Between entertaining out of town guests, exercising my right to a social life, training for the next big race (we have our mile down to 9:28- yay!), and living life in general I have neglected my blog. For this I should be ashamed. But it is not for lack of cooking, or trying out new recipes. There is just not time enough in the day to get them all out on the internet 😉 That said….
We are entering the fall season very soon (9/23 to be exact) and with this new season come a whole load of new crops from the farmers. Our October CSA shares will boast of goods such as: beets, broccoli, cabbage, cauliflower, celeriac, collards, garlic, kale, kohlrabi, leeks, mustard greens, onions, potatoes, pumpkins, cool-weather spinach, swiss chard, sweet potatoes, turnips and squashes. As I tend to cook with what I have in the fridge, I’ll attempt to keep you stocked with interesting ways to use these fabulous ingredients.
This particular recipe was inspired by World’s Healthiest Foods and turned out quite lovely. It fills the house with the warm smell of cinnamon and sweet onion while it simmers. The finished dish is naturally sweet and the squash has a creamy consistency.
Ingredients:
1 medium-sized butternut squash, cut into cubes
1 medium red onion, cut in half and sliced
3 cloves garlic, chopped
1 teaspoon ancho chili powder
1/8 teaspoon ground cumin
1/8 teaspoon cinnamon
1 tablespoon & 1 cup chicken broth
salt and pepper to taste
1 tablespoon chopped fresh cilantro
Directions:
- Steam the squash cubes for about 6 minutes
- While the squash is steaming, sauté the onion in a tablespoon of broth for about 3 minutes over a medium heat, stirring frequently
- Add the garlic and spices and mix well
- Next, add the remaining broth and begin to simmer
- Add in the steamed squash and cook together for another 3-4 minutes
- Season with salt and pepper and sprinkle with cilantro, and serve
We had this as a side to a chicken from our meat CSA which we had put on the rotisserie smothered with herbs de Provence.
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