Tag Archives: squash

Easy and Delicious Squash

So my friend Tanya was over one day a few weeks back…okay, awhile ago! lol…and we decided to have squash with our dinner.

I have to admit that cutting up squash is what keeps me away from it.  It’s difficult…especially for someone like me who has kind of weak wrists and forearms.  Yeah, you’d think a sign language interpreter would have massive forearms and wrists as study as stone, wouldn’t you? Not even remotely.

But that night, I discovered a CRAZY easy way to prep squash…any kind of squash.  Thanks Tanya!

SIDENOTE: This new discovery sadly doesn’t apply to turnips.  Turnips…or rutabaga can screw off! lol  Honestly I love turnip!  But if I’m buying it…it’s pre-cubed.  Trying to skin and cut up that sucker is dangerous to my life and those around me!

So, back to our squash.  First, preheat your oven to 350 or so.

Next…cut your chosen squash in half and scoop out the seeds.  Piece the fleshy parts with a fork a few times…or many times…depends how cathartic you find it! *wink*

Next, scoop some butter and brown sugar into the hollowed out middle of each half.  I don’t have any actual measurements to share…I suppose the amount will depend on how your day was and how much comfort food you’re needing. 😉

Once that’s done, cover them with foil and place them in the oven.  As it is with the rest of this recipe, the cooking time is also flexible.  It depends on soft you want your squash, how think the halves are, etc.  We baked ours for about 4o minutes.

Let them cool, then scoop and there you have it, an awesome side dish.

Another option is to leave allow them to cool and leave them as is.  Steam some other vegetables, such as broccoli or cauliflower, and dip those vegetables in the melted centres.


Curried Plastic and Butternut Squash Soup

Click here for the recipe or scroll to the bottom of the post.

This past Saturday was a frustrating day for many reasons that I’ll not bother mentioning here.  One occurrence though is worth mentioning, partially due to the humour of the situation (which I didn’t necessarily see until later) and also because by telling the story here, maybe some of my readers can avoid the same plastic ridden fate.

The creation of my soup began quite well.  I halved a few butternut squashes, quartered some onions, oiled up a head of garlic and popped it all in the oven to bake for an hour.  In 60 minutes, it was all ready to go and smelled pretty good, even though it looked like this:

Baked squash, onions and garlic

Tangent: It would seem that showing food mid-way through preparation isn’t the way to go.  Most of my recipes look fairly inedible between step.  My lovely boyfriend made a comparison I found hilarious…and will not share here in case someone doesn’t find it quite as funny as I.

Back to the point…things were going well.  I put half of the baked vegetables in my blender with a fraction of each of the other ingredients in the recipe, pureed them until smooth and then poured the resulting soupish-ness into a pot.  The second half didn’t go nearly as smoothly.

Halfway through blending, all hell broke loose and somehow…I have no idea how…I *didn’t* end up with squash soup everywhere.

How to explain what happened? … Pictures are probably best.  (I should note at this point that it’s thanks to the lovely boyfriend that I even *have* pictures.  I was pissed and told him what had happened via text.  Followed by my asking, “This will be funny later, right?”  He responded and said it most definitely would  be…I wonder if he wasn’t laughing at that moment *wink*…and that I should be sure to take some pictures because it would make a great blog entry!)

Visual aid:

Plastic Soup

Close up shot:

So, as you can probably work out from the above pictures, the plastic cap that sits in the middle of the lid fell through the lid, into the soup, and voila!  Plastic butternut squash soup.

Tangent: Pardon me while  I go off on a tangent again…but why the heck was my blender lid in two pieces anyway!  I never actually use the middle plastic piece for anything…wouldn’t one solid lid make a bit more sense?

Needless to say, my second batch of soup was an Epic Failure and was flushed with a sigh…well, and a swear word or two…  Or three.  Does a long exclamation of run-on swear words count as one or many?

If you have been paying attention, you will recall that I did manage to create one batch of plastic free soup before the blender ass-plosion.  That soup turned out absolutely fantastic as the following pictures prove!


  • 2.5 lbs (40 oz) of butternut squash, peeled and seeded
  • 2 large yellow onions, quartered
  • 6 cloves of peeled garlic (I roasted a whole head of garlic)
  • 1 2″ piece of fresh ginger, peeled and cut into 4 chunks(Forgot to add the fresh ginger and had to use dried instead)
  • 2 cups of chicken stock
  • 2 cups of heavy cream
  • 2 tsps of salt
  • 1 tsp of white pepper
  • 1 tsp of medium curry powder
  • 1 tsp. of cinnamon
  • Dash of nutmeg
  • Dash of Garam Masala
  • Sour cream for garnish
  1. Preheat oven to 350F.
  2. Roast squash, onions, garlic and ginger until brown and soft- over an hour, depending on your oven
  3. Puree in your blender or food processor with chicken stock until completely smooth. Should be done in batches.
  4. Heat on medium heat- add salt, pepper, curry, cinnamon, nutmeg, garam masala to taste.
  5. While the mixture is hot, but before it bubbles, slowly add the heavy cream. Add until it is the desired color and thickness for your taste, and allow mixture to bubble. Lower the heat, and continue to cook on low flame for another 10 minutes.
  6. Remove from heat, and let rest for 10 minutes. Before serving, add a dollup of sour cream.

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