Eat Your Veggies: Winter Squash Souffle

Being vegetarian I love introducing people to new foods that they wouldn't usually try on their own.

I hope to test this recipe out soon and see if it needs to be shared with my friends and family!

Ingredients Needed:

3 Tbsp unsalted butter, plus additional for greasing

3 Tbsp all purpose flour

1 ½ cups whole milk

1 12oz package frozen winter squash puree, thawed

1 cup coarsely grated Swiss cheese (¼ lb)

1 Tbsp packed brown sugar

¾ tsp salt, or to taste

¼ tsp cayenne

¾ tsp freshly grated nutmeg

3 large egg yolkd

4 large egg whites

Generously butter a 2-quart shallow ceramic or glass baking dish.

Put oven rack in middle position and preheat oven to 425°F.

Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.

Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.

This recipe is from Epicurious.com

Roasted Parsnips and Butternut Squash...Yum!

Ingredients:

1 ¼ lbs parsnips, peeled

1 ¼ lbs butternut squash, peeled, halved lengthwise, and seeded

Rounded ¼ tsp salt

¼ tap black pepper

3 Tbsp EVOO

1 garlic clove, halved

12 Kalamata olives, pitted and cut lengthwise into slivers

1 Tbsp coarsely chopped fresh flat-leaf parsley

Put oven rack in upper third of oven and preheat to 475 degrees. Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, and then cut slices into wedges. Toss vegetables with salt, pepper, and 1 ½ Tbsp oil, then spread in 1 layer in a large shallow baking pan. Roast turning occasionally, until veggies are tender and browned, about 20-25 minutes.

While vegetables are roasting, heat remaining 1 ½ Tbsp oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat. When vegetables are done roasting, remove garlic from oil, discard garlic, and toss vegetables with garlic oil, olives, and parsley.

Bob and I made this as our contribution to dinner at his grandma’s house for both Thanksgiving and Christmas this year. We didn’t use the olives though…I think they’re icky! It was super easy to make and was super duper yummy!

We were slacking a little on Christmas day though and completely spaced that we had to make it so about an hour before we were supposed to be at their house! We were rushing to peel and chop everything to make it! …oops. 

love.

This is one of my favorite pictures.

I was snuggled up on the couch, enjoying some coffee and a good book and Gidgey decided to come read with me...she rarely sits with me, so this was a special treat : )

Wordless Wednesday: Pretty Decorations @ Work...okay, okay I didn't actually take it today!

Honey Pumpkin Muffins

I was able to get two batches of the honey pumpkin muffins done tonight!

The first batch I followed the recipe and they turned out kinda eh. I thought that they needed a little more flavor so I decided to add some pumpkin pie spice to the second batch.  I started making the second batch and realize that I, in fact, did not have enough canned pumpkin! ...oops. I just lessened the amounts of everything a little and added the pumpkin pie spice. They turned out much better than the first ones, for sure! the recipe is from the 100 Best Cupcake Recipes book.

It was pretty funny...I took the first bite of one and thought, "omg, this is awful!" I then remembered that they are MUFFINS and not cupcakes!!! Haha. I'm so used to making cupcakes that my brain was confused when it wasn't sweet! The same thing happened when Bob tasted one. He was like, "I think it needs some sugar or something." I had to remind him it was a muffin and he said, "ohhh!!!! Then I think it's really good!" Lol. In my opinion they definitely need to be consumed with butter. It was okay without butter, but was really good with butter!

Time off = baking ...I hope!

I found this recipe in a cupcake book I received for Christmas.

I only work one job most of this week so I'll have some time to make them!

Holiday treats.

I made these cuties to bring to work last week...

How fun, right?!