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Our Favorite Streusel Topped Squash Muffins

Streusel Topped Squash Muffins

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Our Favorite Streusel Topped Squash Muffins

Streusel Topped Squash Muffins

These muffins are incredibly moist, have a combination of flavors that leave you wanting more, with a crispy streusel topping.  BLISS!

Below is a link of how to bake and freeze winter squash.


Streusel Topped Squash Muffins

Muffin Ingredients:

2 cups flour

1/3 cup packed brown sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

2 eggs, beaten

3/4 cup mashed and cooked butternut squash or other winter squash

3/4 cup light corn syrup

1/4 cup butter, melted

1/4 cup canola oil or vegetable oil

1 tsp. vanilla

 

Streusel Topping:

1/2 cup packed brown sugar

1 tsp. ground cinnamon

4 tsp. cold butter




 Directions:

Heat oven to 400 degrees.

Line 24 muffin cups with paper liners or 48 mini muffin cups.

In a large bowl, combine the  flour, brown sugar, baking powder, cinnamon, salt, ginger and nutmeg.

In a separate mixing bowl combine the eggs, cooked squash, corn syrup, melted butter, oil and vanilla.

Streusel Topped Squash Muffins 1

Streusel Topped Squash Muffins 2Stir the dry ingredients into the wet and mix just until combined – do not over mix.Divide the batter between the muffin tins, filling them about 2/3 full.Streusel Topped Squash Muffins 3




In a small bowl combine the topping ingredients; brown sugar, cinnamon and cold butter.  Using 2 knives or a pastry cutter until crumbly and well mixed.Streusel Topped Squash Muffins 4Sprinkle the streusel topping evenly over the muffins.Streusel Topped Squash Muffins 4Bake at 400 degrees for 15-20 minutes, or until a toothpick inserted near the center comes out almost clean.Streusel Topped Squash Muffins 5Recipe from Taste of Home.  Copyright Carrie Groneman, A Mother’s Shadow, 2014

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Winter Squash

Caramelized Roasted Winter Squash

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Winter Squash

Caramelized Winter Squash

Caramelized Roasted Butternut Squash

 Roasting the squash to a perfect tenderness, then caramelized with seasonings and brown sugar, make this absolutely delicious and incredibly amazing.

Caramelized Roasted Butternut Squash or any winter-type squash

Ingredients:

2 ½ – 4# butternut or any winter squash

4 Tbl. butter, melted

1 tsp. Montreal Steak Seasoning

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 tsp. smoked paprika

1 Tbl. balsamic vinegar

1/2 tsp. chicken bouillon

2 Tbl. brown sugar

Directions:

Preheat oven to 375 degrees. Line a jelly roll pan with tin foil and coat with non-stick spray release.Roasted Butter Nut Squash 1Cut the butternut squash (or any winter squash) in sections and in half lengthwise.Roasted Butter Nut Squash 2Scoop out and discard the seeds.Roasted Butter Nut Squash 3Peel the squash of the outer layer.Roasted Butter Nut Squash 4Cut into 2” strips and then into approx. 1 ½” cubes.Roasted Butter Nut Squash 5

In a bowl combine the melted butter, cinnamon, salt, smoked paprika, balsamic vinegar, bouillon and brown sugar.Roasted Butter Nut Squash 6Toss with the cubed squash.Roasted Butter Nut Squash 7Pour out onto prepared jelly roll pan and roast for 40-50 minutes, or until tender when a toothpick is inserted (but not mushy, you still want a little resistance.Roasted Butter Nut Squash 8

Stir every 15 minutes or so to help glaze the squash and brown.  Serve warm.

Carrie Groneman’s recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2014

 

Recognize a blessing and be a blessing today.

