Food for My Family

Ginger and Coconut Oil Sugar Body Scrub

Shaina — Thu, 09 Feb 2012 19:37:57 +0000

How to take a few things from around the kitchen and turn them into a ginger-infused coconut oil sugar scrub for body and face.
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Today’s post is not about food that you eat. It is, however, about things you normally find in your kitchen like oils and ginger and sugar and kosher salt. While you could technically eat what we are going to make today, I’m suggesting that you feed it to your skin instead.

My mom is a lotion fanatic. She has a giant bottle that she is constantly using at home on her hands, her arms, legs, face, wherever. I’m sure part of this stems from being a nurse, where washing your hands so many times a day leads to dryness, which leads to an increase need for lotion. That or she just really likes soft skin.

You would think that as her oldest offspring, I may have picked up those same lotion usage habits. Instead, I have avoided lotion and anything with moisturizing qualities my entire life like the plague. Rather than have soothing properties, it has irritated my skin, dried my skin out more creating a dependence on using more lotion, or caused my skin to break out.

Water. Water was surely the answer, to stay hydrated. This works, but my skin has essentially been starved of any other form of nutrition, and I figured it was high time I grew up and started taking better care of it. I am, after all, no longer a stubborn teenager, and I should adopt some normal habits outside of eating, which took me a while to adopt anyway. Plus, it’s important to take care of the largest organ in your body, right?

It made sense for me to seek out all-natural ingredients when thinking about skincare, especially considering my history with products, and so, I’ve been mixing up a few things and looking for ways to go all natural in what I put on my skin, as well as with what I put in my body. On Babble I shared how to use olive oil as a face wash, and then I looked at using coconut oil for more than just cooking. If we’re being honest, I also make my own deodorant because I avoid the aluminum in anti-antiperspirants and it’s becoming harder and harder to find good deodorant-only options. (This is something my mom did manage to pass on to me.)

This isn’t a lotion, but it does have a moisturizing quality, and it keeps my skin feeling soft without a lot else going on. If I do need more moisturizing, I tend to turn to a tub of pure shea butter for that, though I’ve been eying Susan’s body butter for a while now.

Making Your Own Sugar Scrub:

Use this to exfoliate every other week or so in the winter on your face as a way to rejuvenate the skin and shed dead skin cells. It’s like a homemade facial.
Why ginger? Ginger is great for sensitive skin, acting as an anti-inflammatory agent to decrease redness and help with skin disorders. It also works to energize skin, making your skin tighter and more youthful, and I’ve heard it’s been used on other problem areas, too.
The coconut oil is solid at room temperature, so this will be a bit thicker when mixed with the other oil, which I appreciate. It’s soft enough to scoop out, but it’s not runny. You could always use all cold-pressed oils if you want a thinner scrub consistency.
It may seem counter-intuitive, but oil will not cause your face to be greasy. On the contrary, healthy oils will dissolve the dirty oils that collect on your face, leaving you with clean, clear and moisturized skin naturally.
Valentine’s Day is around the corner, and a jar of this would make a wonderful gift to the special people in your life. We can all use a little bit of pampering every now and then.

Ginger Sugar Scrub for Face and Body

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1/4 cup coconut oil
1 tablespoon ginger, coarsely chopped
1/4 cup cold-pressed oil (tea seed, grape seed, sunflower, or almond oil)
3/4 cup granulated or turbinado sugar
1/4 cup kosher salt
1-4 drops essential oil (I used lemongrass)

In a small saucepan over low heat heat the coconut oil and ginger pieces. Continue heating for 5-10 minutes until ginger scent and juice has transferred into the oil. Remove from heat and press through a fine mesh sieve or through a coffee filter.

While the oil is still warm, mix together with cold-pressed oil. Stir to combine and allow to come to room temperature. Stir in sugar and salt. Scent with essential oils as desired. Pack into a container.

To Use: Massage into damp skin and allow to sit 2-4 minutes. Using a washcloth covered in warm water, steam over face or stand in a steamy shower for a minute. Using the wet washcloth, wipe excess from skin. Rinse and repeat until oil is washed away.

Makes approximately 8 ounces sugar body scrub.
Copyright © Food for My Family.

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Monday Menu: Keeping it Interesting

Shaina — Tue, 07 Feb 2012 04:00:45 +0000

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.

