Are You Sweet Or Savory?

I Personally am sweet, not only in personality(hehe), I have a huge sweet tooth! I am waist deep in my love for winter foods right now. What says comfort like a nice winter squash? My personal favorite is a butternut squash. It is so sweet and I feel that it can be used interchangeably with pumpkin. Its a super food and is great for a post wod re-fuel. So pick your poison are you sweet or evil I mean savory?

Step 1: For either dish is to peel your squash, use those muscles and your patience for this job!

Step 2: I like to cut it into round disc's, then cube it or cut it into strips from there, you can see both ways here.

We will start with the savory version first. I like to use the cubed squash for this. Take about 3 cups of the cubes squash and put it on a lightly greased cookie sheet. Pour over a few TBSP balsamic vinegar and sprinkle with 1 tsp. garlic powder, 1 tsp. paprika, 1/2 tsp. cayenne (you can leave this out I just LOVE the added spice) and a few dashes salt and pepper. Give it a quick toss right on the pan and put into a 375 degree oven for about 45 minutes, stirring every 15 minutes until the squash is fork tender.

Here is the finished product, it gets all nice and caramelized and is so tasty!

Now for the sweet this is simple and tastes like candy to me! Just take some of the squash and cut it into strips. Place on a lightly greased sheet pan and sprinkle generously with cinnamon and nutmeg. Add a little sprinkle of sea salt and put in the oven using the same directions as above.

Look at how good they look! They get a crust of tasty deliciousness and really are like candy trust me! I like to make a batch of both and snack on them throughout the week.

Squash Your Hunger

With this cold weather we have been having here in Idaho I have been eating alot of soup and this one has become sort of an addiction to me. It is smooth, flavorful and nutritious and it warms you right up!

Acorn Squash Soup with Kale and Bacon

1 Large Acorn Squash
1/2 Lb Bacon
1-3 Cups Water
1 Large Onion
1 Bunch Kale
Salt and Pepper

Bake or microwave your squash with a little water until its soft. Scoop out the buttery delish innards and puree them until they are velvety smooth.
Cut the bacon into 1/2 inch pieces and fry up until they are nice and crispy

Pour off most of the bacon fat but leave a little in the pan for flavor and saute the onions until they are soft. Cut the kale into bite size pieces and add to the onions. Season with salt (if needed the bacon makes it pretty salty) and pepper.

Add the squash into the mix and gradually add water until your desired thickness. Let the soup simmer for about 10 minutes and serve topping with the bacon bits.