Another fantastic way to use CGD. CGD adds a ton of flavor without sugar or sodium, and this is one of my new favorite recipes. Super easy!
ROASTED BUTTERNUT SQUASH
1 Butternut Squash
CGD - spicy or original (whichever you prefer)
Preheat oven to 425 degrees and put oven rack on top shelf.
Butternut squash used to intimidate me. This squash is so big and seemed as though it would be really difficult to "shell". Turns out, it's easy! And roasted butternut squash is extremely tasty & very healthy. To prepare the squash: cut off both ends of squash, about 2 inches on each side. Stand squash length-wise & with a sharp knife, cut the outer shell/skin off all the way around the squash - about 1/8 inch deep. Lay squash down and cut into approximately 1 inch pieces. Cut around the seeded area & discard that piece.
Put squash pieces into a large bowl. Vigorously shake CGD & pour over squash to lightly coat. Mix squash to evenly distribute CGD.
Dump coated squash onto a non-stick cookie sheet, spreading out so squash is in one layer. Roast in oven for 40 minutes until lightly brown & pieces can be pierced easily with a fork. Toss squash and roast longer if necessary. Remove from oven & cool. Roasted squash is great on salads, as a side or (as I eat it) simply room temp in a bowl as a snack. Super clean snack! CGD adds tons of flavor but does not add salt or sugar. CGD is carried in MN stores, but will be available online shortly! Contact me direct in the interim.
The Tuesday segment on Twin Cities Live was preempted but will air next Wednesday, the day before Thanksgiving, at 3pm. Tune in - and Happy Thanksgiving!!
I love this soup. It's sooo good. Pumpkin soup can be served in individual, small pumpkins or one large pumpkin, your choice.
Pumpkin Soup, serves 4
4 small pumpkins, hollowed or one large pumpkin, hollowed
3 cups fresh pumpkin "meat", cut into 1 inch or so chunks (a 3 lb pumpkin should give you about 2 cups)
2 white onions, chopped
2 TBS chopped garlic
Finely grated rind & juice of one orange
3 TBS olive oil
3 TBS fresh thyme, chopped (stalks removed)
2/3 cup 2% milk
6 cups vegetable stock
2 TBS cornstarch
Preheat oven to 350 degrees. To cook hollowed pumpkins, place pumpkins (or pumpkin) on a large cookie sheet or casserole dish lined with parchment paper. Place in preheated oven & cook for 1 hour. If pumpkins can be pierced easily with a fork or knife. If not, continue cooking & check every 15 minutes.
Set cooked pumpkins aside. In a large soup pot, heat olive oil. Add chopped onions & cook over medium heat until softened, 3-4 minutes. Add garlic & chopped pumpkin meat. Cook another 3-4 minutes, stirring constantly.
Add vegetable stock, orange rind & juice to pan. Simmer over medium/low heat for 10 minutes. Add 2 TBS thyme & simmer for 10 minutes or until pumpkin pieces are tender.
Remove from heat & cool slightly. Puree mixture in food processor or use a hand mixer/processor. Season with salt & pepper to taste. Return soup to pot & add milk & cornstarch. Heat until boiling. Reduce heat & simmer until thickened, about 10 minutes. Pour the soup into cooked pumpkins, top with remaining TBS thyme. Serve & enjoy! NOTE: Be scrape the walls of the pumpkin "bowl" while eating to add extra pumpkin meat to your soup. Delicious!!!
Join me Saturday at THE PORCH & Atelier in Buffalo, MN for Girls Afternoon Out. Wander this wonderful shop while sampling CGD & treats from Cooking and Entertaining with Ease.
Back in stock!!!!! Cooking and Entertaining with Ease is back in time for the holidays. Pick up your copy at THE PORCH & Atelier Saturday, along with both original & spicy CGD - also in stock. See you Saturday!!!
Tune into Twin Cities Live tomorrow between 3 & 3:30pm for a few great appetizer recipes for your next cocktail party!
Well, I made these with our garden tomatoes. And ate them all......really love these.
3 medium green tomatoes or 2 large green tomatoes, sliced about 1/4 to 1/3 inch thick.
1 egg, beaten
1/2 cup buttermilk
1/2 cup all purpose flour
1/2 cup cornmeal
1 tsp black pepper
1 tsp salt
1 tsp cayenne pepper (optional)
Whisk buttermilk & egg together. Put 1/2 the flour on a plate.. Thoroughly combine remaining flour, cornmeal, spices together on a second plate.
Dredge tomato slices in flour, then egg mixture. Then dredge in cornmeal mixture.
Add enough oil to a large frying pan to completely cover the bottom and heat to high. Carefully add tomato slices to oil & cook until golden brown. About 2 minutes per side. Place fried green tomatoes on paper towels to "drain". Serve alone or with a creamy dressing dip. Enjoy!!
Baked sweet potato discs & green beans - both baked with Spicy CGD (or use original CGD). DELICIOUS!
I combined the veggies when I served them but baked each on separate cookie sheets.
Preheat oven to 425 degrees.
Simply cut washed sweet potatoes into 1/4 to 1/2 inch discs, toss in CGD of choice and spread on a cookie sheet, not touching.
Green beans, cut the ends off washed green beans, toss in CGD of choice and spread on a cookie sheet. These can overlap somewhat.
Drizzle additional CGD on both sheets if desired. Bake for approximately 35/40 minutes, tossing green beans once or twice and turning sweet potato discs about 25 minutes into baking time. NOTE: sweet potatoes may take a little longer than green beans. Both veggies are done when they are easily pierced with a fork. Serve separately or toss together - enjoy!!!!
Order CGD Seasoned Olive Oil and Cooking and Entertaining with Ease Cookbook online starting October. Get ready for the holiday season!!!
Loves cooking, gardening and creating incredible dishes to share with friends and family.