“It looks like somebody’s got a case of the Mondays.”

Hey, Monday. Thanks for showing your face. I could have used an extra 6 hours of weekend. Let’s keep that in mind as we head toward the next one, mm-kay?

I’m flying solo at the end of this week, which should be interesting, especially when you consider everything else going on with basketball tournaments and school carnivals. If anyone wants to find me, I’ve been stampeded by a herd of fun-hungry kids in search of raffle baskets and the carnival game to rule them all.

Monday – BBQ Ribs (thanks, sweetie!)

Tuesday – Roast Turkey Breast and Balsamic Brussels Sprouts

Wednesday – Butternut Kale Risotto

Thursday – Turkey, Avocado and Sprouts Sandwiches

Friday – Butternut Squash Soup with Bacon and Sage

The Preparation Shortcuts:

1. Buy a turkey breast on the bone. Cook it and eat. Separate leftover meat into two meals. One with nice slices for sandwiches. One of scraps to turn into soups, turkey salad for lunches or a weekend meal.
2. Make stock with the turkey carcass. Use some for soup. Use the rest for risotto.
3. Roast a giant butternut squash so you have plenty for soup and plenty for risotto. Ignore your family when they wonder why their food is orange all week.
4. Bacon gets used in both sandwiches and soup. Broth in soup and risotto. Turkey twice.

Last week from Food for My Family:

Babble’s Family Kitchen:
Transitioning Baby to Solid Foods: The When, What and How
7 Ways to Get Your Buffalo Chicken Dip On
Magnolia’s Valentine’s Day Offerings
Making the Perfect Cup of Winter Tea
Lifetime Moms:
Sometimes Breakfast Is Best: Buttermilk Pancake Recipe
Valentine’s Day Crème Brûlée
Can Chicken Nuggets be Healthy?

For more menu plans:

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Last-Minute Buffalo Chicken Dip Bites

Shaina — Sat, 04 Feb 2012 18:58:45 +0000

These tiny buffalo chicken dip bites have just the right amount cream cheese, blue cheese, chicken and hot sauce all in a little phyllo pocket and ready to pop in your mouth, fuss free, on Super Bowl Sunday.

My mind has felt a bit cluttered lately. I suppose it is because there are plenty of things I should be doing and many more that I have yet to do. This isn’t necessarily a bad thing, but my mind seems to be focused on the other things that I rather *want* to do instead.

Confession: I have walked away from this post no less than 12 times this morning.

The point is, tomorrow is the Super Bowl. THE Super Bowl. We don’t have any plans. Our friends that used to host a kid-friendly event have long since moved to Oklahoma, leaving us to fend for ourselves with four kids on Super Bowl Sunday, and that means we generally entertain ourselves with the game on in the background, the kids squealing in the foreground and plenty of food right in the middle of all of it.

Food like this will be served. Perhaps a few football chips and guacamole-based dips that look like the football field itself will make an appearance for the kids, and then we’ll tuck sweet little angel heads into bed on time while their mom and dad settle down for one last weekend beer and the end of the game. It’s not such a bad thing.

If you haven’t tried buffalo chicken dip, this is your chance. It’s all the goodness the wings have to offer without all the finger-licking mess. (Don’t get me wrong, I’m all for the finger-licking, too, just not on my couch, thankyouverymuch.) This is taking it one step further into bite-sized dip pieces. Happy Super Bowl Sunday to all of you!

Note: I used phyllo dough sheets for this, but using the pre-made phyllo cups (as pictured in the lemon-dill cheesecake bites with lox) would make this appetizer even easier to execute.

Buffalo Chicken Dip Bites

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1 roll phyllo dough sheets (plus olive oil for brushing) or 1 box phyllo cups
8 ounces cream cheese
4 ounces cream-style blue cheese
1 generous cup cooked chicken, cut into chunks or shredded
1/4 cup buffalo-style hot sauce
2 ounces crumbled blue cheese
1-2 chopped green onions, optional garnish

If using phyllo dough sheets: Carefully lay one sheet of phyllo dough on a dry work surface. Brush lightly with olive oil, covering the sheet. Repeat with 3 more sheets until a layer of 4 sheets is brushed, keeping unused sheets covered with plastic wrap and a wet towel. Using a pastry wheel or pizza cutter, cut into 2″ squares. Transfer squares to a parchment-lined baking sheet to fill. (Repeat with remaining phyllo sheets after filled and baking, one set of 4 sheets at a time.)

