2 – lbs. – Butternut Squash (peeled and cubed)
2 – c – Sharp Cheddar Cheese (grated)(divided)
1 - T – Olive Oil
1 - c – Onion (chopped)(caramelized)
4 – cloves – Garlic (minced)
2 – large – Carrot (finely grated)
3 – small – Zucchini (finely grated)
1 – box – Whole Grain Elbow Macaroni
Sea Salt & Pepper (to taste)
1) Preheat oven to 350°
2) Prepare a 9X13 baking pan with olive oil spray
3) In a microwave safe bowl, add squash and 1 cup water. Cover and microwave on high until tender. Cook at 3 minute intervals until tender.
5) Mash squash. Stir in ¼ the cheese.
6) Season with Salt & Pepper.
7) In a large pot, cook macaroni to package directions, less a couple of minutes for al denta.
8) Drain macaroni and run under cold tap water.
9) In a skillet, heat olive oil. Add onions and garlic. Cook until tender and slightly browned.
10) Add carrots, zucchini. Cook until tender.
11) Stir into mashed squash.
12) Stir in ¼ of the cheese.
13) Layer 1/3 of the macaroni in bottom of baking pan.
14) Layer 1/3 of the squash mixture.
15) Sprinkle with ¼ of the cheese.
16) Continue layering, ending with last ¼ of the cheese.
17) Bake in oven 30 to 35 minutes or until heated through and slightly browned.
Tip: Do all your grating and chopping a day ahead. It saves preparation time the day you serve your meal. Keep everything refrigerated.
Tip: Prepare squash mixture while macaroni is cooking. It saves time.
Tip: I use shortcuts in ingredients measures in my recipes. I use a small “t” for teaspoon, and a large “T” for Tablespoon. I use “c” for cup.
Tip: You can use Spelt Macaroni. There are many specialized, vitamin enriched pastas to choose from.
Tip: You can use 3 or 4 different types of cheese. Use your imagination.
Tip: If any recipe calls for onions, I caramelize the onions. The flavor is
richer. In one of my earlier postings there is a recipe for caramelizing onions.
TEXAS BEEF & BUTTERNUT SQUASH
1 ½ - lbs. - Beef Roast (chuck)
4 – c - Butternut Squash (1 in. cubes) (cubed & peeled)
2 – 14 1/2 oz. – Cans - Fire-Roasted Tomatoes (undrained)
1 1/2 – c - Beef Broth
3/4 – c - Onion (chopped)(caramelized)
1 - 4 – oz. - Can - Diced Green Chiles
1 – T - Chile Powder (ground)
2 – t - cocoa powder (unsweetened)
1 – t – Cumin (ground)
1 – t – Cumin (ground)
1 – t – Oregano (ground)
3 – Cloves – Garlic (minced)
Snipped Fresh Parsley or Cilantro
Hot cooked polenta or hot cooked rice (optional)
1) Trim beef roast and cut beef into 2-inch pieces.
2) In a 5-to 6-quart slow cooker, add onions and garlic. Cook until translucent and slightly browned.
3) Stir in beef and brown it.
4) Add squash & cumin. Brown slightly.
5) Add tomatoes, beef broth, Chiles, Chile powder, cocoa powder, and oregano.
6) Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
7) Sprinkle each serving with parsley or cilantro.
8) If desired, serve with polenta or hot cooked rice.
Tip: It seems I now have two blogs.
The original one is at this address:
The second one is at this address:
On the first one there is a posting named “Saving Time.” It was posted in January, 2014. My recipe for “Caramelized Onions” is there.
Tip: I always recommend that you brown meats before you put them in a slow cooker or any type of stew/soup pot. This process enhances the flavor.
Tip: You will notice in this recipe that you should also brown the cubed Butternut Squash with the cumin. It adds to the flavor.
I hope you enjoy these recipes. It's just about time for the weather to cool down so that we can enjoy a few hardy recipes. There will be more to follow.