 

 

Click HERE for instructions on how to cook Winter Squash

DSC_2839  

      

 

 

 

Click HERE for Streusel Topped Squash Muffins

Muffins 1        

 

 

 

 

Click HERE for Winter Squash Soup

DSC_1168 - squash soup        

 

 

 

 

Click HERE for Roasted Winter Squash & Greens

Roasted Squash Salad 2         




Roasted Squash Salad

Roasted Squash and Green Salad

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Roasted Squash Salad

Roasted Squash Green Salad

This recipe caught my eye and I’m telling you I just had to try it.  Result:  F.A.B.U.L.O.U.S!  My  family loves it.  It’s very unique to combine roasted squash with lettuce, but it works in all the best ways.  Besides being healthy, it’s such a great lunch or side dish.



Roasted Squash & Green Salad
Ingredients:
 2 – 2 1/2 lbs. butternut or winter squash (approx. 8 cups), can use packaged cubed or cube yourself
1 large onion, chopped
2 Tbl. brown sugar
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. Montreal Steak Seasoning
1/4 tsp. smoked paprika
1 Tbl. balsamic vinegar
8 – 10 oz. fresh baby spinach
8 – 10 oz. chopped romaine lettuce
1/2 – 1 cup shredded cheddar cheese
2 oz. sliced almonds, toasted (see below)
6-8 bacon strips, cooked and crumbled
1 cup seasoned croutons
Poppy Seed Dressing, reduced fat/lite (regular is much too sweet and overpowering)




Directions:
Preheat oven to 400 degrees.
Line a jelly roll pan with tin foil and coat with non-stick spray release.
If using a whole butternut or other winter-type squash, cut, take out seeds, peel then cut into cubes.Roasted Squash Salad 1
Roasted Squash Salad 2Chop the onion.Roasted Squash Salad 3



In a small bowl combine brown sugar, salt, garlic powder, Montreal Steak Seasoning, smoked paprika and balsamic vinegar and mix well.
In a large bowl combine the chopped onion and cubed squash.  Add in the seasoning mixture and combine well.Roasted Squash Salad 4Pour squash mixture onto the prepared pan and spread to be single layer.Roasted Squash Salad 5Bake for 22-28 minutes, or until the vegetables are tender, stirring twice while cooking.  You want the squash to be tender but not mushy; a tiny bit resistant when stuck with a toothpick.Roasted Squash Salad 6




Meanwhile toast the almonds by pouring them into a dry fry pan and turn heat to medium-high.  Keep stirring until the almonds are toasted.  Allow to cool while squash is cooking.Roasted Squash Salad 7
Cool slightly.Roasted Squash Salad 8
Two ways to serve this:
Option One – Serve individually on plates

Option Two – Combine in a large bowl to serve family styleRoasted Squash Salad
On a plate or in a large bowl mix together the spinach, lettuce, cheese and squash mixture.  Add in a bit of the Poppy Seed Dressing and toss.  Top with croutons. 
Recipe from Taste of Home.  Copyright Carrie Groneman, A Mother’s Shadow, 2014
Recognize a blessing and be a blessing today.
Click HERE for instructions on how to cook Winter Squash
DSC_2839

Click HERE for Winter Squash Soup
DSC_1168 - squash soup

Click HERE for Streusel Topped Squash Muffins
Muffins 1

Click HERE for Caramelized Roasted Winter Squash
Squash 1

 



Winter Squash

How to Cook Winter Squash

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 Winter SquashWinter Squash

Do you wonder how to cook winter squash?

There are so many varieties, but a few of the most common are:  butternut, acorn squash, hubbard, buttercup, and others.  They are all different in taste, texture and length of cooking time.  I have an easy to follow tutorial and recipes too!

Join in the FUN and receive my FREE printable Kitchen Conversion Chart HERE



Winter Squash

When purchasing winter squash, here are some things to look for:

  • firm and no soft spots
  • no bruises or cuts
  • heavy for their size
  • dull appearance
  • when you cut into the squash they should be moist
  • fresh squash can be stored for up to 4-6 months if stored in a cool, dark place

 

How to cook in the oven:

Wash outside first.

Cut in half.

Winter Squash 1

Winter Squash 2

Scoop out seeds.Winter Squash 3

Winter Squash 4


Cut in half  and cook if smaller squash. 