If using phyllo cups: Line the cups on a baking sheet, spaced an inch or so apart to fill.

In a small bowl, mix together cream cheese and cream-style blue cheese until combined. Add 1-2 generous teaspoons in the bottom of the phyllo cups or the center of the phyllo squares. Top with 1 teaspoon of chicken. Add enough hot sauce to cover the chicken and top with blue cheese. For the squares, pinch up the corners of the phyllo to the center to create a small box.

Bake at 350º F for 15-18 minutes, just until phyllo starts to brown and cheese is hot and bubbly. Remove from oven and allow to cool slightly before serving. Garnish with green onions. Best served warm.

**These can be made ahead, stores and then warmed in the oven for a few minutes just before eating.

Makes 30-40 buffalo chicken dip bites.

Eat Well, Spend Less: Overall Kitchen Organization

Shaina — Thu, 26 Jan 2012 18:55:33 +0000

This month in the Eat Well, Spend Less series we’re going to take a look at a few things you can do to organize your kitchen to save you time and money. The ins, the outs, the ups, the downs and my own present failure. Plus more from everyone else on their food resolutions for 2012.

My dream is to have a pantry like this someday. Via Escapade
I have made quite the mess in the kitchen. We’re not talking an “I’ve been baking all day and have yet to clean it up” type of a mess. Anyone that knows me knows that I clean as I go, such is the Type A trait that flows in my soul. There are very rare occasions that I break from that rule, but yes, I do color outside the lines every now and again.

This type of mess that I’ve been creating is instead one of exhaustion. It starts with a bit of ingredient shopping at the store. The ingredients are usually purchased in larger amounts than needed, and then only a portion is used leaving the rest of them to sit and occupy space. Multiply this times holiday baking, book making and general family meals. It causes me to arrive home with groceries intended for this cookie or cake, that dish that needs to be made and then realizing that the cupboards are still full.

It is a mess of pushing, of finally giving up and sighing, of placing the food directly on the counter because it’s winter, it can’t go outside, and it doesn’t fit inside the limited kitchen storage space. It’s a mess that makes the Type A part of me wriggle under the thin layer of skin, screaming to get out.
Counters for the baker. Via Better Homes and Gardens

Someday remind me to tell you how I suppress the Type A and let all the mess just pile, defeated. It’s called motherhood. Some days I’m more successful at that suppression than others. Some days…well, we don’t talk about those days.

The facts. I know the mess needs to go, which is actually quite a fun concept for someone who likes to organize, but I’ve gone beyond the organize into pout at this point. I want to stomp my feet, sit on the couch and proclaim, “This mess is so big and so deep and so tall, we cannot pick it up, there is no way at all.”

Still, it is my view that having a well-stocked kitchen can help you save money and eat well at the same time, and if I can’t even figure out what all this stuff I’ve been stocking is and can’t reach the half of it, I’m doomed to continually spend more money than I need to be and eating pretty poorly in the process. It’s also hampering my ability to genuinely invite people over to my house to share food, which is perhaps an equally great loss.

How Overall Organization Saves You Money

The main concept is pretty straightforward. If you know what’s in your kitchen and can assess what you have in a glance, then you won’t buy things you already have or feel like you don’t have what you need to make a certain meal.

Still, it’s more than just what food you have on hand. The way your kitchen is organized, how easy it is to reach pans and cutting boards can make you feel like every step of a recipe is insurmountable as well. If lack of organization makes you feel like cooking is a hassle, then you won’t want to cook.

What Organization in the Kitchen Looks Like to You

Containers

There are many different options for containers you can use in your kitchen to help organize things. Aimee just did a great post about this over on TidyMom where she goes through the different types of containers you can use to organize so as not to spend a ton of money. The main takeaway is use what you have first before you buy other things. Look around your house and repurpose other items to help contain the things you need organized. Baskets, tins, glass jars and bins you may have been using somewhere else but aren’t any longer can all help to separate linens, store dry goods and create drawer dividers.

