We were surprised (and delighted) when we found out what was in them.
INGREDIENTS:
1 cup nut butter
1/2 cup honey
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
3 T cocoa
1/2 cup cooked butternut squash (mashed)
1/2 cup chopped walnuts
some dark chocolate mint bar (melted)
Bake at 350 for 25-30 minutes in a 9 x 9 pan.
To keep track of recipes. Yum.
Showing posts with label butternut squash. Show all posts
Showing posts with label butternut squash. Show all posts
Saturday, September 24, 2011
Thursday, September 8, 2011
Black Bean and Butternut Squash Burritos
via RMR. In her words:
First inspired by a trip to the Moosewood last fall, this was my second go around with these burritos and I am a big fan. I made 15 of them last night, we ate 10, and I'm freezing the remaining 5 for a future date. They are very hearty and filling while managing to feel exceptionally healthy when you are eating them. What an awesome find.
From Epicurious: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Vegetable-Wraps-5926
Ingredients: (my modifications are in parentheses)
1 1/2 tablespoons olive oil --(peanut oil as needed)
2 large garlic cloves, minced --(omitted)
1 cup diced red bell pepper --(chopped up one whole pepper)
1 cup diced yellow bell pepper --(chopped up one whole pepper plus a whole orange pepper)
1 cup 1/2-inch pieces zucchini --(chopped up three zucchinis)
1 cup 1/2-inch pieces peeled butternut squash --(maybe three cups? a lot)
1 cup chopped red onion --(chopped one whole onion)
2 teaspoons ground cumin --(to flavor)
1 15-ounce can black beans, drained --(1 16 oz. can + 1 16 oz. can red kidney beans)
1 cup (packed) grated hot pepper Monterey Jack cheese --(grated a whole medium sized chunk)
4 9- to 10-inch-diameter flour tortillas (burrito size) --(15 tortillas)
4 tablespoons chopped fresh cilantro --(lots)
Directions:
1) Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, and onion and sauté until crisp-tender, about 8 minutes. (I sauteed the squash separately and then pureed it in the blender with a little left over pumpkin). Mix in cumin (plus salt, pepper, and other spices) and sauté until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl; mash coarsely with fork (I didn't mash my beans, just the squash.) Mix in vegetables and cheese.
From Epicurious: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Vegetable-Wraps-5926
Ingredients: (my modifications are in parentheses)
1 1/2 tablespoons olive oil --(peanut oil as needed)
2 large garlic cloves, minced --(omitted)
1 cup diced red bell pepper --(chopped up one whole pepper)
1 cup diced yellow bell pepper --(chopped up one whole pepper plus a whole orange pepper)
1 cup 1/2-inch pieces zucchini --(chopped up three zucchinis)
1 cup 1/2-inch pieces peeled butternut squash --(maybe three cups? a lot)
1 cup chopped red onion --(chopped one whole onion)
2 teaspoons ground cumin --(to flavor)
1 15-ounce can black beans, drained --(1 16 oz. can + 1 16 oz. can red kidney beans)
1 cup (packed) grated hot pepper Monterey Jack cheese --(grated a whole medium sized chunk)
4 9- to 10-inch-diameter flour tortillas (burrito size) --(15 tortillas)
4 tablespoons chopped fresh cilantro --(lots)
Directions:
1) Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, and onion and sauté until crisp-tender, about 8 minutes. (I sauteed the squash separately and then pureed it in the blender with a little left over pumpkin). Mix in cumin (plus salt, pepper, and other spices) and sauté until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl; mash coarsely with fork (I didn't mash my beans, just the squash.) Mix in vegetables and cheese.
2) Place tortillas on work surface. Spoon a generous 1/3rd cup of filling down center of each. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead. Let stand at room temperature.)
3) Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.
Labels:
black beans,
burritos,
butternut squash,
zucchini
Thursday, September 1, 2011
Butternut Squash Soup
via The Food Network
I was on a soup kick last fall, and this simple soup was a winner.
INGREDIENTS
1 (2 to 3 pound) butternuts squash, peeled and seeded
2 T unsalted butter
1 medium onion, chopped
6 C chicken stock
nutmeg
salt and pepper
I also add an apple, peeled, seeded and chopped
DIRECTIONS
Cut squash into 1-in chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash [and apple] and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
I was on a soup kick last fall, and this simple soup was a winner.
INGREDIENTS
1 (2 to 3 pound) butternuts squash, peeled and seeded
2 T unsalted butter
1 medium onion, chopped
6 C chicken stock
nutmeg
salt and pepper
I also add an apple, peeled, seeded and chopped
DIRECTIONS
Cut squash into 1-in chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash [and apple] and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
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