Cookalong #14 - Squash

ann_tJanuary 1, 2013

Posted by wizardnm (My Page) on Thu, Oct 29, 09 at 8:35

It's time to pull out those favorite recipes and share with others. Squash can include pumpkin recipes too.

Here are the general Cookalong guidelines for new posters and a reminder for all:

Every two weeks we post T+T recipes for the *star* ingredient, including a picture is not a requirement but highly suggested.

Each Cookalong will run about two weeks, at the end I will draw a name from all that participated in that Cookalong and that person will get to pick the subject of the next Cookalong. Please remember to check for your name if you participated! I'll be posting at the end of the current thread for the next one....and need you to get back with your ingredient choice by Monday night or sooner. I'll draw a second name on Monday night if I've not heard from the first.

So, let's get started, this Cookalong on squash will run until Sunday night, November 8, 2009.

I'm trying to link all the Cookalongs to each other, so here is the last one.


Here is a link that might be useful: Link to Cookalong 13----Cheese Follow-Up Postings:

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* Posted by canarybird (My Page) on Thu, Oct 29, 09 at 11:03

Okay here we go with one I have posted before but it is a good one:


4 Servings -

1 TBS olive oil 1 1/4 lbs butternut squash, peeled and seeded 1 medium leek, trimmed 1/2 onion, chopped 1/2 medium carrot 1/2 TBS fresh grated ginger 1/2 TBS fresh chopped thyme 1/2 teasp dried sage 1 small apple, peeled and cored 2 cups chicken or vegetable stock 1/2 cup unsweetened apple juice 1/2 - 15oz can cannellini beans chopped fresh chives sea salt and FG black pepper

1. Chop the leeks, using only the white and light green parts. Dice the butternut squash, carrot and apple into 1/2 inch cubes.

2. Heat the oil over a medium high heat in a large saucepan, then add the squash, leeks, onion, carrot, ginger, thyme and sage.

Cook for 10 minutes or until the vegetables are slightly soft, then stir in the apple.

3. Pour in the stock and apple juice and bring to the boil.

Reduce the heat, cover and simmer, stirring occasionally, for 20 minutes or until the vegetables are tender.

4. Pour half the soup into a blender or food processor (I used a stick blender) and purée until smooth. Return the purée to the saucepan, add the beans and cook for 2 minutes over a medium heat until hot and bubbling. Adjust seasoning and serve sprinkled with the chopped chives.

Source: Adapted from - Rick Gallop's GI Diet Green-light Cookbook


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* Posted by annie1992 (My Page) on Thu, Oct 29, 09 at 11:22

Sharon, that looks really good. Since I have a LOT of butternut squash in the garage that needs...

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