Recipes and ideas so you never have to ask what the forks for dinner!
Looking for a fast, easy, and healthy chili? White Chili with Butternut Squash is your new go to chili!
With the holiday rush over, and looking forward to the New Year, how about a jump start to those New Year’s resolutions? Continue reading “White Chili with Butternut Squash”
Sage Polenta Bites
I have been all about appetizers lately. Tasty little bites that hold everyone over until the main event, or that something special for a party……….Sage Polenta Bites!
I love butternut squash……….it’s sweet and nutty flavor is perfect for this recipe. I have said it before, but I go through phases with food………I was having a butternut squash phase when fall came a calling. Something about fall and butternut squash and sage……..it speaks to me……..of course what food doesn’t ……….it all speaks to me!
Soooo much inspiration comes to me at the grocery store……..I love the grocery store……….I love to grocery shop…….I know crazy huh! Well, I am a little nut off plum…….tee hee! Anyway, I was doing my pursuing at the store and saw a tube of polenta. I have grilled it and fried it before, topped it with tomatoes……yummy. I wasn’t sure what I was going to do with it, but it went into the cart.
Fast forward a week or so…….I had a butternut squash that I wanted to do something with,out of the corner of my eye I caught the polenta…….it’s shelf stable, so you can keep it on hand. So, out came the polenta. Now what????? Well the best way to have the butternut squash is roasted so, into the oven with a little bit of oil and salt and pepper. While that was roasting I was looking at the polenta for some idea of how to cook it……crispy?……..panko crumbs, it makes everything crispy. So, three station dip for the polenta…….flour, egg, panko. Into some hot oil and crispy they were. Now to top them, although I could have eaten them as they were. At this point if you are making them for a party, you can hold them in a warm oven to keep them crisp.
The squash was roasted, but I wanted to jazz it up some……walnuts, sage, and a touch of garlic. Cooked the walnuts, sage and garlic in a touch of oil and added it to the roasted squash.
Still something missing…..some kind of creamy something…..maybe cheese……..goat cheese! Flavor for the goat cheese??? First I thought no, then maybe, finally yes……..not sure why I tried it, but I am sure glad I did……. maple syrup. It was perfect!
So, crispy polenta, a smear of maple goat cheese, and the squash walnut mixture. Looks real pretty……..take a bite………heaven……..it was one of those moments when Tim and I both said……thats the ticket!
One thing I have learned after a year of writing this blog, by the time you get the pictures taken the food is cold……in this case it did not matter, they still tasted awesome!
So, for that extra special party or just because try these Sage Polenta Bites you will be glad you did!
Keywords: appetizer, goat cheese, polenta, sage, walnuts, butternut squash
Roasted Butternut Squash Angolotti
Some of the last things to come out of your garden……should you chose to grow one…….is squash, like butternut, acorn, spaghetti ……….the ones with hard shells.
They just spell fall. They are so good roasted and roasting requires an oven, and let’s get real who wants to turn on your oven in the summer…….not me!!!
But, when sunset starts coming earlier and earlier and the air starts to cool, I get the itch to turn on the oven. Baking cookies, casseroles, bread, and of course roasted squash.
I had to buy my squash 🙁 sad face……..mine did not grow…….it was a garden failure. But, thank goodness that was only me, and other gardeners were happy to sell theirs at Farmers Markets.
After my sugar coma from the Chocolate Drop Cookies, I wanted something not sweet and waaaaayyyyyyyy more healthy! Lots of veggies……..hearty, and super tasty.
My inspiration in venturing into the blog world was Lindsay and Bojork from Pinch of Yum. Check out their blog……it is truly awesome!!! The Creamy Cauliflower Sauce recipe is from Pinch of Yum and boy is it yum!!!! Best part, it’s has no cream and is still creamy……go figure. It was the perfect sauce for this dish.
Tim and I are huge fans of pasta…….all kinds. The fresh kind they sell these days at the grocery stores are great.The folks at Buitoni make a Butternut Squash Stuffed Angolotti that is out of this world and even better topped with the Creamy Cauliflower Sauce, roasted butternut squash, and a touch of sage.
So I will be honest, peeling squash is not the easiest thing to do, but if you peel it before you cut it in half, it is a bit easier. I use a veggie peeler…..that way if it slips I will only cut the skin off a knuckle instead of removing a finger……Ok thats only funny in hind site….ha ha!
I wanted to have a garnish and figured if you could eat pumpkin seeds, you could eat butternut squash seeds. I did look it up to be sure, just my luck they would be toxic. But they are safe.
So, I roasted the squash and the seeds in the same pan. Just watch the seeds so they don’t burn. They do not need as long as the squash to cook. I wish mine had had a few more seeds, they were really tasty.
This is not a super quick recipe, but it makes an elegant presentation and the combination of flavors is……….. rich and indulgent, but still good for you……..how can it be, but it is……the whole dish is under 500 calories and low fat.
I still find it amazing that the sauce is sooo creamy ……..I’m looking for ways to use it again…..and again……and again!!!!
