Appetizers, Dinners, Side Dishes, Snacks

Recipe—Butternut Squash Crisps

Over the past couple of weeks I have been getting squash on a regular basis from my produce delivery. I’ve been having fun trying to come up with creative ways to prepare them. These butternut squash crisps are a cross between potato chips and potato wedges, but with squash. They’re a fun way to enjoy this popular fall veggie. My son loves sauce so if you or your kids are the same way serve it with a little side of ranch. Happy dipping!

Note: For a crispier squash cut the slices thin otherwise they may come out soggy.

INGREDIENTS
1 butternut squash
2 tsp olive oil
1/3 c breadcrumbs
1/2 c grated parmesan cheese
1 garlic clove, minced
1/4 c parsley, chopped
1 tsp thyme
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Peel the squash using a vegetable peeler.
  • Cut the ends off and slice in half lengthwise.
  • Scoop out all the seeds and stringy pulp.
  • Cut into 1/4” slices or smaller. The thinner they are the crispier they will be.
  • Put the slices of squash in a bowl and drizzle with olive oil. Toss to coat evenly.
  • Spread the squash out in a single layer on a parchment lined baking sheet making sure they don’t overlap. You may need to use two sheets.
  • In a blender pulse together breadcrumbs, parmesan, garlic, parsley, thyme, salt and pepper.
  • Sprinkle the topping over the squash slices.
  • Bake squash for 25–30 minutes until the tops of the “crisps” are golden brown.
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Dinners

Recipe—Stuffed Acorn Squash

Fall is in the air and I am having a blast experimenting with all the different types of seasonal squash I’ve been getting in my produce boxes. I will admit this was my first time cooking an acorn squash. When I was looking at recipes it seemed like most people douse them with sugar and butter and bake them. I was looking for a healthier approach since I’m trying to watch my carbs, I know, I’m boring. I found several stuffed squash recipes so I took bits and pieces from many of them and came up with this. It made for a delicious fall dinner and it’s fun because the squash itself is an edible bowl. The filling is packed with all sorts of veggies and I used extra lean ground turkey making it low cal. Don’t worry I added cheese to help balance that out. For a healthy dinner option this certainly wasn’t short on flavor. Give it a try!

INGREDIENTS
2 acorn squash
1 tbsp olive oil
1 1/2 c chopped mushrooms
1 small yellow onion, chopped
1 tbsp minced garlic
1 lb ground turkey
2 tsp poultry seasoning
2 tsp garlic powder
salt and pepper
2 tsp whole fennel seeds
1 bunch chard, chopped
1/2 c chicken broth
1/2 c panko
1/4 c parmesean

STEPS

  • Preheat oven to 400º.
  • Carefully cut acorn squash in half and using a spoon clean out the seeds and stringy pulp.
  • Season the squash halves with salt and pepper.
  • Place halves on a baking sheet cut side up and cook for 1 hour.
  • When the squash have 30 minutes of cook time remaining start your stuffing. Heat oil in a large skillet or wok over medium-high heat.
  • Add mushrooms, onions, and garlic to the pan and cook until softened.
  • Add the ground turkey and cook for about 10 minutes making sure to break it up into crumbles.
  • Stir in all of your seasonings and add in the chard.
  • Cook stuffing mixture for another 10 minutes.
  • Add in broth and panko and cook at a simmer until all the liquid is absorbed.
  • Remove skillet from heat and allow to sit until squash is done cooking. (Be sure to taste and add additional salt and pepper if needed.)
  • When the squash is done it should be easily pierced with a fork.
  • Remove squash from the oven and spoon your stuffing mixture into each half.
  • Top each with parmesan cheese and place under the broiler for 5 minutes until cheese is a nice golden brown.