Butternut Squash Casserole

For me, discovering butternut squash was like discovering sliced bread. I love how versatile it is, the creamy texture, and the natural sweetness. Honestly, I've forgotten all about the sweet potato this fall. Recently I've made a butternut crab bisque, (which was amazing) and I've also found a recipe for a butternut squash chicken stew I'm itching to try. If you're like me, and you love this delicious winter squash, you'll adore this recipe! Just think butternut squash meets custard! Well, happy eating!

Ingredients

• 1 butternut squash (3lbs at least)
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
• 3 pinches of nutmeg

TOPPING

• 1/2 (16 ounce) package vanilla wafers, crushed
• 1/2 cup margarine, melted
• 1 cup brown sugar

Directions

• Preheat oven to 425 degrees F.
• Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, and scoop out seeds. Place both halves on a cookie sheet, cut side down. Place in oven and cook for 45-60 min. Check at 45 min. The squash should be very tender.
• Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• Place in a 9x13 casserole dish.
• Bake in preheated oven for 45 minutes, or until set. (check at 35 min)
• In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown. Serve warm.

Spaghetti Squash

Who knew winter squashes could be so versatile? I've tried a couple butternut squash recipes and I'm totally in love. Now I'm moving on to spaghetti squash. I've read that it is a great substitute for actual spaghetti, and so much healthier. Well, I tried it and it was delicious! I can't say it was as filling as real spaghetti, but definitely a great substitute.

Ingredients:

• 1 butternut squash
• EVOO
• Salt and Pepper

Directions:

• Preheat oven to 375 degrees.
• Half the butternut squash and scoop out the seeds.
• Drizzle EVOO on exposed squash, salt and pepper.
• Cut side down, place on a cookie tray, bake 45-60 min. Pierce with a knife at 45 min. Squash should be tender.
• After taking it out of the oven, let cool about 10 min. Scrape sides of squash. It should come out in strands like spaghetti.
• Continue to use as spaghetti. Add marinara, vegetables, feta, chicken, etc...

Robin's Potato Soup

So the other night I had no meat in my fridge, but a large bag of potatoes. That means only one thing to me, potato soup! I've looked up recipes before, never really liked any. So, I created my own. If I don't say so myself, it's easy and damn good!

Ingredients:

• 6 medium size potatoes (peeled)
• 2 tbsp of olive oil
• 1 medium onion (diced)
• 1 tsp of roasted mince garlic
• 2 1/2 cups chicken broth
• 2 tbsp milk
• 1 can evaporate milk
• Salt and Pepper

Opt: ham, cheese, bacon, chives, etc...

Directions:

• In a medium pot, boil 3 of the potatoes until tender. This should take 10-15 min. on medium high, covered. I quarter my potatoes to reduce cooking time.
• In a soup pot add olive oil, onions, and garlic. Saute 5 minutes using a medium heat.
• Add to soup pot 2 cups of chicken broth and 3 diced potatoes. Cook on medium high until potatoes are tender. Reduce heat.
• When quartered potatoes are done, drain and mash. Add milk. You will want the consistency to resemble mashed potatoes.
• Add the mashed potatoes to chicken broth mixture. Stir until soup is even.
• Add evaporated milk and salt and pepper to taste. Cook on low - medium heat 5 minutes.
• If you find soup is too thick, use remaining broth to thin out.
• Optional: When serving top with ham, cheese, chives, or bacon.