October 30, 2012

It's Time for Squash (and Kale)

I've been meaning to post a "Menu of the Week" for a while but haven't managed to make it happen.  I haven't really been making too many new dishes anyway, but rather sticking to old favorites.  We've made the transition into cool-weather comfort foods - think roast chicken, meat loaf, baked ziti...

One new recipe that I simply must share, though, is my new favorite way to prepare kale.  Seriously, I could not get enough of it.  Aaron even ate a little bit and said it was good!  It's more than good.  It's awesome.  It's also a perfect side dish for any of these squash dishes.

We've had a lot of butternut squash this season.  I managed to grow a few in our garden this year, and my mother-in-law brought me a couple from hers as well.  I thought I'd share a few of our favorite squash recipes here.

Corn and Butternut Squash Chowder - This is probably our favorite squash chowder recipe.  We've had it twice already this Fall.  The curry gives it an interesting flavor, and the corn keeps it sweet.  Both of my boys do really well with it.  (Although they prefer it to be pureed all the way through.  I usually puree most of it, but I enjoy the chunks, so I save some for me.)

Macaroni and Cheese with Butternut Squash - We've made this one a couple times as well.  The first time I substituted cream cheese for the ricotta, and it was great.  The second time I used the ricotta as specified, and it was great too!  Some reviewers noted that it was dry.  I used less pasta than it called for (about 12 oz), and I watched the clock carefully.  It didn't need to cook as long as the recipe indicates.  All my boys love this one too!

Butternut Squash Risotto - This is a favorite of mine, but alas, I haven't made it in years.  My little boys still won't eat risotto.  There's something about the texture they just do not like.  It's a great dish, though, and I will look forward to making it again as the boys get older.

Winter Squash Soup with Gruyere Croutons - This is a soup that highlights the squash, and I love the addition of the thyme and sage (I tend to favor the sage).  I can rarely find creme fraiche, so I sometimes top with a little sour cream, and some chopped apples for texture.

*Photos 1 and 2 via MarthaStewart.com.  3 and 4 by Stephmodo.


  1. ok, I'm going to give that kale a try. I've tried it several ways, and I don't like it, but I've been wanting to try cooked "greens" for awhile. We've been eating soup a lot. I made a really good white chicken chili this weekend I need to post on my food blog.

  2. Hollie-just be careful not to overcook it. theres nit much worse than mushy greens. you just want it to be bright green and tender. Let me know if you like it!


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