Winter Squash Soup

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2 packages (10 ounces each) frozen winter squash puree
1 cup chicken broth
1 cup chopped onion
1/8 teaspoon fresh ground black pepper
1/2 teaspoon salt, or to taste
1/2 teaspoon dried leaf thyme
1/4 teaspoon dried leaf sage
3/4 cup heavy cream
Sliced green onions, sour cream, or chopped fresh parsley, for garnish
Preparation:

Put frozen squash, chicken broth, onion, and seasonings in a 4 to 6-quart slow cooker. Cover and cook on LOW for 4 to 5 hours. Add cream and continue cooking for 15 minutes. Blend in small batches until smooth. Taste and adjust seasonings. Serve with a garnish of sliced green onions, sour cream, or chopped fresh parsley.
Makes about 1 quart of soup.

(I cooked it with water instead of broth and used a fresh acorn squash to make the puree myself.)

I thought it was good, though I cooked it on the stove. It was good, but I would defiantly use broth rather than straight water next time.)

Minty Beet Carrot Salad

This is for one serving
I made several changes, including: no cheese or shallots, boiled carrots, white vinegar and no mint.
This is the first time that I have cooked beets, but it has a nice zing to it.
2 fresh beets, trimmed
1 large carrots, thinly sliced
2 tablespoons and 2 teaspoons crumbled goat cheese or feta cheese
1 teaspoon minced shallot
2-3/4 teaspoons tarragon vinegar
2-3/4 teaspoons chopped fresh mint
2 teaspoons olive oil
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons minced chives

Spinach and Spaghetti Squash Quiche

1/2 cup frozen chopped spinach , thawed, drained and squeezed dry
1/2 cup cooked, shredded spaghetti squash
1 beaten egg
3 egg whites
1 (12 fluid ounce) can evaporated skim milk
1 cup part-skim-milk mozzarella cheese
cooking spray
1/3 cup bread crumbs
Directions

Preheat oven to 350 degrees F (175 degrees C).
Pierce squash several times with a fork, and place in a microwave-safe dish. Microwave on high for 10 minutes, turn over, and continue cooking 10 minutes more. Squash flesh should be very tender inside. Set aside to cool.
Cut squash in half lengthwise and scoop out seeds. Shred 1/2 cup of squash and place in a mixing bowl. Stir in egg, egg whites, evaporated milk, mozzarella cheese, and spinach until well combined. Spray a 9 inch pie place or quiche dish with cooking spray. Spread bread crumbs in the bottom and around the sides to coat. Pour egg mixture into prepared dish.
Bake quiche in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 10 minutes before cutting. Serve warm or at room temperature. (I cooked in 12 muffin tins, with two equalling a serving and cooked for the same amount of time.)

Summer Squash Casserole

Thanks to my friends over at www.allrecipies.com for this (any many more to come) recipe.
Ingredients

1 pound summer squash, sliced
1/4 cup butter
1/4 cup chopped green bell pepper
1 tablespoon white sugar
1/2 cup chopped onion
1 egg
1/2 cup mayonnaise
salt and pepper to taste
1/2 cup shredded Cheddar cheese
1/2 cup pecans, chopped
1/2 cup bread crumbs

(I skipped the bread crumbs and added more cheese)

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

By request, I have started this blog to share recipies which I find, use, make up or otherwise acquire.