If the squash is large, cut as close to the same size sections and place skin side up on foil covered jelly roll pan.Winter Squash 5Bake on foil covered jelly roll pan at 350 degrees until a toothpick inserted goes in easily. 

Cut in half and scoop out seeds and fibers.Winter Squash 6Cut off skin and serve with butter, salt and pepper OR a bit of brown sugar – YUMMY!Winter Squash 7Storing the cooked squash:

Winter Squash 8Cut off the skin.

Mash and measure into zip lock baggies or tightly sealed containers for recipes, such as the Streusel Topped Squash Muffins. 

Date, then lay on a cookie sheet to freeze flat. 

Then place into a second bag to give it more protection. 

When ready to use, thaw in the refrigerator.

Cut off the skin and leave in chunks to freeze in double bags. 

Freeze flat. 

To serve, thaw in the refrigerator, then heat in the microwave or use as desired.

Carrie Groneman’s recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2013

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For More Recipes Using Winter Squash

Click HERE for Streusel Topped Squash Muffins

Muffins 1

 

 

 

 

 

Click HERE for Winter Squash Soup

DSC_1168 - squash soup

 

 

 

 

 

Click HERE for Roasted Winter Squash & Greens

Roasted Squash Salad 2

 

 

 

 

 

Click HERE for Caramelized Roasted Winter Squash

Squash 1

 

 

 




Butternut Squash Soup

AMAZING Creamy Homemade Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash Soup

This soup is incredibly satisfying, with a creamy silky texture and sumptuous flavor.  It can be made with your favorite winter squash, but the Butternut gives a fabulous depth and perfect balance.

It’s not difficult at all, and is so comforting as a main dish, or as part of a meal. You will be proud to serve this soup with it’s sophisticated taste.  I’ll show you just how easy it is to put together.    

 


AMAZING Creamy Homemade Butternut Squash Soup

Ingredients:

4 – 5 lb. butternut squash (approx. 8-9 cups cubed)

2 cups water

2 chicken bouillon cubes (Knorr brand is my preference) 4 regular cubes or to taste

½ cup butter

1 medium onion, chopped

1 Tbl. garlic, minced

2 tall cans evaporated milk

½ cup milk

1/4 tsp. curry powder

¼ tsp. Montreal Steak Seasoning

¼ tsp. salt

1/8 tsp. hot pepper sauce

Dash nutmeg, fresh if possible

1 Tbl. brown sugar – or to taste



Directions:

Wash outside of squash; slice in half, then strips, remove seeds and slice off rind.

Cut into 1” cubes.Butternut Squash Soup 1

Butternut Squash Soup 2Place the squash cubes in large saucepan, add water and chicken bouillon.

Bring to a boil, cover, reduce heat and simmer until tender; about 10-15 minutes.

While the squash is cooking, sautée the chopped onion and garlic in the butter until the onion is tender and beginning to brown or caramelize.Butternut Squash Soup 3Grate nutmeg if using fresh- which makes the soup SCRUMPTOUS!Butternut Squash Soup 4



Mix together the squash and onion mixture, along with approximately ½ cup evaporated milk, in a blender or food processor (a portion at a time) and puree.

Hold a towel over the top, tightly, to prevent the hot soup from spilling out the top and burning you.Butternut Squash Soup 4Pour the pureed squash mixture back into the pan.

Add the rest of the evaporated milk, milk, spices and sugar, and warm through – but do not bring to a boil! 

Thin with additional milk if you want to desired consistency.

Carrie Groneman’s recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2013 & 2014

Click HERE for instructions on how to cook Winter Squash

DSC_2839

 

 

 

 

Click HERE for Streusel Topped Squash Muffins

Muffins 1

 

 

 

 

 

Click HERE for Roasted Winter Squash & Greens

Roasted Squash Salad 2

 

 

 

 

 

Click HERE for Caramelized Roasted Winter Squash

Squash 1

 

 

 

 


Recognize a blessing and be a blessing today.