Tag Archives: butternut squash

A quick and easy holiday side dish: Roasted Brussels Sprouts with Butternut Squash, Pecans and Cranberries

30 Nov

This was a delicious new roasted vegetable recipe we tried this Thanksgiving. It would also be great for Christmas!

There is an old saying that you never try out a new recipe for company, but generally, that’s when we always do. This new recipe came across my virtual desktop on social media a few weeks ago, and I saved it to try out on Thanksgiving. If you like all of the veggies that are on the ingredients list and you enjoy a desserty side dish, this is a great one to try out.

I had never visited the Julia’s Album site before, it’s another new one for me, but this recipe intrigued me. I was not only drawn to it by its ingredients which were all my favorites (butternut squash, cranberries, and Brussels Sprouts) but also the fact that the recipe seemed quick and easy. I cheated and bought my squash already peeled, cut, and cubed, so I only had to trim the ends off the Brussels and cut them in half. You could roast both sets of veggies in the oven at the same time and after everything is roasted you toss it all together and it’s done.

Because Julia shared that she likes to post easy-to-make weeknight dinner recipes, I think I’ll be visiting her blog often. I hope you’ll head over and check it out too.

I’ve linked to the recipe twice above, rather than listing out all of the ingredients and directions here because she has some good tips and tricks for prepping (like cooking both sets of veggies at the same time) and some substitution ideas as well. You can see it all at once by clicking on the links above.

Additionally, a reminder to use your leftover turkey! We made turkey noodle soup from scratch last night with some, and I plan to make open-faced turkey pot pie this week using this recipe from years ago. I plan to use the ingredients for the filling and skip the crust, and we’ll put it on top of our leftover mashed potatoes with a side of veggies.

Next week I’ll start reposting my “Your Tray or Mine” Christmas Cookie recipes. I will do a few a week for three weeks until they’re all reposted. Before we know it, I’ll be wishing you a Happy New Year!

Enjoy the rest of this long weekend,
Jen

What’s for Dinner Wednesday: Butternut Squash Soup

19 Dec

ORIGINALLY POSTED NOVEMBER 28, 2011: I’m not feeling great today, with a sore throat and a cough. I keep looking for the next hot thing to drink or eat to soothe my throat and stop my cough. When I was cleaning up my recipes from my Thanksgiving posts, I came across this one, one of our favorite fall recipes and given my sore throat, I figured I’d share it with you. My friend Jody used to live nearby and one day at a play date she served this amazing Butternut Squash Soup. Ever since then, we have made it every year. Enjoy!

Butternut Squash Soup

INGREDIENTS

2 lbs Butternut Squash, peeled and cubed

4 TBS. Butter

1 cup chopped onion

1/2 cup chopped celery

1 fresh clove of garlic

1 Bay Leaf

4 cups chicken broth

1 tsp dry mustard

1 cup milk

DIRECTIONS

Saute onion, celery, clove of garlic and butter until tender, not brown.

Add squash, chicken broth and bay leaf.

Cover and simmer 30-40 minutes until squash is tender. Remove bay leaf.

Puree in blender, pour into stock pot.

Add:

dash of pepper, ginger, nutmeg and cinnamon, stir.

Add 1 tsp dry mustard, 1 tsp chopped parsley.

Stir in one cup of milk. Simmer until ready to eat.

This is delicious served with a hot, crusty bread. I will often make a homemade Beer Bread with it, so I’ll post that recipe next. You’ll get a bonus today: two recipes in one day.