Containers that fit the object and the space can be attractive and fun, as well as functional. Via TidyMom

Shelves, Hooks and Dividers

When we moved into our home, there was one large cabinet that must hold all our pots, pans, cutting boards, baking sheets and everything else. It was completely empty. Not a single shelf in the entire thing. Before we even moved in I went out to the store to pick up wire shelving to help separate areas so we could organize and stack things. While I was out, I picked up a few bins for the refrigerator as well to help create a cheese drawer and more areas to store small packages that belong together.

Adding shelving and dividers can help keep you organized. It separates things in larger spaces, and it can also make things more accessible. A hook on the wall to hold potholders, for example, will help them from getting lost in the drawer with the linens.

Tension rods act as dividers for cutting boards and baking sheets, making them slide in and out of storage easily. Via Martha Stewart by way of TidyMom.

Moving Things Around

Sometimes moving things can make all the difference in the world. Simply storing spoons and spatulas next to the stove, for instance, can make a world of difference when you need one as you’re hovering over a steaming pot of soup or a sauce that needs a good whisk to keep from overflowing.

A brainstorming activity: Stand in the middle of your kitchen and consider the scene. Think about where you are when you usually reach for things. Do you always find yourself at the island wondering where the spatula is? Can you never seem to find the potholder when you need to pull a pan from the oven? Do you search for the salt and seasonings only after you cross the room? Then determine if you can make a few changes to the layout. It might be as easy as adding a salt cellar and a few commonly used spices near the stove, switching the drawers for silverware and spatulas or creating a board to hand your measuring spoons and cups on so you’re ever digging through the junk drawer when baking.

More easily accessible measuring cups and spoons. Via Infarrantly Creative

Getting Started

I’m a perfectionist. Oftentimes I won’t start a project unless I feel I can adequately clear my brain and focus all my efforts on the project to get to a reasonable stopping point or, even, the end of the project. I don’t like leaving things unfinished. I am this way with many things in life, the least of which are books. I will read until the book is finished. It’s a good thing I’m a fast reader.

This makes the getting started part of kitchen organization more terrifying and difficult than ever when the mess has grown so deep and so tall. For this reason, I know I need to break down my goals in more manageable pieces that I can tackle one at a time in the bits and pieces of the day I end up stealing away.

The Plan: Pick a day to do one thing. Even if it’s just reorganizing my spices, if I can focus and chop the job into small pieces, soon the entire project will start looking smaller and smaller, and I’ll get to a more manageable state.

This is the method that will work best for me, and it is a method that will have me inviting friends over for dinner again, not cringing instantly when someone shows up unannounced. It’s time I reclaimed a piece of my life that is a piece of me. My food resolution for 2012: Reclaiming my kitchen.

As always, you can check out what others are writing in the Eat Well, Spend Less series on food resolutions for 2012:

Aimee from Simple Bites
Alyssa from Kingdom First Mom
Carrie from Denver Bargains
Jessica from LifeasMOM
Katie from Kitchen Stewardship
Mandi from Life Your Way
Tammy from Tammy’s Recipes

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Weekly Menu: Starting with a Cup of Coffee (Keurig and Millstone Giveaway)

Shaina — Tue, 24 Jan 2012 22:52:07 +0000

A look at the weekly menu in the middle of January that includes plenty of coffee, hiding in the house, and a Keurig Brewer and Millstone Coffee giveaway to keep you warm this winter.

It’s Tuesday. My computer is acting slow. Last night I asked my husband to make dinner. I offered some slightly pathetic options, and he turned them into a meal. It is one of the reasons I married him. Suddenly microwave rice and chicken and fresh green beans became Singapore-style rice with cilantro and lime, a peanut sauce made from scratch and garlic green beans. Then I yelled at him. It wasn’t my finest moment.

Perhaps it was because I was dealing with a bit of a groggy head, made that way by the head cold that has taken up residence. Perhaps it’s because I know that I’ve been slacking in the family dinner department between holidays, the book and taking on more projects. Still, it may have just been the day and the overwhelming feeling that gripped me as I stared around at my messy house and my husband, in the middle of it, with his peanut sauce and green beans and 8 stitches running the length of his pointer finger.

Whatever the case, it’s clear that the weekly menu needs to come back. So, it’s here again. I hope you’ve missed it as much as my family has.

