My Squashy Obession


When the first leaves of fall begin their slow decent you can find me at a farm stand or local grocery store wistfully eyeing my favorite produce of the autumn season, squash.   Truth be told, I have an obsession; I become that crazed mad scientist when I get my hands on one, or two or maybe three of them.  There are just so many things you can do no matter what the variety.

Acorn, butternut, spaghetti.  All are great when it comes to preparing a healthy delicious dinner.  Squash makes me want to curl up and just soak into its warm goodness.  But instead of doing that I will show you two recipes I decided to make for dinner last week, Hearty Vegetable Stew and Acorn Squash-Stuffed the Savory Way.

Hearty Vegetable Stew

Hearty Vegetable Stew

Ingredients (Serves 4):
-3 carrots chopped roughly
-1 golden beet peeled, and chopped fine
-1 package portabella mushrooms cut in half
-1 cup butternut squash chopped into ½” cubes
-1 cup sliced bell pepper (any color, I used green, orange and yellow)
-1-32 ounce chicken or vegetable stock
-1 cup Arborio rice
-2 cloves garlic diced
-½ onion chopped
-1 sprig rosemary diced fine
-2 tsp garam masala spice
-2 tsp coconut oil/halved
-1/4 cup parmesan cheese

 1-Begin by cleaning and chopping all vegetables as described above.
2-Heat a Dutch oven or large pot on medium high heat and melt 1 tsp of coconut oil.
3-Throw in all vegetables excluding garlic and onion and cook until golden.
4-Remove from heat and transfer to bowl.
5-Add second tsp of oil and add one cup of Arborio rice.  Cook for two minutes on medium high, add onion and cook for 2 minutes and then garlic and cook for another minute.
6-Add vegetable broth and bring to boil.
7-Reduce heat and simmer for 20 minutes.
8-Add in vegetables and garam masala spice.
9-Cook until stew has reduced and vegetables are tender.
10-Stir in Parmesan and rosemary.
11-Serve immediately.

Acorn Squash-Stuffed the Savory Way


-1 acorn squash
-2 chicken sausages skin removed and chopped
-5 artichoke hearts chopped
-1 roasted red pepper sliced
-1/4 cup green bell pepper chopped
-1/2 cup chopped portabella mushrooms
-1 clove garlic diced
-1/4 cup onion chopped
-2 tsp bread crumbs
-1/4 cup Parmesan cheese
-2-tsp olive oil
-Salt and pepper

1-Take acorn squash cut in half, and scope out insides.
2-Place squash facing up in an appropriately sized baking pan.
3-Brush with 1 tsp olive oil and season with salt and pepper.
4-Place in 400 degree oven and cook for 50 minutes
5-While the squash is cooking add the chicken sausage and ½ tsp of olive oil to medium skillet.  Cook on medium high until browned. Remove from heat and transfer to bowl.
6-Heat another skillet and add in ½ olive oil, onion artichoke and green pepper.  Cook on medium high for 3 minutes.  Reduce heat to medium and add in roasted red pepper mushroom and garlic.  Cook for another 2-3 minutes.  Remove from heat and transfer to bowl containing chicken sausage.  Mix together.
7- When squash has completed 50 minutes, remove from oven and fill with chicken sausage and vegetable mixture.
8-Sprinkle with bread crumbs and grated Parmesan cheese.
9-Bake in oven for an additional 5 minutes.
10-Remove and serve immediately.

As always eat healthy stay fit,