

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Dinner had to be quick because I had more important things to do!  I had to make our thanksgiving appetizer…




In case you didn’t know, squish = squash in our house.  Steve coined the term and it stuck.  For this recipe it makes complete sense.  It’s basically baby food.  And if you fed this to me, I’d be one happy baby!


Originally I thought our table needed more vegetables.  There’s no reason we can’t get loads of nutrients from the vibrant colors that fall vegetables bring to the table.  I wanted to make a roasted butternut squash, root vegetable, and apple dish.  Turns out, I didn’t like that dish all that much.  I thought I’d try a round two, but as I soon discovered I wouldn’t really have enough oven space for it either.  That whole idea went down the drain and I basically gave up on butternut squash being on the thanksgiving table, even though I love it.


Then last week while I was at the grocery store, I found myself putting a butternut squash in the shopping cart.  I don’t know how it happened!?  On the other side of the store, when I got my clear head back, I thought, I’ll just leave it in there and eat it before thanksgiving.  Nope.  Didn’t happen.


Then on Saturday I ate butternut squash soup while visiting Dogfish Head Ale House!  This darn squash was just not leaving my mind!  I guess at this point I realized there’s some subconscious planning going on in my brain.  Soup would work!  Hooray!  Butternut squash is back on the menu!  So I looked to All Recipes for inspiration and started concocting.  This is the result.  I’m thrilled.  So much so, I ate a little bowl tonight.  And I might even have a bowl for breakfast.


And I don’t care if no one else eats it on Thanksgiving day.  But I’m sure they will.  And they’ll love it too.  I hope.  Disappointed smile

If you want to love this soup too, here’s the recipe…

Roasted Squish Soup

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 2 medium potatoes, chopped
  • 1 medium butternut squash, peeled, seeded, cubed
  • 3 cups chicken stock
  • 1/4 cup half and half
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • pinch ground cloves
  • salt and pepper to taste
  1. Poke squash with a fork and heat in the microwave for about 5 minutes to soften slightly.  This makes it oodles easier to peel, seed, and cube.
  2. Dot with 1 tablespoon butter and a few grinds of salt and roast at 400* for about 30 minutes or until golden and mostly softened.
  3. Melt remaining butter in a large pot and sauté onion, carrot, and potatoes until golden and starting to soften.
  4. Add squash and 1/2 chicken stock to pot and simmer for about 20 minutes until everything is really soft.
  5. Transfer soup into blender and blend until smooth.  I blended in two parts and covered the blender with a kitchen towel to vent.  Add remaining chicken stock as needed to help blend. 
  6. Transfer soup back to pot.  Run half and half through the blender to clean out all the soupy remains left in the blender.  Add this to the pot.
  7. Stir in seasonings, brown sugar, and add salt and pepper to taste.  All seasonings can be altered to your taste preferences. 
  8. Enjoy with a sprinkle of cinnamon!

What food can’t be missing from your thanksgiving table?


October 16, 2011

Roast and Toast

I had high hopes for this concoction.  It was supposed to grace our thanksgiving table.  After trial number one, I’m not so sure.  Perhaps after some more tweaking it will make the cut.

It was inspired by one of my favorite turkey day dishes that my mom makes.  It’s a tasty dish that includes sweet potatoes, apples, butter, brown sugar and walnuts.  After being baked, it’s all gooey and delicious.


I took that and added more veggies and seasoning.  In my mix:

Vegetables and Fruit

  • 1 head garlic, peeled
  • ½  onion, roughly chopped
  • 2 large carrots, pealed and chopped
  • 2 parsnips, peeled and chopped
  • 1 large sweet potato, peeled and chopped
  • 1 small butternut squash (or as we call it, squish), peeled and cubed
  • 3 beets, peeled and cubed
  • 1 large apple, peeled and sliced



  • ¼ teaspoon chili pepper flakes
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 grinds of sea salt
  • 2 grinds pepper
  • ¼ cup brown sugar, packed


  1. Cut everything to approximately the same size
  2. Toss in olive oil to coat
  3. Mix seasoning and toss everything to coat
  4. Bake at 425 degrees for approximately 1 hour or until golden brown and tender; toss about half way through cooking time


When I was slightly disappointed by this concoction, I realized that I really wanted it to be a sweet dish.  In fact it was quite spicy!  I plan to make some changes to bring it closer to it’s roots of our traditional thanksgiving dish.  Maybe then, if there’s room in the oven, it will make the cut.  The seasoning would change by replacing the chili flakes with a bit less chili powder to provide just a tiny kick of spice; maybe an 1/8 teaspoon?  I’d decrease the garlic to maybe just 4 cloves?  Parsnips would go.  They are too much like potato and I got enough starchiness from the sweet potato.  I’d also decrease the onion to a 1/4 an onion, again to cut down on savory-ness.  Walnuts would be tossed in, perhaps a 1/2 cup.  Most importantly I’d use butter instead of olive oil.  There is just such a deliciousness in butter that can’t be replaced, especially around the holidays!


So there you have it.  Not every dish is a picture of perfection!  Stay tuned for Roast and Toast round 2.  Smile

What do you do with recipe flops?  Do you tweak and try again, or just forget it and move on to new dishes?