Monday – Coconut Ginger Chicken and Vegetables

Tuesday – Potato Kale Soup with Whole Wheat Pitas

Wednesday – Crunchy Kale and Coconut Bowl

Thursday – Chicken Fried Rice

Friday – Mediterranean Bean Salad with Chicken

The Preparation Shortcuts:

1. Make extra farro on Wednesday and use it in place of the barley in the bean salad for Friday.
2. Extra pitas from Tuesday become Friday’s meal as well.
3. Use the kale in both Tuesday’s soup and Wednesday’s farro bowl of goodness.
4. Extra rice and chicken from Monday turn into the building blocks for Thursday’s meal. Use leftover vegetables to fill in the gaps.

I’ve just been existing on coffee, which isn’t such a bad thing, but a bit of sustenance every now and then wouldn’t hurt either. Let’s talk for a moment about coffee. I prefer mine dark. Espresso, dark roasts, strong brewed. You may prefer something on the lighter side, which is just as well.

I also like slow drip, cold pressed, french press and so many other nerdy coffee delivery mechanisms I can’t possibly keep them straight. However, there are more days than not where I need a cup to go, a cup right now while I’m in the middle of this and that and five other things, and I would just like it to materialize without a whole lot of effort on my part. Enter the Keurig.

My friends at Millstone decided they’d like to share a cup of coffee or two with us here. Seeing as how there’s always time for another cup in my life, I accepted. Millstone offers a few K-Cup varieties–Foglifter, Hazelnut Cream, Breakfast Blend–all Fair Trade Certified and a bit of something for everyone. The Foglifter ended up being my favorite. While a medium roast, it is full bodied and complex, and a medium roast does offer more caffeine than a darker roast, after all.

Plus, the little coffee fact on their website informed me of this: “Turkish bridegrooms were once required to make a promise during their wedding ceremonies to always provide their new wives with coffee. If they failed to do so, it was grounds for divorce.” Perhaps that’s what Ole was missing. Husbands, take note. Failure to provide coffee may result in massive meltdowns.

Note on the Keurig: Did you know you can buy a filter for the Keurig and use it for any of your favorite coffee grounds, too? Less waste and still convenient one-cup brewing. Additionally, they have tea and hot chocolate options for other members of the family, too. A certain 11-year-old wants you to know about them. She said I had to tell you.

THE PRIZE

One lucky reader will win a Millstone Keurig Coffee Package that includes:

Variety of Millstone K-Cup Portion Packs in Breakfast Blend, Foglifter and Hazelnut Cream
Crate and Barrel coffee cup
Keurig Elite Brewing System
$25 grocery shopping card to help you get your menu back on track

HOW TO ENTER TO WIN

1. Leave a comment. How do you take your coffee?

2. Follow @FoodforMyFamily on Twitter and tweet the following, and come back and let me know you did:

Enter to win a @Keurig Brewing System and Millstone K-Cups from @FoodforMyFamily http://su.pr/5UZW1d #giveaway

3. Share the giveaway on Facebook or join the Food for My Family community on Facebook. Come back and leave a comment letting me know you did so. If you already do, THANK YOU. Just let me know.

THE RULES:

This giveaway will run until Sunday, January 29th at 11:59 p.m. ET and is open to all U.S. residents. A winner will be chosen at random using Random.org from all eligible entries. Each reader has 3 chances to win by completing the above tasks and leaving a separate comment for each entry method completed. Chosen winner must respond within 48 hours of notification to claim their prize. Good luck!

This giveaway is sponsored by Millstone Coffee and J.M. muckers. Tips, opinions and random thoughts are 100% mine.

For more menu plans: OrgJunkie

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Pompelmocello: A Celebration of Grapefruit, Spiked

Shaina — Sat, 21 Jan 2012 17:43:37 +0000

How to make your own pompelmocello (or grapefruit limoncello) using seasonal grapefruits and Everclear. Start now, drink later.

I’ve left you waiting unintentionally. My intentions were to come back and tell you a story or two, share a recipe and even a fun something I have been sitting on (tomorrow). Good intentions don’t get you very far, though. Forgiveness will.

So, here I am asking you for a bit of forgiveness in my absence, as it’s now time to celebrate. The book is tucked away. The pages have been proofed and combed through, and there’s nothing left for me to do but…okay, are still things for me to do, but the majority of it is out of my hands and in the competent hands of the team at HCP now.

