butternut squash Archives - One Hundred Dollars a Month

Squash and Thyme Biscuit Recipe Using FoodSaver Preserved Butternut Squash

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By OneHundredDollarsAMonth.com on December 13, 2016 · 2 Comments

One of the easiest ways I’ve found to cut costs and improve my food storage is to preserve bulk produce. Whether I’ve grown an abundance in my garden, or found a killer sale at the store so I can stock up when the price is low, I try to use up every bit. Enter my FoodSaver FM5000 Food Preservation System.

The name is a mouthful, but in addition to a foodsaver, it’s pretty much been a lifesaver as well. Take the abundance of squash I found myself with recently. There was absolutely no way I could use up the mass amount I had before they went bad. Plus, I was super short on time, so the thought of peeling, slicing and cooking them as part of my dinner prep had me cringing.

So, I carved out some time one weekend and mass prepped them. I ended up pureeing a bunch and sealing them with my handy dandy Foodsaver. When I decided to whip up some squash biscuits, all I had to do was pluck a bag of butternut squash from the freezer and carry on with my recipe. Such a time saver! But enough about my love for an appliance, let’s talk about those biscuits. Because they are AHH-Mazing!

Ingredients
1 cup butternut squash, pureed
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon thyme
1 teaspoon sage
8 tablespoons cold butter, cubed
1/4 cup milk

Egg wash
1 tablespoon milk
1 egg

Directions

Preheat oven to 400F.

Slice butternut squash in half, remove seeds peel and place on a cookie sheet. Bake squash until tender.

In a stand mixer, puree squash {or grab your bag of previous preserved squash!}. Add in flour, baking powder, thyme and sage. Mix for 15 seconds, scrape down sides and mix for an additional 15 seconds.

With the mixer on, drop in a few butter cubes at a time. Mix for 30 seconds, or until crumbly.

Turn machine to low and pour in milk. Mix just until a ball is formed. Using a 3 tablespoon cookie scoop, scoop biscuit dough onto a parchment paper lined cookie sheet.

In a small bowl, whisk egg and milk together, and then brush each biscuit with a little egg wash and bake for about 12 minutes, or until golden.

Serve warm with butter or honey. Enjoy!

~Mavis

*This is a sponsored post, although all opinions are mine and 100% real. I love my Foodsaver. That’s a fact!

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Couscous with Roasted Butternut Squash

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By Mavis Butterfield on October 11, 2016 · 2 Comments

Last week I picked up the book Pumpkins and Squashes from the library and knew immediately the first recipe I wanted to try was the couscous salad with roasted butternut squash. Seriously, it’s October, which means we should all be upping our weekly squash intake a notch or two as part of our civic duty, right? Right.

This recipe, rocks. And so do the leftovers. Make it! You’ll be glad you did.
Ingredients

1 butternut squash, peeled, seeded, chopped into 1/2″ chunks
5 tablespoons olive oil
2 tablespoons honey
1 cup couscous
1 3/4 cups vegetable stock
1/2 cucumber, diced
1 small zucchini, diced
1 tablespoons lemon juice
salt and pepper to taste
2 tablespoons fresh parsley, chopped {optional}

Directions

Preheat oven to 375 degrees.

Place chopped butternut squash in a bowl and add 1 tablespoon honey and 1 tablespoon olive oil. Toss to coat and then pour the squash out onto a baking sheet and cook until tender {about 30 minutes}.

While the squash is roasting, bring the vegetable stock to a boil over medium heat, add couscous, stir and then cover and remove from heat and let stand for 3 minutes. Gently stir in 1 tablespoon of olive oil, cucumber, zucchini, cover and set aside until the squash is finished roasting.

Whisk remaining honey, olive oil and lemon juice together. Season to taste with salt and pepper. Stir the mixture through the couscous and top with roasted squash. Garnish with chopped parsley and serve warm.

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Thanksgiving Recipes – Butternut Squash with Spinach and Pasta

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By Mavis Butterfield on November 5, 2012 · 7 Comments

I don’t know about you, but I simply cannot stand green bean casserole with cream of mushroom soup and crunchy dried onions on top {barf!} Do you think the Pilgrims ate that sort of crap? No, no they did not.

So with Thanksgiving right around the corner, I’ve decided to help save you from making the typical {boring} recipes that come from cans and mixes. Yep, we are going old school baby. So tune in every afternoon from now until Thanksgiving and I’ll help you get ‘er done.

We’re making Thanksgiving dinner from scratch!

Butternut Squash with Spinach and Pasta –
{If the Pilgrims had some Italian friends in the next village over they totally would have made this}

Ingredients

1/2 of a butternut squash, peeled and chopped into 1 inch pieces
8 oz spaghetti
4 tablespoons butter
1 cup spinach, coarsely chopped
1/4 cup Parmesan cheese, grated
2 cloves of garlic, minced
salt and pepper to taste

Directions

Add the squash to boiling water and cook for 3-4 minutes {you want the squash to still be a bit firm}.

Remove the squash with a slotted spoon, and place in a bowl. Bring the water back to a boil. Add pasta and cook until al dente.

While you are waiting for the pasta to cook, heat 2 tablespoons of butter in a large non stick skillet {I used my stir fry pan}. Saute cooked butternut squash for 10 minutes until lightly browned. Add spinach, stir, and cook until spinach just starts to wilt.

By now your pasta should be done.

Drain the pasta into a colander, and reserve 3/4 cup of the pasta water. In the empty pasta pot, saute 2 tablespoons of butter and garlic for about 1 minute. Add pasta water, stir and cook for another minute or two. Add pasta, and butternut squash mixture and toss until coated with butter sauce. Dish on to a large platter, sprinkle with Parmesan cheese, and serve warm.

Gobble Gobble!

Don’t want to get stuck talking to Uncle Frank about his bunions? Perhaps the Thanksgiving Box Of Questions* might come in handy at the supper table. Amazon currently has them in stock.

*Direct link to Amazon product

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.