Archive | Squash

Butternut Squash, Leek and Hazelnut Gratin

Butternut Squash Leek and Hazelnut Gratin (GF)Depending which camp you’re in, fall arriving is good news or bad news. Either way, Butternut Squash Gratin is good news! Very good news. Pair the whole cheesy mess with leeks and hazelnuts and you have magic! I chose to eat this for lunch one day with a salad and then had it for dinner as a side dish. It makes about 6 servings but it can definitely be made to serve a crowd if need be. For those Canadians out there, you might even want to add this to your Thanksgiving repertoire on Oct the 14th, 2013.

I never post that much when it comes to Thanksgiving dinner here at Beyond The Peel. But here are a few recipes I like for intimate Thanksgiving dinner.  This Sumac Cornish Game Hen recipe from Bon Appetit is delish and it’s become my go to fast and easy ‘turkey’. I like making game hens because they cook quickly and 1 feeds 2 people (which works our to be fairly inexpensive and the leftovers are not too much to handle). Because I’ve made this recipe several times I have a few changes I recommend. Only brine for 2 hours and cook the hens whole in the oven. Bake at 375 F for approx 20-25 minutes. Now that’s a fast ‘turkey’.

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By on October 7, 2013 in Blog, Gluten Free, Lunch, Main Ingredient, Side Dish, Squash, Vegetarian

Healthy Baked Mac and Cheese (DF option)

My father died 2 weeks ago today.

I left my tower on Tuesday morning, knowing I needed to get home to see him. He wasn’t doing well. In fact, he was starting to spiral downwards. He had the advanced stages of dementia.

I did not get there in time.

That part is going to be hard for me.

But I’m back at the cabin/tower now. I don’t know if I’ve ever been so grateful for a series of rainy days. After 10 days of grief, stress, family drama and so much sadness, I am tired. Really tired. Rainy days are exactly what this girl needs. The radios are quiet, there isn’t any yard maintenance projects to do, and with the cabin being replaced next year, there’s not much to do inside either. I can rest.

Now all I need is a steady stream of comfort food. After all, emotional eating is healthy…right?

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By on June 11, 2013 in Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Popular Posts, Recipes, Sauce, Squash, Vegan, Vegetarian

Squash and Black Bean Tostados

One can never have too many healthy and easy dinner ideas. As you may also know, I love flexible dinner solutions and recipes. This one uses up some leftovers from previous meals, but the variations are almost endless.

I had made this delicious soup created by Joanne Eats Well with Others (but I added roasted squash to the mix) and had beans and squash leftover that I wanted to use up. Not that I mind. There’s a million and one things a person can do with those beans and squash and having them cooked and ready to go is a BIG bonus.

Don’t worry though, if you don’t like squash or black beans or you simply don’t have them on hand, you can make this recipe with just about anything. (See below for suggested options.) The version you see in the photo is made by simply warming up the squash and beans in a frying pan, adding a few spices…and magic happens. Delicious magic!

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By on February 3, 2013 in Appetizer, Black Beans, Blog, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Squash, Vegan, Vegetarian

Roasted Squash and Quinoa Salad with Baby Greens and Cranberries

I’m a big fan of doubling my efforts to get 2 meals in one. Today’s recipe is one of those. Actually, I find all roasted veggies really have that potential. Like the Roasted Carrot recipe I shared a while back, or roast beets to make this soup today and use the rest to make this Roasted Beet Bruschetta tomorrow.

I mean really, isn’t it nice to not have to always cook every night?

Isn’t having a night off from time to time such a great feeling?

I love cooking but even I need a night “off” once or twice a week. In case you were wondering, I don’t consider making a salad cooking, or chopping up vegetables to eat on toasted bread cooking either, nor is heating up leftovers (one of my favorite cooking experiences). To me that’s just getting ready to eat.

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By on January 20, 2013 in Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Salad, Side Dish, Squash

Butternut Squash and Apple Soup with Camembert

Butternut squash and apple soup is by far one of my favorite soups and though the ingredients are available all year round, I typically make it in the fall. It comes from A Year of The Best from The Best of Bridge. It’s a seasonal cookbook that has lots of tasty recipes that have become favorites around our house. Though a lot of what you may find in them may not be whole food recipes, there’s enough of them that are to make it worth keeping the cookbook around, with some real gems scattered throughout. This is one of those gems.

This butternut squash apple soup is easy to make and it barely requires a recipe, once you’ve made it a couple of times. I served this as our first course for Thanksgiving diner this year. I made it ahead and froze it, so come the big day, I could thaw, reheat and serve over little cubes of Camembert cheese sitting at the bottom of the bowl. Yum.

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By on November 25, 2012 in Blog, Dairy Free, Gluten Free, Lunch, Main Ingredient, Recipes, Soup, Squash, Vegan, Vegetarian

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