It’s time for a toast. Really, my family started toasting the minute I sent in my last photo. There was soup. Then eggs. Biscuits and gravy. We had a steak dinner, the very first we’ve had from our portion of a cow that was delivered a whole five months ago now. We’re making up for lost time, the family dinner and I. Ole’s enjoying not being the only one cooking at 5:00, and I’m enjoying not being tied down elsewhere for the busiest hours in the family day.

Some things are worth waiting for, like this toast to turning the page in my life, to moving into the waiting phase of my book. Infused alcohol takes time, just like writing a book, but the ultimate reward is sweet in the end.

While the citrus is in season, why not take a few peels (avoiding the pith) and let them bathe for a while in a strong alcohol. This is where the waiting starts, and as the peel and the alcohol start to mix and meld and infuse their flavors together, the seasons will change, the snow will melt and the citrus will become scarce. Yet you’ll have this reminder of the time that has passed and how it was worth waiting for.

This toast is not just for me. It’s for you. Really, I can’t say enough about the people in this online space, the readers, friends and family who have been supportive the entire way through the process. Thank you.

Pompelmocello

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4-5 large organic grapefruit
750 ml Everclear (151 proof) or vodka
3 cups water
1 1/2 to 2 cups granulated sugar (depending on your sweetness preference)

Carefully peel the grapefruit or zest, avoiding the pith. In a large canning jar or other airtight container add the grapefruit peel and pour the Everclear over the top, completely covering the peel. Seal the jar and place in a cool, dry place for 20-40 days, agitating regularly.

After the peels and alcohol have seeped, in a medium saucepan combine water and sugar. Bring to a boil over medium heat, stirring occasionally, and cook until all sugar has dissolved. Remove from heat and allow to cool.

Line a fine mesh strainer with a coffee filter. Slowly pour the alcohol and the simple syrup through the filter and the strainer into a large container. Stir to combine and pour into bottles or jars. Store in the refrigerator until ready to serve. Serve chilled.

Makes approximately 1.25 liters pompelmocello
Copyright © Food for My Family.

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The Easiest Way to Make Squash Purée

Shaina — Wed, 11 Jan 2012 19:04:36 +0000

An easy way to get fresh, roasted squash butternut (or any other) purée to use in recipes at home.

So, as evidenced by my insistence on making my own pumpkin purée, you can probably imagine that I did not purchase a can of squash earlier this week for the butternut squash soup with bacon and sage. Instead, I roasted a butternut beauty that had been sitting and waiting patiently for me to finish making desserts and to start making dinner for the family again.

I purchased it way back at the beginning of November from one of the last vendors at the market, and it was finally time for this guy to shine. However, the biggest issue for me when making purée is always hacking into the hard, uncooked squash. So, I didn’t.

Instead, I simply made a few slices in the outer layer to allow steam to release, and I stuck the whole squash, stem and all, onto a baking sheet, popped it in the oven while another dish was baking and waited.

The squash came out easily, and I simply pulled the skin off (no peeling! , scooped the flesh into one bowl and the seeds into another (no scraping!). Voila! Butternut squash purée was ready, and the 10 minutes of effort I made sticking it in the oven and scooping paid off in the form of dinner the next night.

Once you have the purée, the question becomes what to do with it. Here are a few ideas to get you inspired:
Butternut Squash Soup with Bacon and Sage | Food for My Family
Butternut Squash Bread | Dine and Dish (her ancient blog)
Butternut Squash Risotto | Bitchin’ Kitchen
Curried Squash Soup | Simply Recipes
Butternut Squash Muffins with Golden Raisins and Currants | Baking and Books
Roasted Butternut Squash Coconut Curry Soup | Food52

Roasted Squash Purée

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1 medium-sized butternut squash or other squash

Preheat oven to 350º. Make five or six 1/2″-deep slices in the side of the squash. Place the squash on a baking sheet and then into the oven. Bake for 40-50 minutes until the skin starts to wrinkle and the flesh of the squash is soft.

Remove from oven and allow to cool completely. Peel skin away and carefully scoop squash into a food processor or blender, avoiding the seeds and guts. Blend until smooth. Refrigerate or freeze until ready to use.

Makes 3-4 cups squash purée
Copyright © Food for My Family.

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